Navigation
- Recipes
- About Ryan
- Contact
Recently Written
Delicious Treats
- Bakery Reviews
- Bread
- Breakfast
- Brownies
- Cakes
- Cookies
- Cupcakes
- Doughnuts
- Miscellaneous
- Muffins
- Non-Dessert
- Pie
- Treats
Spring Treat

The Best Pumpkin Bread, and it’s vegan!

Posted: October 19, 2010 at 4:37 pm

I can’t stop thinking about this bread, it’s becoming a problem.

It is so incredibly delicious and I can’t stop thinking about it.

Don’t let the fact that it’s vegan turn you off, it’s soft, moist, and has amazing flavor thanks to the pumpkin and the spices…you really don’t need the butter or eggs, the pumpkin does all the work and makes all the flavors shine.

I keep thinking about all the things I can use as an excuse to make this and I’m thinking about how I’m going to ransack the grocery store for all the pumpkin puree so I can make this year round.

I went to a dinner party last night at a friend’s apartment and I needed something that I could whip up without a mixer and without a lot of trouble.

I did some digging and found this recipe for pumpkin bread, it’s fast and easy, and it doesn’t use eggs or butter which means you don’t have to wait for anything to hit room temperature.

You can see the spices in the dough, so amazing. Is it conceited to called this the best pumpkin bread I’ve ever had? I’d be lying if I said I’ve had better, so I don’t care.

You can double this recipe if you have two loaf pans if you want to use the whole 15 ounce can of pumpkin puree or you can store the puree in a separate container and keep it refrigerated until you are ready to use it again. Next time I’m going to buy a second loaf pan and double this, it is that good.

Print Recipe
Vegan Pumpkin Bread
Adapted from Joy The Baker

Makes one loaf (I used a 9×5 loaf pan).

1 3/4 cups all purpose flour
1 cup light brown sugar
2 tablespoons + 2 teaspoons granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
7.5oz (a little under 1 cup) pumpkin puree
1/2 cup vegetable oil
2 tablespoons + 2 teaspoons pure maple syrup
2 tablespoons + 2 teaspoons water

Preheat oven to 350°F, grease and flour a loaf pan and set aside.

In a large bowl, sift and whisk together flour, sugars, baking soda, baking powder, salt, and spices.

In a medium bowl, whisk together pumpkin puree, oil, maple syrup, and water.

Combine the wet and dry ingredients and fold together using a rubber spatula until they are fully incorporated, make sure to avoid chunks of flour in your batter.

Pour dough into your prepared pan and bake for 50 to 60 minutes, until a skewer inserted in the center comes out clean. Cool in pan for 20 minutes and then invert onto a cooling rack.

Filed Under Bread

Comments

7 Responses to “The Best Pumpkin Bread, and it’s vegan!”

Cara says:

October 20, 2010 at 3:38 am

this looks so delicious! smart to make something vegan when out of butter/eggs or don’t want to wait for room temp. i just made the batter but had to improvise a little since i was out of cloves and maple syrup… i’m going to fridge it overnight and bake it for breakfast in the morning… hope it comes out as good as yours!! and i will be making again once i get the missing ingredients

Reply

Julie says:

October 24, 2010 at 4:10 pm

is there any chance you could make your recipes have a simple printable version? I printed this out and it was 7 pages of full color! thanks!

Ryan says:

October 25, 2010 at 4:47 am

oh wow, yes I can try to add that. I’m sorry it took up seven pages!

I’ll work on it in the next couple weeks when I have a little more time and I’ll go back and put printables up for each recipe. The best bet for now would be to just paste it into microsoft word or notepad or textedit and print from there.

Reply