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It’s time. The time when I no longer have to endure people talking sh*t about me because I like pumpkin bread year-round. It’s just so good, why does it only have to be a fall delicacy?
This pumpkin bread is super moist. It’s also pretty sweet — definitely more of a dessert. I personally think it tastes like the cake part of a pumpkin roll rather than a “bread” or muffin. Basically, it’s absolutely delicious and melts in your mouth.
I tried this cute little harvest bread pan for the first time and although it was a pain in the ass to grease/flour, it actually came out really cute. I couldn’t find any indication of exactly what size it was, so I took a guess and treated it as an 8×4 which was wrong. So, the loaf you see in the photo is pretty squat.
I won’t say this makes really tall loaves by any means, but this was was particularly short just because all those decorations took up a lot of the batter.
All that to say, this recipe is intended to be used in two 8×4 inch loaf pans. Grease and flour them for perfect pumpkin bread loaves!
Vegan chocolate chips are obviously optional, but they’re just so, so good in it. I say go for it. I used Enjoy Life semi-sweet mini chocolate chips (vegan).
Serve it with your Thanksgiving feast. Or just with your coffee in the morning in July. It’s delicious regardless of the season. Promise!
![photo of pumpkin bread loaf with decorative pumpkin shapes](http://thesuburbanot.com/wp-content/uploads/2021/10/IMG_1081-500x500.jpg)
Vegan Pumpkin Bread
Ingredients
- 2 cups All-purpose (AP) flour
- ½ teaspoon Salt
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- 2 teaspoons Pumpkin pie spice or 1½ t. nutmeg + ½ cloves
- 1 teaspoon Cinnamon
- ¾ cup Unsalted vegan butter, softened I like Earth Balance
- 1½ cup Cane sugar Most orgaic surgars are vegan
- ½ cup Brown sugar
- 2 Flax eggs Two flax eggs = 2 T. ground flax + 6 T. water. Mix and let sit for a few minutes.
- 1-15 oz. Can of pumpkin puree NOT pumpkin pie filling
- ½ cup mini vegan chocolate chips (OPTIONAL) I used Enjoy Life's semi-sweet mini chips
Instructions
- Preheat oven to 325°. Grease and lightly flour two 8 x 4 loaf pans
- In a medium bowl, combine flour, salt, baking powder, baking soda, pumpkin pie spice, and cinnamon
- In a large bowl, cream together the vegan butter and sugar. Add flax eggs and mix until combined. Add pumpkin puree and mix again until just combined (it may look a little "curdled," but it's not)
- Slowly add dry ingredients and mix until combined
- Optional: mix in mini vegan chips by hand
- Divide into two floured/greased 8×4 inch loaf pans and bake at 325° for 65-75 minutes. Check to see if it's done with a toothpick — if it comes out clean, the bread is done. Of course, if you hit a chocolate chip, you'll need to check another spot
- Let cool in their pans and once they're cool, turn them out onto cooling racks to finish cooling down completely
- Store in an airtight container and it will last about 4 – 5 days.
Notes
- Vegan chocolate chips are optional. I used Enjoy Life’s semi-sweet mini chips.
- Can add nuts instead of chips, as well!
- Don’t mind my loaf pan in the photo. I was testing this fun, decorative pan and decided to halve this recipe and make only one loaf. But this pan is bigger than 8×4 inches so the loaf is pretty squat. If you’re interested in this pan, it’s by Nordicware 🙂
- Loaves should freeze up pretty nicely for about 3 months. Just take them out of the freezer and thaw them in the refrigerator overnight.