The Best Vegan Pumpkin Bread

Updated at: Thu, 17 Aug 2023 13:21:13 GMT

Step 1

Preheat the oven to 350°F/176°C. Arrange a rack in the middle or bottom third of the oven. Line a 9x5-inch loaf pan (23x13 cm) with parchment paper, letting the excess hang over the long sides to form a sling.

Step 2

Stir the vinegar into the plant-based milk and set aside to curdle. This is the vegan “buttermilk.”

Step 3

Pour the aquafaba into a small bowl. Using a handheld electric mixer, whip the aquafaba on medium speed for 45-60 seconds, or until uniformly foamy.

Step 4

In a large mixing bowl, add the brown sugar and oil. Mix using the electric mixer or a whisk until well combined.

Step 5

Add the whipped aquafaba into the oil-sugar mixture and mix until well incorporated. Add in the “buttermilk”, pumpkin puree, maple syrup, and vanilla. Mix until smooth and the ingredients are well incorporated.

Step 6

In a medium bowl, combine the flour, baking soda, baking powder, salt, and all of the pumpkin spices. Whisk well to ensure the leaveners and spices are evenly distributed.

Step 7

Using a silicone spatula or large wooden spoon), add the dry ingredients into the wet ingredients and gently stir until the ingredients are just barely combined, then stop mixing! The batter doesn’t need to be (and shouldn’t be) smooth. Some lumps are normal.

Step 8

Pour the batter into the prepared loaf pan and smooth out the top of the batter using a spatula or spoon.

Step 9

Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the top sides of the cake comes out with a few moist crumbs.

Step 10

Note: I like to check the cake at 45 minutes. If the toothpick reveals batter that is still a bit gooey, return the pan to the oven for 5-10 more minutes. If you’re worried about the top overbrowning, you can loosely tent the pan with aluminum foil.

Step 11

Transfer the pan to a wire rack and cool for 10-15 minutes. Then, using the parchment paper handles, remove the bread from the pan and cool on the rack for at least 30 minutes before serving. When ready to serve, drizzle the Maple Tahini Icing on top (if using) and scatter with pepitas or pistachios (if using). Store leftovers in an airtight container at room temperature or in the fridge for 2-3 days.

Step 12

Sift the powdered sugar into a large bowl (sifting gets rid of the lumps in the sugar). Add in the tahini, milk, and maple syrup. Whisk to combine until the icing is thick but pourable. If too thin, add more sugar. If too thick, add more milk.

Step 13

I noticed a minor difference in canned pumpkin brands when making this recipe. When I used organic canned pumpkin puree instead of the conventional canned pumpkin from Libby’s, the pumpkin puree was a bit more watery, resulting in a more liquid-y batter. Whether you use canned pumpkin puree or homemade pumpkin puree, if your batter seems more liquid-y than the batter shown in the video at the 6:39 mark, add in a spoon of flour at at time to lightly thicken the batter.

Step 14

Use a digital scale and/or measure your flour properly. I am a strong proponent of using a digital scale for all baking purposes, as it yields the most exact results.

Step 15

But if you don’t have a digital scale, please do not scoop the flour straight out of the bag or container. This always results in getting too much flour in your measuring cup, and too much flour = dry baked goods. Typically, when you scoop 1 cup of flour straight out of the bag/jar, you’re actually scooping closer to 1 1/4 cups in grams. In this recipe, that means, instead of using 2 cups of flour, you’re getting 2 1/2 cups of flour (not an insignificant difference)

Step 16

Instead, use the spoon and level method. Spoon your flour out of the bag/jar into the measuring cup until almost full, then use a butter knife to level it off.

Step 17

No overmixing! Once the wet and dry ingredients are just incorporated, stop mixing. The batter doesn’t need to be (and shouldn’t be) smooth. Lumps are okay because pumpkin bread is rustic! Overmixing is one of the most common baking mistakes, and it can cause the gluten to overdevelop. This can result in cakes that are dry, tough, dense, or gummy.

Step 18

I use a standard 9×5-inch loaf pan (23×13 cm), but if your pan is slightly smaller (e.g., 8×4-inch), there will be a bit of excess batter. Don’t try to fit it all into the loaf pan, or it might rise too high and make a mess in your oven. Also, an 8×4” pan will produce a taller, more compact cake, so you might need to add 5 minutes extra to the bake time.

Step 19

Get an oven thermometer and allow adequate time to preheat! Every oven is different, and if yours hasn’t been calibrated, chances are it’s a bit off. Plus, most home ovens don’t reach the stated temperature when the preheat cycle is over.

Step 20

Use a toothpick for doneness. To test whether a loaf cake is done, insert a toothpick in the top sides of the cake (insert the toothpick at an angle, not straight down). This angled position is a much more reliable indicator of whether a loaf cake is baked through. If there are just a few moist crumbs, the cake is done.

Step 21

I like to check the cake at 45 minutes and insert a toothpick in. If the toothpick reveals batter that is still a bit gooey, return the pan to the oven for 5-10 more minutes. If you’re worried about the top overbrowning, you can loosely tent the pan with aluminum foil.

Step 22

Every oven is different, but I’ve found that 50-53 minutes is the sweet spot for me.

Step 23

Can I use Homemade Pumpkin Puree to make Pumpkin Spice Bread?

Step 24

Yes. Here’s how to substitute canned pumpkin puree with homemade pumpkin puree.

Step 25

Slice a sugar pumpkin or pie pumpkin in half using a sharp knife and rocking motion. If it’s too tough to slice, pop it in the microwave for 30 – 60 seconds.

Step 26

Note: Don’t use the really large carving pumpkins – they are pretty flavorless and don’t have much flesh.

Step 27

Lightly salt the flesh of the pumpkin, then place the pumpkin halves on a parchment paper lined baking sheet, cut side down. Bake in the oven at 400°F/205°C until fork tender, about 30 minutes for a small pie pumpkin, or 40-45 minutes for a larger one.

Step 28

Once the pumpkin is cool enough to handle, the skin should peel off easily. Add the flesh to a food processor and puree for about 2 minutes, or until you have a really smooth puree.

Step 29

Place the puree over a fine mesh sieve and stir with a spoon to let any excess water drain out. If you have cheesecloth, line the sieve with that and drain.

Step 30

Note: This step is essential since homemade puree is more watery than canned.

Step 31

Finally, measure out the appropriate amount of pumpkin puree for this recipe: 425 grams, or about 2 tablespoons shy of 2 cups.

Step 32

Is the Maple Tahini Icing Essential?

Step 33

No, it’s optional! But it does take this bread over the top! The tahini in the icing brings a unique earthy-nutty flavor that pairs beautifully with the classic pumpkin spice flavors. Max said that this icing tastes like halva, a delightful Middle Eastern dessert made from tahini and sugar, and I’d have to agree with him.

Step 34

And, obviously, the additional sugar makes it more decadent, taking this pumpkin bread a breakfast/snack to a full-on dessert.

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