Vegan Pumpkin Spice Bread Recipe

Pumpkin puree: Provides moisture and a rich pumpkin flavor to the bread.

Coconut oil: Adds healthy fats and a subtle coconut flavor.

Maple syrup: Natural sweetener that complements the pumpkin and spices.

Ground flaxseed: Mixed with water, it acts as a vegan egg substitute for binding.

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

Whole wheat flour: Adds a hearty texture and nutritional value.

Baking powder: Helps the bread rise and become fluffy.

Baking soda: Works with the baking powder to leaven the bread.

Salt: Balances the sweetness and enhances the flavors.

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

When mixing the pumpkin puree with the melted coconut oil, maple syrup, ground flaxseed mixture, and vanilla extract, ensure that the ingredients are at room temperature. This helps them combine more smoothly and prevents the coconut oil from solidifying.

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

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

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a good alternative to maple syrup.

• ground flaxseed - Substitute with chia seeds: Chia seeds mixed with water can create a similar gel-like consistency, acting as an effective egg replacer.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile to the bread.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutritional profile and can be used in the same quantities as whole wheat flour.

• baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar can create a homemade baking powder.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder to replace baking soda, though it may slightly alter the texture.

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

• pumpkin pie spice - Substitute with cinnamon, nutmeg, and cloves: A mix of these spices can replicate the flavor profile of pumpkin pie spice.

• Allow the pumpkin spice bread to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the bread soggy.
• Wrap the cooled bread tightly in plastic wrap or aluminum foil to maintain its moisture and prevent it from drying out.
• Place the wrapped bread in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.
• Store the bread at room temperature for up to 3 days. If you want to keep it longer, consider refrigerating or freezing it.
• For refrigeration, place the wrapped bread in the fridge. It will stay fresh for up to a week. Make sure it’s well-sealed to prevent it from absorbing any fridge odors.
• To freeze the vegan pumpkin spice bread, first slice it into individual portions. This makes it easier to thaw only what you need.
• Wrap each slice in plastic wrap or parchment paper, then place the slices in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of its freshness.
• Freeze the bread for up to 3 months. When you’re ready to enjoy a slice, simply remove it from the freezer and let it thaw at room temperature or warm it in the microwave for a few seconds.
• For a freshly baked taste, you can also reheat the thawed bread in a preheated oven at 350°F (175°C) for about 10 minutes. This will revive its texture and flavor.

• Preheat your oven to 300°F (150°C). Wrap the pumpkin spice bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and warm for about 10-15 minutes, or until heated through.

• For a quicker method, use a microwave. Place a slice of pumpkin spice bread on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds, checking for desired warmth.

• If you prefer a slightly crispy texture, use a toaster oven. Set it to a low heat setting and toast the pumpkin spice bread for 5-7 minutes. Keep an eye on it to avoid over-toasting.

• For an indulgent twist, heat a skillet over medium-low heat. Add a small amount of coconut oil or vegan butter. Place a slice of pumpkin spice bread in the skillet and cook for 2-3 minutes on each side, until warmed and slightly crispy.

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

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

• Large mixing bowl: Use this to whisk together the wet ingredients.

• Whisk: Essential for mixing the pumpkin puree, melted coconut oil, maple syrup, ground flaxseed mixture, and vanilla extract.

• Medium mixing bowl: Combine the dry ingredients in this bowl.

• Spatula: Smooth the top of the batter in the loaf pan.

• Measuring cups: Measure out the pumpkin puree, coconut oil, and maple syrup accurately.

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

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

• Wire rack: Cool the bread completely after baking.

• Cooling rack: Another term for the wire rack used to cool the bread.

Pre-measure ingredients: Measure out all ingredients before you start. This will save you time and make the process smoother.

Use canned pumpkin: Opt for canned pumpkin puree instead of making your own to cut down on prep time.

Melt coconut oil in microwave: Quickly melt coconut oil in the microwave in 15-second intervals to save time.

Combine dry ingredients ahead: Mix all dry ingredients in a bowl beforehand so you can easily add them to the wet mixture.

Line loaf pan with parchment: Use parchment paper to line your loaf pan for easy removal and less cleanup.