Vegan Pumpkin Bread

This lightly-sweetened vegan pumpkin bread is a delicious fall treat. This spiced bread is made with warm spices like cinnamon and more. It's tastes like pumpkin pie bread!

Course Bread

Cuisine American

Prep Time 10

Cook Time 1 5

Resting Time 10

Total Time 1 25

Servings

Calories 264kcal

Author Marly McMillen

Equipment

Ingredients

3 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking soda
1 tablespoon pumpkin pie spice (see note)
1 teaspoon ground cinnamon
Optional Topping: Chopped nuts
1 cup brown sugar packed
⅔ cup vegetable oil
1 cup water
15 oz can pumpkin puree
1 tablespoon apple cider vinegar

Cups - Metric

Instructions

Preheat oven to 350°F/175°C. Spray a large loaf pan (or two smaller loaf pans) with vegetable spray. Cut a piece of parchment paper to fit the bottom of the pan. Place the parchment in the bottom of the pan and spray with vegetable cooking spray.
In a mixing bowl, whisk together the flour, salt, baking soda, and spices. Add nuts if using them.
In a separate bowl, combine the sugar, vegetable oil, applesauce, pumpkin, and vinegar. Stir to combine. Set aside.
Pour the pumpkin mixture into the flour mixture and stir to combine. Pour the batter into the prepared pan. Bake for 60 to 65 minutes until a toothpick inserted into the center comes out clean.
When done, remove from the oven and allow to cool for 10 minutes. Then invert the pan and place the loaf on a cooling rack to cool completely.

Notes

Make it Gluten-free: Use a gluten-free baking flour in place of all-purpose flour. Be sure to add a flax egg to create the binding.

Make Your Own Pumpkin Pie Spice.

Nutrition