Autumn is a time for cozy sweaters, crisp leaves, and warm, delicious treats. Pumpkin bread is a classic fall baking project that is sure to fill your home with a comforting aroma. And the best part is, it's easy to make it vegan! With a few simple swaps, you can enjoy a moist, flavorful pumpkin bread that is just as delicious as the traditional version – and it's perfect for a chilly afternoon snack or a special holiday breakfast.
Check out the recipes below so you can choose the best recipe for yourself!
VEGAN PUMPKIN BREAD
This easy vegan pumpkin bread recipe was given to me by my stepmom shortly after she and my dad got married 40 years ago. It's perfect for potlucks since it makes two loaves and is dairy- and egg-free. Everyone who tries it loves it! -Susan Johnson, Payne, Ohio
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened. Transfer to 2 greased 9x5-in. loaf pans lined with parchment. Bake until a toothpick inserted in center comes out clean, 50 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.Freeze option: Securely wrap cooled loaf / loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
AMAZING VEGAN PUMPKIN BREAD
This bread is soooo moist and just sweet enough. Delicious with coffee. These would taste amazing with a streusel top or cream cheese frosting, if you wanted it even sweeter, but I think it stands alone amazingly well.
Provided by Heather
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
- Combine water and flaxseed meal in a small bowl. Let stand until thickened, about 5 minutes.
- Stir flaxseed mixture, applesauce, brown sugar, vegetable oil, and almond milk together in a bowl. Add pumpkin puree.
- Mix whole wheat flour, baking powder, baking soda, cinnamon, salt, cardamom, cloves, and nutmeg together in a bowl. Blend in applesauce mixture. Divide batter between loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Cool in the pans for 10 minutes before inverting onto a wire rack.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 17.6 g, Fat 3.6 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 124.3 mg, Sugar 7.2 g
VEGAN PUMPKIN BREAD
Converted a favorite bread recipe to vegan. Spices tweaked for my preference. Adjust as needed.
Provided by Susan
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h35m
Yield 20
Number Of Ingredients 17
Steps:
- Stir water and flaxseed meal together in a small bowl until well combined. Place in the refrigerator until flax "eggs" have thickened, about 15 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
- Combine sugar and avocado oil in a large bowl; beat with an electric mixer until blended. Mix in flax "eggs," pumpkin puree, applesauce, molasses, and vanilla extract.
- Sift all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves together in a separate bowl. Add dry ingredients to the wet ingredients in 2 batches, stirring to combine after each addition. Divide batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 37.5 g, Fat 9 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 189.8 mg, Sugar 22 g
VEGAN PUMPKIN SPICE BREAD
This is easy and delicious. Perfect with a cup of coffee for an afternoon pick-me-up. You can make it fat-free by substituting an additional 1/4 cup of applesauce for the oil, or use regular eggs instead of the egg-replacer if you don't need the recipe to be vegan. I got this recipe from Fatfree Vegan Kitchen. http://blog.fatfreevegan.com/2006/12/pumpkin-spice-bread.html
Provided by VeganFamilyChef
Categories Quick Breads
Time 1h20m
Yield 1 large loaf, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Oil 1 regular sized loaf pan or 4 small (approximately 3 1/2 X 5 1/2-inch) loaf pans or a dozen muffin cups.
- Combine the wet ingredients in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the liquid mixture to the dry, and stir well. Stir in the nuts, if desired. Pour the batter into the pan(s) and place on the center rack of oven. Bake until a toothpick inserted in the middle comes out clean--about15 minutes for muffins, 35 minutes for small loaf pans, and 60-70 minutes for one large loaf. Allow to cool before removing from pan.
PUMPKIN APPLE SPICE BREAD (VEGAN OR NOT)
This is a wonderful pumpkin, apple spice bread! I give both vegan and regular baking option, but I bake this vegan because the banana makes it super moist. This recipe makes two loaves. One option is to make one loaf and then save half the batter for muffins. Bake muffins for 25 minutes at 350 degrees.
