Recipe: Vegan Pumpkin Bread
As you may have surmised from its frequent appearance here at the Broccoli Hut, pumpkin is one of my favorite foods. While I now love using it in both sweet (pumpkin smoothies or pumpkin oats) and savory (pumpkin hummus or pumpkin chili) ways, I was first introduced to this food in a decidedly sugared way: Mom’s pumpkin bread. Ever since I was a small child, the coming of fall meant the customary baking and consumption of pumpkin bread, for my family, friends, and even teachers (it makes for an excellent Christmas gift).
Once I became interested in baking and cooking, however, I took a peek at the recipe for my Mom’s legendary pumpkin bread, only to discover that it contains several eggs and a full cup of oil. Yikes! No wonder it’s always so moist and delicious. I never got around to creating my own nutritious version, but I am fortunate enough to have an uncle with incredible baking expertise; he provided me with the vegan, relatively healthful recipe below.
Vegan Pumpkin Bread
Recipe courtesy of Scott B.
Ingredients:
- 2 1/4 Cup Flour
- 1 1/3 Cup Sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup plain canned pumpkin
- 1 teaspoon vanilla extract
- 1/4 cup Canola oil
- 1/2 cup Rice Dream
pre-measured ingredients--living out my dream of Food Network stardom
1. Preheat oven to 350 degrees.
can you see me in the reflection?
2. Grease loaf pan.
all lubed up
3. Combine dry ingredients and mix slowly with a wooden spoon.
4. Add pumpkin, vanilla, oil, and Rice Dream, one at time until well-combined.
5. Pour batter into prepared loaf pan.
6. Bake 30-40 minutes or until wooden toothpick inserted comes out dry.
set the trusty 30 year-old egg timer
Notes:
-Although I typically use whole wheat pastry flour when baking, this recipe calls for all-purpose flour. I have yet to experiment with a whole wheat version, but I adhered to the recipe this time; I am preparing it for a sorority function (again), and I want to make sure that my sisters’ impression of vegan baked goods is a good one!
-In addition to the spices mentioned above, I also added ground cloves because…well, that’s the way my mom makes it:)
-This recipe was originally created so that it would be suitable for children with egg, milk, and soy allergies. Due to the fact that a) I am not allergic to soy and b) SuperTarget did not have any Rice Dream, I substituted plain soy milk. Feel free to use your milk of choice (e.g., hemp, oat, cow’s).
-Just before pouring into the loaf pan, I added about a cup of raisins because, in my opinion, it’s just not pumpkin bread without raisins, although some prefer chocolate chips. Where do you stand on the chocolate chip/raisin debate? Which one makes for a better pumpkin bread?
I hope you enjoy this recipe for the upcoming holiday season!
Filed under: Recipe
Hello and welcome! I have created this blog for people who love food, especially healthful, vegetarian food.
I have just graduated from Duke University with degrees in English and psychology. I plan to pursue a master's degree in nutrition starting in Fall 2010. Ideally, I would like to combine my love of food and the written word someday as a health writer.
I’ve been looking for something to bake today… this might just fit the bill
If not today, it’s going in my starred pile!
In pumpkin bread = I say use raisins AND chocolate chips!!
What a great looking recipe. I hate when carrot cake/banana bread recipes have more oil than is holy. I, too, have a pumpkin bread recipe I can’t wait to break out this season. I’ve never heard of raisins in pumpkn bread, just chocolate chips, but I usually don’t even add those in because I figure if I want them I can toss them on at the last minutes
Delicious! thanks caroline
)
( i love your name, by the way
i definatly have to make this
oooh. with tofuti cream cheese on top! 
or PB..
I like chocolate chips in banana bread
but raisins in pumpkin bread.. and walnuts!
love pumpkin. love pumpkin bread, whole wheat or otherwise! and i like both raisins and chocolate chips – but not at the same time. and, when you bite in expecting chocolate and get a raisin – well that’s just no fun! haha
YUM i’m LOVING the pumpkin!! has it been getting cold where you are? it’s still not cool enough to bake over here in CA
hope your having a great weekend!!
