Vegan Pumpkin Spice Bread
Indulge in the warm, cozy flavors of fall with this Vegan Pumpkin Spice Bread, a moist and tender loaf bursting with autumnal spices like cinnamon, nutmeg, ginger, and cloves. This dairy-free and egg-free recipe combines the rich sweetness of pumpkin puree with the wholesome goodness of melted coconut oil and a hint of vanilla for a delightful treat that’s perfect for breakfast, dessert, or a mid-day snack. Easy to make with simple pantry ingredients, this pumpkin bread boasts an irresistibly spiced aroma that fills your home as it bakes. Serve it sliced on its own or pair it with a smear of vegan butter or a drizzle of maple syrup for an extra touch of decadence. Ready in just over an hour, this one-bowl recipe is a must-try for anyone craving a plant-based spin on classic bakery-style pumpkin bread.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 cup canned pumpkin puree
- 0.75 cup light brown sugar
- 0.5 cup granulated sugar
- 0.25 cup unsweetened almond milk
- 0.5 cup coconut oil, melted
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan.
Step 2
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
Step 3
In another bowl, combine the pumpkin puree, brown sugar, granulated sugar, almond milk, melted coconut oil, and vanilla extract. Mix until well combined.
Step 4
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Step 5
Pour the batter into the prepared loaf pan and spread evenly.
Step 6
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 8
Once cooled, slice the bread and serve. Enjoy your homemade vegan pumpkin spice bread!
Nutrition Facts
| Serving size | (905.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2915.5 |
| Total Fat 129.6g | 0% |
| Saturated Fat 100.7g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 4.9mg | 0% |
| Sodium 2775.9mg | 0% |
| Total Carbohydrate 436.1g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 259.0g | |
| Protein 25.0g | 0% |
| Vitamin D 22.0IU | 0% |
| Calcium 337.5mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 962.2mg | 0% |
Source of Calories