Go Back
+ servings
Newly baked pumpkin bread on a white kitchen countertop
4.05 from 84 votes

Classic Vegan Pumpkin Bread

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yields: 10 servings

Ingredients

  • 2 cups unbleached, all-purpose flour (240g)
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (substitute 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice or cloves)
  • 2/3 cup vegan buttermilk (2/3 cup non-dairy milk + 2 teaspoons freshly squeezed lemon juice or apple cider vinegar, allowed to sit for at least 5 minutes before using; 160mL)
  • 1/3 cup avocado oil (80mL)
  • 1 1/4 cup packed light or dark brown sugar (240g)
  • 1 cup pumpkin purée (250g)
  • 1 teaspoon vanilla extract

Instructions

  • Preheat your oven to 350F and oil or grease a 8.5 x 4.5 x 2.75 inch loaf pan. 
  • In a large mixing bowl, whisk together the flour, baking soda and powder, salt, and pumpkin pie spice. 
  • Combine the non-dairy milk and vinegar and allow them to sit for a moment. In another mixing bowl, combine the oil, sugar, pumpkin puree, and vanilla extract. Whisk in the milk + vinegar. 
  • Make a well in the dry ingredients and pour the wet ingredients into the center. Use a spatula to mix the ingredients into a batter. Don't over-mix: you want there to be no more streaks of flour visible, but a few little lumps are fine. 
  • Pour the batter into your loaf pan. Bake for 20 minutes, then rotate the pan in your oven. Bake for another 20-25 minutes, or until the top of the loaf is domed and set. Allow the loaf to cool for 15 minutes on a cooling rack before removing it from the pan. Allow it to cool for at least two hours before slicing and serving.