There’s something so comforting about the smell of freshly baked pumpkin bread filling the kitchen, especially as the seasons begin to change. I’ve always loved how easy it is to throw together a batch of this cozy fall favorite, and it never disappoints. This recipe has become my go-to whenever I’m craving something sweet, spiced, and homemade.
What I love most about this pumpkin bread is how moist and flavorful it turns out every time. With just a few pantry staples and a can of pumpkin puree, I can whip up a loaf that’s perfect for breakfast, dessert, or a snack with coffee. Let’s get baking!
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 3 large eggs (room temperature)
- 1 cup vegetable or canola oil
- 1 (15 oz) can pumpkin puree
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
- Wet Ingredients: In another bowl, beat the eggs, oil, and pumpkin puree until well combined.
- Combine: Slowly add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Enjoy your moist and flavorful pumpkin bread!
Vegan Variations of Pumpkin Bread
There are several delicious vegan variations of pumpkin bread that you can try. Here are a few popular recipes:
1. Chocolate Covered Katie’s Vegan Pumpkin Bread
This recipe is known for its moist and fluffy texture, using simple ingredients that are easy to find. It requires:
- 2 cups flour (all-purpose or gluten-free)
- 1 cup pumpkin puree
- 1 cup sugar (or erythritol for a sugar-free option)
- 1/4 cup oil (or applesauce for a fat-free version)
- Baking powder, baking soda, and spices
Instructions: Mix wet ingredients in one bowl, then add dry ingredients until just combined. Bake at 350°F for about 50 minutes.
2. Simple Veganista’s Healthy Pumpkin Bread
This recipe emphasizes minimal ingredients and is made using a whole can of pumpkin puree. Ingredients include:
- 2 cups flour (spelt, all-purpose, or whole wheat)
- 1/2 to 3/4 cup sugar (coconut or organic)
- 1 can (15 oz) pumpkin puree
- Water or almond milk, and oil or applesauce
Instructions: Combine dry ingredients in one bowl, mix wet ingredients in another, then combine them. Bake at 350°F for about 55 minutes.
3. The Banana Diaries’ Moist Vegan Pumpkin Bread
This recipe claims to rival Starbucks’ pumpkin loaf and is made with:
- 1 cup pumpkin puree
- 3/4 cup organic sugar
- 1 tbsp dairy-free yogurt (as an egg replacer)
- Various spices and leavening agents
Instructions: Mix all ingredients in one bowl and bake for around 60-70 minutes at 350°F. Optional toppings include a cinnamon streusel or vegan cream cheese icing.
4. Nora Cooks’ Best Vegan Pumpkin Bread
This recipe focuses on a moist and fluffy texture. Ingredients include:
- 1 tablespoon ground flaxseeds (mixed with water for a flax egg)
- 15 oz pumpkin puree
- Brown sugar, canola oil, and soy milk
- All-purpose flour and spices
Instructions: Prepare the flax egg, mix all wet ingredients, then add dry ingredients. Bake for approximately 75 minutes at 350°F.
5. Domestic Gothess’ Spiced Vegan Pumpkin Bread
This version highlights warm spices and is easy to make. It includes:
- Flour, sugar, pumpkin puree, and a mix of spices
- Simple one-bowl preparation
Instructions: Combine all ingredients in one bowl and bake until a toothpick comes out clean.
These variations cater to different dietary preferences and can be customized with add-ins like chocolate chips or nuts for additional flavor. Enjoy your baking!
