Description
A moist and flavorful vegan pumpkin bread perfect for fall, made with applesauce and vegetable oil for a tender crumb, with optional add-ins like raisins or walnuts for extra texture.
Ingredients
Scale
Main Ingredients
- ⅓ cup applesauce
- ½ cup vegetable oil
- 1 cup pumpkin puree
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ tablespoon cinnamon
Optional Add-ins
- ½ cup raisins, walnuts, or chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to ensure even baking and activate the baking powder.
- Mix Wet Ingredients: In a large bowl, combine the applesauce, vegetable oil, sugar, pumpkin puree, and vanilla extract until well mixed.
- Add Dry Ingredients: Add the flour, baking powder, cinnamon, and salt to the wet mixture and whisk until just combined. Do not overmix; some lumps are okay for a rustic texture.
- Incorporate Optional Add-ins: Fold in any optional raisins, walnuts, or chocolate chips if using.
- Prepare Pan: Grease a loaf pan to prevent sticking and pour the batter evenly into it.
- Bake Bread: Bake for 55 minutes, checking doneness by inserting a toothpick in the center. If it comes out clean, the bread is done; if batter sticks, bake for another 5 minutes.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack. Slice and serve.
Notes
- You can make muffins instead by baking for 30 minutes.
- Preheat your oven fully before mixing to activate double-acting baking powder correctly.
- Do not overmix the batter to maintain a tender, rustic crumb.
- Ingredients at room temperature will produce a fluffier pumpkin bread.
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
