Vegan Pumpkin Spice Bread

Pumpkin bread

So it’s pretty much been like Summer all Fall so far, but then yesterday there was finally this chill in the air.  I remembered that I had bought a can of pumpkin last month when Trader Joe’s put up the big end cap display.  Alas, pumpkin is here!  I was so excited but it just sat in the cupboard until I was finally ready to bust it out.

This recipe in fairly simple but I will note that if pumpkin gets over-mixed it gets gummy.  So do NOT over-mix this batter!  Lumps are ok.

For the brown sugar I use dark but if you only have light, that’s ok too.  If your brown sugar is in a Tupperware container hard as a rock like mine was,  simply take a dish towel run under hot water, ring out and drape over the open container. 15 minutes later and it will be softer.

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Dry Ingredients
1-3/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
1-1/2 tsp cinnamon
1/2 nutmeg
1/4 tsp cloves
1/4 tsp all spice
1/2 tsp salt

Wet Ingredients
1/2 cup non-dairy milk (I use almond)
1 tsp apple cider vinegar
1 cup canned pumpkin
1/2 cup packed dark brown sugar (light brown sugar will work too)
3/4 white granulated sugar
1/2 cup vegetable oil


Pre-heat oven to 350.  Lightly grease an 8 or 9 inch loaf pan.

Combine the apple cider vinegar and milk in a small bowl or glass. Set aside.

Add all of your dry ingredients in a large mixing bowl and give a stir to mix.

In a separate bowl, add the vinegar/milk mixture along with remaining wet ingredients and stir to combine.

Slowly fold wet ingredients into the dry  being careful not to over-mix.

Pour batter into pan and bake on center rack in oven for 60 minutes. Give or take 5 min depending on your oven.  Just make sure you can stick a knife in the center and it comes out clean.

Let it sit in the pan to cool before removing.  Then slice and dig in!

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