Even with the variances of how wet your pumpkin is and how densely packed your flour is this recipe makes a super thick batter. Baking is a science and vegan baking is some next-level kind of wizardry but somehow, this recipe turned out to be UH-MAZING??! Sounds amazing . When I was testing this pumpkin bread recipe, it took me about 6 or 7 tries to get it just right. It came out absolutely perfect! Moist pumpkin bread with a pumpkin spice streusel topping and a sticky maple ... mix together the sugars, pumpkin, and oil until fully combined. I just made this exactly according to the recipe and it came out PERFECT! It took exactly 1 hour and came out lovely. Just tried this one in Denver, Colorado and it was a dry crumbly mess. Worth the wait, very dense and delicious! Love your modifications and so happy it turned out perfect! Amazing. hope this helps (: WOW! **Full recipe at https://www.purelivingnutrition.com/vegan-pumpkin-bread/. Added 2-3 tbsp extra non dairy milk (used soy) instead of the liquid sweetener. The Best Pumpkin Bread. OMG I’ll be right over! Honestly I just wanted to bake with pumpkin and after asking on snapchat (glowingfridge) what I should make, this nourishing, soft, sweet and sinfully indulgent Vegan Pumpkin Bread came to life. Not sure what could have happened?! It has no oil. Subbed applesauce for banana and used 3 Tbl chia gel w/Tbl almonds in place of almond milk. Using a wooden spoon, mix until just well combined. The first time i made this recipe i accidentally used an entire can of pumpkin puree instead of one cup, and i had the same exact results as you! Let me know how it turns out! Thank you. Not sure where this recipe goes wrong. Vegan little over a year and this is easiest and best vegan quick bread recipe! Your email address will not be published. So much yum! Definitely a keeper recipe! The vegan pumpkin bread came to be a few … Preheat oven to 325°. It is moist, and flavorful. Line bottom of pan with parchment, leaving a generous overhang on both long sides. This batter will be very thick and gummy and may take 1-2 minutes for pumpkin to disperse. Pumpkin season is finally here, and healthy pumpkin bread recipe just might be the best thing to make right now! I added 1 extra teaspoon of pumpkin pie spice since my regular pumpkin bread recipe calls for 3, and we like it super spicy. YESS. I love that fall means pumpkin EVERYTHING! Line a loaf pan with parchment paper or non-stick spray. I’ve made this recipe many times now and it always turns out amazing! Carrot Cake Muffins with Maple Orange Frosting ». I’m more of a guess-timate and add in as you go with what you have on hand type of cook. If I use real pumpkin what are the instructions? Turned out perfectly moist and not too sweet; could definitely eat this for breakfast. I made it exactly the the way the recipe asked for. Most of the puree sank to the bottom, becoming gooey even when the rest was baked! Doubled the recipe, used part fresh, part canned pumpkin, used coconut oil instead of banana (unrefined — had to blend the wet mixture to get the hard oil to disperse), reduced maple syrup by a bit, and left out the nuts and dried fruit because… Nursery. How much pumpkin pie purree did you use? I swear I didn’t plan this. Either way, you must make this immediately. I could tell the batter was super dry when I put it in the pan. In a large bowl, whisk together all dry ingredients, including chocolate chips and whatever extras you want (cranberries, walnuts, pecans etc.). I LOVE this recipe! I shared your blog with my mother in law and she loves it! Thanks much! I subbed the pumpkin spice for cinnamon and gingerbread spice, which was also really good. I use so much for both flavor and moisture. All I subbed was coconut oil for banana. Seems very fitting too, as it’s the first day of Fall and all. My daughter loves this also. The second time i followed the measurements exactly and it came out beautiful! It's the season for pumpkins! I am not kidding you, I made this recipe yesterday and it was all gone this morning. Say hello to The Happy Hor, tangy + simple cucumber salad >> I make it every month. **For more vegan recipes, check out my recipe book (ebook \u0026 print copy) at https://www.purelivingnutrition.com/shop/Connect with me! ★☆ Has anybody tried this with coconut or almond flour? The pumpkin does 100% of the lifting to make it super soft and tender, no extra fat or added sugars required. Same happened to me, wish I would have read your comment first.