Return loaf of bread to wire rack and allow to continue to cool, or gently slice and serve. Making this pumpkin bread recipe couldn’t be easier. Once this pumpkin bread cools, it holds together nicely. You can store this bread at room temperature for up to 3 or 4 days. I legitimately cannot taste a difference. After 10 minutes, carefully remove the loaf from the pan and serve. And yet somehow, like magic, it’s really dang good. Pour the flour mixture into the pumpkin mixture and stir until just combined. Disclosure Policy. The different amounts are correct , yes? I decided that if I was going to make a dairy free pumpkin bread recipe for her, I might as well make it an egg free pumpkin bread recipe while I was at it. However you slice it, this super-moist vegan pumpkin bread is the best! Pour the batter into the loaf pan, and set aside. I love seeing your creations! I recommend using a rubber spatula for this part. We flavor it up with the perfect blend of spices and pop it into the oven. In a large bowl, you combine pumpkin puree, brown sugar, oil, syrup and juice or water, and mix well. Vegan Pumpkin Bread | No Oil, Super Moist, and Perfectly Spiced! Turned out WONDERFULLY! I made this using whole wheat pastry flour, and half brown a sugar/half monk fruit sugar and baked fr 40 mins. The result is this AMAZINGLY DELICIOUS PUMPKIN BREAD RECIPE. Boom, now it’s vegan. Delicious Cakes birthday Delicious Cakes homemade Delicious Cakes recipes Delicious Cakes vanilla Delicious Cakes videos. Now, you can prepare a loaf of easy pumpkin quickbread in minutes and have it in the oven baking. It’s a household favorite thanks to its moist texture and warm spices. I really loved this recipe, and I was trying to cut back on sugar so I only used 1/2 cup and baked just under 40 mins. Thankfully pumpkin bread is a really forgiving recipe, so you should be good using whichever variety you like. The inspiration for this recipe came from my craving for a thick slice of bread with chocolate in it, a can of half opened pumpkin and spelt flour that needed some attention. Some years it is more watery, other years more dense. Have you tried it? Then remove the tin foil, and continue baking for another 25 minutes, or until the toothpick comes out clean and the streusel is lightly browned. Next, into that large bowl you add flour, baking powder, baking soda, salt and pumpkin pie spice. You can find the full printable recipe, including ingredient quantities, below. If I add chopped nuts, what quantity would you recommend? BEST VEGAN PUMPKIN BREAD. Hi Jamie, it’s one cup of pumpkin puree, so whichever size can you prefer or have on hand. Great bread! It's tastes like pumpkin pie bread! To make gluten free: you can use gluten free 1:1 baking flour at the same ratio. This is great! This site uses Akismet to reduce spam. Sprinkle the streusel on top of the batter and cover with tin foil. You’ll love the minimum ingredients in this tasty pumpkin bread recipe! To freeze pumpkin bread, wrap it in plastic wrap and store it in a freezer container or freezer bag You can freeze the entire loaf or individual slices. Fold in the wet ingredients and mix the batter until all of the dry is completely mixed into the wet. Makes a great gift for your favorite vegan!Click below: * Percent Daily Values are based on a 2000 calorie diet. Great question! Home » Baking & Sweets » Bread » Vegan Pumpkin Bread, Baking & Sweets Bread Breakfast Holiday ThanksgivingAugust 21, 2019 by LOVE FROM THE OVEN, Your email address will not be published. To store, allow the pumpkin bread to cool completely, then wrap in plastic wrap to seal in moisture. Hope you love it! This Vegan Pumpkin Bread + Maple Chai Frosting is super moist, fluffy, loaded with warm Fall spices (pumpkin spice + chai), and 100% delicious!It takes less than 10 minutes to whip together and makes for a great healthy alternative for a little sweetness during the Fall season. At Namely Marly we love celebrating life, creativity, healthy living and energetic days! In a large bowl, whisk together the flour, coconut sugar, pumpkin spice, cinnamon, baking soda, and baking powder. In a large bowl, combine pumpkin, brown sugar, syurp, oil and apple juice. Pour the batter into the prepared pan. Save my name, email, and website in this browser for the next time I comment. Bake 60–65 minutes, until a toothpick inserted into the center, comes out clean. Add in the ground flaxseed mixture, pumpkin puree, maple syrup, unsweetened applesauce, dairy free milk, and vanilla extract. I don’t see where you add the 1/2 cup of oil in the instructions but I mixed it in with the wet ingredients. So delicious! I used to be seriously addicted to the Pumpkin bread from Starbucks and ate it all the time before I went vegan. It’s baking now so hopefully it comes out ok. Annie, yep, I must have just missed the word when typing. Related Articles . By all means, stir some in. To thaw, sit the loaf at room temperature. However, you don’t need any of those. This pumpkin bread is made without eggs or dairy. Cut a piece of parchment paper to fit the bottom of the pan. Canned pumpkin is made from pumpkins, and/or squash, that is grown specifically for using as a puree. What size can of pumpkin puree? One thing to note, is from year to year, I’ve noticed that canned pumpkin can vary a bit. Believe it or not, figuring out the best way to make my pumpkin bread vegan was easy. But me? It’s moist, but not soggy, and flavorful, not weak or overpowering. Set aside. Make your vegan pumpkin bread with applesauce instead. Some people look forward to the fall season because of pumpkin spice lattes. Yes, substitute 1/2 cup applesauce for the 2/3 cup of oil. I decided that if I was going to make a dairy free pumpkin bread recipe for her, I might as well make it an egg free pumpkin bread recipe while I was at it. Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. Super soft, moist and studded with the perfect amount of toasty walnuts and dark chocolate. Learn how your comment data is processed. So it is 2/3 c. oil OR 1/2 c. applesauce instead of oil? As I’ve only made this recipe in an 8×4 loaf pan, I can’t say for sure how baking time might vary in a larger pan.