Today I am going to teach you the trick in preparing mouthwatering and moist eggless pumpkin bread! If you still have pumpkins from the fall, it is time to put them to work. Best of all, it is 100% vegan and super easy to prepare!
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Why this recipe works
This Vegan pumpkin bread is super easy to make. A very common question I get is if an eggless bread turns out moist. The answer is simple. The secret is in the ingredients and the egg replacer you use. A moist and delicious vegan bread is just within your reach.
The egg replacement that works for pumpkin bread such as this is flax meal and warm water. Nothing too complicated and it is readily available in most grocery stores.
The flavors for the bread are from homemade pumpkin purée and supporting spices like cinnamon, nutmeg, cloves.
What goes in this recipe
Pumpkin puree - I used fresh homemade puree for the freshness factor and aroma.
Flax meal - 1 tbsp flax meal mixed well with 3 tbsp warm water. Leave it to sit for a minute or so to become gloopy. This is equivalent to one egg.
Chocolate chips - If you have never tried Pumpkin flavor with dark chocolates, you need to experience it today!
Just be sure to add the (dark) chocolate chips to the bread as the very last step when the batter is ready to be baked.
Almond Milk - Any other plant based milk is good here, if you have a specific choice.
How to make this recipe
Preheat oven to 350 F (180• C).
In a large bowl, mix together flour, baking soda, salt, nutmeg, cinnamon, cloves, and cardamom powder.
In a medium bowl mix pumpkin purée with sugar and whisk it until the sugar dissolves.
Add oil, brown sugar, almond milk and whisk it again.
Now add the flax eggs. (1 tbsp flax meal mixed well with 3 tbsp warm water) and mix evenly.
Combine this mixture with the flour mixture and add the chocolate chips too. Mix gently.
Pour the batter into a greased 9 X 5 inch loaf pan and bake in the preheated oven for 50 -60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Recipe FAQs
1 tbsp flax meal mixed well with 3 tbsp warm water. Leave to sit for a minute or so to become gloopy. (This is equal to 1 egg). That is the secret ingredient that binds the ingredients together and brings the texture that we look for, in any bread.
Yes. A power blender like Blendtec or Vitamix can come in handy in mixing the wet ingredients to prepare batter or to prepare pumpkin purée.
Vegan Pumpkin Bread has a decent shelf life. Just be sure to store it in an airtight container. Refrigerate it and it will stay good for up to 2 weeks.
You can customize the spices to your preference. Bring on your fall favorites like Cinnamon, nutmeg, cloves and even ginger!
Check the middle of the loaf by inserting a toothpick into a couple of spots. Pumpkin bread typically develops a crack across the top, and it's that crack where I like to check if it is done. When the toothpick comes out clean, the bread is done. If not, bake 5-10 minutes longer and recheck.
Let it cool for 20 minutes before slicing to prevent it from breaking apart.
Expert tips
- Add 2 tbsp more flour if you are using homemade pumpkin puree.
- If you like nuts add walnuts or pecans instead of chocolate chips
- If you are buying store-bought pumpkin puree go for an Organic one.
- Add your favorite autumn spices like ginger, nutmeg, and cloves.
- This recipe works for gluten-free flour too.
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📖 Recipe
Pumpkin Bread Vegan
Ingredients
- 1 ¾ cup all-purpose flour
- 1 tsp baking soda
- 1 ½ cup pumpkin puree
- ½ cup oil
- ¾ cup organic sugar
- ½ cup brown sugar
- 2 tsp cinnamon powder
- ¼ tsp nutmeg powder
- ¼ tsp cloves powder
- ¼ tsp cardamom powder - optional
- 2 flax eggs
- ¼ cup almond milk
- ¼ tsp salt
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350 F (180 C).
- In a large bowl, mix together flour, baking soda, salt, nutmeg, cinnamon, cloves, and cardamom powder.
- In medium bowl mix pumpkin puree with the sugar and whisk it until the sugar dissolves.
- Add oil, brown sugar and whisk it again.
- Now add the flax meal (2 tbsp flax meal mixed well with 6 tbsp warm water) and mix evenly.
- Blend this mixture with the flour mixture and add the chocolate chips too. Mix gently.
- Pour the batter into greased 9 X 5-inch loaf pan and bake in the preheated oven for 50 -60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Let it cool for 20 minutes before slicing to prevent it from breaking apart.
- Vegan Pumpkin Bread is ready! Serve cold or hot with a hot cup of coffee!
Video
Notes
- Add 2 tbsp more flour if you are using homemade pumpkin puree.
- Add walnuts or pecans instead of chocolate chips
- If you are buying store-bought pumpkin puree go for an Organic one.
- Add your favorite autumn spices like ginger, nutmeg, and cloves.
- This recipe works for gluten-free flour too.
Ana
Hi 🙂
The calories indicated (643 Kcal) are for 1 serving? How many grams?
Thanks!
Bonnie
Is it necessary to use wheat flour for the gluten. ? Could you use garbanzo bean and or spelt flour?
Uma Srinivas
I made this with wheat flour to get this texture. you can try it with other flour, but I am not sure about the result. Thank you!
Mary
Is the nutritional info given for the whole loaf?
Uma Srinivas
Yes Mary that’s is for the whole loaf! Thank you.
Amy
Delicious and moist pumpkin bread. Love the nutmeg and cloves flavor. I can't believe it's vegan 🙂
Uma Srinivas
Thank you Amy! The aroma and flavor of the bread makes more delicious!