Vegan Pumpkin Bread, Super Moist
This Vegan Pumpkin Bread is insanely tender, sweet, and packed with fall spices. Nobody will guess it's completely eggless and dairy-free!
Servings: 24 servings (2 loaves)
Ingredients
- 2 cups pure pumpkin puree
- 2 cups dark brown sugar, packed
- ⅔ cups granulated sugar
- 1 cup olive oil
- ⅔ cup canned coconut milk, from Asian section of grocery stores
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- 1 teaspoon table salt
- 2 teaspoons baking soda, fresh
- 3 ½ cups all purpose flour
- Optional: 1 cup mini vegan chocolate morsels
Instructions
- Preheat oven to 350F with rack on lower middle position. Generously grease and flour two 8x4 nonstick loaf pans* and set aside.
- In a large bowl, combine pumpkin both sugars, oil, coconut milk, cinnamon, ginger, cloves, allspice, and salt. Use hand whisk to incorporate well.
- Add baking soda and flour; Use rubber spatula to gently stir and fold until no more flour streaks remain. Don't over mix. Stir in mini chocolate chips, if using.
- Fill prepared loaf pans evenly with batter. Bake 60-65 minutes or just until toothpick inserted in center comes out with very few tender crumbs attached. Actual bake time depends on oven; keep in mind that if inserting where melted chocolate is, toothpick won't come out clean. If the top browns too quickly, loosely cover with foil.
- Let loaves rest at room temp, covered tightly with foil to keep moisture locked in. After 10-15 minutes, remove foil and let cool completely before removing from pan and slicing.
Notes
- You can fill one 9x5 loaf pan for a bigger loaf and increase bake time; start with adding 5 minutes and keep checking every 2-3 minutes. You may have leftover batter for some muffins.
- Feel free to sub the mini chocolate morsels with dried fruit or nuts of your choice.
- You can sub half the regular flour with white whole wheat flour, and half the oil with applesauce. The texture will likely be a tad different, but your bread will still taste delicious.
- Feel free to use another type of oil if you don't want to use olive oil.
- This recipe makes two 8x4 loaves OR one 9x5 loaf plus extra batter for some muffins.
- Storage: Keep loaf tightly wrapped in foil at room temperature for up to 4 days. It stays amazingly moist.
- To Freeze: Slice cooled bread, place parchment paper between slices, and wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw individual slices on the counter for 15 minutes.
Nutrition (per serving)
Calories: 260kcal | Carbohydrates: 40g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 196mg | Potassium: 107mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3179IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg