This vegan, dairy-free, egg-free pumpkin bread has all the tastes of fall. Keep one loaf for yourself and gift the other to a friend with this recipe. To make it even more spectacular, sprinkle it with pepitas, bake it, and inhale the cinnamon aroma.
Pumpkin bread is my favorite pumpkin dessert. This vegan pumpkin loaf has a special place in my heart. I had to give the loaves away after baking a batch so I don’t go crazy stealing pieces during the day. It was one of those dishes you cook to indicate that autumn has come.
What Is The Best Way To Roast Pumpkin Seeds?
Piper Davis’ pumpkin bread from her outstanding book, The Grand Central Baking Book, was the inspiration for this recipe. I eventually made it vegan by substituting the eggs with ground flaxseed and making a few minor changes. For years, it has been my go-to dish. It’s a little sweeter and cakier than some other pumpkin bread, and it recalls me of the Starbucks slices—except without the mister. With something like a cup of coffee, it’s perfect.
What’s the Best Pumpkin for Pumpkin Bread?
Usually, I use pumpkin purée from the can. Certainly, you can make your own pumpkin puree, although canned pumpkin is always superior and requires far less effort. The recipe utilizes a whole smallish can with pumpkin, therefore you won’t have to worry about what to do with the last few teaspoons.
Never use a canned pumpkin pie mix, which also contains spices plus sugar.
How to Make Vegan Baking Without Eggs
The structure of fast bread is mostly determined by eggs. You have 2 easy plant-based choices for making this vegan fast bread which gently binds the dough and offers the very same cakiness as eggs.
You can use Flaxseed gel to substitute eggs in cookies, cakes, and fast bread. They’re a tried-and-true vegan baking ingredient. Flaxseed may be found in the natural food section of most supermarkets. Because they have such a limited shelf life, it’s better to store them frozen.
You probably have a can of beans in your cupboard, that implies you have already a flax egg substitute! The liquid from a can of chickpeas is most popular as aquafaba. Indeed, that goopy bean fluid that we generally instruct you to drain and rinse off—it turns out though that goopy bean juice is indeed an excellent egg substitute.
Vegan Pumpkin Bread Spice Swaps & Add-Ins
Are you missing an ingredient or want to try something new? You can use Spices and add-ins to create a variety of flavors.
- Put approximately 1 cup walnuts or pecans, chopped.
- 1 cup of vegan chocolate chips is permissible.
- Add up to 1/2 cup candied ginger, finely chopped.
- 1 tablespoon Chinese five-spice powder can be used in replacement of the spices in the recipe. At the moment, I am, particularly like this version.
- Rather than the spices called for it in the recipe, use 1 teaspoon pumpkin pie spice.
Sugar Substitutions in Pumpkin Bread
- The proportions of white and brown sugar used in this recipe aren’t fixed in stone. You may personalize it to your preferences.
- All of the sugar should be white. The pumpkin and spice flavors will be more prominent.
- All of the brown sugar should be used. The flavor of your pumpkin bread will be more gingerbread-like.
- Maple syrup can be used in place of 1/2 cup of sugar. If you solely use maple syrup, the other flavors will be overwhelmed.
- Reduce the amount of sugar by half a cup. Although the bread won’t be as moist and supple, it’s worth a try if you like less sugary treats.
Pumpkin Bread Flour Substitutions
Every one of the following flours can be substituted for the all-purpose flour. I have prepared this bread in almost all of the ways listed here, and the texture and flavor are almost identical.
I have prepared this bread in almost all of the ways listed here, and the texture and flavor are almost identical.
- For all-purpose flour, use white whole wheat flour.
- All-purpose I replace flour with whole wheat pastry flour.
- For all-purpose flour, use spelled flour.
- Half of the flour is all-purpose, and the other half is whole wheat flour.
Is it possible to make gluten-free pumpkin bread?
Preparing this pumpkin bread gluten-free is not a good idea. The recipe yields a dense batter, which would require eggs for extra structure if it were to be used as a gluten-free loaf. This bread will indeed be thick and gluey if you use exclusively gluten-free flour.
Is it possible for me to make muffins, little loaves, or a single loaf?
Sure! This recipe makes at least two dozen muffins or six small loaf pans measuring 5 1/2 x 3 inches. (I enjoy how this batter rises in small loaves since they are easy to give to friends.) You can also create a single loaf by halving the recipe and baking it in a standard-size Bundt pan.
How to Freeze Vegan Pumpkin Bread in the Appropriate Way
Once it has been refrigerated and thawed, I like this bread. The consistency and flavor of this bread improve after freezing and thawing; it gets moister and cakier, and it slices more cleanly.
To defrost: Wrap the cooled loaves in plastic wrap before wrapping them in foil. You can freeze these for up to three months. Thaw in the refrigerator overnight or even on the counter for 3 to 4 hours (no need to unwrap).
Vegan Pumpkin Bread
The preparation time of vegan pumpkin bread is 20 minutes, cook time is 60 minutes. Furthermore, to complete the whole process of this recipe you need 80 minutes.
You may freeze one of these and consume the other because this recipe makes two loaves. Superb! It is indeed better to cut into it a day after it’s cooked to let the flavors combine. If you’re using aquafaba rather than flax, skip the flax and water in Step 3 and instead add 1/2 cup aquafaba to the pumpkin combination.
- 3 tbsp. pumpkin seeds, uncooked
- 1 pumpkin puree (approximately 15 ounces)
- 1 1/3 cup (304 g) light brown sugar, compressed
- 1/3 cup melted coconut oil or canola oil
- 1/4 cup flaxseed meal, finely ground (32 grams)
- 2/3 cup non-dairy milk, unsweetened
- 1 cup of water
- apple cider vinegar, 1 teaspoon
- 3 1/4 cup all-purpose flour (446 grams)
- 1 2/3 cup granulated sugar (324 g)
- cinnamon (1 1/2 teaspoons)
- 1 teaspoon powdered baking soda
- 1 1/2 teaspoons bicarbonate of soda
- a quarter teaspoon of allspice
- 1 teaspoon ginger powder
- a quarter teaspoon of garlic
- 1 teaspoon salt (table)
- 1/4 teaspoon nutmeg, freshly grated
- For preheating the oven and preparing the pans is as follows:
- Preheat oven to 350 degrees Fahrenheit and place a rack in the middle. 2 8 1/2 x 4 1/2 inch loaf pans, greased and floured.
- Pumpkin seeds, toasted:
- In some kind of a small dry saucepan over medium heat, toast the pumpkin seeds. Cook, stirring the pan often, for approximately 3 minutes, or until the seeds are looking like light brown and making little popping noises. Fill a small dish with them right away. Remove the item from circulation.
- Combine the pumpkin puree, brown sugar, oil, and powdered flaxseed together in a large mixing basin until the brown sugar is largely absorbed. Combine the milk, water, and vinegar in a mixing bowl. Remove from the equation.
- Whisk everything together flour, granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice, and nutmeg in a separate large mixing basin.
- To make the batter, combine the flour, baking powder, and salt in a mixing bowl with the pumpkin mixture. Whisk with a wooden spoon or a dough scraper till the mixture is smooth and free of dry streaks. It’s fine if there are some little lumps in the dough.
- Divide the batter into the prepared pans and top with toasted pumpkin seeds before baking. Bake the loaves for 55 to 65 minutes, or until a toothpick or skewer inserted in the center comes out clean and the loaves bounce back when softly pressed in the center with your fingertip.
- Cool the bread: Place the pans on a wire rack to cool about five minutes, after which remove them and cool entirely on the racks prior to chopping.
- Side dishes! Bread will remain for almost 4 days at room temperature and up to three months inside the freezer if firmly packed.