How do I make the non-dairy buttermilk for this recipe?

Combine 1/2 tablespoon white vinegar with enough non-dairy milk to measure 1/3 cup, stir, and let it sit for 5 minutes before incorporating into the batter.

What type of oil is best to use in this pumpkin bread?

The recipe specifies 1/4 cup of neutral flavor oil, which ensures the rich pumpkin and spice notes are the stars without any competing flavors.

How can I tell when the vegan pumpkin bread is fully baked?

Bake the bread for 45-50 minutes, or until a toothpick inserted into the top, near the center, comes out completely clean.

What is the recommended cooling process for this pumpkin bread?

After baking, turn off the oven, leave the bread inside with the door ajar for 2 minutes, then remove it to a cooling rack for 15 minutes before lifting from the pan.

What is the best way to store leftover vegan pumpkin bread?

Store the cooled pumpkin bread in an airtight container on the counter for up to 3 days, or in the refrigerator for up to a week.

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Pumpkin Bread
[Vegan]

KH By: Katherine Henderson

Author Bio

Hi I'm Katherine, a writer, foodie, activist, and creator of Simple Plant Based Life. This... Read More

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A freshly baked loaf of vegan pumpkin bread, topped with golden pepitas and turbinado sugar, sliced to show its moist, spiced interior.

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Pumpkin Bread [Vegan]

250

Dairy Free

Vegan

Ingredients You Need for Pumpkin Bread [Vegan]

For the Bread:

1/2 tablespoon white vinegar
1/3 cup creamy non-dairy milk
2 cups all-purpose flour
2 teaspoons baking baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 cup + 2 tablespoons granulated sugar
1/3 cup tightly packed light brown sugar
1 cup pumpkin purée
1/3 cup egg replacement
1/4 cup neutral flavor oil
1/4 cup non-dairy butter, melted and cooled
1 teaspoon vanilla extract

Topping:

3 to 4 tablespoons pepitas 1 to 2 tablespoons turbinado sugar, optional

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How to Prepare Pumpkin Bread [Vegan]

Preheat oven to 325°F. Lightly coat a 9 x 5 x 3 inch pan with a little oil, of non-stick cooking spray (don't coat the top inch of the sides), and line with parchment paper- with a little overhang on each long side.
Add vinegar to a glass measuring cup, and then add enough milk to measure 1/3 cup; stir and set aside 5 minutes.
Melt butter in the microwave or stove top; set aside to cool.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon; set aside.
In a large bowl, whisk both sugars, pumpkin, egg, "buttermilk," oil, butter, and vanilla until mixed.
Stir in the flour mixture- just until flour streaks disappear. Do not over-mix. Fold in your add-ins- if using.
Pour batter into the prepared pan. Top with pepitas and turbinado sugar.
Bake 45-50 minutes, or until a toothpick inserted in the top (near the center) comes out clean.
Set timer for 2 minutes. Turn off oven, and leave bread in there. Open the oven door, so it's ajar.
Remove pan from oven to a cooling rack for 15 minutes. Lift bread out of pan by pulling up both sides of the parchment overhang.
Place on a cooling rack. Gently lift one side of the bread with a wide spatula, and pull the parchment paper out.
Cool before slicing. Store bread in an airtight container on the counter for up to 3 days, or in refrigerator for a week.