Vegan Pumpkin Recipes

Ever had one of those moments when you’re just craving something cozy, rich, and delightfully pumpkiny? Well, buckle up, because we’re about to embark on the ultimate fall baking adventure with a vegan pumpkin bread that’s about to become your new best friend. 🍂🍞✨

Enjoy the concentrated, delicious flavors of fall with my favorite recipe for vegan pumpkin! I love how the creamy canned pumpkin puree so effortlessly blends with a cup of unsweetened almond milk into a velvety base.

A hint of cinnamon and nutmeg adds warmth, while ground flaxseed boosts nutritional fiber content. The result is pure autumnal delight.

Vegan Pumpkin Recipes Ingredients

• Canned Pumpkin Puree: Rich in fiber, vitamin A, adds moisture and natural sweetness.
• Unsweetened Almond Milk: Low in calories, good source of vitamin E, dairy-free alternative.
• Granulated Sugar: Provides sweetness, energy source, important for browning.
• Ground Flaxseed: Rich in omega-3, fiber, acts as a binding agent.
• All-purpose Flour: Source of carbohydrates, provides structure to baked goods.
• Ground Cinnamon: Adds warmth and spice, contains antioxidants, anti-inflammatory properties.
• Walnuts/Pecans: Healthy fats, protein, adds crunch and flavor (optional).
• Vegan Chocolate Chips: Adds sweetness and richness, dairy-free option (optional).

Vegan Pumpkin Recipes Ingredient Quantities

• 1 cup canned pumpkin puree
• 1 cup unsweetened almond milk
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon ground flaxseed
• 3 tablespoons water
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup vegan chocolate chips (optional)

How to Make this Vegan Pumpkin Recipes

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm it up. Either use a bit of cooking oil to lightly coat the insides of your loaf pan or use a bit of parchment paper to ensure that the bread won’t stick to the pan once it’s done baking.

2. Mix the ground flaxseed and water in a small bowl. Stir them together thoroughly, then allow them to sit undisturbed for a few minutes so that they can thicken.

3. In a big mixing bowl, combine the canned pumpkin puree, unsweetened almond milk, granulated sugar, vegetable oil, vanilla extract, and flaxseed mixture. Whisk until smooth.

4. In a different bowl, sift the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves together.

5. Slowly add the dry ingredients to the wet ingredients, stirring gently until they are just combined. Don’t overmix; a few lumps are perfectly fine.

6. If you’re using them, incorporate the chopped walnuts or pecans and vegan chocolate chips, so that they’re evenly distributed throughout the mixture.

7. Transfer the batter to the prepared loaf pan, using a spatula to smooth the top.

8. Preheat the oven to 350°F. Bake in the oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Or, if you must, insert it into the center and remove it after a few too many seconds have passed. The toothpick should not return with any amounts of wet batter but can return with a few moist crumbs.

9. Let’s allow the loaf to cool in the pan for about 10 minutes before we transfer it to a wire rack to cool completely. You could also cut it in half long ways for a speedier cool.

10. Once the vegan pumpkin bread has cooled, slice it and serve. Relish it as a delectable delight!

Vegan Pumpkin Recipes Equipment Needed

1. Oven
2. Loaf pan
3. Cooking oil or parchment paper
4. Small bowl
5. Big mixing bowl
6. Whisk
7. Sifter
8. Spatula
9. Wire rack
10. Toothpick or cake tester

FAQ

• Q: Can I substitute a different type of milk for almond milk?A: Yes, any milk alternative from plants is good, be it soy, oat, or coconut milk.
• Q: What can I use instead of vegetable oil?A: You can use melted coconut oil or canola oil in place of vegetable oil.
• Q: How do I make the flax egg?A: Take 1 tablespoon of flaxseed, grind it, and mix it with 3 tablespoons of water. Stir the mixture well and let it sit for 5 minutes to thicken.
• Q: Are the walnuts or pecans necessary?A: No, they are not required. You may omit them or replace them with other nuts or seeds.
• Q: Can I make this recipe gluten-free?A: Yes, replace the all-purpose flour with a gluten-free flour blend.
• Q: How long does this bake in the oven?A: Usually bake 25-30 min. at 350°F (175°C).
• Q: Can I freeze the leftovers?A: Yes, the baked goods can be put in the freezer for as long as 2 months. They need to be in an airtight container, though; otherwise, they will suffer freezer burn.

Vegan Pumpkin Recipes Substitutions and Variations

1 cup unsweetened almond milk may be replaced with 1 cup of oat milk or soy milk.
Instead of 1/2 cup granulated sugar, try using 1/3 cup maple syrup or coconut sugar.
1/4 cup vegetable oil can be replaced with 1/4 cup melted coconut oil or applesauce for a lower-fat option.
1 tablespoon ground flaxseed can be swapped out for 1 tablespoon ground chia seeds.
1/2 cup chopped walnuts or pecans can be replaced by sunflower seeds or omitted for a nut-free version.

Pro Tips

1. Enhance the Flavor with Fresh Spices: For a more vibrant flavor, use freshly ground spices if possible. Whole spices like nutmeg, cloves, and cinnamon can be ground just before adding them to the dry ingredients for a more aromatic bread.