This vegan pumpkin bread recipe has a lot going for it: it’s super easy to make, it’s vegan (obviously), and its flavor couldn’t be more perfect for fall. Heck, I think it’d be delicious in June.
I’ve been living off this vegan pumpkin bread for breakfast, snack, dessert…literally everything. In the mornings when I need it to keep me fuller for longer, I like to smear a bit of almond butter or peanut butter over the top for a little extra fat. Also, try it with a cup of coffee. You’re welcome.
And the best part about this bread being vegan? You can lick the bowl and not worry about falling ill! I’m all about that bowl-licking life, ya’ll.
Tip: Save those spotty brown bananas, peel them, and put them in a ziploc bag in the freezer. Those are the perfect ones to use for recipes like this.
VEGAN PUMPKIN BREAD
Makes 8 servings
- 1 1/2 cups sprouted wheat or whole wheat flour (I like One Degree organic sprouted whole wheat flour)
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 3 tbsp coconut oil, melted
- 1 small ripe banana, mashed with a fork
- 1 15-oz can pumpkin purée
- 1 tsp pure vanilla extract
- 1/2 cup honey
- 1/2 cup cashew or almond milk
- 1/2 cup chopped walnuts
- Preheat the oven to 350 degrees. Grease a loaf pan with coconut or avocado oil spray.
- In a large mixing bowl, mix together the flour, salt, baking powder, and pumpkin pie spice. Set aside.
- In a medium bowl, mix together the melted coconut oil, mashed banana, pumpkin purée, vanilla extract, honey, and cashew or almond milk. Add the wet mixture to the dry mixture in the larger bowl, add the chopped walnuts, and gently mix all ingredients together by hand (the mixture doesn’t need to be completely smooth or free of lumps).
- Add the mixture to the greased loaf pan and bake for about 45-55 minutes, depending on your oven. Bake until it’s set up and no longer “wet” looking in the center, and until the top is just starting to turn golden around the edges.
- Remove the bread from the oven and allow to cool before cutting into 8 slices. Bread can be stored in a covered container in the refrigerator for about 5 days.