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A sliced vegan pumpkin bread on a rustic wooden table

Vegan Pumpkin Bread

A moist, fluffy, plant-based pumpkin bread bursting with warm fall spices, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Dessert/Bread
Cuisine American, Vegan
Servings 10 Slices
Calories 220 kcal

Ingredients
  

  • Pumpkin Puree 1 cup
  • Flaxseed Meal 1 tbsp + 3 tbsp water
  • Unsweetened Applesauce ⅓ cup
  • Coconut Oil ¼ cup, melted
  • Brown Sugar ¾ cup
  • Plant-Based Milk ½ cup
  • All-Purpose Flour 1¾ cups
  • Baking Soda 1 tsp and Baking Powder (½ tsp)
  • Spices 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, ¼ tsp ginger
  • Salt ½ tsp
  • Vanilla Extract 1 tsp

Instructions
 

  • Preheat oven to 350°F; grease or line a 9x5-inch loaf pan.
  • Mix flax egg; let sit 5 minutes.
  • Combine wet ingredients (pumpkin, applesauce, coconut oil, sugar, milk, vanilla, flax egg).
  • Mix dry ingredients (flour, leaveners, spices, salt).
  • Combine wet and dry; don’t overmix.
  • Pour into pan; smooth top.
  • Bake 60-65 minutes until toothpick is clean.
  • Cool 10 minutes in pan, then on rack.

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Parchment paper (optional)
  • Wire cooling rack
Keyword Vegan pumpkin bread, fall baking, plant-based, pumpkin spice, moist loaf