eggless pumpkin bread

This vegan pumpkin bread is the ultimate Fall treat! Featuring a moist and tender crumb, warming spices like cinnamon, ginger, and nutmeg, and a subtle touch of vanilla, each slice is spiced to perfection and packs a ton of pumpkin flavor!

Vegan Pumpkin Bread

pumpkin puree

neutral oil

almond milk

sugar

tsp vanilla extract

cinnamon

nutmeg

tsp ground ginger

cloves

all-purpose flour

baking soda

tsp baking powder

salt (optional)

Preheat the oven to 350 °F (175°C) and line an 8×4-inch loaf pan with parchment paper.

Whisk together the liquid ingredients with the sugar. Add the pumpkin puree, oil, almond milk, sugar, and vanilla extract to a bowl. Mix until combined.

Add the dry ingredients. Next, add the spices, flour, baking soda, baking powder, and salt.

Mix. Using a wooden spoon, gently mix the batter. Do not overmix. It’s okay if there are a few lumps.

Transfer the batter to the pan. Pour the batter into the prepared loaf pan and spread the top into an even layer.

Bake. Finally, bake the pumpkin bread for 45-50 minutes or until a toothpick inserted in the middle comes out with just a few crumbs.

Let cool. Let the bread cool completely before removing it from the pan and cutting it into slices. Pumpkin bread will keep for up to 5 days at room temperature.

Excellent recipe - nicely moist and flavorful! Goes wonderfully with a vegan pistachio cream.

I like pumpkin. I'll try this recipe for sure. Thank you for shating.

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Top 1 eggless pumpkin bread recipes from across the web

The most viewed eggless pumpkin bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Pumpkin Bread

The most viewed eggless pumpkin bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine