{"id":9650,"date":"2022-10-10T08:15:26","date_gmt":"2022-10-10T08:15:26","guid":{"rendered":"https:\/\/ultimatehealthreport.com\/vegan-pumpkin-bread-chocolate-covered-katie\/"},"modified":"2022-10-10T08:15:26","modified_gmt":"2022-10-10T08:15:26","slug":"vegan-pumpkin-bread-chocolate-covered-katie","status":"publish","type":"post","link":"https:\/\/ultimatehealthreport.com\/vegan-pumpkin-bread-chocolate-covered-katie\/","title":{"rendered":"Vegan Pumpkin Bread – Chocolate Covered Katie"},"content":{"rendered":"
\n<\/p>\n
This is the best vegan pumpkin bread recipe you will ever try, with a delicious moist and fluffy texture and cinnamon pumpkin spice flavor!<\/em><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\n\n<\/noscript><\/figure>\n<\/div>\nFavorite vegan pumpkin bread recipe<\/h3>\nAfter years of requests, I\u2019ve finally veganized my family\u2019s classic pumpkin bread.<\/p>\nAnd every single person who\u2019s tried it, even the non vegans, agreed that this vegan recipe is seriously even better than the original!<\/p>\nPacked with vitamin A and fiber, the pumpkin loaf is a wonderful addition to any Fall breakfast, snack, or dessert. I especially love adding chocolate chips.<\/p>\nThe pumpkin bread also makes a great holiday or thank you gift for friends.<\/p>\nAlso try these Sweet Potato Brownies<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nEasy dairy free pumpkin bread<\/h3>\nUnlike many vegan pumpkin bread recipes, this one is made with no chia seeds or egg replacer, no flax eggs, and no hard-to-find expensive vegan ingredients. <\/p>\nThe healthy pumpkin cake bread can also be gluten free, soy free, low fat, low calorie, coconut free, butter and oil free, egg free, and nut free. <\/p>\nTry serving it for breakfast, topped with chocolate chips or Vegan Cream Cheese or almond butter if you wish. The homemade pumpkin loaf is also a fantastic dessert.<\/p>\nUse leftover pumpkin to make Pumpkin Baked Oatmeal<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nPlant based pumpkin loaf ingredients<\/h3>\nHere\u2019s what you need: flour, baking powder, cinnamon, pumpkin pie spice, baking soda, salt, sweetener, pure vanilla extract, and pumpkin puree.<\/p>\nBe sure to use canned pumpkin puree, not canned pumpkin pie filling. If you prefer to make your own fresh pumpkin puree from scratch instead of buying a can of Libby\u2019s, this is fine too. Roast and blend the pumpkin flesh, or mash it very well. <\/p>\nThe recipe works with spelt flour, white flour, or loosely measured gluten free all purpose flour. Oat flour also works, although the loaf will be a bit denser. I do not recommend using coconut flour, or your bread will turn out dry and crumbly.<\/p>\nI have not tried almond flour, whole wheat flour, or any other flour not listed above and therefore cannot recommend them. If you experiment, be sure to report back.<\/p>\nNo pumpkin pie spice at home? You can replace it with an equal amount of additional cinnamon. The taste won\u2019t have quite the same flavor, but the results are still delicious.<\/p>\nFor chocolate chip pumpkin bread, you can stir a half cup of regular or mini chocolate chips into the batter or sprinkle a handful on top right before baking.<\/p>\nReaders also love this Chocolate Banana Bread<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nHow to make the best vegan pumpkin bread<\/h3>\nStart by gathering all of your ingredients and greasing a 9\u00d75 loaf pan. Preheat the oven to 350 degrees Fahrenheit.<\/p>\nIn a large mixing bowl, stir the flour, baking powder, salt, baking soda, cinnamon, sugar, and pumpkin spice. This can be done by hand; no stand mixer required.<\/p>\nWhisk the liquid ingredients in a separate bowl, or simply add them directly to the dry ingredients for a one bowl pumpkin bread. Stir until just evenly mixed.<\/p>\nSpread the pumpkin batter into the prepared loaf pan. If desired, top with a handful of chocolate chips, pumpkin seeds, chopped pecans, or shredded coconut.<\/p>\nBake on the oven\u2019s center rack for 50 minutes, or until the loaf has risen and is beginning to crack. A toothpick inserted into the center of the pumpkin loaf cake should come out mostly clean. <\/p>\nTry it for a healthy autumn breakfast with Tofu Scramble<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nBaking and storage tips<\/h3>\nOvermixed baked goods can turn out tough or gummy, so be sure to only mix the pumpkin bread batter until it is just evenly mixed. <\/p>\nIf you prefer to make mini pumpkin loaves, use mini loaf pans instead of the standard nine inch pan and reduce the baking time to twenty minutes. <\/p>\nLeftover vegan pumpkin bread can be stored on the counter or in the refrigerator the first day. Let it cool completely before covering, and leave a small opening to allow moisture to escape. This will prevent the loaf from becoming dense and soggy.<\/p>\nAfter a day or two, any leftovers still on the counter should be covered fully and refrigerated for up to five days or frozen for optimal freshness. <\/p>\nTo freeze, first slice the loaf. Then place a piece of parchment paper in between each slice so the slices do not stick together. When ready to eat, thaw frozen pumpkin bread slices in the microwave or overnight in the refrigerator. <\/p>\nYou may also like this Almond Flour Banana B<\/strong>read<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nConverting the dessert to grams<\/h3>\nIf you wish to use a food scale instead of measuring cups, here is the vegan pumpkin bread recipe in gram measurements: <\/p>\nMeasure 240g flour, 200g sugar, 240g pumpkin puree, 120g water, 48g oil or additional water, and 10g pure vanilla extract. Don\u2019t forget to add the baking powder, baking soda, salt, and spices.