233grams /1 cup Store-bought Pumpkin pureeNot pumpkin pie filling
½cupoat milkor of choice
95ml/ ⅓rd cup plus 1 tablespoon avocado oilor of choice
2teaspoonvinegar
1teaspoonvanilla extract
Topping (optional)
⅓cup raw pumpkin seeds
Instructions
Preheat the oven to 350 degrees F.
Lightly grease and dust the base and the sides of a loaf pan. I have used a 1 lb size loaf pan, 8.4" *4.5". For other pan options, check notes.
Line the base of the pan with parchment paper for easy removal of the bread later.
In a big bowl sift everything mentioned in the dry ingredient list. Keep aside
In another bowl add in the sugar, milk, pumpkin puree, oil, vanilla, vinegar and blend it with a whisk until mixed well and creamy. Make sure that the sugar is almost dissolved and the oil is completely emulsified.
Now add the liquid ingredient to the dry little by little and fold it with a spatula or whisk it.
The batter will be too thick to whisk towards the end so I suggest just fold everything in with a big spoon or a spatula.
Spoon the batter in the prepared pan and level the top.
Top it with pumpkin seeds if desired.
Bake in a preheated oven for 65-70 minutes or until a toothpick inserted in the center of the bread comes out clean. See notes for different pan sizes and approximate cooking time.
Once out of the oven, place the pan on a heat resistant surface, undisturbed for 10 minutes.
Now loosen up the edges of the pan with a knife, making sure you don’t cut into the bread.
Invert the loaf gently onto a cooling rack. Few seeds might fall out, that’s ok. Now turn the loaf right side up and let it cool completely on the rack before cutting.
Cut slices with a sharp serrated knife. Serve the slices warm or cold with a side of coffee or milk.
Notes
What pan size is ideal to make pumpkin bread/ loaf?
I use a 1 pound loaf pan, i.e 8.4" * 4.5" pan. After using so many loaf pans, I found that this one is the best one to make bread with a good height just like you find in bakeries.
If you are using a 9* 5 loaf tin, it will yield a little shortbread and the cooking time will decrease by a few minutes.
If the shape doesn’t matter then you can bake it in an 8” square or 8”, 9” round pan. The cooking time will drastically reduce.
Important tips to keep in mind
Stick to store-bought puree for this recipe. If using homemade puree then you will have to use less liquid.
The batter is fairly thick, do not be tempted to add more liquid. It should not be a pourable batter but easy enough to blob it in the loaf pan.
Do not skip the pumpkin spice or at least add some cinnamon to the batter. Please stick a toothpick in the center of the bread to check if it is done. If it comes out with few moist crumbs it is done. It shouldn’t come out with a sticky batter.
As every oven is a different one and the pan size used may not be the same if you see that the loaf isn’t done by 55 minutes and browning a lot on the top then gently slip in an aluminum foil square piece big enough to cover the top of the loaf and bake for additional minutes.
Possible substitutes to make a great vegan pumpkin bread
You may use milk of your choice like almond, soy, cashew milk.
Use any flavorless oil, melt the coconut oil before measuring.
If pumpkin is unavailable then quickly make it at home. Add 1 teaspoon cinnamon, ¼ teaspoon ground cloves, ½ teaspoon ground ginger, ¼ teaspoon nutmeg.
You may add some roughly chopped walnuts or pecan to the batter.
Please use a combination of whole wheat pastry flour and all-purpose flour for the best sturdy bread.
You may swap both the flours for spelt flour.
Pumpkin bread storage instructions
Store the baked bread in an airtight container.Stays well at room temperature for up to 3 days.Keep in the refrigerator for 4 days.Freezing instructionsYes!! This pumpkin bread freezes very well. Just cut and individually freeze the slices wrapped in plastic wrap and foil, for up to 3 months. Then, when you wish to eat thaw at room temperature for about 20 minutes and then quickly warm it in a microwave for 20 seconds. It will taste just like freshly baked out of the oven.