This vegan pumpkin bread is nicely-spiced and lightly-sweetened compared to others. The warm spice blend (optional), olive oil and sweet & salty top makes this loaf special— and the best complement to your morning coffee. Adapted and veganized from the brilliant Molly Baz of Bon Appetit. You can find more vegan bakes on Instagram @jonajim —jonajim
1 hour 30 minutes
a 9”x5” loaf
1 1/2 teaspoons
2 1/2 cups
sea salt (10g)
baking powder (3g)
baking soda (3g)
pumpkin purée (425g)
cane sugar (150g)
brown sugar (100g)
aquafaba or vegan yogurt (89mL)
ground flax (5g)
fresh ginger, grated
spanish olive oil (237 mL)
raw pumpkin seeds (60g)
coarse sugar, turbinado (15g)
In This Recipe
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.
Whisk spice ingredients in a medium bowl.
Add flour, salt and leavening ingredients to the spice mix and whisk until combined. Set aside.
Whisk pumpkin, sugars, aquafaba, flax and fresh ginger in a large bowl. While whisking, stream in olive oil —continuing to whisk constantly until smooth and emulsified.
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.
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.