Healthy Vegan Pumpkin Bread
October 15, 2024Ah, pumpkin bread—the ultimate fall comfort food! But what if you could enjoy the warm, cozy flavors *without* all the refined sugar? This healthy vegan pumpkin bread is exactly that—delicious, wholesome, and nutritious.It’s made with whole wheat flour, naturally sweetened with maple syrup, and packed with pumpkin puree and fall spices like cinnamon, ginger, cloves, and nutmeg.Plus, it’s egg-free and dairy-free, making it perfect for anyone with dietary restrictions. Let’s get baking!
Equipment
- 9" x 5" loaf pan
Ingredients
- 3 cups whole wheat flour (360 g)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 tsp cinnamon
- ½ tsp ginger
- ⅛ tsp cloves
- ⅛ tsp nutmeg
- 1 ½ cups pumpkin puree (375 g)
- ¾ cup maple syrup (240 g)
- ½ cup neutral oil (94 g)
- 2 tsp vanilla
Instructions
- Put an oven rack in the middle position of your oven. Heat the oven to 350℉. Lightly grease a 9" x 5" loaf pan. Lay a piece of parchment inside the pan to form a parchment paper sling for easy removal of the baked bread.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.3 cups whole wheat flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt, 1 tsp cinnamon, ½ tsp ginger, ⅛ tsp cloves, ⅛ tsp nutmeg
- In a large bowl, combine the pumpkin puree, maple syrup, oil, and vanilla.1 ½ cups pumpkin puree, ¾ cup maple syrup, ½ cup neutral oil, 2 tsp vanilla
- Add the flour mixture in with the pumpkin mixture. Using a rubber spatula, fold the dry ingredients in with the wet ingredients until no more dry flour remains.
- Pour the batter into the prepared pan, using the spatula to get all the batter out. Smooth the top of the batter to create an even layer.
- Bake for 55 - 60 minutes. Remove from the oven and let cool in the pan for 10 minutes, then remove using the parchment sling and allow to fully cool on a wire rack.