Vegan Pumpkin Bread
by Karissa's Vegan Kitchen
Delicious and easy vegan pumpkin bread topped with an (optional) dairy-free cream cheese frosting. Dairy-free, egg-free.
Servings: 12
Calories: 206kcal
Ingredients
Dry Ingredients
- 1¾ cup all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
Wet Ingredients
- ½ cup softened vegan butter
- ½ cup white granulated sugar
- ½ cup brown sugar
- 1 can pumpkin puree 15 ounces
- 2 teaspoons vanilla extract
- ¼ cup non-dairy milk
Cream Cheese Frosting
- ½ batch vegan cream cheese frosting recipe optional
Instructions
- Preheat oven to 350°F. Prepare a loaf pan by lightly greasing it or lining it with parchment paper.
- Mix together the dry ingredients: flour, baking soda, baking powder, cinnamon, and nutmeg. Set aside for now.
- In a separate (large) bowl, cream together softened butter, sugar, and brown sugar using a hand mixer or stand mixer. Mix in the pumpkin, vanilla, and milk.
- Mix the dry ingredients into the wet ingredients.
- Add the batter evenly into the prepared loaf pan.
- Bake for 55-60 mins, or until a toothpick comes out clean.
- Allow the bread to cool completely before removing from the pan. (Now is the time to frost it, if you want!)
- Store the pumpkin bread at room temperature for up to 2 days or in the fridge for 5-6 days.
Notes
- Non-dairy milk: You can use your favorite unsweetened milk - I usually use oat milk for baking.
- Oil-free: Substitute the vegan butter with an equal amount of applesauce.
- Reduce sugar: Use 1/2 cup of granulated sugar and 1/3 cup of brown sugar.
- Gluten-free: Use an all-purpose GF flour instead - like Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
- Mini loaves: Reduce the baking time to 40-45 minutes.
Nutrition
Calories: 206kcal | Carbohydrates: 35g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 160mg | Potassium: 179mg | Fiber: 2g | Sugar: 19g | Vitamin A: 5891IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg