Perfect Pumpkin Bread – Oil-free, Vegan, Delicious
Here’s a little secret- every muffin recipe can easily be a sweetbread recipe, and vice versa. So if you want to turn this recipe into twelve mouth-watering muffins instead of eight slices of heavenly pumpkin bread goodness, no one will ever know the difference.
You can also use my Best Pumpkin Muffin recipe for pumpkin bread… but after several years of vegan taste-testing, this one is my favorite for bread, and the other is my fave for muffins.
Pumpkin is so healthy and delicious, you can almost cancel out the flour and sugar 😆 I make this for my non-vegan friends and they love it. (If you want to really wow them, use 1/3 c oil in place of the applesauce.. but of course we prefer to eat very little or no oil.)
This recipe is inspired by the one in the cookbook 1,000 Vegan Recipes, which is a must-have (though not oil-free, there are so many great recipes for inspiration.)
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup pumpkin puree
- 1 cup sugar
- 1/3 cup unsweetened applesauce
- 1/2 cup unsweetened soy milk
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp powdered ginger
- 1/4 tsp nutmeg
- 1/2 cup dried cranberries (optional)
Instructions
- Preheat oven to 350°. Very lightly spray a 9" loaf pan with oil.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and spices.
- Add to the flour mixture the pumpkin, applesauce, soy milk, and vanilla. Stir until well-mixed, but don't over mix.
- Fold in cranberries, if desired.
- Scoop batter into prepared pan and bake for 40-50 minutes, or until toothpick inserted in the center comes out clean. Watch carefully to ensure it doesn't cook too long, to prevent dryness.
Nutrition
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Did you make this pumpkin bread? Let me know in the comments below!