<\/p>\n<\/iframe><\/noscript><\/div>\nAbove, watch the step-by-step vegan pumpkin bread recipe video<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\n\n\n\n\n\n2<\/span> cups<\/span> flour<\/span> (For flourless, make Keto Pumpkin Bread)<\/span><\/li>\n1 1\/2<\/span> tsp<\/span> baking powder<\/span><\/li>\n3\/4<\/span> tsp<\/span> salt<\/span><\/li>\n1\/2<\/span> tsp<\/span> baking soda<\/span><\/li>\n1<\/span> cup<\/span> sugar,<\/span> or granulated erythritol for sugar free<\/span><\/li>\n1<\/span> cup<\/span> pumpkin puree<\/span><\/li>\n1\/2<\/span> cup<\/span> water<\/span><\/li>\n1\/4<\/span> cup<\/span> oil,<\/span> or pumpkin for fat free<\/span><\/li>\n2<\/span> tsp<\/span> pure vanilla extract<\/span><\/li>\n1<\/span> tsp<\/span> each: cinnamon and pumpkin pie spice<\/span><\/li>\noptional 1\/2 cup chocolate chips<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nWhisk liquid ingredients, including pumpkin, in a large mixing bowl. Preheat the oven to 350 F, and grease a 9\u00d75 inch loaf pan. Stir remaining ingredients into the bowl until just evenly mixed. Smooth batter into the loaf pan, sprinkle chocolate chips on top if you wish, and bake on the center rack for 50 minutes or until a toothpick inserted into the center comes out mostly clean. Store leftover vegan pumpkin bread loosely covered on the counter or in the refrigerator (it tastes even better the next day!). After a day or two, refrigerate or freeze for freshness.<\/span>*The recipe works with spelt, white, or loosely measured gluten free all purpose flour. Oat flour also works, although the loaf will be a bit denser. I have not tried almond flour or whole wheat flour and do not recommend coconut flour here.<\/span>View Nutrition Facts<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nHealthy Vegan Pumpkin Recipes<\/h3>\n\n<\/noscript><\/figure>\n<\/div>\nCrustless Pumpkin Pie<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Banana Bread<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Mac And Cheese<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nHealthy Pumpkin Pie<\/p>\nOr this Vegan Pumpkin Pie<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nPumpkin Muffins<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Dip<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nNo Bake Cheesecake \u2013 with a pumpkin cheesecake option<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Oatmeal<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Breakfast Cupcakes To Go<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nBran Muffins<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Chocolate Chip Cookies<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Cheesecake Bars<\/p>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the best vegan pumpkin bread recipe you will ever try, with a delicious moist and fluffy texture and cinnamon pumpkin spice flavor! Favorite […]<\/p>\n","protected":false},"author":1,"featured_media":9651,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=9650"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/9651"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=9650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=9650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=9650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
After years of requests, I\u2019ve finally veganized my family\u2019s classic pumpkin bread.<\/p>\n
And every single person who\u2019s tried it, even the non vegans, agreed that this vegan recipe is seriously even better than the original!<\/p>\n
Packed with vitamin A and fiber, the pumpkin loaf is a wonderful addition to any Fall breakfast, snack, or dessert. I especially love adding chocolate chips.<\/p>\n
The pumpkin bread also makes a great holiday or thank you gift for friends.<\/p>\n
Also try these Sweet Potato Brownies<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nEasy dairy free pumpkin bread<\/h3>\nUnlike many vegan pumpkin bread recipes, this one is made with no chia seeds or egg replacer, no flax eggs, and no hard-to-find expensive vegan ingredients. <\/p>\nThe healthy pumpkin cake bread can also be gluten free, soy free, low fat, low calorie, coconut free, butter and oil free, egg free, and nut free. <\/p>\nTry serving it for breakfast, topped with chocolate chips or Vegan Cream Cheese or almond butter if you wish. The homemade pumpkin loaf is also a fantastic dessert.<\/p>\nUse leftover pumpkin to make Pumpkin Baked Oatmeal<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nPlant based pumpkin loaf ingredients<\/h3>\nHere\u2019s what you need: flour, baking powder, cinnamon, pumpkin pie spice, baking soda, salt, sweetener, pure vanilla extract, and pumpkin puree.<\/p>\nBe sure to use canned pumpkin puree, not canned pumpkin pie filling. If you prefer to make your own fresh pumpkin puree from scratch instead of buying a can of Libby\u2019s, this is fine too. Roast and blend the pumpkin flesh, or mash it very well. <\/p>\nThe recipe works with spelt flour, white flour, or loosely measured gluten free all purpose flour. Oat flour also works, although the loaf will be a bit denser. I do not recommend using coconut flour, or your bread will turn out dry and crumbly.<\/p>\nI have not tried almond flour, whole wheat flour, or any other flour not listed above and therefore cannot recommend them. If you experiment, be sure to report back.<\/p>\nNo pumpkin pie spice at home? You can replace it with an equal amount of additional cinnamon. The taste won\u2019t have quite the same flavor, but the results are still delicious.<\/p>\nFor chocolate chip pumpkin bread, you can stir a half cup of regular or mini chocolate chips into the batter or sprinkle a handful on top right before baking.<\/p>\nReaders also love this Chocolate Banana Bread<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nHow to make the best vegan pumpkin bread<\/h3>\nStart by gathering all of your ingredients and greasing a 9\u00d75 loaf pan. Preheat the oven to 350 degrees Fahrenheit.<\/p>\nIn a large mixing bowl, stir the flour, baking powder, salt, baking soda, cinnamon, sugar, and pumpkin spice. This can be done by hand; no stand mixer required.<\/p>\nWhisk the liquid ingredients in a separate bowl, or simply add them directly to the dry ingredients for a one bowl pumpkin bread. Stir until just evenly mixed.