Vegan Pumpkin Bread
Bake up this perfectly spiced and moist vegan pumpkin bread. Every bite is infused with delicious pumpkin, coconut, maple syrup, cinnamon, nutmeg, ginger and cloves. The maple coconut glaze is optional but amazing, so make it if you can--we love it!
Servings: 12 slices
Calories: 294kcal
Equipment
- Loaf pan
Ingredients
- 2 cups unbleached all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 4 tablespoon coconut oil (melted if solid at room temperature)
- 1 cup sugar (coconut sugar is great, or use any sugar including turbinado sugar, cane sugar etc.)
- ¼ cup maple syrup
- ½ cup coconut milk (use canned, full-fat coconut milk)
- 1 teaspoon apple cider vinegar
- 2 teaspoon pure vanilla extract
- 15 oz pumpkin puree
- ½ cup pecans (or walnuts, lightly toasted, roughly chopped)
For maple coconut glaze
- ½ cup powdered sugar
- 2 tablespoon maple syrup
- 1-2 tablespoon coconut milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon cinnamon
Instructions
- Heat oven to 350 degrees Fahrenheit.
- Oil a standard size loaf pan, approx 8½ by 4½ inches.
- Whisk the dry ingredients in a large bowl: flour, ground cinnamon, nutmeg, cloves, ginger and salt.
- Dump in the wet ingredients: sugar, maple syrup, coconut milk, apple cider vinegar, pure vanilla extract and pumpkin puree. Mix with a ladle until there are no streaks of dry flour.
- Stir in the chopped pecans or walnuts.
- Scrape the batter into the prepared loaf pan and smooth the top. Bake 60-65 minutes or until a toothpick in the center of the loaf comes out clean.
- Cool the bread on a rack for 30 minutes, then unmold and continue cooling.
Make the glaze
- Whisk all the glaze ingredients in a bowl until smooth. Add 1 tablespoon coconut milk at first and if needed add more.
- Pour the glaze over the cooled bread. Once the glaze sets, in about 10-15 minutes, slice and serve.
Notes
- You can use whole wheat pastry flour for a healthier pumpkin bread. Or use a half-half mix of all purpose flour and whole wheat flour.
- You can make delicious vegan pumpkin muffins with this recipe as well. Divide the batter among 10-12 muffin pans, bake 22-25 minutes or until a toothpick in the center comes clean.
- The glaze is optional--you can skip it, but it makes this pumpkin loaf even more divine so I highly recommend it.
- You can stir in chocolate chips or pumpkin seeds into the pumpkin bread batter if you do not eat nuts. Stir in dry cranberries for a festive touch. Or just bake it up plain.
Nutrition
Serving: 1slice | Calories: 294kcal | Carbohydrates: 49g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 145mg | Potassium: 199mg | Fiber: 2g | Sugar: 29g | Vitamin A: 5519IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg