You’re going to love this delightfully moist and perfectly spiced vegan pumpkin bread. It’s topped with brown sugar glaze and toasted pecans for the ultimate fall pastry or homemade holiday gift.
Since my daughter was three, she has been my assistant in the kitchen. Those early years of “helping” often required far more work but engaging with her love of baking (and her desire to follow in my footsteps), made the extra work well worth it. After the kitchen was cleaned, the whisks were licked, and the bread was cooled, we would carefully slice into our loaf and give our newest recipe a try. The “I made this!” look on her 3-year-old face was always priceless
Now, at seven, she is significantly more helpful. She measures, stirs, pours and shapes all while giving me new recipe ideas to share on the blog. I look forward to our baking season every year. It starts right after the spooky season and goes all holiday season. Each year we make batches of holiday cookies, pound cakes, and quickbreads but, no matter what we make that year, we always start our holiday baking with one simple tradition.
Vegan pumpkin bread. By creating a baking tradition with her, one that I hope she passes on to her children, we are keeping the Watkins tradition alive.
This vegan pumpkin bread should be a staple in your households this holiday season. Not only does it make a great DIY food gift but it’s also the perfect accompaniment to winter soups and chai tea lattes all holiday season long.
I LOVE THIS VEGAN PUMPKIN BREAD BECAUSE:
- Pumpkin is a natural egg replacer making this bread incredibly moist with no added egg substitutes.
- It is a very straight-forward recipe. Some vegan quick bread can be a bit tricky but this pumpkin bread is nearly fool-proof and can be thrown together in just about 10 minutes.
- It is deliciously seasonal! Enjoy it with a Chai Tea Latte for the perfect holiday treat.
- It is made with high-quality, organic ingredients and is spiced to perfection!
MY GO-TO SPICES FOR VEGAN PUMPKIN BREAD
For this bread, I use a combination of cinnamon, ginger, nutmeg, and cloves to make this recipe truly incredible. And when it comes to spices, it’s important to buy the best. What is my go-to spice brand?
For the past 150 years, Watkins has been one of the leaders in natural and gourmet flavoring products. I LOVE their products because they are made with no artificial flavors and colors, or GMOs. In fact, all Watkins products are free from dyes, high-fructose corn syrup, added MSG and other artificial ingredients that you can sometimes find in flavoring products.
Watkins is committed to making gourmet organic spices from high-quality ingredients and you can taste the difference! When it comes to holiday baking this year, always choose quality.
Want to give Watkins a try for yourself? Watkins’ products are available in-store at select stores nationwide and online. Visit Watkins’ online to learn more about the products and find a retailer near you.
HOW TO MAKE VEGAN PUMPKIN BREAD
Like most quick bread, this pumpkin bread is nearly fail-proof. As long as you can whisk, blend, and bake, you should be able to make this family-favorite vegan quick bread in no time.
STEP ONE – COMBINE YOUR DRY INGREDIENTS
In a medium bowl combine the flour, salt, baking soda, and Watkins organic spices. Make sure to really whisk the dry ingredients together. I had a few issues when I first made this recipe with my baking soda clumping together. This is not only a nasty surprise to bite into but when the baking soda is not fully incorporated, the bread cannot rise as full and evenly.
So whisk until those dry ingredients are perfectly uniform.
STEP TWO – COMBINE YOUR WET INGREDIENTS
In a separate bowl (or liquid measuring cup) mix together your wet ingredients. That’s the pumpkin purée, sugars, apple sauce, oil, and Watkins All Natural Original Gourmet Baking Vanilla Extract. Again you want to really combine these ingredients until smooth and even.
STEP THREE: MIX TOGETHER
Combine the wet ingredients with the dry, mixing until you have a uniform batter. Don’t over-mix as this will make your pumpkin bread dense and gummy. Because pumpkin bread is quite heavy with the pumpkin already, this is even more important to keep in mind.
Light and fluffy! Light and fluffy.
STEP FOUR – POUR AND BAKE
Pour the batter into a prepared loaf pan and bake for about 60 minutes at 350 F. The baking time will vary depending on your oven. After about 50 minutes, you can check for doneness by inserting a toothpick in the middle of the loaf. If it comes out clean or with just a few crumbs, your pumpkin bread is done.
TIPS AND TRICKS FOR PERFECT VEGAN PUMPKIN BREAD
This vegan pumpkin bread is fairly straight forward. However, a few things to keep in mind when making this recipe:
- Make sure not to over-mix your batter. When the batter is over-mixed, it allows gluten strands to form which leads to gummy dense pastries. We’re looking for light and fluffy!
- Spray your loaf pan well to prevent the batter from sticking to the pan.
- Depending on your oven, the top of the bread might start to brown before the center is done. If this is the case, cover the bread in tin foil the final 10-15 minutes.
- Let your bread cool for 20 minutes before flipping it out onto a wire cooling rack.
- Let your bread cool completely before storing it. Store it in an airtight container at room temperature for up to 5 days. The bread can also be frozen and pulled out to thaw the night before.
SERVING AND STORING VEGAN PUMPKIN BREAD
Serve this pumpkin bread warm with vegan butter or homemade pumpkin butter.
This vegan pumpkin bread makes the perfect homemade holiday food gift. You can gift it right away or store it in the freezer for up to one month.
Uneaten bread should be stored in an airtight container at room temperature for up to 5 days.
VARIATIONS OF VEGAN PUMPKIN BREAD
I love this vegan pumpkin bread just as it is but if you want to mix it up, here are a few of my favorite variations. Consider adding:
- chocolate chips
- walnuts or pecans
- a cheesecake swirl
- raisins or cranberries
However you decide to dress it up, these vegan pumpkin loaves are perfect for your winter meals and holiday gifting! So head on over to your local grocery store and pick up some Watkins spices today. Let’s get baking.
You're going to love this delightfully moist and perfectly spiced vegan pumpkin bread. It's topped with brown sugar glaze and toasted pecans for the ultimate fall pastry or homemade holiday gift.
Keyword: Vegan Pumpkin Bread
Servings: 12 slices
Calories: 258 kcal
Author: Sarah McMinn
- 1 3/4 cup all-purpose flour
- 1 3/4 tsp. baking soda
- 1 1/2 tsp. Watkins Organic Ground Cinnamon
- 1/2 tsp. Watkins Organic Ground Ginger
- 1/4 tsp. Watkins Organic Ground Nutmeg
- 1/4 tsp. ground cloves
- 1/2 tsp. salt
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut or olive oil
- 2 tsp. vanilla extract
Preheat the oven to 350F. Generously spray a 9x5 loaf pan and set aside.
In a medium bowl, combine flour, baking soda, spices, and salt. In a separate bowl, whisk together pumpkin puree, sugars, apple sauce, oil, and vanilla extract.
Pour wet ingredients into the dry and fold together with a wooden spoon until a thick uniform batter has formed. Be careful not to over-mix. Pour the batter into prepared loaf pan and bake for 50-65 minutes, until a toothpick inserted in the middle come out clean.
While the pumpkin bread bakes, make your brown sugar glaze. Heat the vegan butter, non-dairy milk, and brown sugar in a small saucepan until the butter has melted. Add the powdered sugar and bring to a boil. Boil for one minute, stirring consistently. Remove from heat and let the glaze cool. It will thicken as it cools.
When pumpkin bread is ready, remove from oven and let cool in the pan for 20 minutes before flipping it out onto a wire cooling rack to cool completely. Spoon the brown sugar glaze over the top and top with crushed pecans.
Serve warm or store in an airtight container at room temperature.
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