<\/p>\nSpread the pumpkin batter into the prepared loaf pan. If desired, top with a handful of chocolate chips, pumpkin seeds, chopped pecans, or shredded coconut.<\/p>\nBake on the oven\u2019s center rack for 50 minutes, or until the loaf has risen and is beginning to crack. A toothpick inserted into the center of the pumpkin loaf cake should come out mostly clean. <\/p>\nTry it for a healthy autumn breakfast with Tofu Scramble<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nBaking and storage tips<\/h3>\nOvermixed baked goods can turn out tough or gummy, so be sure to only mix the pumpkin bread batter until it is just evenly mixed. <\/p>\nIf you prefer to make mini pumpkin loaves, use mini loaf pans instead of the standard nine inch pan and reduce the baking time to twenty minutes. <\/p>\nLeftover vegan pumpkin bread can be stored on the counter or in the refrigerator the first day. Let it cool completely before covering, and leave a small opening to allow moisture to escape. This will prevent the loaf from becoming dense and soggy.<\/p>\nAfter a day or two, any leftovers still on the counter should be covered fully and refrigerated for up to five days or frozen for optimal freshness. <\/p>\nTo freeze, first slice the loaf. Then place a piece of parchment paper in between each slice so the slices do not stick together. When ready to eat, thaw frozen pumpkin bread slices in the microwave or overnight in the refrigerator. <\/p>\nYou may also like this Almond Flour Banana B<\/strong>read<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nConverting the dessert to grams<\/h3>\nIf you wish to use a food scale instead of measuring cups, here is the vegan pumpkin bread recipe in gram measurements: <\/p>\nMeasure 240g flour, 200g sugar, 240g pumpkin puree, 120g water, 48g oil or additional water, and 10g pure vanilla extract. Don\u2019t forget to add the baking powder, baking soda, salt, and spices.<\/p>\n<\/iframe><\/noscript><\/div>\nAbove, watch the step-by-step vegan pumpkin bread recipe video<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\n\n\n\n\n\n2<\/span> cups<\/span> flour<\/span> (For flourless, make Keto Pumpkin Bread)<\/span><\/li>\n1 1\/2<\/span> tsp<\/span> baking powder<\/span><\/li>\n3\/4<\/span> tsp<\/span> salt<\/span><\/li>\n1\/2<\/span> tsp<\/span> baking soda<\/span><\/li>\n1<\/span> cup<\/span> sugar,<\/span> or granulated erythritol for sugar free<\/span><\/li>\n1<\/span> cup<\/span> pumpkin puree<\/span><\/li>\n1\/2<\/span> cup<\/span> water<\/span><\/li>\n1\/4<\/span> cup<\/span> oil,<\/span> or pumpkin for fat free<\/span><\/li>\n2<\/span> tsp<\/span> pure vanilla extract<\/span><\/li>\n1<\/span> tsp<\/span> each: cinnamon and pumpkin pie spice<\/span><\/li>\noptional 1\/2 cup chocolate chips<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nWhisk liquid ingredients, including pumpkin, in a large mixing bowl. Preheat the oven to 350 F, and grease a 9\u00d75 inch loaf pan. Stir remaining ingredients into the bowl until just evenly mixed. Smooth batter into the loaf pan, sprinkle chocolate chips on top if you wish, and bake on the center rack for 50 minutes or until a toothpick inserted into the center comes out mostly clean. Store leftover vegan pumpkin bread loosely covered on the counter or in the refrigerator (it tastes even better the next day!). After a day or two, refrigerate or freeze for freshness.<\/span>*The recipe works with spelt, white, or loosely measured gluten free all purpose flour. Oat flour also works, although the loaf will be a bit denser. I have not tried almond flour or whole wheat flour and do not recommend coconut flour here.<\/span>View Nutrition Facts<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nHealthy Vegan Pumpkin Recipes<\/h3>\n\n<\/noscript><\/figure>\n<\/div>\nCrustless Pumpkin Pie<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Banana Bread<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Mac And Cheese<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nHealthy Pumpkin Pie<\/p>\nOr this Vegan Pumpkin Pie<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nPumpkin Muffins<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Dip<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nNo Bake Cheesecake \u2013 with a pumpkin cheesecake option<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Oatmeal<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Breakfast Cupcakes To Go<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nBran Muffins<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Chocolate Chip Cookies<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Cheesecake Bars<\/p>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the best vegan pumpkin bread recipe you will ever try, with a delicious moist and fluffy texture and cinnamon pumpkin spice flavor! Favorite […]<\/p>\n","protected":false},"author":1,"featured_media":9651,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=9650"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/9651"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=9650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=9650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=9650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Unlike many vegan pumpkin bread recipes, this one is made with no chia seeds or egg replacer, no flax eggs, and no hard-to-find expensive vegan ingredients. <\/p>\n
The healthy pumpkin cake bread can also be gluten free, soy free, low fat, low calorie, coconut free, butter and oil free, egg free, and nut free. <\/p>\n
Try serving it for breakfast, topped with chocolate chips or Vegan Cream Cheese or almond butter if you wish. The homemade pumpkin loaf is also a fantastic dessert.<\/p>\n
