Description
This vegan pumpkin bread is moist, flavorful, and packed with warm spices. Made without eggs or dairy, it uses a flaxseed egg and soy milk to keep it plant-based and delicious. Perfect for fall or any time you crave a cozy, spiced loaf with a crunchy pepita topping.
Ingredients
Scale
Wet Ingredients
- 1 tablespoon ground flaxseeds
- 2.5 tablespoons water
- 15 ounces canned pumpkin puree
- 1 1/4 cups brown sugar
- 1/2 cup canola oil
- 1/4 cup soy milk
Dry Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Topping
- 1/2 cup pepitas
Instructions
- Preheat and prepare the pan. Preheat your oven to 350 degrees Fahrenheit and grease a loaf pan to ensure the bread doesn’t stick.
- Make the flax egg. In a small bowl, combine the ground flaxseed and water. Set this mixture aside to thicken and become your egg substitute.
- Mix wet ingredients. In a large bowl, whisk together the pumpkin puree, brown sugar, canola oil, flax egg, and soy milk until you have a smooth batter.
- Add dry ingredients. Slowly add the all-purpose flour to the wet mixture. Then sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg, and cloves on top of the flour. Gently stir with a large spoon or spatula until just combined, avoiding overmixing to keep the bread light.
- Prepare for baking. Pour the batter into your greased loaf pan and evenly sprinkle the pepitas on top for added texture and flavor.
- Bake the bread. Place the pan in the oven and bake for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve. Allow the bread to cool in the pan for 10 to 15 minutes before transferring it to a cooling rack. You can slice it right away or wait until it cools completely for easier slicing and serving.
Notes
- To make the bread oil-free, substitute applesauce for the canola oil; note that this will result in a denser and less fluffy loaf.
- You can use coconut oil or any other oil if preferred instead of canola oil.
- Feel free to substitute any non-dairy milk in place of soy milk, such as almond or oat milk.
- For a whole grain version, substitute whole wheat flour instead of all-purpose flour, but expect a denser texture.
- This recipe hasn’t been tested gluten free, but a gluten-free flour mix might work; avoid using almond or coconut flour as they will not produce good results.
- Optional add-ins include chocolate chips, walnuts, pecans, raisins, currants, cranberries, or shredded coconut for extra flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
