Classic Vegan Pumpkin Bread Recipe

Introduction

Classic Pumpkin Bread is a moist, flavorful loaf perfect for autumn or any time you crave a cozy treat. This vegan version uses wholesome ingredients like spelt flour and coconut sugar, offering a healthy twist on a traditional favorite.

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 spelt flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and a pinch of ground cloves. Mix well.
3. Step 3: In a small bowl, whisk together vegetable oil, coconut sugar, water, and vanilla extract until fully blended.
4. Step 4: Add the wet mixture and pumpkin purée to the dry ingredients. Stir 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 texture and flavor.
6. Step 6: Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Remove from the oven and let the bread cool slightly before slicing.
8. Step 8: Allow the bread to cool completely before storing.

Tips & Variations

• For extra moistness, add a tablespoon of applesauce or mashed banana to the wet mixture.
• Swap spelt flour for whole wheat or all-purpose flour if preferred.
• Add chopped nuts or dried fruit for additional texture and flavor.
• Try warming slices with a spread of vegan butter or maple syrup for a delicious snack.

Storage

Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a toaster or microwave before serving.

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 because pumpkin pie filling contains added spices and sweeteners that may alter the flavor and texture of the bread.

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 designed for baking.

Classic Vegan Pumpkin Bread Recipe

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★★★★★

4.4 from 117 reviews

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

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Description

This Classic Pumpkin Bread is a moist, flavorful vegan treat made with wholesome spelt flour and warm autumn spices. Naturally sweetened with coconut sugar and enriched with 100% pumpkin purée, it offers a cozy and healthy twist on traditional pumpkin bread. The optional pepitas add a delightful crunch on top. Perfect for breakfast, snack, or dessert during the fall season.

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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 (15 oz) 100% Pumpkin Purée

Toppings (Optional)

• Pepitas, to taste

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the right temperature for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the spelt flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and a pinch of ground cloves until evenly combined.
3. Mix Wet Ingredients: In a separate small bowl, combine the vegetable oil, coconut sugar, water, and vanilla extract, stirring until the sugar is somewhat dissolved.
4. Combine Wet and Dry: Pour the wet mixture into the dry mixture, then add the pumpkin purée. Stir gently but thoroughly, making sure no flour lumps remain. Taste the batter and adjust sweetness or spices according to preference.
5. Prepare Pan & Add Batter: Lightly grease a loaf pan to prevent sticking. Pour the batter into the pan and evenly spread it out. Sprinkle pepitas on top if using for added texture and flavor.
6. Bake: Place the loaf pan in the preheated oven and bake for 50 to 55 minutes. Test doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
7. Cool and Serve: Remove the pumpkin bread from the oven and let it cool slightly in the pan before transferring to a wire rack. Allow it to cool completely before slicing and storing.

Notes

• Spelt flour adds a nutty flavor and is a great alternative to all-purpose flour.
• You can substitute vegetable oil with coconut oil or another neutral oil if preferred.
• Adjust the amount of coconut sugar according to how sweet you like your bread.
• Pepitas provide a wonderful crunch but can be omitted or replaced with chopped nuts or seeds.
• Store pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate to keep it fresh longer.
• This bread freezes well; slice before freezing for easy thawing.

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

Keywords: pumpkin bread, vegan pumpkin bread, classic pumpkin bread, spelt flour bread, fall recipes, vegan baking, healthy pumpkin bread