Easy and Delicious Vegan Pumpkin Bread
Get ready to savor the flavors of fall with this easy and delicious vegan pumpkin bread, a perfect blend of warmth, spices, and pumpkin goodness.
As the leaves begin to don their vibrant autumn hues and the air turns crisp, there’s nothing quite like the aroma of freshly baked pumpkin bread to usher in the season’s cozy charm. This Easy and Delicious Vegan Pumpkin Bread recipe is a celebration of fall in every bite.
Made with wholesome ingredients and a dash of seasonal spices, this delectable treat is not only a joy to bake but a delight to share with family and friends. Whether you’re a seasoned vegan baker or new to the world of plant-based cooking, this recipe is a must-try for anyone looking to capture the essence of autumn in a slice of homemade goodness. So, preheat your oven, grab your mixing bowls, and let’s embark on a culinary journey that will fill your home with the comforting scent of pumpkin and spice.
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Easy and Delicious Vegan Pumpkin Bread
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Ingredients:
1 tbsp egg replacer (I used Bob’s Red Mill)
1 15 oz can pumpkin puree
1 1/4 cups brown sugar, lightly packed
1/2 cup vegetable oil
1/4 almond milk
1 3/4 cups all-purpose flour
2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup chopped walnuts
1/3 cup pepitas (for garnish)
Directions:
Preheat the oven to 350 degrees and grease a loaf pan.
In a small bowl, whisk together the egg replacer and 2 tbsp of water. Set aside. In a mixing bowl, add the pumpkin puree, brown sugar, vegetable oil, almond milk and egg replacer. Whisk together until combined.
Add the all-purpose flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt to the wet mixture. Stir with a large spoon until just combined. Be careful not to over-mix.
Fold in the chopped walnuts. Pour the mixture into the greased loaf pan and bake for 75 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 30-45 minutes and then remove the loaf from the pan.
This pumpkin bread recipe is the epitome of cozy, comforting autumn flavors. Its moist, spiced goodness will fill your home with the aroma of fall, making it the perfect treat for gatherings, a morning snack, or a delightful dessert. Whether you’re an experienced baker or a novice in the kitchen, this recipe is simple to follow and yields exceptional results. So, grab your apron, some fresh pumpkin puree, and a touch of cinnamon – and get ready to savor the season with a slice of homemade pumpkin bread that will warm your heart and delight your taste buds. Enjoy every bite! .
Easy and Delicious Vegan Pumpkin Bread
Ingredients
- 1 tbsp egg replacer (I used Bob's Red Mill)
- 1 15 oz can pumpkin puree
- 1 1/4 cups brown sugar, lightly packed
- 1/2 cup vegetable oil
- 1/4 cup almond milk
- 1 3/4 cups all-purpose flour
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup chopped walnuts
- 1/3 cup pepitas
Instructions
- Preheat the oven to 350 degrees and grease a loaf pan.
- In a small bowl, whisk together the egg replacer and 2 tbsp of water. Set aside. In a mixing bowl, add the pumpkin puree, brown sugar, vegetable oil, almond milk and egg replacer. Whisk together until combined.
- Add the all-purpose flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt to the wet mixture. Stir with a large spoon until just combined. Be careful not to over-mix.
- Fold in the chopped walnuts. Pour the mixture into the greased loaf pan and bake for 75 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 30-45 minutes and then remove the loaf from the pan.
Looking for more cookie recipes like this Easy and Delicious Vegan Pumpkin Bread?
Vegan Caramel Apple Upside Down Cake
Vegan Apple Spice Cupcakes with Salted Caramel Frosting
Amazing Vegan Hot Chocolate Cookies
I love seeing your finished projects! If you enjoyed making this Easy and Delicious Vegan Pumpkin Bread or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy baking!
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