Vegan Pumpkin Bread

This easy vegan pumpkin bread is soft and moist and can be made in just one bowl. This loaf is perfectly spiced and makes the best accompaniment to your morning cup of coffee. Whether you’re looking for a vegan and dairy free recipe or just one that tastes amazing, you’ll love this pumpkin bread!

Course Morning Tea

Cuisine American

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings thick slices

Calories 376kcal

Author Sally

Equipment

loaf pan

Ingredients

1 cup pumpkin puree canned or homemade
⅔ cup canola oil
1 cup white sugar/granulated sugar
2 teaspoons vanilla extract
1 ¾ cups plain flour/all purpose flour
2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon bicarbonate of soda/baking soda
¼ teaspoon salt

Instructions

Preheat the oven to 180°C/350°F and line a 8×4 inch baking tin with baking paper and a light spray of cooking oil.
In a large bowl, whisk together the pumpkin puree, canola oil, white sugar and vanilla extract until fully combined.
To the bowl, add in the plain flour first, followed by the pumpkin pie spice, baking powder, bicarbonate of soda and salt. Whisk together until a thick batter forms.
Pour the batter into the prepared tin and use a knife to make a shallow line down the centre for an even rise.
Bake for 60–70 minutes, or until a skewer inserted into the centre comes out clean. If the top browns too quickly, cover it loosely with aluminium foil. Oven times may vary, so start checking for doneness at 60 minutes and adjust accordingly.
Allow the pumpkin bread to cool in the pan for about an hour before slicing and enjoying while still warm!

Notes

Storage: This vegan pumpkin bread will keep in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread (either whole or in slices) tightly in plastic wrap and freeze for up to 3 months. Thaw it at room temperature before serving.

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