Cosy, fluffy and packed with pumpkin spices, this easy vegan Pumpkin Bread is unbelievably good! Made with real pumpkin, warming spices and sweetened with coconut sugar, it’s so soft in the middle with a slightly crispy crust. This recipe is perfect for those chilly fall evenings. I love having a slice along side a cup of my Healthy Ginger Latte with Cinnamon Swirl!
Better Than Banana Bread!
I wasn’t planning on making anything pumpkin related this year, but I couldn’t help myself! I love banana bread so thought I’d try to make a pumpkin version instead. And I have to say, I actually think I PREFER this recipe to banana bread (if that’s even possible!).
My husband is quite picky when it comes to sweet treats and only likes chocolate based recipes, or at least ones that have chocolate chips. I didn’t even offer him a slice of this thinking he’d never go for it, but he did and to my genuine shock, he loved it!
So that was all the convincing I needed to know I was on to a winner with this pumpkin bread. It’s so (so) easy you can get kids to help make this one! It’s a simple as mixing the dry and wet ingredients and then combining.
Store Bought vs Homemade Pumpkin Puree
You can either use store bought, tinned pumpkin puree or make your own homemade version for this recipe. To make your own pumpkin puree, simply cut a whole pumpkin in half, scrape out all the seeds and roast with the cut-side down on 200C for about 50-60 minutes or until completely soft. Then, scrape out the cooked pumpkin, discard the skin and blend the flesh to form a puree. Find my full post on making pumpkin puree here.
Tips & Tricks
Homemade pumpkin puree tends to be a little more watery than the store bought version. If you think yours is too wet, add an extra tbsp or two of flour to the recipe. If you want a sweeter pumpkin bread, add a handful of chocolate chips. Or if you want a crunchier version add a handful of chopped pecans! As hard as it is, try and wait until the bread is fully cooled! It will slice much better.
Ayurveda Perspective on Pumpkin Bread
In Ayurveda, pumpkin is considered to be heavy, cool and slightly sweet. The heavy quality gives pumpkin it’s comforting effect, helping you feel more grounded and settled during Vata season. The warming spices in this recipe balance the cool pumpkin. Cinnamon and ginger help improve digestion while nutmeg, which has a naturally calming effect, helps you feel even more settled.
Here’s What You Need
- Flour
- Coconut sugar
- Pumpkin puree (store bought or homemade)
- Coconut oil
- Almond milk
- Ground cinnamon, nutmeg & ginger
- Bicarb soda & baking soda
- Salt
If You Love This Pumpkin Bread, Try These Recipes!
- Healthy Pumpkin Pancakes
- How to Make Pumpkin Puree
- The Best Vegan Banana Bread
- Fluffy Vegan Pancakes
- Homemade London Fog
Are You Going to Make This Easy Vegan Pumpkin Bread?
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Easy Vegan Pumpkin Bread
Ingredients
- 2 cups plain flour
- 1 cup coconut sugar
- 1/2 tsp mineral salt
- 1 tsp baking powder
- 1 tsp bicarb soda
- 1 tsp ground cinnamon
- 1/2 tsp group nutmeg
- 1/2 tsp ground ginger
- 2/3 cup almond milk
- 1/3 cup coconut oil (melted)
- 3/4 cup pumpkin puree
Instructions
- Preheat the oven to 180 C and line a loaf tin with baking paper
- Combine all the wet ingredients in a bowl (almond milk, melted coconut oil and pumpkin puree)
- In a separate large mixing bowl, combine all the dry ingredients (flour, coconut sugar, baking powder, bicarb soda, salt, cinnamon, nutmeg and ginger)
- Pour the wet mixture into the dry and stir until combined, then add the mixture to the lined baking try
- Bake for 45 minutes (ovens may vary slightly – ensure a toothpick is removed clean)
- Cool for 5-10 minutes on a cooling rack still in the tin, and then at least 30 minutes removed from the tin before slicing
Notes
- You can either use store bought, tinned pumpkin puree or your own homemade version
- To make your own pumpkin puree, simply cut open a whole pumpkin, scrape out all the seeds, coat very lightly with a little olive oil and roast on 180 for about 50 minutes. Then, scrape out the cooked pumpkin, discard the skin and blend the flesh
- Homemade pumpkin puree tends to be a little more watery than the store bought version. If you think yours is too wet, add an extra 1/4 cup of flour to the recipe
- If you want a sweeter pumpkin bread, add a handful of chocolate chips. Or if you want a crunchier version add a handful of chopped pecans!
- As hard as it is, try and wait until the bread is fully cooled! It will slice much better.
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