Get the Recipe: Vegan Pumpkin Bread
The best vegan pumpkin bread, made with pumpkin purée and just a handful of simple ingredients. Soft, cozy and with an amazing deep flavor, it's the perfect fall-inspired treat! Enjoy for a dairy-free dessert or afternoon snack with a cup of tea.
Ingredients
- 1 lb pumpkin, peeled and cubed
- 2/3 cup water
- 1/2 cup aquafaba
- 2/3 cup olive oil
- 2 1/4 cup flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 5 tbsp coconut sugar
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1/2 tsp salt
Equipment
- Conventional oven
- Baking tray
- Mixing bowl x 2
- Loaf tin
- Foil
Instructions
- Preheat the oven to 180 degrees C/350 and line a large baking tray with parchment paper. Add peeled and cubed pumpkin to the baking tray, and bake for 15-20 minutes, until fork tender. Then, transfer to a blender or food processor, and blend until a purée forms.
- Next, in a mixing bowl, combine the water, aquafaba, olive oil and 1 cup pumpkin purée. In a different mixing bowl, whisk together the flour, baking powder, baking soda, coconut sugar, cinnamon, ground cloves and salt.
- Then, add the wet ingredients to the dry, and mix until a smooth batter forms.
- Grease a standard loaf tin with some vegan butter or olive oil. Pour the batter into the loaf tin, and bake at 180 degrees C/350 for 40 minutes. After this time, remove the loaf from the oven, cover with foil, and bake for 15 minutes more.
- Allow the vegan pumpkin bread to cool for 5-10 minutes before slicing and serving.
Notes
- You can also use store bought canned pumpkin for this recipe. Simply use 1 cup canned pumpkin per loaf of pumpkin bread.
- If you want to make this recipe gluten-free, replace the plain flour with a gluten-free mix.
- You can keep this vegan pumpkin bread in the fridge, covered, for up to 4 days. You can also freeze it for up to 3 months as individual slices in freezer-friendly bags.To reheat, simply allow to thaw overnight and then reheat in the microwave for a couple of minutes. Or, reheat from frozen in your toaster.
Calories: 330kcal, Carbohydrates: 38g, Protein: 4g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Sodium: 233mg, Potassium: 335mg, Fiber: 1g, Sugar: 7g, Vitamin A: 4828IU, Vitamin C: 5mg, Calcium: 65mg, Iron: 2mg