Vegan Pumpkin Bread with Pepitas and Warm Spices
By Ava Mitchell
Prep
10 min
Cook
75 min
Total
85 min
Servings
10
Level
Easy
The flax and water combination is a sticky ingredient used in the batter to bind together this eggless bread recipe․ This single-bowl vegan pumpkin bread recipe produces a moist‚ fluffy bread topped with pepitas․ Cinnamon‚ nutmeg‚ and cloves are added to slices of bread made with this recipe․
Pumpkin puree‚ brown sugar‚ canola oil‚ and soy milk are combined with a flax egg․ Flour is then mixed into the batter․ Spices in the batter are incorporated into the bread․ Baking soda and baking powder help leaven the bread․ Dry ingredients and flour are mixed into the batter․ Overmixing should be avoided to prevent a dense loaf with strong pumpkin flavor․
The batter should be smoothly blended but not beaten after the flour is stirred in․ Fractured pepitas should be visible on the surface of the batter․ Test the cake with a toothpick inserted at its center; the toothpick should come out clean after baking for 1 hour 15 minutes․ The biggest threat to this recipe is overmixing‚ as directed․ Opening the oven door repeatedly while baking may keep the center of the batter from baking fully․
Cool the bread in the pan for 10-15 minutes‚ then place it on a cooling rack․ The bread is ready to eat or slice right away‚ but it may slice more easily if fully cooled․ Unused bread can be stored at room temperature or in the refrigerator․ Completely cooled bread can be wrapped and frozen whole or sliced for future use․
Why you'll love this recipe
- Preprocessing coarse flaxseed meal with water produces flax eggs for the bread batter to help hold together slices of vegan baked bread․
- Mixing pumpkin‚ sugar‚ oil‚ and soy milk into the bread dough‚ as described in the recipe‚ distributes moisture evenly and makes it soft and airy․
- Adding spices and other leaveners to the batter instead of the flour can simplify the one-bowl process․
- Spices such as cinnamon and nutmeg can be added to the batter to sweeten and flavor all areas of the batter․
- Gentle stirring to combine ingredients avoids overmixing once flour is added‚ producing a lighter loaf of bread rather than a dense one․
- Pepitas are included in the batter before baking․ Pepitas in the crust of finished bread provide texture and contrast with the pumpkin flavor of the bread's interior․
- Cooling bread on a rack for a while after taking it out of the pan makes it easier to slice and eat․
Ingredients
- •1 tbsp ground flaxseeds
- •2 ½ tbsp water
- •15 oz canned pumpkin puree
- •1 ¼ cups brown sugar
- •½ cup canola oil
- •¼ cup soy milk
- •1 ¾ cups all-purpose flour
- •1 tsp baking soda
- •½ tsp baking powder
- •½ tsp salt
- •2 tsp ground cinnamon
- •¼ tsp ground nutmeg
- •¼ tsp ground cloves
- •½ cup pepitas (topping)
- •chocolate chips (optional add-in)
- •walnuts (optional add-in)
- •pecans (optional add-in)
- •raisins (optional add-in)
- •currants (optional add-in)
- •cranberries (optional add-in)
- •shredded coconut (optional add-in)
Instructions
- 1
Preheat the oven to 350 degrees F and grease a loaf pan.
- 2
Combine the ground flaxseed and water in a small bowl, then set aside to thicken into a flax egg.
- 3
Whisk the pumpkin, brown sugar, canola oil, flax egg, and soy milk in a large bowl until smooth.
- 4
Add the flour, then sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg, and cloves over the flour.
- 5
Stir gently with a large spoon or spatula until just combined; do not overmix.
- 6
Pour the batter into the prepared pan and sprinkle the pepitas on top.
- 7
Bake for about 1 hour 15 minutes, until a toothpick inserted in the center comes out clean.
- 8
Cool in the pan for 10 to 15 minutes, then transfer the loaf to a cooling rack.
- 9
Slice carefully right away, or cool completely for easier slicing and serving.
FAQ
Nutrition (per serving)
Calories
323
Protein
4g
Fat
14g
Carbs
48g
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