Description
Indulge in the rich, spicy aroma and moist, flavorful texture of this homemade vegan pumpkin bread. Made with wholesome ingredients, this easy-to-bake treat is perfect for cozy autumn days, special occasions, or anytime you crave a nourishing and delicious baked good.
Ingredients
– 1 cup canned pumpkin puree
– 1/2 cup plant-based milk
– 1/3 cup vegetable oil
– 1 cup brown sugar
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
Instructions
1. – Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. – In a large bowl, whisk together the pumpkin puree, plant-based milk, and vegetable oil until well combined.
3. – In a separate bowl, whisk together the brown sugar, flour, baking soda, cinnamon, nutmeg, ginger, and salt.
4. – Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
5. – Pour the batter into the prepared loaf pan and smooth the top.
6. – Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
– For a crunchier top, sprinkle the batter with chopped pecans or pumpkin seeds before baking.
– Substitute the brown sugar with coconut sugar or maple syrup for a healthier option.
– The bread can be stored in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American