Fall

Vegan Spiced Pumpkin Bread

by:
October 13, 2019
Photo by jonajim
Author Notes

This vegan pumpkin bread is nicely-spiced and lightly-sweetened compared to others. The warm spice blend, olive oil and sweet & salty top makes this loaf special— and the best complement to your morning coffee. You can find more vegan bakes on Instagram @jonajim —jonajim

  • Prep time 15 minutes
  • Cook time 1 hour 30 minutes
  • Makes a 9”x5” loaf
Ingredients
  • Pumpkin Spice
  • 1 1/4 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground clove
  • 1/8 teaspoon ground mace
  • Bread
  • 2 1/2 cups flour
  • 2 teaspoons sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 15 ounces pumpkin purée
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 6 tablespoons aquafaba
  • 2 teaspoons ground flax
  • 1 cup spanish olive oil
  • 1/2 cup raw pumpkin seeds
  • 1 tablespoon turbinado sugar
  • 1 pinch sea salt
In This Recipe
Directions
  1. Preheat oven to 325°F. Grease a 9“x5" loaf pan with oil and line bottom & long sides of pan with parchment - long enough to hang over the edges of pan for lifting when baked.
  2. Whisk spice ingredients in a medium bowl.
  3. Add flour, salt and leavening ingredients to the spice mix and whisk until combined. Set aside.
  4. Whisk pumpkin, sugars, aquafaba and flax in a large bowl. While whisking, stream in olive oil —continuing to whisk constantly until smooth and emulsified.
  5. Fold half of the dry ingredients into the wet ingredients until no dry spots remain. Gently fold in the remaining dry ingredients just until combined. Smooth top and add the pumpkin seeds in a neat layer. Sprinkle with turbinado sugar & sea salt.
  6. Bake for about 85 to 95 minutes, rotating halfway and a toothpick inserted into center is clean. Cool for 10 minutes and remove from pan. Set on a wire rack to cool completely.

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