Today is #VeganBakingDay, a day for baking from scratch without eggs and dairy, something many of us may think is impossible. I can attest that it is not impossible to do, although you have to approach the recipes a little bit differently. Our vegan pumpkin bread, inspired by this one from Averie Cooks, is spiced with just enough ginger, cardamom and cinnamon to let the pumpkin flavor shine through.
You’ll need a cup of pumpkin puree. Look for it in the baking aisle, but make sure to buy the plain puree and not the pumpkin pie filling. A can is more than you’ll need. Fortunately, pureed pumpkin can be used to make soup, smoothies, cookies or gnocchi. It can also be added to tomato or cheese sauce to give it a little boost of flavor and nutrition.
Vegan spread is used as a butter substitute to make a streusel topping. Vegan spread was called margarine when I was a little girl, but nowadays you can purchase a non-dairy spread that’s organically sourced and trans-fat free which makes calling it something other than margarine smart marketing. Averie’s streusel looks nicer than mine, probably because I let the vegan spread get too soft. It made for a crunchy, chewy top that the family appreciated.
One final note. This recipe calls for coconut oil, which I like (and happened to have). Substitute a light tasting oil like sunflower oil if you’d rather.
This recipe makes a nice, dense loaf that’s perfect with a cup of tea or coffee. It takes a long time to bake, but it will be fine. Make sure to let it cool completely as the residual heat will help to dry the loaf out further. Ours lasted two days. I wrapped it in one of my waxed cloths and stored it on the counter.
Do you have a favorite vegan baking recipe you’d like to share?
Ingredients
For the streusel
- 1/4 cup vegan buttery spread
- 1/4 cup brown sugar
- 1/4 cup flour
For the bread
- 3/4 cup pumpkin puree
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup coconut oil
- 2 tablespoons molasses
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- pinch salt
- 1 cup flour
- 2 teaspoons baking powder
Instructions
- Preheat the oven to 350F and prepare a loaf pan for baking.
- Make the streusel by combining 1/4 cup vegan spread, 1/4 cup brown sugar and 1/4 cup flour until crumbly (add more flour if necessary). Set aside.
- Combine the pumpkin with the sugars, molasses, coconut oil, vanilla and spices.
- Stir in the flour and baking powder.
- Pour into the loaf pan and spread the streusel on top.
- Bake for 50 - 60 minutes, turning halfway. The loaf is done when a knife inserted into the center comes out clean.
- Let cool on a rack for 30 minutes before removing from pan.
Are you curious to learn more about vegan baking? Visit these websites for more information:
Yum this looks delish. I am going to add it to my list of fall recipes to try.
I’m working my way through a list, too. Enjoy the change in the weather 🙂
This sounds amazing! I love pumpkin bread!
It has such a nice flavor, doesn’t it? Enjoy!
I am a sucker for pumpkin bread and this one is going into my recipe book.
Thanks, Rini 🙂
I have a ton of pumpkins in my garden. This bread looks so good I may have to make several of them.
I haven’t tried freezing it. Let me know how it turns out if you do! Thanks 🙂
Your bread looks delicious! I love a good streusel topping! I keep forgetting to bake with my coconut oil…I have it in the house. Thank you for the reminder!
I like coconut oil for baked goods. Rick says he can taste the coconut so I don’t use on a regular basis.
How tasty! I love the vegan option. I have a really good friend who would love this. I’ll have to make it for her for the holidays. Great for the whole family!
I’m sure she’ll appreciate it, Meagan 🙂
I would like to make this for a family member who is vegan. Thanks for the recipe!
Awesome! I really hope she likes it 🙂
This is my first Fall season on an exclusively plant based diet so this recipe is a sight for sore eyes! I can’t wait to try it and I’m pinning it for safekeeping – thanks for sharing!
This recipe looks perfect for fall! I’ll have to try it with gluten free flour and see how it turns out.
Mmm, sounds wonderful! I would just use coconut oil in the streusel, too–hard to get too much coconut oil, I feel.
Quick breads work really well as vegan recipes, in my experience. As long as there’s some kind of fruit pulp for moisture and baking powder to make it rise, the consistency comes out well. You might like this Raisin Bran Bread that I modified from a more conventional recipe.
I’ll make sure to check out the raisin bran bread. Somewhere I have a cookie recipe using raisin bran…now I’m going to have to find it 🙂 Thanks for dropping by and taking time to comment.