Perfect Pumpkin Bread

My vegan and nut-free perfect pumpkin bread is one of my personal favorite treats. It’s super easy to make, the prep time is minimal, and it’s packed with flavor from four different kinds of spices. It also does not require an egg replacer. The moisture from the pumpkin puree is enough to make the egg replacer unnecessary.

I get requests for this bread many times during the fall season, but personally, I like to make it any day, no matter the weather. A great recipe should never be constricted to a simple matter of seasons! This pumpkin bread has been the best seller in my annual bake sale every year, and for good reason!

Here’s all you need for this recipe:

History of my Perfect Pumpkin Bread

This recipe has been crafted into perfection over my entire life. My parents got a recipe for vegan pumpkin bread when I was very little. Pumpkin bread had been one of their favorite treats before my allergies came along. The recipe was great, but not absolutely amazing. When I started to get into baking, I knew I could do better. I took the original recipe and massively changed it. I kept doing this for a few years, until, it was as good as it could possibly be.

Why Brown Sugar?

Brown sugar adds amazing flavor and texture to our bread. The flavor pairs perfectly with the pumpkin, adding yet another element to our flavors. It also holds in the moisture and creates a texture that is just divine.

Technically, you could substitute white sugar for brown sugar, but that would really mess up the texture. You can either make your own brown sugar or go to the grocery store and get some. The brown sugar truly is what makes this recipe absolutely amazing.

My Final Tips on this Recipe:

I really do not have all that many tips because this recipe is mostly foolproof, but here are some minor things.

• Do not over-mix! This is the same with any recipe, but it is very true. Over mixing the bread will give you dense and dry bread, instead of this masterpiece!
• Include all the Spices! Yes, I know some of you really do not like cloves or allspice or something else, but please trust me and put it in. If you want to tone it down, you could add half of what it calls for, but they all accent each other really beautifully.

That should be all! Good luck, and I hope you enjoy this as much as I always do.

Perfect Pumpkin Bread

Cuisine: AmericanDifficulty: Easy

Slices

9-10

slices

Prep time

10

minutes

Cooking time

50

minutes

Total time

1

hour 

10

minutes

Ingredients

• 1 1/2 cups flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp allspice

• 1/4 tsp cloves

• 1 cup pumpkin puree

• 1/2 cup vegetable oil

• 1/4 cup water

• 1/4 cup maple syrup

• 1 cup brown sugar

Directions

• Preheat oven to 350℉ and grease a 5×9 inch pan or two 3×6 inch pans
• In a small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Set aside.
• In a large bowl, whisk together pumpkin puree, vegetable oil, water, maple syrup, and brown sugar with a wooden spoon until the mixture is very smooth.
• Using your wooden spoon again, mix the dry ingredients into the wet, being very careful not to over-mix.
• Pour batter in prepared pan/s and smooth top with a spatula or a knife. Bake in the oven for 45-55 minutes* or until a toothpick or knife comes out clean.
• Let cool in pan for at least 10 minutes before serving.
• Enjoy!

Notes

• *All ovens work differently, if yours needs a few minutes less or more then the time I recommend, don’t freak, it’s normal!
• If you really want to throw this recipe over the top, I recommend throwing a cup of chocolate chips into the batter. I recommend using Enjoy Life’s Chocolate Chips for a great non-dairy option.