Thanks for the pumpkin bread idea. I will have to start experimenting with some almond flour and pumpkin in the kitchen to see if I can create something similar. This recipe looks great though, I keep seeing the big thick slices at starbucks and longing for it but I know that there version is probably even more caloric than what your mom used to make!
That bread looks awesome! Please report back on what your sorority sisters think! I always get nervous when I make vegan recipes for friends because I really want them to like them/not think all vegan food is nasty!
Yum! Pumpkin is definitely one of my fall favorites, and I need to make some pumpkin bread sometime soon (first day of fall on Tuesday)! I definitely prefer chocolate chips in my pumpkin bread.
Oh that sounds yummy! I prefer my pumpkin baked goods au naturale – no chocolate or raisins
wow your uncle is a stud for hooking you up with that stellar recipe girl! I agree with Veg Girl and say BOTH!
Wow, I can’t believe you measure out all your ingredients ahead of time! I should do that, I always just make a mess throwing all my ingredients into the bowl.
I say there should be raisins in pumpkin bread too! And walnuts
Woooo this pumpkin bread looks so good!!! thanks for sharing the detailed procedure of its creation!
Love the spice combos. I cant do gluten so I gotta tweak the flours, but the spices rock, I can tell
Need to get goin’ on my fall baking….
you and your step-by-step instructions are too cute! i love pumpkin and i love bread – that’s a winner in my book
that looks amazzzzzzing!!! i made pumpkin bread the other day but it was not blog-worthy! ha!
thanks for the recipe, Caroline!!!
Thanks for the awesome recipe. I can’t wait to try it.
I am not a fan of raisins in bread. BUT I love walnuts in pumpkin bread. Chocolate chips are yummy if it is a dessert bread. Walnuts and Chocolate chips are just divine!
Never tried it with chocolate chips or raisins, but may have to now. Your pumpkin bread looks great! Nice to see a quick bread without eggs for a change. Have you tried subbing apple sauce for some of the oil and sugar? Wouldn’t recommend leaving out all of the oil (tried the yogurt substitution and it always comes out goopy for me), but apple sauce is good for replacing at least half of the oil content in a recipe. Definitely try the whole wheat idea! Wheat flour tends to be heavier and not rise as well as all-purpose, so experiment with half white flour/half wheat to determine how much/what kind of leavener you need.
Interesting bread! It looks yummy., Thanks for sharing
Pumpkin bread from the Amish farm at the farmer’s market is my favorite fall treat ever! They only use a handful of ingredients and it’s super moist–probably a plethora of oil–so your recipe will be most helpful! (If I decide to experiment in the kitchen…)
I don’t do raisins or chocolate chips–just some Earth Balance on a warm piece of bread. Oh yum…
Thanks for the recipe! I too love pumpkin bread. I’d have to say that I like raisins/chocolate chips equally, but my daughter hates raisins for chips it usually is!
I adore pumpkin too, and this recipe looks awesome!
I’d say I like both raisins and chocolate chips
*drool*
Looks tasty!!
-A
[...] the leftover pumpkin from my baking endeavors yesterday, I made yet another smoothie. I kept the theme of breakfast rather autumnal by having [...]
I would LOVE to try this recipe but all the stores around here are “out” of pumpkin with a sign saying “currently out of season” what? This IS the season!
So when they come back, I’m going to buy at least 5 cans, ha ha.
I like both pumpkin with raisins and pumpkin with chocolate chips so it’s hard for me to choose. But I’d probably lean toward chocolate, especially if its warm and melty!
Mmm, pumpkin bread! My mom also made pumpkin bread all the time when I was little. I made a horrible attempt at veganizing it last year, changing way too many things at once (spelt flour, sugar free and lower fat!), and am going to try again very soon.
Oh, and I’m definitely a chocolate chip in pumpkin bread girl, no raisins here! It’s the best warmed up for breakfast with pb or vegan cream cheese.
What size loaf pan did you use??
My favorite is Vegan Pumpkin Muffins with Carob Chips, they are the absolute best! (for some reason I love the flavor of carob with the pumpkin)
Ana
this is the recipe for the muffins: http://kitchenspace.blogspot.com/2007/11/vegan-pumpkin-muffins-at-this-time-of.html
this looks amazing! savivng this recipe now!!