Indulge in the warm, comforting flavors of autumn with this vegan pumpkin spice bread. Perfect for breakfast or a cozy afternoon snack, this bread is moist, flavorful, and incredibly easy to make. The combination of pumpkin puree and pumpkin pie spice brings a delightful seasonal twist that will make your taste buds dance.
If you're not familiar with coconut oil, it's a versatile fat that adds a subtle richness to baked goods. Pumpkin puree can be found in the baking aisle, usually near the pie fillings. Almond milk is a common dairy-free alternative available in the refrigerated section or with the shelf-stable milk. Make sure to get pumpkin pie spice, a blend of spices that gives this bread its signature flavor.
Ingredients For Vegan Pumpkin Spice Bread
Pumpkin puree: Adds moisture and a rich pumpkin flavor to the bread.
Coconut oil: Provides a subtle richness and helps keep the bread moist.
Sugar: Sweetens the bread and helps with browning.
Almond milk: A dairy-free alternative that adds moisture to the batter.
Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.
All-purpose flour: Forms the base of the bread, giving it structure.
Baking soda: Acts as a leavening agent to help the bread rise.
Salt: Balances the sweetness and enhances the flavors.
Pumpkin pie spice: A blend of spices that gives the bread its signature autumn flavor.
Technique Tip for Making Pumpkin Spice Bread
When combining the wet ingredients and dry ingredients, make sure to mix until just combined. Overmixing can lead to a dense and tough bread. The goal is to have a light and fluffy texture, so gently fold the ingredients together until no streaks of flour remain.
Suggested Side Dishes
Alternative Ingredients
pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a great alternative to pumpkin puree.
coconut oil - Substitute with olive oil: Olive oil provides a similar fat content and moisture, though it may impart a slightly different flavor.
sugar - Substitute with maple syrup: Maple syrup adds natural sweetness and a hint of caramel flavor, though you may need to adjust the liquid content in the recipe.
almond milk - Substitute with soy milk: Soy milk has a similar consistency and neutral flavor, making it a good alternative to almond milk.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile to the bread.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the bread denser.
baking soda - Substitute with baking powder: Baking powder can be used, but you may need to use more of it to achieve the same leavening effect.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
pumpkin pie spice - Substitute with individual spices (cinnamon, nutmeg, ginger, cloves): Using individual spices allows you to customize the flavor profile to your liking.
Other Alternative Recipes Similar to This Bread
How to Store or Freeze Your Pumpkin Spice Bread
Allow the pumpkin spice bread to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which could make the bread soggy.
For short-term storage, wrap the bread tightly in plastic wrap or aluminum foil. Place it in an airtight container to maintain its freshness. Store at room temperature for up to 3 days.
If you prefer to refrigerate, wrap the bread in plastic wrap or aluminum foil and place it in an airtight container. It will stay fresh for up to a week in the refrigerator.
For longer storage, consider freezing the pumpkin spice bread. First, slice the bread into individual portions. This makes it easier to thaw only what you need.
Wrap each slice tightly in plastic wrap, then place the wrapped slices in a resealable freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.
Label the freezer bag with the date and type of bread to keep track of its freshness. The pumpkin spice bread can be frozen for up to 3 months.
When ready to enjoy, thaw the bread slices at room temperature or warm them in the microwave for a few seconds. For a freshly baked taste, you can also reheat the slices in a preheated oven at 350°F (175°C) for about 10 minutes.
To add a touch of indulgence, consider spreading a bit of vegan butter or nut butter on the warmed slices. Enjoy the cozy flavors of pumpkin spice any time of the year!
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Wrap the pumpkin spice bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.
For a quick reheat, slice the pumpkin spice bread and place individual slices on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds per slice.
Use a toaster oven for a slightly crispy exterior. Set the toaster oven to 350°F (175°C) and place slices of pumpkin spice bread directly on the rack or on a piece of parchment paper. Toast for 5-7 minutes, checking frequently to avoid over-browning.
If you prefer a stovetop method, heat a non-stick skillet over medium-low heat. Add a small amount of coconut oil or vegan butter to the skillet. Place slices of pumpkin spice bread in the skillet and cook for 2-3 minutes on each side, or until warmed through and slightly crispy.
For a steam method, place slices of pumpkin spice bread in a steamer basket over simmering water. Cover and steam for 5-7 minutes, or until heated through. This method helps retain moisture and keeps the bread soft.
Essential Tools for Making Pumpkin Spice Bread
Oven: Used to bake the pumpkin spice bread at the specified temperature of 350°F (175°C).
Loaf pan: A baking pan used to shape the bread while it bakes.
Mixing bowl: A large bowl used to combine the wet ingredients.
Mixing bowl: Another bowl used to mix the dry ingredients.
Whisk: A tool used to blend the wet ingredients together smoothly.
Spatula: Used to fold the wet and dry ingredients together without overmixing.
Measuring cups: Used to measure out the pumpkin puree, coconut oil, sugar, almond milk, and flour accurately.
Measuring spoons: Used to measure out the vanilla extract, baking soda, salt, and pumpkin pie spice.
Toothpick: Used to check if the bread is fully baked by inserting it into the center to see if it comes out clean.
Wire rack: Used to cool the bread completely after it has been baked and removed from the loaf pan.
How to Save Time on Making This Recipe
Prepare ingredients in advance: Measure and set out all ingredients before starting. This helps streamline the baking process.
Use canned pumpkin: Opt for canned pumpkin puree instead of making your own to save time.
Melt coconut oil ahead: Melt the coconut oil before you start mixing to avoid delays.
Preheat oven early: Turn on the oven before you start mixing so it's ready when you are.
Combine dry ingredients first: Mix all dry ingredients in one bowl before adding to the wet mixture to save time.
Vegan Pumpkin Spice Bread
Ingredients
Main Ingredients
- 1 cup Pumpkin puree
- ½ cup Coconut oil, melted
- 1 cup Sugar
- ¼ cup Almond milk
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoon Pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, whisk together the pumpkin puree, melted coconut oil, sugar, almond milk, and vanilla extract.
- In another bowl, mix the flour, baking soda, salt, and pumpkin pie spice.
- Combine the wet and dry ingredients until just mixed. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses to Pair With This Bread
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