Provided by Lisa Clarice
Categories Low Protein
Time 1h15m
Yield 2 Loaves, 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350.
- Grease loaf pan. This recipe makes two loaves. So you can save half the recipe for muffins or a second loaf.
- Combine sugars and butter in mixer.
- Next add vanilla, pumpkin, and eggs (or banana) and mix.
- In a separate bowl, combine flour, salt, soda, powder, cinnamon, nutmeg, and cloves. Now add this to the batter.
- Once all mixed well together, last add the raisins and apples.
- Bake for 50-60 minutes.
- During the last ten minutes of baking, combine the topping ingredients and sprinkle on top of bread. Topping is optional.
PUMPKIN WHEAT MULTIGRAIN BREAD (ABM & VEGAN)
From my Bread Maker's Bible, this combines two of my great loves-- pumpkin and vegan whole-grain bread! Originally called LuAnn's Seedtime & Harvest Loaves. Makes a nice big loaf full of healthy ingredients. The only ingredient I changed was that I left out the 1/4 cup soy flour and just added 1/4 cup more whole wheat flour because I don't like keeping too many flour types around...aaand, I'm doing this the lazy way, in the bread machine! My dough cycle is 90 minutes.
Provided by the80srule
Categories Yeast Breads
Time 2h10m
Yield 1 2-lb loaf, 1 serving(s)
Number Of Ingredients 12
Steps:
- Put the ingredients into your bread machine according to manufacturer's instructions, set to 2-lb capacity, and do a dough cycle.
- When it completes, mold into the shape of a loaf and place onto a piece of parchment paper on top of a cookie sheet. If it's not malleable enough at first, dust your hands with some flour and knead on a lightly-floured surface until you can mold it into loaves.
- Bake at 350F for 35-40 minutes or until browned and sound "hollow" when tapped. (Book says that if necessary, cover the loaf lightly with foil during the last few minutes of baking time to prevent overbrowning.).
- Brush lightly with olive or flaxseed oil after removing from the oven.
VEGAN PUMPKIN BREAD HEALTHY AND TASTY
This is a delicious quick bread and you don't have to be a vegan to enjoy it! Very nutritious ingredients, easy to make! Turbinado sugar is a cystal like brown sugar that is readily available in grocery stores. This recipe is from an Internet website: http://www.noneatathahlete.com/vegan-pumpkin-bread/
Provided by Healthy Debbie
Categories Quick Breads
Time 1h5m
Yield 2 Loaves, 20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- Mix together the flaxseed and water until thickened.
- Combine flax mixture in a large bowl with sugar, applesauce, oil, and pumpkin.
- In a medium bowl, stir together the flour, spices, baking soda, bvaking powder, and salt.
- Stir the dry ingredients into the wet. Fold in the walnuts. Lightly grease lof pans. Divide tinto two regular 8 inch loaf pans or four mini loaf pans. If you'd like, sprinkle on some oats or turbinado to garnish. Bake the large loaves for about 55 minutes and the smaller loaves for about 40 minutes. Let sit for 20 minutes before removing from the pans.
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
- Don't overmix the batter: Overmixing can make your bread tough. Mix just until the ingredients are combined.
- Use a loaf pan that is at least 9x5 inches: A smaller pan will make your bread too thick, and it won't bake evenly.
- Bake the bread at 350 degrees Fahrenheit for about 50 minutes: Or until a toothpick inserted into the center comes out clean.
- Let the bread cool completely before slicing it: This will help to prevent the bread from crumbling.
- Store the bread in an airtight container at room temperature for up to 3 days: You can also freeze the bread for up to 2 months.
Conclusion:
Vegan pumpkin bread is a delicious and nutritious snack or breakfast option. It's easy to make and can be tailored to your own dietary preferences. With its moist texture, sweet flavor, and pumpkin spice aroma, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a tasty and healthy treat, give vegan pumpkin bread a try!
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