Use leftover pumpkin to make Pumpkin Baked Oatmeal<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nPlant based pumpkin loaf ingredients<\/h3>\nHere\u2019s what you need: flour, baking powder, cinnamon, pumpkin pie spice, baking soda, salt, sweetener, pure vanilla extract, and pumpkin puree.<\/p>\nBe sure to use canned pumpkin puree, not canned pumpkin pie filling. If you prefer to make your own fresh pumpkin puree from scratch instead of buying a can of Libby\u2019s, this is fine too. Roast and blend the pumpkin flesh, or mash it very well. <\/p>\nThe recipe works with spelt flour, white flour, or loosely measured gluten free all purpose flour. Oat flour also works, although the loaf will be a bit denser. I do not recommend using coconut flour, or your bread will turn out dry and crumbly.<\/p>\nI have not tried almond flour, whole wheat flour, or any other flour not listed above and therefore cannot recommend them. If you experiment, be sure to report back.<\/p>\nNo pumpkin pie spice at home? You can replace it with an equal amount of additional cinnamon. The taste won\u2019t have quite the same flavor, but the results are still delicious.<\/p>\nFor chocolate chip pumpkin bread, you can stir a half cup of regular or mini chocolate chips into the batter or sprinkle a handful on top right before baking.<\/p>\nReaders also love this Chocolate Banana Bread<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nHow to make the best vegan pumpkin bread<\/h3>\nStart by gathering all of your ingredients and greasing a 9\u00d75 loaf pan. Preheat the oven to 350 degrees Fahrenheit.<\/p>\nIn a large mixing bowl, stir the flour, baking powder, salt, baking soda, cinnamon, sugar, and pumpkin spice. This can be done by hand; no stand mixer required.<\/p>\nWhisk the liquid ingredients in a separate bowl, or simply add them directly to the dry ingredients for a one bowl pumpkin bread. Stir until just evenly mixed.<\/p>\nSpread the pumpkin batter into the prepared loaf pan. If desired, top with a handful of chocolate chips, pumpkin seeds, chopped pecans, or shredded coconut.<\/p>\nBake on the oven\u2019s center rack for 50 minutes, or until the loaf has risen and is beginning to crack. A toothpick inserted into the center of the pumpkin loaf cake should come out mostly clean. <\/p>\nTry it for a healthy autumn breakfast with Tofu Scramble<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nBaking and storage tips<\/h3>\nOvermixed baked goods can turn out tough or gummy, so be sure to only mix the pumpkin bread batter until it is just evenly mixed. <\/p>\nIf you prefer to make mini pumpkin loaves, use mini loaf pans instead of the standard nine inch pan and reduce the baking time to twenty minutes. <\/p>\nLeftover vegan pumpkin bread can be stored on the counter or in the refrigerator the first day. Let it cool completely before covering, and leave a small opening to allow moisture to escape. This will prevent the loaf from becoming dense and soggy.<\/p>\nAfter a day or two, any leftovers still on the counter should be covered fully and refrigerated for up to five days or frozen for optimal freshness. <\/p>\nTo freeze, first slice the loaf. Then place a piece of parchment paper in between each slice so the slices do not stick together. When ready to eat, thaw frozen pumpkin bread slices in the microwave or overnight in the refrigerator. <\/p>\nYou may also like this Almond Flour Banana B<\/strong>read<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nConverting the dessert to grams<\/h3>\nIf you wish to use a food scale instead of measuring cups, here is the vegan pumpkin bread recipe in gram measurements: <\/p>\nMeasure 240g flour, 200g sugar, 240g pumpkin puree, 120g water, 48g oil or additional water, and 10g pure vanilla extract. Don\u2019t forget to add the baking powder, baking soda, salt, and spices.<\/p>\n<\/iframe><\/noscript><\/div>\nAbove, watch the step-by-step vegan pumpkin bread recipe video<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\n\n\n\n\n\n2<\/span> cups<\/span> flour<\/span> (For flourless, make Keto Pumpkin Bread)<\/span><\/li>\n1 1\/2<\/span> tsp<\/span> baking powder<\/span><\/li>\n3\/4<\/span> tsp<\/span> salt<\/span><\/li>\n1\/2<\/span> tsp<\/span> baking soda<\/span><\/li>\n1<\/span> cup<\/span> sugar,<\/span> or granulated erythritol for sugar free<\/span><\/li>\n1<\/span> cup<\/span> pumpkin puree<\/span><\/li>\n1\/2<\/span> cup<\/span> water<\/span><\/li>\n1\/4<\/span> cup<\/span> oil,<\/span> or pumpkin for fat free<\/span><\/li>\n2<\/span> tsp<\/span> pure vanilla extract<\/span><\/li>\n1<\/span> tsp<\/span> each: cinnamon and pumpkin pie spice<\/span><\/li>\noptional 1\/2 cup chocolate chips<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nWhisk liquid ingredients, including pumpkin, in a large mixing bowl. Preheat the oven to 350 F, and grease a 9\u00d75 inch loaf pan. Stir remaining ingredients into the bowl until just evenly mixed. Smooth batter into the loaf pan, sprinkle chocolate chips on top if you wish, and bake on the center rack for 50 minutes or until a toothpick inserted into the center comes out mostly clean. Store leftover vegan pumpkin bread loosely covered on the counter or in the refrigerator (it tastes even better the next day!). After a day or two, refrigerate or freeze for freshness.<\/span>*The recipe works with spelt, white, or loosely measured gluten free all purpose flour. Oat flour also works, although the loaf will be a bit denser. I have not tried almond flour or whole wheat flour and do not recommend coconut flour here.