Vegan Pumpkin Bread
“This easy vegan pumpkin bread recipe was given to me by my stepmom shortly after she and my dad got married 40 years ago. It’s perfect for potlucks since it makes two loaves and is dairy- and egg-free. Everyone who tries it loves it!” —Susan Johnson, Payne, Ohio
|Servings||Prep Time||Cook Time|
|2loaves||10minutes||1hour + cooling|
|1hour + cooling|
Vegan Pumpkin Bread Tips
What can you add to pumpkin bread?
There are plenty of flavours you can add to this vegan treat. We recommend mixing in your favourite nuts, berries or seeds. Some of our favourites are dried cranberries, pumpkin seeds and walnuts. If you have a sweet tooth, stir in dairy-free chocolate chips.
How do you keep pumpkin bread moist?
This vegan pumpkin bread is moist as is. To keep the whole loaf as moist as your first slice, make sure you store it properly.
How do you store pumpkin bread?
You can store fresh vegan pumpkin bread for up to a week in the fridge. To store your pumpkin bread for even longer, freeze it! Pumpkin bread should last for up to three months stored in an airtight container in the freezer.
Research contributed by Sarah Tramonte, Taste of Home Associate Culinary Producer and Christina Herbst, Taste of Home Assistant Digital Editor
1 slice: 190 calories, 7g fat (1g saturated fat), 0 cholesterol, 159mg sodium, 31g carbohydrate (19g sugars, 1g fibre), 2g protein.