Simple Pumpkin Bread (Vegan, Pantry Staple Recipe)

Use your pantry staple ingredients to make this simple and sweet pumpkin bread (vegan)!  No eggs or dairy required for this easy and sweet bread.

This pumpkin bread was an absolutely delicious fall recipe! I love canned pumpkin so much, I keep cans of it in my pantry all year round. Its great to throw into a sauce, stir into a soup, or even eat by itself.  If you want to make your own pumpkin puree its easy- just roast some sugar pumpkins until the skin falls off, and puree.

The warm fall spices are so great in this bread. Its perfect for a breakfast slice, with afternoon tea, or for dessert with ice cream… the possibilities are endless.

Whats In This Vegan Pumpkin Bread?

2 cups flour (I used King Arthur’s white whole wheat)
1/2 cup turbinado sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground flax meal
1.5 teaspoons vanilla
1/3 cup almond milk
1/3 cup coconut or vegetable oil
1 can (15oz) pumpkin puree
1 teaspoon of cinnamon
1 teaspoon of ground ginger
2 teaspoons freshly grated ginger
Pumpkin seeds for the the top (optional)

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How Do I Make This Bread?

Preheat oven to 350 degrees

In a large bowl mix the dry ingredients: the flour, flax meal, baking powder, baking soda, spices, and the salt.
In a small bowl, combine the wet ingredients: oil, sugar, milk, and vanilla, and grated ginger.
Add the wet mixture into the dry, along with the pumpkin puree. Mix well until you get a soft, spongy dough. Taste batter and add more sweetness or spice if desired.

Grease a loaf or bread pan, and pour in the batter. Sprinkle pumpkin seeds on the top if you have them. Bake in the oven for 45 minutes. Great to eat warm or cold! I sliced mine into squares for easy breakfast on the go! Thoroughly enjoyed by vegans and non-vegans alike!

Simple Pumpkin Bread (Vegan, Pantry Staple Recipe)

Use your pantry staple ingredients to make this simple and sweet pumpkin bread (vegan)!  No eggs or dairy required for this easy and sweet bread.
0 from 0 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins

Ingredients
  

  • 2 cups flour I used King Arthur’s white whole wheat
  • 1/2 cup turbinado sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground flax meal
  • 1.5 teaspoons vanilla
  • 1/3 cup almond milk
  • 1/3 cup coconut or vegetable oil
  • 1 can 15oz pumpkin puree
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ground ginger
  • 2 teaspoons freshly grated ginger
  • Pumpkin seeds for the the top optional

Instructions
 

  • Preheat oven to 350 degrees
  • In a large bowl mix the dry ingredients: the flour, flax meal, baking powder, baking soda, spices, and the salt.
  • In a small bowl, combine the wet ingredients: oil, sugar, milk, and vanilla, and grated ginger.
  • Add the wet mixture into the dry, along with the pumpkin puree. Mix well until you get a soft, spongy dough. Taste batter and add more sweetness or spice if desired.
  • Grease a loaf or bread pan, and pour in the batter. Sprinkle pumpkin seeds on the top if you have them. Bake in the oven for 45 minutes. Great to eat warm or cold! I sliced mine into squares for easy breakfast on the go! Thoroughly enjoyed by vegans and non-vegans alike!
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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