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.
Ingredients
Scale
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
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) to ensure it’s at the right temperature when the batter is ready.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