<\/span>View Nutrition Facts<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nHealthy Vegan Pumpkin Recipes<\/h3>\n\n<\/noscript><\/figure>\n<\/div>\nCrustless Pumpkin Pie<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Banana Bread<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Mac And Cheese<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nHealthy Pumpkin Pie<\/p>\nOr this Vegan Pumpkin Pie<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nPumpkin Muffins<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Dip<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nNo Bake Cheesecake \u2013 with a pumpkin cheesecake option<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Oatmeal<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Breakfast Cupcakes To Go<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nBran Muffins<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Chocolate Chip Cookies<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Cheesecake Bars<\/p>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the best vegan pumpkin bread recipe you will ever try, with a delicious moist and fluffy texture and cinnamon pumpkin spice flavor! Favorite […]<\/p>\n","protected":false},"author":1,"featured_media":9651,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=9650"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/9651"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=9650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=9650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=9650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Here\u2019s what you need: flour, baking powder, cinnamon, pumpkin pie spice, baking soda, salt, sweetener, pure vanilla extract, and pumpkin puree.<\/p>\n
Be sure to use canned pumpkin puree, not canned pumpkin pie filling. If you prefer to make your own fresh pumpkin puree from scratch instead of buying a can of Libby\u2019s, this is fine too. Roast and blend the pumpkin flesh, or mash it very well. <\/p>\n
The recipe works with spelt flour, white flour, or loosely measured gluten free all purpose flour. Oat flour also works, although the loaf will be a bit denser. I do not recommend using coconut flour, or your bread will turn out dry and crumbly.<\/p>\n
I have not tried almond flour, whole wheat flour, or any other flour not listed above and therefore cannot recommend them. If you experiment, be sure to report back.<\/p>\n
No pumpkin pie spice at home? You can replace it with an equal amount of additional cinnamon. The taste won\u2019t have quite the same flavor, but the results are still delicious.<\/p>\n
For chocolate chip pumpkin bread, you can stir a half cup of regular or mini chocolate chips into the batter or sprinkle a handful on top right before baking.<\/p>\n
Readers also love this Chocolate Banana Bread<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nHow to make the best vegan pumpkin bread<\/h3>\nStart by gathering all of your ingredients and greasing a 9\u00d75 loaf pan. Preheat the oven to 350 degrees Fahrenheit.<\/p>\nIn a large mixing bowl, stir the flour, baking powder, salt, baking soda, cinnamon, sugar, and pumpkin spice. This can be done by hand; no stand mixer required.<\/p>\nWhisk the liquid ingredients in a separate bowl, or simply add them directly to the dry ingredients for a one bowl pumpkin bread. Stir until just evenly mixed.<\/p>\nSpread the pumpkin batter into the prepared loaf pan. If desired, top with a handful of chocolate chips, pumpkin seeds, chopped pecans, or shredded coconut.<\/p>\nBake on the oven\u2019s center rack for 50 minutes, or until the loaf has risen and is beginning to crack. A toothpick inserted into the center of the pumpkin loaf cake should come out mostly clean. <\/p>\nTry it for a healthy autumn breakfast with Tofu Scramble<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nBaking and storage tips<\/h3>\nOvermixed baked goods can turn out tough or gummy, so be sure to only mix the pumpkin bread batter until it is just evenly mixed. <\/p>\nIf you prefer to make mini pumpkin loaves, use mini loaf pans instead of the standard nine inch pan and reduce the baking time to twenty minutes. <\/p>\nLeftover vegan pumpkin bread can be stored on the counter or in the refrigerator the first day. Let it cool completely before covering, and leave a small opening to allow moisture to escape. This will prevent the loaf from becoming dense and soggy.<\/p>\nAfter a day or two, any leftovers still on the counter should be covered fully and refrigerated for up to five days or frozen for optimal freshness. <\/p>\nTo freeze, first slice the loaf. Then place a piece of parchment paper in between each slice so the slices do not stick together. When ready to eat, thaw frozen pumpkin bread slices in the microwave or overnight in the refrigerator. <\/p>\nYou may also like this Almond Flour Banana B<\/strong>read<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nConverting the dessert to grams<\/h3>\nIf you wish to use a food scale instead of measuring cups, here is the vegan pumpkin bread recipe in gram measurements: <\/p>\nMeasure 240g flour, 200g sugar, 240g pumpkin puree, 120g water, 48g oil or additional water, and 10g pure vanilla extract. Don\u2019t forget to add the baking powder, baking soda, salt, and spices.<\/p>\n<\/iframe><\/noscript><\/div>\nAbove, watch the step-by-step vegan pumpkin bread recipe video<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\n\n\n\n\n\n2<\/span> cups<\/span> flour<\/span> (For flourless, make Keto Pumpkin Bread)<\/span><\/li>\n1 1\/2<\/span> tsp<\/span> baking powder<\/span><\/li>\n3\/4<\/span> tsp<\/span> salt<\/span><\/li>\n1\/2<\/span> tsp<\/span> baking soda<\/span><\/li>\n1<\/span> cup<\/span> sugar,<\/span> or granulated erythritol for sugar free<\/span><\/li>\n1<\/span> cup<\/span> pumpkin puree<\/span><\/li>\n1\/2<\/span> cup<\/span> water<\/span><\/li>\n1\/4<\/span> cup<\/span> oil,<\/span> or pumpkin for fat free<\/span><\/li>\n2<\/span> tsp<\/span> pure vanilla extract<\/span><\/li>\n1<\/span> tsp<\/span> each: cinnamon and pumpkin pie spice<\/span><\/li>\noptional 1\/2 cup chocolate chips<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nWhisk liquid ingredients, including pumpkin, in a large mixing bowl. Preheat the oven to 350 F, and grease a 9\u00d75 inch loaf pan. Stir remaining ingredients into the bowl until just evenly mixed. Smooth batter into the loaf pan, sprinkle chocolate chips on top if you wish, and bake on the center rack for 50 minutes or until a toothpick inserted into the center comes out mostly clean. Store leftover vegan pumpkin bread loosely covered on the counter or in the refrigerator (it tastes even better the next day!). After a day or two, refrigerate or freeze for freshness.