Vegan Pumpkin Bread, Super Moist

This Pumpkin Bread Recipe is extra tender, thanks to a secret ingredient nobody will guess. It's the best pumpkin bread you'd ever want. Bonus: even your vegan friends will be impressed. (Note: This recipe makes two 8x4 loaves OR one 9x5 loaf plus extra batter for some muffins)

👥 24 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 25 min🔥 Cook: 1h👤 Amy Dong📖 chewoutloud

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
oven
bowl
whisk
spatula
knife

📝 Preparation Steps

Preheat and Grease

Preheat oven to 350F with rack on lower middle position. Generously grease and flour two 8x4 nonstick loaf pans* and set aside.

Mix

In a large bowl, combine pumpkin both sugars, oil, coconut milk, cinnamon, ginger, cloves, allspice, and salt.. Use hand whisk to incorporate well. Add baking soda and flour; Use rubber spatula to gently stir and fold until no more flour streaks remain. Don't over mix. Stir in mini chocolate chips, if using.

ground ginger1 teaspoonground cloves1 teaspoonallspice1 teaspoonbaking soda (fresh)2 teaspoons

Fill Pans and Bake

Fill prepared loaf pans evenly with batter. Bake ⏱️ 60-65 minutes or just until toothpick inserted in center comes out with very few tender crumbs attached. (Actual bake time depends on oven; keep in mind that if inserting where melted chocolate is, toothpick won't come out clean.) If tops are browning before center is done, loosely cover top with foil.

Cool

Let loaves rest at room temp, covered tightly with foil to keep moisture locked in. After ⏱️ 10-15 minutes, remove foil and let cool completely. Loosen sides carefully with thin knife and turn over to remove loaves. Slice and enjoy :)

Nutrition Facts

calories

260 kcal

fat Content

11 g

serving Size

1 serving

fiber Content

1 g

sugar Content

24 g

sodium Content

196 mg

protein Content

2 g

carbohydrate Content

40 g

saturated Fat Content

3 g

unsaturated Fat Content

8 g

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