The Most Delicious Vegan Pumpkin Bread.
This vegan pumpkin bread is so moist and flavorful - it's a wonderful way to welcome fall!
Ingredients
- ½ cup vegan buttery spread melted, or coconut oi or canola oill is also fine
- ¾ cup pure pumpkin puree
- ½ cup organic cane sugar
- ½ cup brown sugar
- 2 cups white spelt flour all purpose flour is also fine
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ teaspoons cinnamon
- ¾ teaspoon ground ginger
- 1 teaspoon vanilla extract
- ¾ cup water
- 2 teaspoons cinnamon sugar for topping
Instructions
- Preheat the oven to 350 degrees F. Place a piece of parchment paper in a 9x5 loaf pan so that it hangs over the sides.*
- Put the melted vegan buttery spread and pumpkin puree in a mixing bowl
- Add the sugars and stir well.
- Put the spelt flour, baking soda, salt, cinnamon, and ground ginger in the bowl.
- Add the water and vanilla extract, and mix well. You can stir it with a spoon, or use a mixer, either way is fine.
- Spoon the batter into the prepared loaf pan. Smooth it out with the back of a spoon. Sprinkle the cinnamon sugar on top.
- Bake at 350 degrees F for about 45- 50 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan.
- Once cool, use the sides of the parchment paper to lift the pumpkin bread out of the pan, then slice with a serrated knife. Enjoy!
Notes
I used a 9x5 loaf pan. If you use an 8x4 loaf pan, the baking time will be a little longer. I recommend the 9x5 - I think the loaf bakes more evenly in that size.
Nutrition facts are for one slice. You should be able to get 10 slices out of a loaf.
Nutrition
Calories: 254kcalCarbohydrates: 41gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.05gSodium: 305mgPotassium: 60mgFiber: 4gSugar: 22gVitamin A: 3292IUVitamin C: 1mgCalcium: 17mgIron: 2mg
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