Vegan Pumpkin Bread: A Healthy, Delicious Treat

Pumpkin bread is a delicious treat, but can vegans enjoy it? The answer is yes! Pumpkin bread can be made vegan by substituting a few ingredients. The most important thing to remember is to use a whole can of pumpkin puree and not pumpkin pie filling, which already includes spices and added sugar. You can also add spices like cinnamon, nutmeg, and cloves to enhance the flavor. This bread is a wonderful addition to any Fall breakfast, snack, or dessert and can be made gluten-free, soy-free, and low-fat. So, whether you are a vegan or not, give this delicious and healthy treat a try!

Pumpkin bread ingredients

Pumpkin bread is a popular fall recipe, packed with cinnamon spice and tons of pumpkin flavour. The ingredients you will need are:

• Pumpkin puree
• Flour (all-purpose, spelt, white whole wheat, gluten-free, or buckwheat)
• Sugar (organic brown sugar, coconut sugar, cane sugar, or maple syrup)
• Oil (vegetable, canola, sunflower, or coconut)
• Eggs
• Spices (cinnamon, nutmeg, ginger, cloves, allspice, and freshly grated nutmeg)
• Baking soda and/or baking powder
• Salt
• Milk (oat, soy, cashew, or almond)
• Apple cider vinegar
• Orange juice
• Chocolate chips (optional)

Some recipes also include:

• Butter
• Water
• Apple juice
• Maple syrup
• Tahini
• Cream cheese
• Vanilla extract
• Walnuts or pecans

How to make vegan pumpkin bread

Ingredients

Firstly, gather your ingredients. For a vegan pumpkin bread, you will need:

• Pumpkin puree (not pumpkin pie filling)
• Maple syrup (or agave syrup)
• Apple juice (or water)
• Baking soda, baking powder, and salt
• Optional – nuts (walnuts or pecans)
• Flour (all-purpose, spelt, white whole wheat, 1-to-1 GF flour blend, or buckwheat)
• Sugar (organic brown sugar, coconut sugar, cane sugar, or maple syrup)
• Oil (neutral-flavoured, canola, vegetable, sunflower, olive, or coconut)
• Plant milk (oat, soy, almond, cashew, or any other plant-based milk)
• Spices (cinnamon, cloves, ginger, allspice, nutmeg, or a pumpkin pie spice blend)
• Apple cider vinegar (or lemon juice)
• Tahini
• Pepitas or pistachios (optional)

Method

• Preheat your oven to 350-400°F/176°C. Grease a loaf pan (ideally 8x4 or 9x5 inches).
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
• In a large bowl, mix the sugar and oil using a hand mixer until well combined.
• Add your whipped aquafaba to the sugar mixture. Mix until well incorporated.
• Add in the pumpkin puree, maple syrup, plant milk, apple cider vinegar, and vanilla. Mix until smooth.
• Add the dry ingredients to the wet ingredients. Gently fold the ingredients together using a silicone spatula or wooden spoon. Mix until just combined and no flour pockets remain. The batter should be lumpy and thick.
• Pour the batter into the prepared loaf pan and smooth out the top.
• Bake for 55 to 65 minutes, or until a toothpick inserted into the centre comes out clean.
• Transfer the pan to a wire rack and cool for 10-15 minutes. Then, remove the bread from the pan and cool on the rack for at least 30 minutes before serving.

Tips

• If you want to add some crunch and visual appeal, top the loaf with pepitas, pistachios, nuts, whole sesame seeds, or oats.
• For a sweeter topping, sprinkle the loaf with raw sugar or a cinnamon-sugar mix before baking.
• To make the bread more dessert-like, add one of two icing options: a maple tahini icing or a cream cheese frosting.
• If you want to reduce the oil content, you can substitute it with unsweetened applesauce. The loaf may be denser, but it will still be delicious!
• You can also make this recipe gluten-free by using a gluten-free flour blend, oat flour, or buckwheat flour.

Baking and storage tips

Baking Tips

• Use room-temperature ingredients for the best results. Cold ingredients do not incorporate as well and will not yield a fluffy pumpkin loaf.
• Don't overmix the batter. Mix only until there are no streaks of flour. Overmixing may result in a loaf that does not rise well and may become gummy in the centre.
• For best results, remove the loaf from the pan after 10 minutes and let it cool on a wire rack. Leaving the loaf in the pan while cooling may result in a soggy bottom and a gummy centre.
• If you prefer to make mini pumpkin loaves, use mini loaf pans instead of a standard nine-inch pan and reduce the baking time to 20 minutes.

Storage Tips

• Leftover vegan pumpkin bread can be stored on the counter or in the refrigerator for the first day. Let it cool completely before covering, and leave a small opening to allow moisture to escape. This will prevent the loaf from becoming dense and soggy.
• After a day or two, any leftovers still on the counter should be covered and refrigerated for up to five days or frozen for optimal freshness.
• To freeze the pumpkin bread, first slice it with a sharp knife. Then place a piece of parchment paper between each slice so that they do not stick together.
• When ready to eat, thaw frozen pumpkin bread slices in the microwave or overnight in the refrigerator. Serve cold, or reheat in a pan on the stove top.

Pumpkin bread variations

Pumpkin bread is a versatile treat that can be adapted to suit a variety of tastes and dietary needs. Here are some mouth-watering variations to try:

Chocolate Chip Pumpkin Bread

For chocolate lovers, this variation is a must-try. The addition of chocolate chips to the batter creates a delicious combination of sweet and spicy flavours. To prevent the chips from sinking to the bottom of the loaf, dust them with flour before mixing. You can also get creative with the presentation by drizzling white and orange icing on top for a colourful autumnal touch.

Pumpkin Coconut Bread

This variation adds a tropical twist to the traditional pumpkin bread. The inclusion of coconut flakes gives the bread a fluffy texture and a subtle coconut flavour. For a lighter option, substitute applesauce for half of the oil in the recipe. This variation is perfect for those who want to indulge in the flavours of autumn while dreaming of a sunny getaway.

Spicy Ginger Pumpkin Bread

If you like your pumpkin bread with an extra kick, try adding some freshly grated ginger or ground ginger to the batter. The spice blends beautifully with the pumpkin and creates a warm and comforting treat. For an extra special presentation, dress up your loaf with a cream cheese frosting and a garnish of candied ginger.

Cranberry Pumpkin Bread

Cranberry sauce gives this variation a sweet and tangy edge. The tartness of the cranberries complements the sweetness of the pumpkin, creating a well-rounded flavour profile. This bread is perfect for those who enjoy a balance of sweet and sour tastes. It's an excellent choice for holiday gatherings or as a unique addition to a weekend brunch.

Cinnamon Sugar Pumpkin Bread

For those who crave a crunchy topping, this variation is a delight. Simply sprinkle a generous amount of cinnamon sugar over the batter before baking. The cinnamon sugar creates a delicious crunchy crust that elevates the flavour and texture of the bread. This variation is perfect for those who enjoy a sweet and spicy treat with a bit of crunch.

Vegan Pumpkin Bread

Pumpkin bread can also be made vegan by substituting a few ingredients. Use a dairy-free milk alternative such as almond, soy, cashew, or oat milk. Instead of eggs, you can use a flax egg or a commercial egg substitute. This variation maintains the delicious flavour and texture of traditional pumpkin bread while accommodating vegan dietary needs.

Pumpkin bread nutritional value

Pumpkin bread is a tasty treat, especially during the fall season. It is also a great option for vegans, as it does not contain any animal products. The nutritional value of pumpkin bread can vary slightly depending on the specific recipe and ingredients used. However, here is a general overview of the nutritional content of pumpkin bread.

One slice of pumpkin bread typically contains between 176 and 179 calories. The macronutrient breakdown is mostly carbohydrates, with some fat and a smaller amount of protein.

In terms of vitamins and minerals, pumpkin bread provides a good source of monounsaturated and polyunsaturated fats, as well as alpha-linolenic acid, docosahexaenoic acid, eicosapentaenoic acid, and docosapentaenoic acid.

When it comes to specific recipes, the nutritional content may vary depending on the ingredients used. For example, the addition of chocolate chips or dried cranberries will alter the nutritional profile of the bread. However, as a general rule, pumpkin bread is a good source of energy and can be a tasty and nutritious treat.

Some recipes for pumpkin bread include additional ingredients that can enhance its nutritional value. For instance, one recipe recommends using organic brown sugar, which adds moisture and a caramel-y flavour to the bread. Aquafaba is also suggested as an egg substitute, which helps to keep the bread light and tender.

Overall, pumpkin bread can be a delicious and nutritious treat, especially when made with healthy ingredients and enjoyed in moderation.

Frequently asked questions