Moist Vegan Pumpkin Bread
This Moist Vegan Pumpkin Bread combines pumpkin purée, warm spices, and brown sugar to create two soft, flavorful loaves that stay perfectly tender for days—ideal for breakfast, snacks, or dessert.
16 Servings
Ingredients
For the Bread:
- 1 15-ounce can pumpkin purée
- 1⅓ cups 304g packed light brown sugar
- ⅓ cup canola or avocado oil
- ¼ cup 32g ground flaxseed meal
- ⅔ cup unsweetened non-dairy milk or dairy milk, if not vegan
- ½ cup water
- 1 tsp apple cider vinegar
- 3¼ cups 446g all-purpose flour
- 1⅔ cups 324g granulated sugar
- 1½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
For the Topping:
- 3 tbsp pumpkin seeds
Instructions
Prepare the Oven and Pans
- Preheat the oven to 350°F (175°C) and position a rack in the center. Grease and flour two 8½ x 4½-inch loaf pans, or line them with parchment paper for easy removal.
Toast the Pumpkin Seeds
- Place the pumpkin seeds in a small, dry skillet over medium heat. Cook, shaking the pan occasionally, until the seeds are lightly browned and begin to pop, approximately 3 minutes. Immediately transfer to a bowl and set aside to cool.
Combine the Wet Ingredients
- In a large mixing bowl, whisk together the pumpkin purée, brown sugar, oil, and flaxseed meal until the mixture is smooth and the sugar begins to dissolve. Whisk in the non-dairy milk, water, and vinegar until fully incorporated.
Mix the Dry Ingredients
- In a separate large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice, and nutmeg until evenly blended.
Form the Batter
- Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon or spatula until a cohesive batter forms. Small lumps are acceptable; avoid overmixing to maintain a tender texture.
Bake the Loaves
- Divide the batter evenly between the prepared loaf pans. Sprinkle the toasted pumpkin seeds evenly over the tops. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean and the loaves spring back lightly when touched.
Cool and Serve
- Allow the loaves to cool in their pans on a wire rack for 5 minutes. Then, carefully remove them from the pans and cool completely on the rack before slicing. Serve plain or with a light spread of vegan butter, if desired.
Notes
To prepare a gluten-free version of this Moist Vegan Pumpkin Bread, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Ensure that your baking powder and spices are labeled gluten-free. The texture will remain moist and tender, though slightly more delicate than the original.