Vegan Pumpkin Bread

We both love Fall because of its beautiful colors and pumpkins! 🙂 If you are following us since the beginning, then you know how much we love pumpkins. We had some leftover pumpkin puree and decided to create the best recipe for Vegan Pumpkin Bread!

Who doesn’t love a loaf of sweet, freshly made, pumpkin bread? This is, along with our favorite Banana Bread, the best sweet bread ever! We created our own flour blend for this recipe (spelt, almond, and coconut flour) and reached perfectly moist, flavorful, and tender texture ever!   

The best thing about this recipe is that it’s perfect even for absolute beginners. All you have to do is to combine all dry ingredients into one bowl, wet ingredients into another, combine them, and add almond milk, stir everything well, and that’s it! So easy, right?

If possible made your own pumpkin puree and pumpkin spice, as we did. We linked the recipes for you. We avoid buying caned products if we can made those on our own.

Your entire house will smell like pumpkin and pumpkin spice for hours. 🙂 Always wait at least 10 – 15 minutes to slice your Pumpkin Bread. If you do it immediately after it is baked it will fall apart.

This amazing bread is great  for meal prepping. It lasts for up to 6 days in fridge and 3 months in freezer. It’s perfect for vegans because it’s 100% vegan, gluten-free, and dairy-free.

Let us know if you like this recipe! For all pumpkin fans here are our top 3 pumpkin recipes for you: Pumpkin Overnight Oats Recipe, Pumpkin Hummus Recipe, and Homemade Pumpkin Spice Latte.

Prep time: 10 min   Cook time: 45-50 min   Total: 55-60 min   Servings: 8

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INGREDIENTS

• 1 1/2 cups (210 g) of spelt flour
• 1/2 cups (70 g) of almond flour
• 2 tablespoons coconut flour
• 1 1/2 cup pumpkin puree (or 1 can – 15 oz) 
• 2/3 cup (130 g) coconut sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• about 1/3 cup (75 ml) unsweetened almond milk + more if needed
• 1/3 cup (75 g) melted coconut oil
• 1 tablespoon pumpkin spice

TOPPING INGREDIENTS (OPTIONAL)

• 8 pecans
• about 1/3 cup (21 g) raw pumpkin seeds (pepitas)

INSTRUCTIONS

• Preheat the oven to 350°F (180°C). Line your loaf pan with parchment paper and set aside.
• In a large bowl combine all dry ingredients.
• In a medium-size bowl, combine pumpkin puree and coconut oil. Stir until combined.
• Add pumpkin and melted coconut oil into a bowl with dry ingredients. Stir everything gently, using a wooden spoon or silicone spatula. Then add 1/3 cup of almond milk and stir until you reach a batter consistency. If the consistency is too dry add more almond milk milk. We haven’t added additional milk.
• Dump the mixture into the loaf pan. Use a spoon or spatula to evenly distribute the butter. Add pecans and pumpkin seeds (pepitas) on top. (topping is optional)
• Bake for about 45-50 minutes. Check with a toothpick – if it comes out clean then it’s done.
• When done, transfer it to a cooling rack and let it cool at least 15 minutes before slicing it.
• Enjoy your Vegan Pumpkin Bread!

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