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Vegan Pumpkin Bread

Vegan Pumpkin Bread Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 1 cup pumpkin purée
  • ½ cup neutral oil
  • ¼ cup plant-based milk
  • 1 tsp vanilla extract

Method
 

  1. Heat oven to 350°F (175°C) and grease an 8x4-inch loaf pan. Whisk the pumpkin purée, oil, plant milk, and vanilla in a large bowl until smooth.
  2. Sprinkle the flour, sugar, baking soda, baking powder, salt, and spices over the wet mixture. Stir just until no dry flour remains; small lumps are okay.
  3. Scrape batter into the pan and smooth the top. Bake for 55 to 60 minutes, until a toothpick comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
  4. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

The bread slices most cleanly when fully cooled. If your kitchen is warm, the loaf may soften a bit at room temperature after a few days; storing it in the fridge extends its life.