Everyone needs a great Pumpkin Bread Recipe
And this one is not only easy but it’s so delicious and there are no egg replacers needed!
I’m pretty sure you have everything you need in your pantry already!
Mot overly moist, but dense and packed with pumpkin and spice!
You may want to double the recipe below since one just doesn’t ever seem to be enough!
Add cranberries to the batter for a great holiday Cranberry Pumpkin Bread!
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Notes for Success:
The recipe listed below makes one standard loaf
Or 1- 6 cup capacity bundt pan or 12 Muffins
Oven temperature will stay the same no matter what you are baking and I like to start it off at 350°F for the initial 25 minutes of baking
Then turn the oven temperature down to 300°F to bake the rest of the way.
This standard sized loaf will take about 45 minutes to bake through
Many people like to know exact baking times for everything but I don’t like to stick to exacts
Because all ovens and pan materials are different
So no matter what you are baking just check in around the 25 minute mark to see where you are and how much time to add until done
(I do the toothpick test to check for moist crumbs not raw batter)
There is no egg replacer here in this recipe and I am using a neutral vegetable oil for lightest cake result
Watch the Youtube Video where I show a comparison between pumpkin cake and bread!
Yield: 1 loaf
Vegan Pumpkin Bread Recipe
THIS RECIPE MAKES 1 STANDARD LOAf
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
Ingredients
- Vegetable Oil 9 Tablespoons (135ml)
- Light Brown Sugar ¾ cup (150g)
- Plant Milk *I use soy ¾ cup (177ml)
- Vanilla Extract 1½ teaspoon
- Canned Pumpkin ¾ cup (180g)
- Salt ¾ teaspoon
- All Purpose Flour 2½ cups (315g)
- Baking Soda 1¼ teaspoon
- Ground Cinnamon 1 teaspoon
- Ground Ginger ½ teaspoon
- Ground Cardamom ¼ teaspoon
- Ground Cloves pinch
- Ground Nutmeg ¼ teaspoon
- OR 2 Teaspoons Pumpkin Pie Spice
Instructions
- Grease the loaf pan & Preheat your oven to 350°F
- In a large mixing bowl combine the plant milk, oil, brown sugar, salt, pumpkin & vanilla & whisk to combine well
- Sift the flour with all the spices and the baking soda and add it all at once to the wet mixture in the bowl
- Whisk smooth
- Pour into the greased loaf pan
- Bake immediately in the preheated 350°F oven for approximately 40 minutes or when a toothpick inserted into the center comes out clean
- If your bread looks like it is getting too browned on the top you can turn the oven temperature down to 300°F at mid way through and bake until it’s done.
- Cool in the pan until you can touch it without burning yourself then flip it out onto a cooling rack to cool the rest of the way
Notes
Pumpkin Bread will stay fresh at room temperature wrapped well for up to 3 days, for longer storage it is best to refrigerate (up to 1 week)
Freeze wrapped well for up to 2 months
