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SUSTAINABILITY

Vegan Pumpkin Bread with Brown Sugar

  • 15 Minutes
  • 1 Hour
  • 10 Slices
  • Vegan / Dairy-Free / Egg-Free
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MEET THE CREATOR

The Hands Behind This Recipe.

Joy Hankins

Sweet Treats & Everyday Joys

A proud founder, food lover, and enthusiast of all things delicious! When she’s not busy building her business, she’s bringing a little sweetness to the kitchen with her love for food and baking.

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Ingredients:

Nutritional Information

(Per Serving – Approximate)

Calories:285 Kcal
Carbohydrates:43 g
Sugars:23 g
Protein:3 g
Total Fat:11 g
Saturated Fat:1 g
Fiber:2 g
Sodium:240 mg

Nothing says fall quite like the smell of freshly baked pumpkin bread! This Vegan Pumpkin Bread is soft, moist, and filled with the cozy flavors of cinnamon, ginger, nutmeg, and cloves. Pumpkin puree gives every slice its rich color and tender texture, while a splash of almond milk and apple cider vinegar helps create a beautifully soft crumb without eggs or dairy.

Pioneer Light Brown Sugar adds a deep, caramel-like sweetness that pairs perfectly with the pumpkin and warm spices. A little granulated sugar rounds out the flavor, making this loaf a delicious treat for breakfast, an afternoon snack, or a cozy weekend brunch. Enjoy a slice on its own or spread with your favorite vegan butter for an extra comforting bite.

Instructions:

    1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Lightly grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
    2. Combine the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
    3. Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, Pioneer Light Brown Sugar, Pioneer Granulated Sugar, vegetable oil, almond milk, apple cider vinegar, and vanilla extract until smooth.
    4. Make the Batter: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Avoid overmixing, as this can make the bread dense.
    5. Fill the Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
    6. Bake: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil during the final 15 minutes.
    7. Cool: Allow the bread to cool in the pan for 15 minutes. Lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.

Cook’s Note:

  • Use Pure Pumpkin Puree: Choose unsweetened pumpkin puree rather than pumpkin pie filling, which already contains sugar and spices.
  • Measure Flour Carefully: Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.
  • Don’t Overmix: Stir the batter only until the dry ingredients are incorporated to keep the bread soft and tender.
  • Check for Doneness: Loaf ovens and pans vary, so begin checking around the 55-minute mark.
  • Storage: Store cooled pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. It can also be frozen in individual slices for up to 3 months.

This recipe uses sugar to:

  • Add Sweetness: Pioneer Light Brown Sugar and Granulated Sugar balance the earthy flavor of pumpkin and warm spices.
  • Retain Moisture: Brown sugar contains molasses, which helps keep the pumpkin bread soft and moist.
  • Enhance Flavor: The rich caramel-like notes of brown sugar complement cinnamon, ginger, nutmeg, and cloves.
  • Improve Texture: Sugar contributes to a tender crumb and helps the loaf develop a lightly golden crust.
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