Vegan Pumpkin Bread
This moist vegan pumpkin bread combines smooth pumpkin purée, warming spices, and rich brown sugar in a tender loaf. A homemade flaxseed egg provides structure, while a layer of pepitas adds a pleasantly crisp finish.
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Ingredients
For the Flaxseed Egg
- 2½ tablespoons water
- 1 tablespoon finely ground flaxseed
For the Pumpkin Bread
- 15 ounces pumpkin purée
- ½ teaspoon fine salt
- ½ cup canola oil or another neutral-flavored vegetable oil
- ¼ teaspoon ground nutmeg
- 1¾ cups all-purpose flour
- ½ cup pepitas
- 2 teaspoons ground cinnamon
- ¼ cup unsweetened soy milk
- 1 teaspoon baking soda
- 1¼ cups packed brown sugar
- ¼ teaspoon ground cloves
- ½ teaspoon fresh baking powder
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat a loaf pan with oil or nonstick cooking spray so the baked bread can be removed easily.
- Combine the ground flaxseed and water in a small bowl. Stir thoroughly, then leave the mixture undisturbed for several minutes until it develops a thick, gel-like consistency.
- Place the pumpkin purée, brown sugar, canola oil, prepared flaxseed egg, and soy milk in a large mixing bowl. Whisk until the ingredients form a smooth, evenly blended mixture.
- Add the all-purpose flour to the wet mixture. Sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg, and cloves evenly over the flour.
- Using a large spoon or spatula, gently fold the ingredients together just until the flour is fully moistened and no dry streaks remain. Avoid excessive mixing, as this can make the finished loaf less tender.
- Transfer the batter to the prepared loaf pan and spread it evenly. Scatter the pepitas across the surface.
- Place the pan in the preheated oven and bake for approximately 1 hour 15 minutes. The bread is ready when a toothpick inserted into the center comes out clean.
- Remove the loaf from the oven and allow it to rest in the pan for 10–15 minutes. Carefully transfer it to a wire cooling rack.
- Slice the bread while it is still warm for immediate serving, or allow it to cool completely for neater, more uniform slices.
Notes
Use unsweetened soy milk to prevent the loaf from becoming overly sweet.
Fresh baking powder will provide the most reliable rise.
For the best texture, fold the batter only until the dry ingredients are incorporated.
The loaf may be sliced while warm, although complete cooling will make it easier to cut cleanly.