The Best Vegan Pumpkin Bread
The Best Vegan Pumpkin Bread- made in just one bowl with simple wholesome ingredients, this pumpkin bread is perfectly moist and full of delicious flavor. It truly is the best!
Each year I find myself struggling to hold off with the pumpkin recipes. Fall decor, no problem. But I just can’t help myself in the food department. The spices fill the house with the most comforting scent and instantly makes me feel all cozy inside. Even if it’s still sweltering hot outside.
So far I’ve made pumpkin waffles, pumpkin cake, pumpkin bars, apple pancakes and alas, pumpkin bread. Yep, our house has been smelling mighty fine lately.
I decided to be bold and title this “the best” because I genuinely believe that it is. It took me quite a bit of testing to figure out the right amount of liquid and leavening agent. I started out by attempting to veganize this gluten-free pumpkin bread but friends, it just wasn’t happening. Every batch came out mushy inside no matter how long I cooked it for.
After suffering from a short bout of depression, I turned to my old friend spelt flour for help. The result came out so perfectly moist and flavorful that I knew that was it. It couldn’t get any better than that.
The best part is that the ingredient list doesn’t call for anything fancy and it’s made in just one bowl. Can I get a hallelujah for that? Amen!
I topped it with cashew cream cheese frosting for a little extra but it is more than fine all on it’s own so feel free to skip that part if you want.
As for my gluten-free and vegan friends, I promise I will revisit a gluten-less version for you soon. I just needed a break from the fails for a while. ;)
The Best Vegan Pumpkin Bread
Yield: 1 loaf
Prep Time: 5 minutes
Cook Time: 70 minutes
Total Time: 1 hour 15 minutes
- 1 tablespoon ground flax + 4 tablespoons water
- 1 and 1/2 cups spelt flour*
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons pumpkin pie spice**
- 1 cup canned pumpkin puree (not pumpkin pie mix)
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1/3 cup + 1 tablespoon melted unrefined coconut oil***
Preheat the oven to 350°F then lightly grease a standard size loaf pan. In a measuring cup, combine the flax and water. Stick together then set aside to thicken.
In a large bowl, add the spelt flour, salt, baking powder, baking soda and pumpkin pie spice. Whisk together to combine.
To the bowl, add the pumpkin puree, maple syrup, vanilla extract, coconut oil and flax mixture. Fold ingredients together until evenly combined. Transfer to the batter to the loaf pan and smooth down across the edges.
Bake in the oven for about 70 minutes, or until firm and dark brown on the edges. Set aside to cool for at least an hour before serving. Leftovers can be stored in an airtight container for up to 3 days (or longer if refrigerated).
*Spelt flour can be substituted with all purpose flour or whole wheat flour. I haven’t tried an gluten-free all-purpose so I’m not sure if that will work.
**Pumpkin pie spice can be replaced with 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon cloves.
***Coconut oil works best in this recipe but you could also use olive oil or any neutral flavored vegetable oil that you prefer. I haven’t tried replacing or reducing the oil because I feel like this amount is necessary for the most desirable result. If you experiment and have good results please let us know in the comments below!
I topped mine with cashew cream cheese frosting from my carrot banana bread but that’s totally optional if you want to leave it plain :)
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment and rating below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!