Vegan Pumpkin Bread
This vegan pumpkin bread is a tasty treat that anybody can enjoy.
Ingredients
Dry ingredients
- 1 2/3 cup unbleached all purpose flour (spooned and leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
Wet ingredients
- 3/4 cup sugar (side note: I always put sugar in with the wet ingredients, even though it is technically a dry good)
- 1 medium banana mashed
- 2 Tablespoons avocado oil (see recipe notes for oil free option)
- 1/2 cup plant-based yogurt (plain, unsweetened - I am using Silk soy)
- 1/2 can of 100% pureed pumpkin (7.5 ounces)
- 1 flax egg
- 1 teaspoon pure vanilla extract
- 1.5 tablespoon old fashion oats (optional garnish)
Instructions
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Make the flax egg replacement first, so it has time to thicken while you are preparing everything else.
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Preheat the oven to 350 degrees.
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Mix the flour, salt, baking soda, baking powder and pumpkin pie spice in a medium bowl, and set aside.
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In a stand mixer bowl add the sugar, mashed banana, oil, plant-based yogurt, pumpkin, flax egg and vanilla.
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Mix on low for about 2 minutes.
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Slowly incorporate the dry ingredients until well-combined.
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Spray a loaf pan with cooking spray.
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Pour the mixture into the pan, using a spatula to even out the batter.
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Top with the oats for garnish (optional).
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Cook at 350 degrees until toothpick comes out clean, about 65 minutes.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Use all purpose flour for best results. I have tested this recipe with whole wheat pastry flour (not the same as regular whole wheat), and it worked great too. Some flours do not do well with flax eggs, FYI. I plan to test this with more flours later.
For an oil free option, this recipe still works really well if you choose to eliminate the oil. My kids, who could care less about oil or any nutrition, happily gobbled down the loaf I tested this way. It results in a slightly tougher crust. The banana, pumpkin and yogurt give it plenty of moisture to still have great texture. 👌🏻
Any plain, plant-based yogurt should work fine in this recipe. I used plain Silk soy yogurt.👌🏻 I have also tested it with homemade Instant Pot soy yogurt.