Vegan Pumpkin Bread
This is a straightforward vegan pumpkin bread with a moist crumb, mild sweetness, and clean slices.
Servings 16 slices
Calories 215kcal
Cost 5
Equipment
- 1 Loaf Pan
Ingredients
- ½ cup neutral oil such as avocado or light olive oil
- 1¾ cups about 425 grams canned pumpkin (Libby’s recommended)
- 1¼ cups sugar (250 grams)
- ¼ cup light brown sugar (50 grams)
- ¼ cup liquid egg substitute such as Just Egg or ¼ cup aquafaba
- 2¼ cups all-purpose flour (290 grams)
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1¼ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
Instructions
- Preheat the oven to 350°F. Grease a 9×5 inch loaf pan.
- In a large mixing bowl, whisk together the oil, pumpkin, both sugars, and the egg replacement until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for about 55 minutes, or until a toothpick inserted into the center comes out mostly clean and the internal temperature reaches about 200–205°F. If the top starts to brown too quickly, tent loosely with foil.
- Let the bread cool in the pan for about 15 minutes, then remove and cool completely on a rack before slicing.
Nutrition
Serving: 1slice (65 grams) | Calories: 215kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g