Description
A moist and flavorful vegan pumpkin bread packed with nuts for extra texture. Perfect for breakfast or a snack.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- ½ cup coconut oil (melted)
- ¾ cup brown sugar
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ½ cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, mix pumpkin puree, coconut oil, brown sugar, maple syrup, and vanilla.
- In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine wet and dry ingredients. Fold in nuts.
- Pour batter into the pan. Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool before slicing.
Notes
- Store in an airtight container for up to 5 days.
- Substitute walnuts with pecans or omit nuts for a nut-free version.
- Use canned or homemade pumpkin puree.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan pumpkin bread, nutty pumpkin bread, dairy-free bread, fall baking