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.

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 (15 oz) 100% Pumpkin Purée

Toppings (Optional)

Pepitas, to taste

Instructions

Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the right temperature for baking.
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.
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.
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.
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.
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.
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