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Best Vegan Pumpkin Bread
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Best Vegan Pumpkin Bread

Embrace the autumn fever and prepare this scrumptious best Vegan Pumpkin Bread recipe. Dairy-free and cruelty-free, drizzled with salted caramel and toasted coconut, make this the only pumpkin bread recipe you’ll ever need.
Course Dessert
Cuisine American
Keyword plant based, pumpkin recipes, vegan pumpkin bread
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 10 people
Calories 377kcal
Author Florentina

Ingredients

Wet Ingredients

  • 1.5 cups pumpkin puree 15 oz cn
  • 1.25 cups brown sugar
  • 1/2 cup light olive oil
  • 3 tbsp coconut milk
  • 2 tsp vanilla extract
  • 1 vegan egg 1 tbsp ground flaxseed + 3 tbsp coconut milk or water

Dry Ingredients

  • 1.75 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 pinch sea salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg optional
  • 3.5 oz dark chocolate bar or chips roughly chopped

Toppings

Instructions

  • Preheat your oven to 350”F and line a loaf pan with parchment paper leaving some of the paper hanging out on the sides to act as handles and help make the removal process super easy.
  • Make your flax egg by combining 1 tablespoon ground flax with 3 tablespoons coconut milk or water and set aside to thicken for a few minutes.
  • In a medium bowl whisk together the flour, baking soda, baking powder and a pinch of sea salt. Stir in the chocolate chunks if using.
  • In a separate mixing bowl whisk together the pumpkin puree, olive oil, vanilla extract, sugar, 3 tablespoons coconut milk and flax egg until combined well. Pour into the bowl with the dry ingredients and using a spatula fold the two together until incorporated trying not to overmix.
  • Pour into the parchment lined loaf pan and bake in the preheated oven for 1 hour or until a toothpick inserted in the center comes out almost clean. Remove from the oven and transfer to a cooling rack. Use the parchment paper handles to easily remove the bread from the loaf.
  • Meanwhile toast the coconut. Spread the coconut flakes in a thin layer on top of a parchment lined baking sheet. Toast in the preheated oven for about 5 minutes until nice and golden stirring once or twice taking care not to burn it. Remove from the oven and allow too cool.
  • Once your pumpkin bread has cooled off completely, drizzle it over the top with the caramel, sprinkle with a pinch of sea salt flakes and cover generously with the toasted coconut. Allow the caramel to harden and set before slicing.

Notes

  • Storage - Store, covered, at room temp, for 3-4 days. Can be stored in the fridge in a sealed container for up to a week.
  • Reheating - Reheat using the microwave or allowing it to to warm up on its own without forced heating.
  • Pumpkin bread add-ins suggestions - Adding ingredients to your pumpkin bread can be a delicious idea. Some of my favorite options are pumpkin seeds, dried cranberries, candied walnuts, freeze dried blueberries, etc.
  • Does this pumpkin bread freeze well? - Yes, this pumpkin bread recipe will freeze very well. You’ll want to leave the toppings off if you decide to freeze it though. It’s best stored in reusable freezer bags either in slices or as a whole loaf.

Nutrition

Calories: 377kcal | Carbohydrates: 53g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 136mg | Potassium: 249mg | Fiber: 3g | Sugar: 32g | Vitamin A: 5719IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg