Description
This vegan pumpkin bread is a moist, flavorful loaf packed with warm spices and creamy pumpkin puree. Perfect for a cozy autumn treat or an everyday snack, it features a tender crumb and a hint of sweetness balanced with the richness of vegetable oil and natural applesauce. Easy to prepare and bake, this recipe can also be adapted into muffins for a quick grab-and-go option.
Ingredients
Scale
Wet Ingredients
- ⅓ cup of applesauce
- ½ cup of vegetable oil
- ¾-1 cup of sugar (depending on your sweetness preference)
- 1 cup pumpkin puree
- 1 teaspoon of vanilla extract
Dry Ingredients
- ¼ teaspoon of salt
- 1 ¾ cups of all-purpose flour
- 1 teaspoon of baking powder
- ½ tablespoon of cinnamon
Optional Add-Ins
- Raisins, walnuts, chocolate chips, etc.
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and allow it to fully preheat to ensure even baking, which is crucial for activating the double-acting baking powder.
- Mix wet ingredients: In a large bowl, combine the applesauce, vegetable oil, sugar, pumpkin puree, and vanilla extract. Stir until well blended to create a smooth, consistent base.
- Add dry ingredients: To the wet mixture, add the salt, all-purpose flour, baking powder, and cinnamon. Whisk gently until just combined. Avoid overmixing; it’s okay if the batter has some lumps, as this will give the bread a rustic texture.
- Incorporate add-ins: If using optional ingredients like raisins, walnuts, or chocolate chips, fold them in evenly now without over-stirring the batter.
- Prepare the pan: Grease a loaf pan lightly with oil or non-stick spray to prevent sticking.
- Bake: Pour the batter evenly into the prepared pan and place it in the preheated oven. Bake for 50 to 55 minutes. To test doneness, insert a toothpick or fork into the center; if it comes out clean, the bread is done. If batter sticks, bake for an additional 5 minutes and test again.
- Cool and serve: Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Notes
- This recipe can be transformed into muffins by dividing the batter into a muffin tin and baking for 25 to 30 minutes.
- Preheat the oven before mixing batter to activate the baking powder properly.
- Do not overmix the batter; lumps are normal and contribute to a rustic texture.
- Ensure all ingredients are at room temperature for a fluffier and more tender pumpkin loaf.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 180
- Sugar: 14g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
