Classic Pumpkin Bread (Vegan) Recipe

Introduction

This Classic Pumpkin Bread is a moist, flavorful vegan treat perfect for the fall season or any time you crave a cozy baked good. Made with warm spices and natural sweetness, it’s easy to prepare and delightful to share.

Ingredients

• 2 cups Spelt Flour
• 1/2 cup Coconut Sugar
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Ginger
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Ground Allspice
• 1 pinch Ground Cloves
• 1 teaspoon Vanilla Extract
• 1/3 cup Water
• 1/3 cup Vegetable Oil
• 1 can 100% Pumpkin Purée
• Pepitas (to taste, optional)

Instructions

1. Step 1: Preheat the oven to 350 degrees F (180 degrees C).
2. Step 2: In a medium bowl, combine the spelt flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and ground cloves.
3. Step 3: In a small bowl, mix together the vegetable oil, coconut sugar, water, and vanilla extract until well combined.
4. Step 4: Add the wet ingredients to the dry ingredients along with the pumpkin purée. Mix thoroughly until the batter is smooth and free of flour clumps. Taste and adjust sweetness or spices if desired.
5. Step 5: Pour the batter into a lightly greased loaf pan. Sprinkle pepitas on top if you like for added crunch and flavor.
6. Step 6: Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Remove the bread from the oven and let it cool slightly before slicing and serving. Allow it to cool completely before storing.

Tips & Variations

• For a nuttier flavor, add chopped walnuts or pecans into the batter before baking.
• Swap spelt flour for whole wheat or all-purpose flour if preferred, keeping in mind the texture might change slightly.
• If you like a sweeter bread, increase the coconut sugar by a quarter cup.
• Try adding a tablespoon of maple syrup or molasses for a richer sweetness and deeper color.
• For a festive twist, fold in dried cranberries or raisins before baking.

Storage

Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature and warm slightly before serving to enjoy its fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

It’s best to use 100% pumpkin purée, as pumpkin pie filling contains added sugar and spices that can alter the bread’s flavor and texture.

Is this pumpkin bread gluten-free?

This recipe uses spelt flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend suitable for baking.

Classic Pumpkin Bread (Vegan) Recipe

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★★★★★

4.8 from 55 reviews

• Author: Jake
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Diet: Vegan

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Description

This Classic Pumpkin Bread is a moist and flavorful vegan loaf, perfect for fall or any time you crave a comforting treat. Made with wholesome spelt flour, warm spices, and 100% pumpkin purée, it’s naturally sweetened with coconut sugar and enhanced by a crunchy pepita topping. It’s an easy-to-make, dairy-free, and egg-free bread that will delight your taste buds and fill your kitchen with cozy aromas.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups Spelt Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Ginger
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Ground Allspice
• 1 pinch Ground Cloves

Wet Ingredients

• 1/3 cup Vegetable Oil
• 1/2 cup Coconut Sugar
• 1/3 cup Water
• 1 teaspoon Vanilla Extract
• 1 can (about 15 ounces) 100% Pumpkin Purée

Toppings

• Pepitas, to taste

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (180°C) to ensure it’s at the right temperature when the batter is ready.
2. Mix Dry Ingredients: In a medium-sized bowl, combine the spelt flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and a pinch of ground cloves. Stir well to evenly distribute the spices and leavening agents.
3. Mix Wet Ingredients: In a separate small bowl, whisk together the vegetable oil, coconut sugar, water, and vanilla extract until the sugar is dissolved and the mixture is smooth.
4. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients bowl, then add the pumpkin purée. Stir thoroughly until you get a smooth batter with no dry flour pockets. Taste the batter and adjust seasoning or sweetness if desired.
5. Prepare the Pan and Add Toppings: Lightly grease a loaf pan and pour the batter in evenly. Sprinkle pepitas on top according to your preference for added texture and flavor.
6. Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 55 minutes. The bread should be golden brown and a toothpick inserted in the center should come out clean.
7. Cool and Serve: Remove the bread from the oven and let it cool slightly in the pan for about 10 minutes. Then transfer it to a wire rack and allow it to cool completely before slicing and serving. This helps the bread set and improves texture.

Notes

• You can substitute spelt flour with whole wheat flour if desired, but the texture and taste will vary slightly.
• Make sure to check the bread around 50 minutes as oven temperatures vary.
• For extra moisture, add a tablespoon of applesauce or plant-based yogurt to the wet ingredients.
• Store the pumpkin bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
• The coconut sugar gives a mild caramel flavor; substitute with brown sugar if unavailable.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: pumpkin bread, vegan pumpkin bread, spelt flour bread, fall recipes, plant-based baking, healthy pumpkin bread