Best Vegan Pumpkin Bread Recipes

VEGAN PUMPKIN BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened. Transfer to 2 greased 9x5-in. loaf pans lined with parchment. Bake until a toothpick inserted in center comes out clean, 50 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.Freeze option: Securely wrap cooled loaf / loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature.

AMAZING VEGAN PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
• Combine water and flaxseed meal in a small bowl. Let stand until thickened, about 5 minutes.
• Stir flaxseed mixture, applesauce, brown sugar, vegetable oil, and almond milk together in a bowl. Add pumpkin puree.
• Mix whole wheat flour, baking powder, baking soda, cinnamon, salt, cardamom, cloves, and nutmeg together in a bowl. Blend in applesauce mixture. Divide batter between loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Cool in the pans for 10 minutes before inverting onto a wire rack.

VEGAN CRANBERRY PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees. Lightly coat a 9 inch square (or round) cake pan with vegetable oil spray.
• In the work bowl of a food processor, process the cranberries a few times until approximately quartered (or chop them by hand). Transfer the cranberries to a small bowl.
• Add the dry ingredients (flour, sugar, salt, baking soda and powder, and spices) to the bowl of the food processor and process briefly to blend.
• In a large mixing bowl, mix together the remaining (wet) ingredients. Then add in the dry ingredients and cranberries to the mixing bowl, using the muffin method to combine (e.g., mix as little as possible, leaving the batter airy and light). Scrape the batter into the prepared pan.
• Bake until the bread has shrunk slightly away from the sides of the pan and a tester inserted in the center comes out clean (about 45 minutes, or 55 if using a loaf pan). If you cool it in the pan briefly (for about 5 minutes) it will be easier to remove it from the pan, but do not leave it sitting in the pan too long or it will get soggy on the bottom. Turn onto a rack to cool completely before putting in a airtight container, where it will keep for about 4 days, after which it begins to dry out.

VEGAN PUMPKIN BREAD

Steps:

• Stir water and flaxseed meal together in a small bowl until well combined. Place in the refrigerator until flax "eggs" have thickened, about 15 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
• Combine sugar and avocado oil in a large bowl; beat with an electric mixer until blended. Mix in flax "eggs," pumpkin puree, applesauce, molasses, and vanilla extract.
• Sift all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves together in a separate bowl. Add dry ingredients to the wet ingredients in 2 batches, stirring to combine after each addition. Divide batter between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.

PUMPKIN APPLE SPICE BREAD (VEGAN OR NOT)

Steps:

• Preheat oven to 350.
• Grease loaf pan. This recipe makes two loaves. So you can save half the recipe for muffins or a second loaf.
• Combine sugars and butter in mixer.
• Next add vanilla, pumpkin, and eggs (or banana) and mix.
• In a separate bowl, combine flour, salt, soda, powder, cinnamon, nutmeg, and cloves. Now add this to the batter.
• Once all mixed well together, last add the raisins and apples.
• Bake for 50-60 minutes.
• During the last ten minutes of baking, combine the topping ingredients and sprinkle on top of bread. Topping is optional.

AWESOME VEGAN PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 3 5x7-inch loaf pans.
• Combine sugar, pumpkin puree, applesauce, vegetable oil, and water together in a large bowl.
• Mix flour, salt, cinnamon, nutmeg, cloves, baking soda, baking powder, and ginger together in a bowl. Stir into pumpkin mixture gradually, until combined. Fold in walnuts and raisins. Pour into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center of a loaf comes out clean, 45 to 60 minutes.

VEGAN PUMPKIN SPICE BREAD WITH SOURDOUGH DISCARD

Steps:

• Preheat oven to 350 degrees F. Lightly grease two 9x5-inch loaf pans.
• Stir sourdough discard in a bowl. Let sit until bubbles start to form, about 5 minutes.
• Meanwhile, whisk flour, cinnamon, salt, baking powder, baking soda, ginger, and cloves together in a medium bowl until well combined.
• Combine pumpkin puree, mashed banana, brown sugar, oil, molasses, and vanilla extract in a separate large bowl; whisk vigorously until brown sugar is completely incorporated with no chunks remaining. Stir in sourdough discard until evenly distributed. Add flour mixture gradually, at first whisking to combine and then switching to a heavy spoon and stirring until just incorporated; batter will be thick. Stir in raisins and walnuts and spoon into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 60 to 70 minutes. Remove from the oven and let cool in the pans for 5 minutes. Transfer loaves to a wire rack and cool completely before slicing, about 30 minutes.

VEGAN PUMPKIN SPICE BREAD

Steps:

• Preheat oven to 350°F Oil 1 regular sized loaf pan or 4 small (approximately 3 1/2 X 5 1/2-inch) loaf pans or a dozen muffin cups.
• Combine the wet ingredients in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the liquid mixture to the dry, and stir well. Stir in the nuts, if desired. Pour the batter into the pan(s) and place on the center rack of oven. Bake until a toothpick inserted in the middle comes out clean--about15 minutes for muffins, 35 minutes for small loaf pans, and 60-70 minutes for one large loaf. Allow to cool before removing from pan.

PUMPKIN WHEAT MULTIGRAIN BREAD (ABM & VEGAN)

Steps:

• Put the ingredients into your bread machine according to manufacturer's instructions, set to 2-lb capacity, and do a dough cycle.
• When it completes, mold into the shape of a loaf and place onto a piece of parchment paper on top of a cookie sheet. If it's not malleable enough at first, dust your hands with some flour and knead on a lightly-floured surface until you can mold it into loaves.
• Bake at 350F for 35-40 minutes or until browned and sound "hollow" when tapped. (Book says that if necessary, cover the loaf lightly with foil during the last few minutes of baking time to prevent overbrowning.).
• Brush lightly with olive or flaxseed oil after removing from the oven.

