Vegan Pumpkin Bread

Vegan Pumpkin bread is a this magical and flavorful loaf made with pumpkin puree, that is tender and rich, warm and full of aromas that comes from the combination of spices used in the recipe.

The bread contains very specific spices like cinnamon, nutmeg, and cloves. These spices give the bread its distinct fall flavor and create a comforting, aromatic experience.

I want to make a confession, I make pumpkin bread all year round, It is too good to do it only in autumn, so I want to share a vegan recipe with you that I’m certain you would enjoy very much.

Now, one thing that I can not simply stand is the smell of eggs in any dish, even when I was not vegan I just could not bring myself to eat anything that would have a some smell of eggs, just no

Therefore, in this recipe I have used flax eggs as binding agent, there are other alternatives available but this one works the best for the pumpkin bread.

Ingredients required for pumpkin bread:

– 2 cups pumpkin purée

– 1 cup vegan milk (I’ve used almond milk)

–  1/2 cup vegetable oil 

– 2 tbsp flax eggs

– 1/2 cup brown or coconut sugar 

– 2.5 cups flour

– 1 tsp pumpkin pie spice 🎃

– 1 tsp cinnamon 

– 2 tsp baking powder 

– 1 tsp baking soda 

– Pumpkin seeds for the topping 

Instructions:

In a bowl mix the wet ingredients, pumpkin puree, (I don’t recommend the canned ones) which, gives a beautiful vibrant color to the bread.

Then add the, vegan milk (room temperature) vegetable oil and the flax eggs. Mix them well and slowly add the dry ingredients which are the flour, sugar, spices, baking powder and baking soda.

When the ingredients are evenly mixed it will give you a smooth batter with heavenly smell. Some like to add extra ingredients such as raisins or chocolate chips but I prefer to make the classic version.

Once the batter is ready, pour it into a greased or lined loaf pan, then place the pan in a preheated oven and baked it at 180°C for 45 minutes.

Check the bread with toothpick method and if it needs more time to leave it in the oven for additional 5 minutes.

The loaf should rise and develops into this a golden-brown crust while remaining moist and tender on the inside. When it’s fully baked, remove the pumpkin bread from the oven and let it cool in the pan then transfer it to a wire rack to cool completely.

I hope you will make and enjoy this recipe with your friends and family and here is another healthy and creative dessert that you can make and give me your feedback.

With love, Ani