Irresistible Vegan Pumpkin Bread
A moist and flavorful vegan pumpkin bread made with simple ingredients. Perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/3 cup coconut oil (melted)
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, whisk pumpkin puree, maple syrup, coconut oil, almond milk, and vanilla.
- Combine wet and dry ingredients. Stir until just mixed.
- Pour batter into the loaf pan. Smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Store in an airtight container for up to 3 days.
- Freeze slices for up to 3 months.
- Substitute almond milk with any plant-based milk.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg