Moist Vegan Pumpkin Bread That Beats Starbucks Every Time

This Vegan Pumpkin Bread is a moist, flavorful delight that captures the essence of autumn in every slice.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 10 slices

Course: Bread

Cuisine: Vegan

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bread

1 cup Pumpkin Puree Homemade can enhance flavor.
1 cup Coconut Sugar Brown sugar can be a substitute.
2 cups All-Purpose Flour Can substitute with gluten-free flour.
1 teaspoon Baking Soda Ensure it's fresh for best rise.
1/2 cup Oil Melted vegan butter can be used.
1 teaspoon Spices (Cinnamon, Nutmeg) Pumpkin spice is a good alternative.
1/2 cup Unsweetened Plant-Based Yogurt Applesauce can be used as a substitute.

For the Toppings

1/2 cup Cinnamon Streusel Sprinkle before baking.
1/2 cup Vegan Cream Cheese Icing Drizzle after baking for sweetness.

Equipment

Loaf pan
Mixing bowl
Whisk
spatula
Cooling rack

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare your loaf pan.
In a large mixing bowl, combine pumpkin puree, oil, and plant-based yogurt until smooth.
Add coconut sugar and spices, stirring until well incorporated.
Gradually sift in flour and baking soda, folding gently until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
Sprinkle the desired topping over the batter before baking.
Bake for 55-65 minutes, checking doneness with a toothpick.
Cool in pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 1500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week.

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