Vegan Pumpkin Bread

Name: Vegan Pumpkin Bread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 2 loaves (16 pieces each)
Ingredients: 3-1/2 cups all-purpose flour; 3 cups sugar; 1-1/2 teaspoons salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon baking powder; 1 can (15 ounces) pumpkin; 1 cup canola oil; 2/3 cup water; 2 teaspoons vanilla extract

Total Time Prep: 10 min. Bake: 50 min. + cooling

Yield 2 loaves (16 pieces each)

Test Kitchen Approved

Every slice of this vegan pumpkin bread celebrates fall with a burst of cozy spices. No one will even know it’s made with all plant-based ingredients!

Ingredients

3-1/2 cups all-purpose flour
3 cups sugar
1-1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 can (15 ounces) pumpkin
1 cup canola oil
2/3 cup water
2 teaspoons vanilla extract

Directions

Preheat oven to 350°. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened.
Transfer batter to 2 greased 9x5-in. loaf pans lined with parchment. Bake until a toothpick inserted in center comes out clean, about 50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.

Nutrition Facts

1 piece: 190 calories, 7g fat (1g saturated fat), 0 cholesterol, 159mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 2g protein.

This 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

Recipe Creator