Remember that perfect slice of pumpkin bread from your favorite coffeehouse chain you used to love? You know the one that I’m talking about right? Well, now you can make it vegan!
I know everyone says they have the best recipe, blah blah blah, but this one is pretty darn close to the one from that place that shall not be named. I’ve had many non-vegan friends rave about it and how close it is to the original. Having said that, this recipe makes a lot which can be a good or a bad thing. I will usually make one big loaf then either make two smaller loaves to give to friends or even a dozen muffins. First, gather the troops of ingredients!
I would say to use a stand or hand mixer for this recipe. If you mix by hand, you will most likely not get the same texture. I know they’re an investment, but the holidays are coming so put it on your wish list. Use a good quality canned pumpkin. I prefer Libby’s and this time of year you can get large can 3 packs at a lot of the warehouse clubs.
This recipe using flax egg and a lot of it, but you need to build the structure of the bread. Some applesauce also displaces some oil normally used for a moister crumb.
You should always mix the dry ingredients together with a whisk separately to break up any lumps and to make sure everything is incorporated.
Finally, the wet and dry ingredients are added alternately starting and ending with the dry like a traditional cake would be.
I place my baking pans on another tray for a few reasons. One is to buffer the heat so the bottoms don’t get too brown and the other is to make it easier to remove from the oven and turn once while baking. I use gold bakeware from Williams-Sonoma, but a heavy duty baking pan is preferred. If you only have glass pans or non-stick, make sure to lower the temperature by 25º so that the loaf does not burn.
It’s hard to wait for this to cool before diving in, but it’s best to let it cool completely. These freeze amazingly well so you can make them in advance for holidays, parties and for gift giving during the fall season.
Below is a cream cheese muffin version made by combining a thick vegan cream cheese (like Violife or Tofutti brand) with a little sugar to taste then adding a dollop to the top of the muffing before baking. I used 1/4 cup vegan cream cheese and one tablespoon of vegan cane sugar.
Vegan Coffeehouse Pumpkin Bread
1
hourThis is a perfect, moist pumpkin bread reminiscent of the kind you get from a coffeehouse, but it’s vegan!
Ingredients
3/4 cup plain vegetable oil (see notes)
1/4 cup applesauce
2/3 cup aquafaba
1 tablespoon finely ground flax seed
3 cups cane sugar (use organic to ensure it’s vegan)
3 1/3 cups all-purpose flour (you can mix in some whole wheat pastry flour, but not more than half)
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tbsp ground ginger
1/2 tsp ground cloves
2/3 cup water
2 cups canned pumpkin puree (not pumpkin pie mix)
1/2 cup raw pepitas
Directions
- Whisk the aquafaba and flax meal together and let sit 5 minutes to thicken. Cream together oil, sugar, applesauce and flax/aquafaba in a large bowl of a stand mixer or in a bowl using an electric hand mixer until thick (about 3-4 minutes).
- Whisk together all dry ingredients in a separate bowl to remove and lumps and to ensure everything is well blended.
- Whisk together pumpkin puree and 2/3 cup water together.
- Add dry and wet ingredients alternately to egg mixture starting and ending with the flour mixture. You’ll be adding dry ingredients 3 times and the pumpkin puree and water twice mixing well after each addition and scraping down the sides of the mixing bowl. Mix well for a few minutes to make sure everything is blended. You’re developing the cake’s structure during this time so make sure to blend well.
- Prepare 2 large loaf pans, or a combination of loaf pans and or muffins. This could also be made into 3 round layers for a large pumpkin cake. Grease and flour the pans using vegan margarine or a cooking spray.
- Pour batter evenly into pans and top with raw pepitas.
- Preheat the oven to 350º. Place the loaf pans on a cookie sheet lined with parchment paper to catch any spills and to be able to move them during baking. This will also help to buffer the heat so the bottoms don’t burn. If using glass or non-stick pans, reduce the temperature by 25º to 325º.
- Bake for one hour or until a tooth pick inserted comes out clean.
- Let cool completely and enjoy!
Notes
- Some mix-in ideas would be to add chocolate chips, dried cranberries or to even frost the entire loaf with a cinnamon spiced icing!
- Use a plain vegetable oil don’t use a heavy oil like olive oil.
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Made pumpkin bread recipe, it is delicious!! Used small bread pans and will freeze some, if we don’t eat them all! Keep the great recipes coming!
So glad you liked it! It does make a lot so best to freeze some. I use it another way in my upcoming holiday ebook I’m releasing very soon so stay tuned! 🧡
The directions do not say to add the aquafaba or when?
So sorry! I had just used flax eggs in this originally but had updated it by using aquafaba and flax. I felt it gave it a slightly better texture overall. Directions have now been updated, thank you!
It is really good, Kreg! Love the taste. Thanks for a great recipe.
Thank you so much! So glad you enjoyed it!