Vegan Pumpkin Bread

5 from 1 vote

A tasty, nutty and vegan Pumpkin Bread with warm, pumpkin-pie spices. This dessert/breakfast bread is made with whole wheat flour, making it even more guilt-free and even healthy.

Prep Time15

Cook Time1

Total Time1

Course: Bread/Breakfast, Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: slices

Calories: 285kcal

Author: Vaishali · Holy Cow Vegan

Ingredients

1 ½ cup whole wheat pastry flour
1 teaspoon cinnamon , ground
½ teaspoon nutmeg , ground
½ teaspoon ginger , ground
½ teaspoon cloves , ground
1 teaspoon baking soda
¼ teaspoon baking powder
1 cup walnuts , lightly toasted then chopped
⅓ cup almond milk
1 teaspoon pure vanilla extract
6 tablespoon vegetable oil
¼ cup applesauce
1 ⅓ cup sugar
1 tablespoon molasses
2 tablespoon flaxmeal (whisked with 5 tablespoon water)
1 cup pumpkin puree (I used canned)

Instructions

Mix together thoroughly all the dry ingredients except the nuts and keep aside.
In a stand mixer or with a hand mixer, beat together on medium speed the oil, sugar and molasses until well-mixed, about 3-4 minutes.
Add the flaxmeal-water mix, or flax egg, and applesauce and mix until blended
Add pumpkin puree and vanilla and mix until blended
Add the flour mixture in 3 parts alternating with the almond milk-vanilla mixture in 2 parts. Mix on low speed until the batter is smooth. Scrape down the sides of the bowl if necessary to ensure all ingredients are well-mixed.
Add the nuts to the batter and mix with a spatula.
Pour the batter into an oiled loaf pan. Bake about 50-60 minutes in a 350-degree oven or until a toothpick inserted in the center comes out clean.
Cool on a rack about 15 minutes before unmolding. Let the bread cool on a rack (although I can never resist a warm slice!)
Enjoy!

Nutrition