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easy homemade vegan pumpkin bread

Easy Homemade Vegan Pumpkin Bread

Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 30
Calories: 140kcal
Author: Connie🥕
Easy Homemade Vegan Pumpkin Bread 🍁 This simply scrumptious vegan pumpkin bread recipe captures the colors and flavors of fall, all in a single glorious recipe!
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US Customary - Metric

Equipment

  • Three 8"x 4" bread loaf pans (or you can use 4 - 6 mini-pans - reduce baking time)
  • One large mixing bowl
  • One medium mixing bowl
  • Measuring cups
  • Measuring spoons
  • One rubber or silicone spatula
  • Electric hand or stand mixer, or a large spoon to hand-mix
  • Wire cooling rack
  • Parchment paper (optional)

Ingredients

  • 1 15 oz Can pumpkin puree
  • 4 vegan egg replacer* equivalent of 4 eggs, using vegan egg replacer (I use this one) See notes below for options
  • ½ Cup applesauce
  • ½ Cup vegetable oil Replace with extra ½ cup apple sauce for oil-free version
  • ⅔ Cup water
  • 1 Cup granulated sugar
  • 1 Cup brown sugar lightly packed
  • 3 ½ Cup unbleached flour
  • 2 tsps baking powder
  • 1 ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon vanilla

Optional ingredients you can add:

  • dried cranberries
  • raisins
  • walnuts chopped
  • pumpkin seeds (pepitas)
  • vegan chocolate chips (these are my favorite)
  • orange zest

Instructions

  • Preheat oven to 350º degrees F (175º C)
  • Grease and flour (or line with parchment) three 8"x 3" inch loaf pans or 4 - 6 mini pans.
  • In a large bowl, mix together pumpkin puree, egg replacer, oil, applesauce, water and sugars until well blended.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  • Stir the dry ingredients into the pumpkin mixture until just blended.
  • Pour into the prepared pans.
  • Bake for about 50 minutes in the preheated oven, *(reduce time for mini-loaves).
  • Loaves are done when toothpick inserted in center comes out clean.

Notes

🥕Baking Tips:

Vegan egg replacer *Equivalent of 4 eggs, using your choice of packaged vegan egg replacer or you can make your own by combining one tablespoon ground flax meal with three tablespoons of water (per egg). Allow it to sit 5 - 15 minutes to thicken before using.
Oil-Free Version  prepare by replacing oil with 1 cup apple sauce.
I prefer lining my loaf pans with parchment paper. Simply cut and criss-cross two strips to fit the wide and narrow sides & bottom of your pans. It makes it super easy to lift the baked loaves out of the pans & clean up is quicker!. I opted to hand-mix my batter, using a large spoon and silicone spatula. I love my electric mixers, but with a quick bread like this, I found hand-mixing to be quite easy and less mess. If you decide to use mini loaf pans, it might be easier to use the butter & flour method. I suggest initially setting your timer to no more than 25-30 minutes and just keep an eye on your loaves until they're fully baked. Use a toothpick to check them. You'll know they're done when an inserted toothpick comes out dry & clean.

Nutrition

Calories: 140kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 119mg | Potassium: 54mg | Fiber: 1g | Sugar: 14g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Tried this recipe? I love to see your photos!Mention @thecarrotunderground or tag #thecarrotunderground!

⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