VEGAN PUMPKIN BREAD HEALTHY AND TASTY

Steps:

• Preheat the oven to 350 degrees.
• Mix together the flaxseed and water until thickened.
• Combine flax mixture in a large bowl with sugar, applesauce, oil, and pumpkin.
• In a medium bowl, stir together the flour, spices, baking soda, bvaking powder, and salt.
• Stir the dry ingredients into the wet. Fold in the walnuts. Lightly grease lof pans. Divide tinto two regular 8 inch loaf pans or four mini loaf pans. If you'd like, sprinkle on some oats or turbinado to garnish. Bake the large loaves for about 55 minutes and the smaller loaves for about 40 minutes. Let sit for 20 minutes before removing from the pans.

HEALTHY VEGAN PUMPKIN BREAD

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pumpkin, cover, and steam until fully cooked, 35 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with olive oil.
• Place chia seeds in a blender; add hot water and let sit for 5 minutes.
• Scoop flesh out of pumpkin halves and add to blender. Add crystallized sugar cane juice and agave nectar to blender; blend until pumpkin mixture is very smooth.
• Mix spelt flour, brown rice flour, baking powder, cinnamon, salt, nutmeg, allspice, and cloves together in a bowl. Fold pumpkin mixture and walnuts into flour mixture until batter is just mixed; spoon into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 1 to 1 1/2 hours.

VEGAN PUMPKIN QUINOA FLOUR BREAD

Steps:

• 1. Preheat oven to 350F and grease a 9x4x4 bread pan
• 2. In a small grinder or food processor, combine oats and flax seeds, and grind until you have a fine, uniform powder (should be the consistency of flour)
• 3. In a large bowl, combine all dry ingredients (except for the pepitas). Use a whisk to make sure they are well-mixed.
• 4. In a smaller bowl, combine all wet ingredients, again mixing well.
• 5. Fold the wet ingredients into the dry ingredients, mixing with a spoon. Stir only until all dry ingredients are moistened.
• 6. Transfer the batter into the greased bread pan and sprinkle with pepitas. Cover pan with an aluminum foil tent and bake at 350F for 25 minutes.
• 7. Remove tin foil and check the consistency of the bread - it should be slightly springy when pressed in the middle. Return to the oven, uncovered, for an additional 5 minutes.

ARYN'S PRACTICALLY VEGAN PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees fahrenheit.
• Mix flaxseed with 6 Tbsp water, let sit for 1 minute.
• Blend flaxseed/water mixture with pumpkin, applesauce, coconut oil, and 1/2 cup water.
• Mix all dry ingredients.
• Fold dry ingredients into pumpkin mixture.
• Grease two loaf pans with coconut oil and flour with whole wheat flour.
• Pour half of mixture into each pan.
• Bake at 350 for 60-75 minutes until knife inserted in center of loaf comes out clean.
• Cool 10 minutes on rack before removing loaves from pans.
• Freezes well. Can also make muffins with same recipe.

PUMPKIN BLENDER BREAD (VEGAN)

Steps:

• Preheat oven to 350°F
• Add first 8 ingredients to blender and secure lid.
• For Blendtec users: press "Speed Up" to Speed 5 and allow full cycle to run.
• For other blender users: blend until thoroughly mixed and apple is pureed.
• Add the remaining ingredients and secure lid. Press "Pulse" 6-8 times to incorporate dry ingredients.
• Using a spatula, scrape down sides of jar and add batter to a greased 8"x4" loaf pan.
• Bake for 40-45 minutes until done.

PERFECT PUMPKIN BREAD [VEGAN]

Steps:

• Preheat oven to 350°; mist an 8 1/2 x 4 1/2 loaf pan w/ nonstick cooking spray
• In a large mixing bowl sift together the first 7 ingredients (the dry ingredients).
• Combine the wet ingredients in a mixing bowl and whisk together very well.
• Pour the wet into the dry ingredients until everything is evenly moistened (the batter will be stiff). Fold in the raisins.
• Spoon batter into loaf pan, distribute evenly along the length of the pan but don't spread the batter to the edges, that will happen as it is baking. Bake for 50 minutes to an hour until a knife comes out clean.
• Remove bread from oven and turn the bread out of the loaf pan onto a cooling rack. Wait until bread cools before slicing. If you have left overs, wrap in plastic and it should keep for about a week.

VEGAN PUMPKIN NUT BREAD

Steps:

• Preheat oven to 350°F.
• Mix wet ingredients in one bowl.
• Mix dry ingredients in another bowl.
• Combine both (batter will be quite thick).
• Fold in the raisins and nuts.
• Spoon into a loaf pan that has been sprayed with oil.
• Bake 45 minutes.
• Cool 10 minutes, then remove from pan to cool completely.

VEGAN PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grind the flax seeds then mix with the water until well blended to create the egg-replacer.
• In a large bowl mix: sugar, pumpkin, water, oil and applesauce.
• In a separate bowl sift together the dry ingredients. Fold into pumpkin mixture slowly.
• Bake for 1 hour.

VEGAN CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• In a medium bowl stir together the 10 Tablespoons and flaxseeds meal together. Let sit for 10 minutes or until thickened.
• Heat oven to 350°F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour.
• In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
• In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add the flaxseed egg little by little, beating well. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.