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!
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.
