Vegan Oil-Free Pumpkin Bread

I found a recipe by Shane & Simple; I just made this with a few tweaks… I cooked the wet ingredients & spices on my stove. Then I added in the dry ingredients. Then I poured them into a small cake pan since I couldn’t find a loaf pan.

This works!

I omitted chocolate chips and I made fast applesauce with an apple I had on hand. If making it again, I’d add salt.

I’ve wrapped it into a towel to trap the steam while it cools. I didn’t make any topping for it.

It’s very nice. ***I also added more spice.

The Best Vegan Pumpkin Bread

Recipe by Shane Martin

• Total Time1 hour

• Yield1 loaf

• DietVegan

This Vegan Pumpkin Bread is so easy to make, perfectly moist, and completely oil-free. Made in 1 bowl with cozy Fall spices and dark chocolate chips, it’s the only pumpkin bread recipe you’ll ever need.

5 Stars4 Stars3 Stars2 Stars1 Star

4.8 from 25 reviews

• 1 ¾ cup mashed pumpkin or 15-ounce can of pure pumpkin

• ½ cup maple syrup

• 1 tsp. vanilla

• ⅓ cup unsweetened applesauce

• ¼ cup ground flaxseed (flax meal)

• 1 ½ cups organic unbleached flour or whole wheat pastry flour

• 1 Tbsp pumpkin pie spice

• 1 tsp. baking soda (NOT baking powder)

• ½ tsp. baking powder

• ½ cup dairy-free chocolate chips (optional) *omit for Jumpstart

***I’d add a little salt

Instructions

1. Preheat the oven to 350˚F.

2. Mix pumpkin, maple syrup, vanilla, and unsweetened applesauce together in a large bowl. ***INSTEAD - I cooked this on the stove to enhance flavor

3. Add the remaining ingredients, except for chocolate chips, to the pumpkin mixture and stir together until everything is well combined.

4. If using chocolate chips, fold into batter. *omit for Jumpstart

5. Pour mixture into a nonstick loaf pan and bake for 40-50 minutes. If you don’t have a nonstick pan, you can line with parchment paper. If you do use a cooking spray, just lightly mist the pan.

6. The loaf is done when a knife tester is inserted into the center and comes out clean, except for a few chocolate chips.