Vegan Pumpkin Spice Bread Recipe

Pumpkin puree: This provides the primary flavor and moisture for the bread.

Coconut oil: Adds a subtle flavor and helps keep the bread moist.

Brown sugar: Sweetens the bread and adds a hint of molasses flavor.

Almond milk: A dairy-free milk alternative that adds moisture.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

All-purpose flour: The base of the bread, providing structure.

Baking soda: Helps the bread rise and become fluffy.

Salt: Balances the sweetness and enhances the other flavors.

Pumpkin pie spice: A blend of spices that gives the bread its signature fall flavor.

When combining the dry ingredients with the wet ingredients, be careful not to overmix the batter. Overmixing can lead to a dense and tough bread. Stir just until the ingredients are incorporated to ensure a light and fluffy texture.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a great alternative.

• coconut oil - Substitute with olive oil: Olive oil provides a similar fat content and moisture, though it may impart a slightly different flavor.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and can be used in the same quantity.

• almond milk - Substitute with oat milk: Oat milk has a similar consistency and neutral flavor, making it a good replacement.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a similar sweetness and a hint of flavor that complements pumpkin spice.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides more fiber and nutrients, though it may make the bread slightly denser.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder to replace baking soda, as baking powder is less potent.

• salt - Substitute with sea salt: Sea salt has a similar flavor profile and can be used in the same quantity.

• pumpkin pie spice - Substitute with individual spices (cinnamon, nutmeg, ginger, cloves): Use a blend of these spices to replicate the flavor of pumpkin pie spice.

• To keep your vegan pumpkin spice bread fresh and moist, store it in an airtight container at room temperature. It will stay delicious for up to 3 days.
• For longer storage, wrap the bread tightly in plastic wrap or aluminum foil, then place it in a resealable plastic bag. This method will keep it fresh for up to a week in the refrigerator.
• If you want to freeze the bread, first let it cool completely. Then, wrap it tightly in plastic wrap and a layer of aluminum foil. Place the wrapped bread in a freezer-safe bag or container. It can be frozen for up to 3 months.
• When you're ready to enjoy your frozen vegan pumpkin spice bread, thaw it in the refrigerator overnight. For a quicker option, you can also let it sit at room temperature for a few hours.
• To bring back that freshly-baked taste, warm the bread in a preheated oven at 350°F (175°C) for about 10-15 minutes. This will revive its delightful aroma and texture.
• For individual servings, slice the bread before freezing. Wrap each slice in plastic wrap and place them in a resealable bag. This way, you can easily grab a slice or two whenever you crave a quick treat.
• If you prefer a microwave option, place a slice of bread on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds to warm it up without drying it out.
• To add an extra touch of indulgence, spread a bit of vegan butter or nut butter on your warmed slice. This will enhance the flavors and make your vegan pumpkin spice bread even more irresistible.

• Preheat your oven to 350°F (175°C). Wrap the pumpkin spice bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quicker option, slice the bread and place individual slices on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds per slice, checking frequently to avoid overheating.

• Use a toaster oven for a slightly crispy exterior. Set the toaster oven to 350°F (175°C) and place slices of pumpkin spice bread directly on the rack or on a piece of parchment paper. Toast for 5-7 minutes, keeping an eye on it to prevent burning.

• If you have an air fryer, preheat it to 320°F (160°C). Place slices of bread in the basket, ensuring they do not overlap. Heat for 3-5 minutes, checking halfway through to ensure even warming.

• For a stovetop method, heat a non-stick skillet over low heat. Place slices of pumpkin spice bread in the skillet and cover with a lid. Warm for 2-3 minutes on each side, or until heated through, flipping once to ensure even warming.

• Oven: Preheat to 350°F (175°C) to bake the bread.

• Loaf pan: Grease this to hold the batter while baking.

• Mixing bowl: Use one for the wet ingredients and another for the dry ingredients.

• Whisk: Combine the wet ingredients thoroughly.

• Spatula: Fold the dry ingredients into the wet mixture.

• Measuring cups: Measure out the pumpkin puree, coconut oil, brown sugar, almond milk, and flour.

• Measuring spoons: Measure the vanilla extract, baking soda, salt, and pumpkin pie spice.

• Toothpick: Check the doneness of the bread by inserting it into the center.

• Wire rack: Cool the bread completely after baking.

• Cooling rack: Allow the bread to cool in the pan for 10 minutes before transferring.

Pre-measure ingredients: Measure out all ingredients before starting. This will streamline the baking process.

Use canned pumpkin: Opt for canned pumpkin puree instead of making your own to save time.

Melt coconut oil in microwave: Quickly melt coconut oil in the microwave instead of using the stovetop.

Combine dry ingredients ahead: Mix all dry ingredients in a bowl beforehand to speed up the process.

Use a stand mixer: A stand mixer can help combine wet and dry ingredients faster and more efficiently.