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How To Make Vegan Pumpkin Quick Bread

Vegan Pumpkin Quick Bread

I know, I know, it’s been a while since we had our last pumpkin recipe. Today, I’m making it all up to you, folks. This perfectly moist Vegan Pumpkin Quick Bread will be your new favorite thing. I know how much you guys love pumpkin recipes and this one’s another hit for sure! This pumpkin-spiced bread is dairy-free, whole wheat, and naturally sweetened. Satisfied now? Let’s not waste anymore time and get on with it already.

Mad props to Erin Clarke from wellplated for putting out the best version of this recipe out there. [1]

How To Make Vegan Pumpkin Quick Bread

Preparation Times:

  • Prep Time: 20
  • Cook Time: 80
  • Total Time: 100

Vegan Pumpkin Quick Bread

Equipment:

  • Mixing bowls
  • Oven

Ingredients:

  • 2 tbsps flaxseed meal
  • 5 tbsps water
  • 2/3 cup pure maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 1/2 cups canned pumpkin puree
  • 1/4 cup almond milk
  • 1 tsp pure vanilla extract
  • 2 cups whole wheat flour
  • 1 1/2 tsps pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • Pumpkin seeds, for topping

Instructions:

  1. In a small bowl, stir the flaxseed meal together with the water. Set aside for 5 minutes to thicken.
  2. Preheat the oven to 325 degrees F. Line an 8×4-inch loaf pan with parchment paper. Lightly coat with nonstick spray.
  3. In a large mixing bowl, whisk together the maple syrup and applesauce until well blended. Add the thickened flaxseed mixture, and stir until fully combined. Stir in the pumpkin puree, almond milk, and vanilla.
  4. In a separate bowl, stir together the white whole wheat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Add the dry ingredients all at once to the wet ingredients. By hand, stir with a wooden spoon or rubber spatula, just until the flour disappears. The batter will be very thick.
  5. Scrape the batter into the prepared loaf pan. Sprinkle the top with chocolate chips, nuts, or pumpkin seeds as desired. Bake for 20 minutes, then loosely tent the pan with foil to keep the top from browning too quickly. Continue baking for 50 to 60 additional minutes (70 to 80 minutes total), until a toothpick inserted in the center of the loaf comes out clean. Be sure to test the bread and a few different places to make sure that it is fully cooked through. An even easier way to check: use an instant read thermometer! When it registers 200 degrees F at the center of the loaf, the bread is baked.
  6. Place the pan on a wire rack, and let it cool in the pan for 1 hour. Gently remove the loaf from the pan using the parchment paper handles, and transfer the loaf to the wire rack to finish cooling completely. Enjoy!

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