Classic Vegan Pumpkin Bread

I’ll admit, I am the cliché girl who loves pumpkin in the Fall. I especially enjoy baking with pumpkin in the Autumn months. This time of year, while grocery shopping, I always find myself in front of the fall baking display picking up a can of pumpkin trying to come up with ways to incorporate it into my cooking. Something I love to do every Autumn is making pumpkin bread. However, now that I’m vegan, I had to find a way for me and my family to enjoy it together, without sacrificing flavor. This recipe revamps the classic pumpkin bread recipe, with a vegan twist. It is more than your average pumpkin bread. I hope you enjoy it as much as I enjoyed making it!

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Ingredients:                                  Makes 2 loaves

  • 2 Cups Pumpkin Purée
  • 1  Cup of Sugar
  • 1 Cup Light Brown Sugar
  • 1 Cup Vegetable Oil
  • 2/3 Cup Water
  • 1 Cup of Applesauce
  • 3 and 1/3 Cups of Flour
  • 2 teaspoons of Baking Soda
  • 3/4 teaspoons Salt
  • 1 teaspoon of Cinnamon
  • 1/4 teaspoon of Nutmeg
  • 1 Cup of Raisins
  • Pumpkin Seeds to sprinkle on top (Optional)

Recommended Materials

  • 2 Bread Pans
  • 2 Large mixing bowls
  • Spatula (Rubber Scraping Spatula works best)
  • Whisk
  • Mixer (Handheld or stationary works fine)
  • Small bowl for tossing raisins

Step One:

Preheat your oven to 350 degrees. Coat two bread pans with a layer of vegan butter and then sprinkle with flour to replace Baking Spray. Put aside for later.

Mix your pumpkin purée, sugar, light brown sugar, oil, water, and applesauce in a medium bowl. Mix until smooth. If your light sugar is clumping you can put it in the microwave for a minute to soften it.

In another bowl, mix flour, baking soda, salt, cinnamon, and nutmeg. Whisk together until well combined.

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Step Two:

Using a spatula, fold your dry ingredients into your wet ingredients. Keep folding until there is no more visible flour.

Step Three:

Take your raisins and lightly toss them in flour. This will keep them from sinking to the bottom of your bread or clumping together. Shake off excess flour. Fold the flour-coated raisins into your batter.

Step Four:

Pour your batter evenly into your two bread pans. Place pans into oven.

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After 35 minutes take out your bread and sprinkle the top with pumpkin seeds. Place your bread back in the oven for an additional 20 minutes.

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After 20 minutes remove your bread from the oven and place a toothpick in the top. If any batter sticks to the toothpick, place back in the oven for another 5 or 10 minutes. When you can put a toothpick in the top without any batter coming off, then your bread is done!

Place aside to let cool. After your bread has cooled, remove it from the pans and plate.

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Enjoy!

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57 comments

  1. Oh my goodness, that sounds scrumptious. I love this time of year because of all of the pumpkin recipes I find, create and make for my family. I’ll add your recipe to my collection and try it.

  2. I am all up for pumpkin anything right now and this bread looks like it would totally hit the spot! Love the fact that it’s vegan as well.

  3. This post makes me want to start baking… Your pumpkin bread looks amazing! I have a pumpkin bread recipe that I use regularly, but I’ve never thought to add raisins or pumpkin seeds on the top. Brilliant!

  4. How can anyone not love pumpkin during this season! There are so many recipes that you can make with it, it’s really awesome. I love that you’re able to make this vegan-friendly. It’s perfect with coffee or tea especially in the afternoon.

  5. With fall season around, pumpkin recipes are the ones that are super hit & this one looks absolutely delicious. I can see it it lot of work, but the end result is just mouth watering for sure!

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