<\/span>*The recipe works with spelt, white, or loosely measured gluten free all purpose flour. Oat flour also works, although the loaf will be a bit denser. I have not tried almond flour or whole wheat flour and do not recommend coconut flour here.<\/span>View Nutrition Facts<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nHealthy Vegan Pumpkin Recipes<\/h3>\n\n<\/noscript><\/figure>\n<\/div>\nCrustless Pumpkin Pie<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Banana Bread<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Mac And Cheese<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nHealthy Pumpkin Pie<\/p>\nOr this Vegan Pumpkin Pie<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nPumpkin Muffins<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Dip<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nNo Bake Cheesecake \u2013 with a pumpkin cheesecake option<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Oatmeal<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Breakfast Cupcakes To Go<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nBran Muffins<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Chocolate Chip Cookies<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Cheesecake Bars<\/p>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the best vegan pumpkin bread recipe you will ever try, with a delicious moist and fluffy texture and cinnamon pumpkin spice flavor! Favorite […]<\/p>\n","protected":false},"author":1,"featured_media":9651,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=9650"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/9651"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=9650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=9650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=9650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Start by gathering all of your ingredients and greasing a 9\u00d75 loaf pan. Preheat the oven to 350 degrees Fahrenheit.<\/p>\n
In a large mixing bowl, stir the flour, baking powder, salt, baking soda, cinnamon, sugar, and pumpkin spice. This can be done by hand; no stand mixer required.<\/p>\n
Whisk the liquid ingredients in a separate bowl, or simply add them directly to the dry ingredients for a one bowl pumpkin bread. Stir until just evenly mixed.<\/p>\n
Spread the pumpkin batter into the prepared loaf pan. If desired, top with a handful of chocolate chips, pumpkin seeds, chopped pecans, or shredded coconut.<\/p>\n
Bake on the oven\u2019s center rack for 50 minutes, or until the loaf has risen and is beginning to crack. A toothpick inserted into the center of the pumpkin loaf cake should come out mostly clean. <\/p>\n
Try it for a healthy autumn breakfast with Tofu Scramble<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nBaking and storage tips<\/h3>\nOvermixed baked goods can turn out tough or gummy, so be sure to only mix the pumpkin bread batter until it is just evenly mixed. <\/p>\nIf you prefer to make mini pumpkin loaves, use mini loaf pans instead of the standard nine inch pan and reduce the baking time to twenty minutes. <\/p>\nLeftover vegan pumpkin bread can be stored on the counter or in the refrigerator the first day. Let it cool completely before covering, and leave a small opening to allow moisture to escape. This will prevent the loaf from becoming dense and soggy.<\/p>\nAfter a day or two, any leftovers still on the counter should be covered fully and refrigerated for up to five days or frozen for optimal freshness. <\/p>\nTo freeze, first slice the loaf. Then place a piece of parchment paper in between each slice so the slices do not stick together. When ready to eat, thaw frozen pumpkin bread slices in the microwave or overnight in the refrigerator. <\/p>\nYou may also like this Almond Flour Banana B<\/strong>read<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nConverting the dessert to grams<\/h3>\nIf you wish to use a food scale instead of measuring cups, here is the vegan pumpkin bread recipe in gram measurements: <\/p>\nMeasure 240g flour, 200g sugar, 240g pumpkin puree, 120g water, 48g oil or additional water, and 10g pure vanilla extract. Don\u2019t forget to add the baking powder, baking soda, salt, and spices.<\/p>\n<\/iframe><\/noscript><\/div>\nAbove, watch the step-by-step vegan pumpkin bread recipe video<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\n\n\n\n\n\n2<\/span> cups<\/span> flour<\/span> (For flourless, make Keto Pumpkin Bread)<\/span><\/li>\n1 1\/2<\/span> tsp<\/span> baking powder<\/span><\/li>\n3\/4<\/span> tsp<\/span> salt<\/span><\/li>\n1\/2<\/span> tsp<\/span> baking soda<\/span><\/li>\n1<\/span> cup<\/span> sugar,<\/span> or granulated erythritol for sugar free<\/span><\/li>\n1<\/span> cup<\/span> pumpkin puree<\/span><\/li>\n1\/2<\/span> cup<\/span> water<\/span><\/li>\n1\/4<\/span> cup<\/span> oil,<\/span> or pumpkin for fat free<\/span><\/li>\n2<\/span> tsp<\/span> pure vanilla extract<\/span><\/li>\n1<\/span> tsp<\/span> each: cinnamon and pumpkin pie spice<\/span><\/li>\noptional 1\/2 cup chocolate chips<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nWhisk liquid ingredients, including pumpkin, in a large mixing bowl. Preheat the oven to 350 F, and grease a 9\u00d75 inch loaf pan. Stir remaining ingredients into the bowl until just evenly mixed. Smooth batter into the loaf pan, sprinkle chocolate chips on top if you wish, and bake on the center rack for 50 minutes or until a toothpick inserted into the center comes out mostly clean. Store leftover vegan pumpkin bread loosely covered on the counter or in the refrigerator (it tastes even better the next day!). After a day or two, refrigerate or freeze for freshness.<\/span>*The recipe works with spelt, white, or loosely measured gluten free all purpose flour. Oat flour also works, although the loaf will be a bit denser. I have not tried almond flour or whole wheat flour and do not recommend coconut flour here.