Description
Moist, flavorful Pumpkin Bread made with natural ingredients and warm spices. This easy-to-make recipe results in a soft, tender loaf perfect for breakfast, snacks, or dessert. Customize with nuts, dried fruits, or chocolate chips to suit your taste.
Ingredients
Scale
Main Ingredients
- 1 ½ cups fresh pumpkin puree
- 2 cups all-purpose flour (can substitute half with whole wheat or gluten-free blend)
- 1 cup brown sugar (natural)
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon (natural)
- ½ teaspoon nutmeg (natural)
- ¼ teaspoon cloves (natural)
- 1 teaspoon natural gelling agent
- ½ cup vegetable oil
- 1 tablespoon apple cider vinegar (natural)
- ½ cup plant-based milk
- 1 teaspoon vegetarian Worcestershire sauce (natural)
Optional Add-ins
- ½ cup chopped walnuts, pecans, or sunflower seeds
- ½ cup raisins or chopped dates
- ½ cup vegan chocolate chips
- Spices like cardamom or ginger (natural), to taste
Instructions
- Prepare Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Grease and flour your loaf pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and natural gelling agent. Stir well to distribute evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together fresh pumpkin puree, brown sugar (natural), vegetable oil, apple cider vinegar (natural), plant-based milk, and vegetarian Worcestershire sauce (natural) until smooth.
- Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Fold gently with a spatula. Do not overmix; a few lumps are fine to keep the bread tender.
- Add Optional Ingredients: Fold in any nuts, seeds, dried fruits, or chocolate chips evenly into the batter as desired.
- Bake the Bread: Pour batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh pumpkin puree for vibrant flavor and moisture.
- Do not overmix the batter to maintain a soft, light texture.
- Begin testing doneness with a toothpick at 50 minutes as ovens vary.
- Use room temperature ingredients for better blending.
- Allow bread to cool before slicing for clean slices.
- Adjust the amount of spices gradually to suit your preferred warmth.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pumpkin bread, moist pumpkin loaf, natural ingredients, plant-based pumpkin bread, gluten-free pumpkin bread, fall baking
