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Vegan Pumpkin Bread Recipe

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3.9 from 9 reviews

This vegan pumpkin bread is a moist, flavorful treat perfect for autumn or any time you crave a healthy twist on a classic loaf. Made with almond and quinoa flours, naturally sweetened with maple syrup and coconut sugar, and spiced with cinnamon, ginger, and cloves, it offers a nutritious and delicious option for plant-based eaters. The flaxseed meal acts as an egg replacer, keeping the bread completely vegan while delivering a tender texture. Garnished with turbinado sugar and pumpkin seeds, it’s a beautifully rustic bread perfect for breakfast or a snack.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Ingredients

Flaxseed Egg

  • 1/4 cup flaxseed meal (divided)
  • 6 tablespoons water

Dry Ingredients

  • 1 1/2 cups blanched almond flour
  • 1/2 cup quinoa flour
  • 2 tablespoons arrowroot powder
  • 2 tablespoons coconut sugar
  • 2 teaspoons coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Wet Ingredients

  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup non-dairy milk
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar

Garnish

  • Turbinado sugar
  • Pumpkin seeds

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Line a loaf pan with parchment paper to prevent sticking and set it aside.
  2. Make Flaxseed Egg: In a small bowl, whisk together 2 tablespoons of the flaxseed meal with 6 tablespoons of water. Let this mixture sit for at least 5 minutes to thicken and gel, mimicking the texture of eggs.
  3. Combine Dry Ingredients: In a large mixing bowl, add the almond flour, quinoa flour, arrowroot powder, coconut sugar, coconut flour, baking powder, baking soda, sea salt, cinnamon, ginger, and cloves. Whisk thoroughly to evenly distribute all the dry ingredients and spices.
  4. Mix Wet Ingredients: To the flaxseed gel, stir in the pumpkin puree, maple syrup, non-dairy milk, olive oil, and apple cider vinegar. Beat well until the mixture is smooth and uniform in texture.
  5. Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Fold together gently but thoroughly until a smooth batter forms. If desired, at this stage, fold in chocolate chips for extra decadence.
  6. Fill and Garnish Pan: Transfer the batter into the prepared loaf pan. Sprinkle the top with turbinado sugar and pumpkin seeds for a crunchy, decorative finish.
  7. Bake: Place the loaf pan on the center rack of your oven and bake for 50 to 60 minutes. The bread is done when the top is golden brown and a cake tester or toothpick inserted into the center comes out clean.
  8. Cool: Remove the bread from the oven and allow it to cool in the pan for about 1 hour. Then, transfer the loaf onto a wire rack and let it cool completely before slicing to prevent crumbling and to enhance flavor melding.

Notes

  • Make sure to let the flaxseed meal and water gel for at least 5 minutes to ensure the best egg replacement effect.
  • For a gluten-free version, confirm that all flours used are certified gluten-free.
  • Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • Feel free to experiment by adding nuts, dried fruit, or different spices according to your taste preference.
  • Ensure pumpkin puree is unsweetened to control sugar levels in the recipe.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-pumpkin-bread-recipe/