<\/span>View Nutrition Facts<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nHealthy Vegan Pumpkin Recipes<\/h3>\n\n<\/noscript><\/figure>\n<\/div>\nCrustless Pumpkin Pie<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Banana Bread<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Mac And Cheese<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nHealthy Pumpkin Pie<\/p>\nOr this Vegan Pumpkin Pie<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nPumpkin Muffins<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Dip<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nNo Bake Cheesecake \u2013 with a pumpkin cheesecake option<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Oatmeal<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Breakfast Cupcakes To Go<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nBran Muffins<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Chocolate Chip Cookies<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Cheesecake Bars<\/p>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the best vegan pumpkin bread recipe you will ever try, with a delicious moist and fluffy texture and cinnamon pumpkin spice flavor! Favorite […]<\/p>\n","protected":false},"author":1,"featured_media":9651,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=9650"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/9651"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=9650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=9650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=9650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Overmixed baked goods can turn out tough or gummy, so be sure to only mix the pumpkin bread batter until it is just evenly mixed. <\/p>\n
If you prefer to make mini pumpkin loaves, use mini loaf pans instead of the standard nine inch pan and reduce the baking time to twenty minutes. <\/p>\n
Leftover vegan pumpkin bread can be stored on the counter or in the refrigerator the first day. Let it cool completely before covering, and leave a small opening to allow moisture to escape. This will prevent the loaf from becoming dense and soggy.<\/p>\n
After a day or two, any leftovers still on the counter should be covered fully and refrigerated for up to five days or frozen for optimal freshness. <\/p>\n
To freeze, first slice the loaf. Then place a piece of parchment paper in between each slice so the slices do not stick together. When ready to eat, thaw frozen pumpkin bread slices in the microwave or overnight in the refrigerator. <\/p>\n
You may also like this Almond Flour Banana B<\/strong>read<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nConverting the dessert to grams<\/h3>\nIf you wish to use a food scale instead of measuring cups, here is the vegan pumpkin bread recipe in gram measurements: <\/p>\nMeasure 240g flour, 200g sugar, 240g pumpkin puree, 120g water, 48g oil or additional water, and 10g pure vanilla extract. Don\u2019t forget to add the baking powder, baking soda, salt, and spices.<\/p>\n<\/iframe><\/noscript><\/div>\nAbove, watch the step-by-step vegan pumpkin bread recipe video<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\n\n\n\n\n\n2<\/span> cups<\/span> flour<\/span> (For flourless, make Keto Pumpkin Bread)<\/span><\/li>\n1 1\/2<\/span> tsp<\/span> baking powder<\/span><\/li>\n3\/4<\/span> tsp<\/span> salt<\/span><\/li>\n1\/2<\/span> tsp<\/span> baking soda<\/span><\/li>\n1<\/span> cup<\/span> sugar,<\/span> or granulated erythritol for sugar free<\/span><\/li>\n1<\/span> cup<\/span> pumpkin puree<\/span><\/li>\n1\/2<\/span> cup<\/span> water<\/span><\/li>\n1\/4<\/span> cup<\/span> oil,<\/span> or pumpkin for fat free<\/span><\/li>\n2<\/span> tsp<\/span> pure vanilla extract<\/span><\/li>\n1<\/span> tsp<\/span> each: cinnamon and pumpkin pie spice<\/span><\/li>\noptional 1\/2 cup chocolate chips<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nWhisk liquid ingredients, including pumpkin, in a large mixing bowl. Preheat the oven to 350 F, and grease a 9\u00d75 inch loaf pan. Stir remaining ingredients into the bowl until just evenly mixed. Smooth batter into the loaf pan, sprinkle chocolate chips on top if you wish, and bake on the center rack for 50 minutes or until a toothpick inserted into the center comes out mostly clean. Store leftover vegan pumpkin bread loosely covered on the counter or in the refrigerator (it tastes even better the next day!). After a day or two, refrigerate or freeze for freshness.<\/span>*The recipe works with spelt, white, or loosely measured gluten free all purpose flour. Oat flour also works, although the loaf will be a bit denser. I have not tried almond flour or whole wheat flour and do not recommend coconut flour here.<\/span>View Nutrition Facts<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nHealthy Vegan Pumpkin Recipes<\/h3>\n\n<\/noscript><\/figure>\n<\/div>\nCrustless Pumpkin Pie<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Banana Bread<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Mac And Cheese<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nHealthy Pumpkin Pie<\/p>\nOr this Vegan Pumpkin Pie<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nPumpkin Muffins<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Dip<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nNo Bake Cheesecake \u2013 with a pumpkin cheesecake option<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Oatmeal<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Breakfast Cupcakes To Go<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nBran Muffins<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Chocolate Chip Cookies<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Cheesecake Bars<\/p>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the best vegan pumpkin bread recipe you will ever try, with a delicious moist and fluffy texture and cinnamon pumpkin spice flavor! Favorite […]<\/p>\n","protected":false},"author":1,"featured_media":9651,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=9650"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/9651"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=9650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=9650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=9650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
