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–+ servings
Two slices of vegan pumpkin bread on a serving plate topped with whipped butter.

Vegan Pumpkin Bread

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Serving Size: 10 slices
Author Puja Verma
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DESCRIPTION

This freshly baked vegan pumpkin bread is super easy to whip up with just 10 simple ingredients. The pumpkin purée gives it a moist, tender texture, while pumpkin pie spice adds those classic aromatic sweet and spicy notes we all love. I use homemade vegan buttermilk to give the bread its fluffy texture, resulting in a soft, moist, and tender crumb. It's perfect for breakfast, brunch, dessert, or a cozy snack with some warm tea.

INGREDIENTS
  

Dry Ingredients

  • 2 cups all purpose flour
  • ¾ cup brown sugar
  • 2 teaspoon pumpkin pie spice
  • 3 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Wet Ingredients

  • 15 ounces pumpkin purée pure
  • ⅓ cup coconut oil liquid form
  • ¾ cup soy milk
  • 1 teaspoon apple cider vinegar

METHOD
 

  • Preheat oven at 350℉, and grease a loaf pan with a teaspoon of coconut oil (or preferred cooking oil).
  • Mix in the apple cider vinegar with soy milk to form a vegan butter milk. Set it aside for at least 5 minutes to allow it to curd.
  • Sift all purpose flour in a medium mixing bowl, and then mix in the remaining dry ingredients into the flour.
  • Once the soy milk curds, then whisk it in with the rest of the wet ingredients.
    Note: I use a separate dish to mix together the wet ingredients.
  • Next combine the dry ingredients with the wet ingredients. Use a silicone spatula or wooden spoon to fold in the ingredients until the batter is consistent. Then transfer it to the prepared loaf pan.
    Note: Do not over mix.
  • Bake for 50-60 minutes or till toothpick inserted in the very middle of the cake comes out clean. Then remove from oven and let it cool down completely.
  • Serve with a side of creamy whipped vegan butter.

NOTES

  • Room-Temperature Ingredients: Ensure that your wet ingredients, like coconut oil and soy milk, are at room temperature. This helps them blend smoothly, creating a more even distribution of flavors and leavening agents.
  • Check for Doneness: Start checking on the bread about 5 minutes before the end of the baking time. All ovens vary a little, so this helps prevent over-baking!
  • Cool on a Rack: Always transfer the bread to a wire rack to finish cooling. This allows more air circulation around the bread, preventing a soggy bottom.

NUTRITION

Calories: 236kcal | Carbohydrates: 40g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 483mg | Potassium: 156mg | Fiber: 2g | Sugar: 18g | Vitamin A: 6665IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 2mg
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: All, American
Keyword: vegan pumpkin bread, vegan pumpkin bread recipe
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