Don’t be fooled by the title! Just because this pumpkin bread carries the ‘vegan’ label doesn’t mean it isn’t the tastiest and most amazing pumpkin bread you can make! Personally, I like to prepare this version on a traditional pumpkin bread recipe because I feel better serving it to my friends and family. It’s the perfect fall and fall recipe to have in your baking arsenal. It can be prepared in no time if you need a treat to share. If you already have a favorite pumpkin bread recipe, I hope you give it a try!
This vegan pumpkin bread is:
- A bowl !
- Little sweet!
- Low oil!
- Better than Starbucks!
I love that this recipe comes together quickly in one bowl. When you bake a quick bread, it doesn’t get better than this! Follow the images and instructions below and don’t forget to save the image at the end so you can purchase all the ingredients you need!
Step 1: Prepare the flax egg. Mix 1 tablespoon of flax seed meal with 3 tablespoons of water and let sit for about 5 minutes until it thickens. (I usually do this first, then let it sit while I continue to put the rest of the ingredients together.) Remember to preheat the oven to 350 degrees as well.
Step 2: Add all the wet ingredients to the flax egg. Combine 1 cup of canned pumpkin puree, 3/4 cup of sugar, 1/4 cup of coconut oil, 1/4 cup of applesauce and 1/4 cup of plant-based milk (my favorite for the cooking is coconut milk.)
Whisk everything until smooth!
Step 3: Add all the dry ingredients to the bowl above the wet ingredients. Sprinkle with 2 cups of flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt and 1 tbsp of pumpkin pie spice. Stir gently until just combined, do not over mix. (Now is a great time to try my homemade pumpkin pie spice! It’s much more profitable and so much better!)
Step 4: Pour the pumpkin bread dough into a loaf pan or muffin wrappers. Bake the pumpkin bread 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 bread or muffins beforehand. the cooking !
Step 5: Take photos of your beautiful creation and share them with me! Just kidding, but you know I love to see what you do!
Don’t forget to save the handy printable below on Pinterest or your Camera Roll so you can easily access all the ingredients and instructions. Good pastry !!
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Allie Whalen is a culinary artist and amateur photographer with a passion for the outdoors. She recently started 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 wife based in Okinawa near Camp Hansen. Allie and her family are thrilled to make beautiful Okinawa their best shot yet. There, they enjoy the wild and tranquil life of 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 her healthy lifestyle.