‘Tis the season for all things pumpkin! I can’t believe I’m going to admit this, but before this recipe I created… I am pretty sure I have never tried pumpkin bread before. It’s a shocker! In my defense, it’s not like I can go to Starbucks and get a vegan version of their infamous bread. So since I can’t, I decided to create my own recipe. Don’t worry, it’s totally delicious and all of my vegan pumpkin bread eating friends say it’s definitely legit.
Vegan Pumpkin Bread Recipe
For this recipe, you’re going to need pumpkin puree, brown sugar, vegetable oil, all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ground cloves, a flax egg, and a secret ingredient. It’s YOGURT. Non-dairy almond milk yogurt to be exact!
In a bowl, you’re going to mix pumpkin puree, brown sugar, oil, flax egg, and yogurt until smooth. A flax egg is made by mixing 1 tbsp of flaxseed meal and 2 1/2 tbsp of water in a bowl and letting it sit for a minute.
After you do this, you can add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Mix it all until combined, but don’t overmix!
Pour into a loaf pan, pop it on the oven, and let it bake!
Like this recipe? Check out: Cinnamon Walnut Apple Bread
This pumpkin bread is going to be
Moist
Cinnamon-y
Filling
Definitely very bread-like
I added pepitas to mine because that seems to be the most common thing done with pumpkin bread, and I’m glad I did! It adds a really nice crunch to an overall soft bread.
When your bread is done cooling and you’re ready to slice, you can enjoy it as-is or toast it with some butter for a heavenly autumnal breakfast.
Ingredients
- 1 can pumpkin puree
- 1 1/4 cups brown sugar
- 1/4 cup non-dairy almond milk yogurt, vanilla or original
- 1/3 cup oil (vegetable or canola)
- 1 3/4 cup all-purpose flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2.5 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1 flax egg (1 tbsp ground flaxseed, 2.5 tbsp water)
- A handful of pepitas, topping (optional)
Instructions
- Start by creating the flax egg, mix the water and flax meal in a separate bowl and let it sit for a couple of minutes
- In a bowl, whisk the pumpkin puree, brown sugar, oil, flax egg, and yogurt until smooth.
- Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and mix until combined. Do not overmix.
- Pour into a greased loaf pan, sprinkle with pepitas
- Bake for 55 minutes at 350ºF or until a toothpick or knife comes out clean when the loaf is pierced.
- Let it cool before cutting into it.
- Eat alone or toasted with butter! Enjoy!
If you do end up doing this recipe, tag me @thetinyherbivore on Instagram so I can see your works of deliciousness!
