Vegan Pumpkin Bread Recipe (One Bowl Recipe)
This vegan pumpkin bread recipe is an easy and delicious one made from simple ingredients that can be found in your pantry. Our vegan pumpkin loaf is also a great vegan copycat Starbucks pumpkin bread recipe. This recipe is dairy-free, egg-free, soy-free, nut-free, and can be made gluten-free also.
Keyword baked goods, bread, breakfast, cake, dessert, easy, healthy, lemon loaf, non-dairy milk, one bowl, pumpkin, simple, snack, vegan
Prep Time 10 minutes minutes Total Time 1 hour hour 10 minutes minutes
Mixing Bowl
9x13 Loaf Pan
Oven
Dry Ingredients: 2 cups all-purpose flour 3/4 cup brown sugar 1/4 cup white sugar 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp ginger 1/2 tsp nutmeg 1/2 tsp allspice 1/4 tsp salt pinch of clove Wet Ingredients: 1 15oz can pumpkin puree 1/4 cup neutral oil 1/4 cup non-dairy milk 2 tsp vanilla extract Optional Topping Pumpkin Seeds Chocolate Chips Nuts Preheat your oven to 350° F and line a 9x13 pan with parchment paper and lightly grease it.
In a large mixing bowl add and combine all your dry ingredients.
Next, add all your wet ingredients to the bowl.
Mix everything just enough to ensure there are no lumps of flour left. Careful not to overmix the batter which might result in a dense and dry loaf.
Pour the batter into the lined and greased loaf pan.
Top the batter with any optional topping.
Bake the loaf in the oven for 60 minutes.
Remove the loaf from the oven and allow it to cool for at least an hour before slicing and serving.
Store the bread in an airtight container for up to 5 days.