Description
This moist vegan pumpkin bread is the perfect fall treat! If you’re looking for a vegan pumpkin bread recipe with no eggs or milk, this is the recipe for you!
Ingredients
Scale
For the bread:
- 2 ¼ cups all-purpose flour
- 4 teaspoons baking powder
- 1 cup packed light brown sugar
- 1 ½ cup canned pumpkin puree
- 2 teaspoons pumpkin pie spice
- ½ cup almond milk
- 1/3 cup neutral oil (vegetable oil or avocado oil works great)
- ½ teaspoon salt
For the icing:
- 1 cup powdered sugar
- 1 ½ teaspoons pumpkin pie spice
- 2 tablespoons almond milk
Instructions
- In a small bowl, combine the spices and stir until evenly distributed. Divide between the loaf and the icing.
- Preheat oven to 350 degrees. Grease well or line a 5” x 9” loaf pan with parchment paper.
- In a medium bowl, combine the flour, baking powder, salt, and pumpkin pie spice. Stir to evenly distribute.
- In a large bowl, combine pumpkin puree, oil, and brown sugar. Whisk until smooth.
- Add the almond milk and whisk.
- Add the flour blend and stir until smooth and no lumps remain.
- Scrape into the prepared pan.
- Bake for 55-65 minutes until a skewer inserted comes out clean.
- Allow to cool in the pan for 10 minutes before moving to a cooling rack and cooling for another 20 minutes.
- Whisk together the powdered sugar, pumpkin pie spice, and almond milk. Drizzle over the bread.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American