Enjoy a slice of this sweetly-spiced quick bread with a hot mug of tea for the perfect fall treat.
About this recipe
When we set about to come up with the best plant-based pumpkin bread recipe with JUST Egg, we were inspired by The Smitten Kitchen to make use of the whole can of pumpkin for no leftovers or waste. This delicious recipe includes a touch of brown sugar for that cozy, molasses-y flavor, but only a touch because using too much will darken the bright orange pumpkin color. If you don’t have all the requisite spices in your cupboard, you can cover all your bases with two teaspoons of pumpkin spice.
This recipe is quick and easy to make and is always a fall favorite, although don’t let that stop you from baking up a loaf at any time of the year. Have a warm slice of this pumpkin bread with a pat of vegan butter or a scoop of vegan ice cream for the perfect fall treat.
- 1 15-ounce can (1 ¾ cups) 100% pumpkin puree
- ¼ cup (57g) pourable JUST Egg
- ½ cup (114g) neutral oil
- 1 ¼ cups (250g) organic white sugar
- ¼ cup (50g) light brown sugar
- 2 ¼ cups (295 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon fine salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice (see note)
- 2 tablespoons raw pepitas
- ¾ cup walnuts or chocolate chips (optional)
01 / 05
Preheat the oven and prepare the panpan
Preheat your oven to 350°F and lightly grease a 9x5-inch loaf pan.
Note: This batter also makes really good muffins. It will make enough for 18 so you’ll need two muffin pans or you’ll need to bake them in two rounds.
02 / 05
Whisk together the wet ingredientsingredients
In a large bowl, thoroughly whisk together the pumpkin puree, JUST Egg, oil, white sugar and brown sugar. Make sure to break up any stubborn chunks of brown sugar.
03 / 05
Add the dry ingredientsingredients
Set a fine-meshed strainer over the bowl and add in the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and allspice. Use a whisk to sift the dry ingredients into the bowl. Mix together the batter with a silicon spatula until the flour is just incorporated – don’t overmix. If adding walnuts or chocolate chips, fold those in now.
Note: You can replace the separate spices with 2 teaspoons pumpkin pie spice.
04 / 05
Fill the loaf panpan
Transfer the batter to the greased loaf pan and use the spatula to distribute the batter evenly in the pan. Sprinkle the top evenly with the raw pepitas.
05 / 05
Bake the pumpkin breadbread
Bake for 65 to 75 minutes, until a toothpick, wooden skewer or small knife inserted in the center comes out clean, with no wet batter on it. You can also check the doneness by holding your ear to the loaf and listening – you should only hear the faintest bubbling sound, if any. Too much bubbling means there’s still some batter in there. Unlike more delicate cakes, you want to bake this quick bread off strong because it has a lot of moisture in it from the pumpkin. Let it cool for at least 15 minutes before slicing.
Note: Bake for 25 to 28 minutes for muffins.
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