If you wish to use a food scale instead of measuring cups, here is the vegan pumpkin bread recipe in gram measurements: <\/p>\n
Measure 240g flour, 200g sugar, 240g pumpkin puree, 120g water, 48g oil or additional water, and 10g pure vanilla extract. Don\u2019t forget to add the baking powder, baking soda, salt, and spices.<\/p>\n
Above, watch the step-by-step vegan pumpkin bread recipe video<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\n\n\n\n\n\n2<\/span> cups<\/span> flour<\/span> (For flourless, make Keto Pumpkin Bread)<\/span><\/li>\n1 1\/2<\/span> tsp<\/span> baking powder<\/span><\/li>\n3\/4<\/span> tsp<\/span> salt<\/span><\/li>\n1\/2<\/span> tsp<\/span> baking soda<\/span><\/li>\n1<\/span> cup<\/span> sugar,<\/span> or granulated erythritol for sugar free<\/span><\/li>\n1<\/span> cup<\/span> pumpkin puree<\/span><\/li>\n1\/2<\/span> cup<\/span> water<\/span><\/li>\n1\/4<\/span> cup<\/span> oil,<\/span> or pumpkin for fat free<\/span><\/li>\n2<\/span> tsp<\/span> pure vanilla extract<\/span><\/li>\n1<\/span> tsp<\/span> each: cinnamon and pumpkin pie spice<\/span><\/li>\noptional 1\/2 cup chocolate chips<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nWhisk liquid ingredients, including pumpkin, in a large mixing bowl. Preheat the oven to 350 F, and grease a 9\u00d75 inch loaf pan. Stir remaining ingredients into the bowl until just evenly mixed. Smooth batter into the loaf pan, sprinkle chocolate chips on top if you wish, and bake on the center rack for 50 minutes or until a toothpick inserted into the center comes out mostly clean. Store leftover vegan pumpkin bread loosely covered on the counter or in the refrigerator (it tastes even better the next day!). After a day or two, refrigerate or freeze for freshness.<\/span>*The recipe works with spelt, white, or loosely measured gluten free all purpose flour. Oat flour also works, although the loaf will be a bit denser. I have not tried almond flour or whole wheat flour and do not recommend coconut flour here.<\/span>View Nutrition Facts<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nHealthy Vegan Pumpkin Recipes<\/h3>\n\n<\/noscript><\/figure>\n<\/div>\nCrustless Pumpkin Pie<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Banana Bread<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Mac And Cheese<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nHealthy Pumpkin Pie<\/p>\nOr this Vegan Pumpkin Pie<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nPumpkin Muffins<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Dip<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nNo Bake Cheesecake \u2013 with a pumpkin cheesecake option<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Oatmeal<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Breakfast Cupcakes To Go<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nBran Muffins<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Chocolate Chip Cookies<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nPumpkin Cheesecake Bars<\/p>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the best vegan pumpkin bread recipe you will ever try, with a delicious moist and fluffy texture and cinnamon pumpkin spice flavor! Favorite […]<\/p>\n","protected":false},"author":1,"featured_media":9651,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=9650"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/9651"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=9650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=9650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=9650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Crustless Pumpkin Pie<\/p>\n
Pumpkin Banana Bread<\/p>\n
Pumpkin Mac And Cheese<\/p>\n
Healthy Pumpkin Pie<\/p>\n
Or this Vegan Pumpkin Pie<\/p>\n
Pumpkin Muffins<\/p>\n
Pumpkin Dip<\/p>\n
No Bake Cheesecake \u2013 with a pumpkin cheesecake option<\/p>\n
Pumpkin Oatmeal<\/p>\n
Pumpkin Breakfast Cupcakes To Go<\/p>\n
Bran Muffins<\/p>\n
Pumpkin Chocolate Chip Cookies<\/p>\n
Pumpkin Cheesecake Bars<\/p>\n
<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the best vegan pumpkin bread recipe you will ever try, with a delicious moist and fluffy texture and cinnamon pumpkin spice flavor! Favorite […]<\/p>\n","protected":false},"author":1,"featured_media":9651,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=9650"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/9651"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=9650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=9650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=9650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the best vegan pumpkin bread recipe you will ever try, with a delicious moist and fluffy texture and cinnamon pumpkin spice flavor! Favorite […]<\/p>\n","protected":false},"author":1,"featured_media":9651,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=9650"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/9651"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=9650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=9650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=9650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
This is the best vegan pumpkin bread recipe you will ever try, with a delicious moist and fluffy texture and cinnamon pumpkin spice flavor! Favorite […]<\/p>\n","protected":false},"author":1,"featured_media":9651,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=9650"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/9650\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/9651"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=9650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=9650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=9650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}