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Don't let the title fool you! Just because this pumpkin bread has the "vegan" label doesn't mean that it's not the tastiest, most incredible pumpkin bread you can make! I personally like making this version over a traditional pumpkin bread recipe because I feel better about serving it to my friends and family. This is the perfect Fall and Autumn recipe to have in your baking arsenal. It can be whipped up in no time if you need a treat to share. If you already have a favorite pumpkin bread recipe, I hope you'll give this one a try!
This vegan pumpkin bread is:
One Bowl!
Low Sugar!
Low Oil!
Better than Starbucks!
I love that this recipe comes together quickly in just one bowl. When you're making a quick bread it doesn't get any better than that! Follow along with the pictures and instructions below and remember to save the picture at the end so you can buy any ingredients you need!
Step 1: Make the flaxseed egg. Mix together 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for about 5 minutes until it thickens. (I usually do this first and then let it sit while I continue to gather the rest of the ingredients.) Remember to preheat the oven to 350 degrees, too.
Step 2: Add all the wet ingredients to the flaxseed egg. Combine 1 cup canned pumpkin puree, 3/4 cup sugar, 1/4 cup coconut oil, 1/4 cup applesauce, and 1/4 cup plant based milk (my favorite for baking is coconut milk.)
Whisk it all together until it's smooth!
Step 3: Add all the dry ingredients to the bowl on top of the wet ingredients. Sprinkle on 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 tablespoon pumpkin pie spice. Stir gently until just combined, don't over mix. (Now is the perfect time to try my homemade pumpkin pie spice! It is much more cost-efficient and tastes so much better!)
Step 4: Pour the pumpkin bread batter into a loaf pan or muffin papers. Bake the pumpkin bread loaf for 1 hour, 15 minutes and bake the muffins for about 40 minutes (this will depend on the size of your muffins.) Optional, but totally delicious - sprinkle pumpkin seeds on the loaf or muffins before baking!
Step 5: Take pictures of your beautiful creation and share them with me! Kidding, but you know I love seeing what you make!
Don't forget to save the handy printable down below to Pinterest or your camera roll so you can easily access all the ingredients and instructions. Happy Baking!!
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Allie Whalen is a culinary artist and amateur photographer with a love for the outdoors. She has recently begun sharing her experiences online where she talks about natural and healthy ways to take care of your body and the world around you. She is a military spouse based in Okinawa near Camp Hansen. Allie and her family are excited make beautiful Okinawa their best move yet. There they enjoy the rugged, tranquil life on the northern parts of the island. You can find Allie’s blog at alliemwhalen.com, where she details her travels, basic conservation techniques, home education, and leading a healthy lifestyle.
