Readers, I have some advice. Listen; it’s important. You know those times when you have dinner at a friend’s house, and they serve you something really incredible? Always ask for the recipe. If you don’t, you will regret it. It might take months, or even years, but eventually, you’ll find yourself trying every recipe on the Internet to recapture that memory. Save yourself the hours of failed batches: just get the recipe and file it away somewhere safe. So when the folks I was living with a couple of years ago dished out this amazing vegan pumpkin bread, that’s exactly what I did.

This recipe is very slightly adapted from one over at Joy the Baker. Fortunately for you, this post is totally free of irritating, snarky commentary on veganism! Whatever, let’s not fight: we can all agree that this bread rules.

Yesterday I posted about agave-sweetened pumpkin muffins, so check those out if you want something brighter and milder in flavor. This here is the dark, spicy stuff, with a dark, crunchy top and dense, moist insides. It is my absolute favorite pumpkin bread of all time. I’m not always a fan of nuts in baked goods, but don’t even think about omitting the walnuts or pepitas here; they really take this quick bread to another level.

 

5.0 from 27 reviews

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Vegan Pumpkin Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 1 c flour
  • ¾ c whole wheat flour
  • 1 c dark brown sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp cloves
  • 1 c pumpkin purée
  • ½ c oil
  • 3 Tbsp maple syrup
  • 3 Tbsp water
  • ½ c chopped walnuts or pepitas
Instructions
  1. Preheat oven to 350°F.
  2. Grease and flour a loaf pan.
  3. In a large bowl, mix together flours, sugar, soda, baking powder, salt, and spices.
  4. In a small bowl, whisk together pumpkin, oil, syrup, and water.
  5. Add wet mixture to dry; combine until just moistened. The batter will be very thick; don’t worry!
  6. Fold in nuts.
  7. Pour into prepared pan and bake 45-50 minutes or until top is browned and a toothpick inserted in the center comes out clean.
  8. Let cool 20 minutes; use a butter knife to gently loosen bread from sides of pan, then invert onto a cooling rack.
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