The Best Moist & Easy Vegan Pumpkin Bread
This recipe for The Best Moist & Easy Vegan Pumpkin Bread is simple to make and yields a delicious, tender loaf. It's perfect for a treat or snack, featuring classic pumpkin spice flavors and a crunchy pepita topping.
Equipment
- Oven
- Loaf pan
- Small Bowl
- Large bowl
- whisk
- Spatula
- Cooling rack
Ingredients
Pumpkin Bread 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
- 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
- 1/2 cup pepitas
Instructions
Preparation
- Preheat oven to 350°F and grease a loaf pan.
- Combine ground flaxseed and water in a small bowl to create a flax egg; set aside to thicken.
- In a large bowl, whisk together pumpkin, brown sugar, canola oil, flax egg, and soy milk until smooth.
- Add flour, then sprinkle baking soda, baking powder, salt, cinnamon, nutmeg, and cloves on top. Gently stir until just combined; do not overmix.
- Pour batter into the prepared pan, sprinkle with pepitas, and bake for 75 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10-15 minutes, then transfer to a rack. Slice immediately or let cool completely for easier serving.
Notes
Do not overmix the batter to ensure a tender crumb. For best results, allow the bread to cool completely before slicing.