I will admit, I am completely on board the pumpkin spice bandwagon. While I do love the flavor itself very much, it is also what it represents: fall! Starbucks has really done a number on us. As soon as we feel the first cool breeze in September, we are all in line to order the famous ‘Pumpkin Spice Latté’. It doesn’t even matter if it is still 90 degrees, we want it. And now, it’s not just a pumpkin spice latté that we crave, it’s pumpkin spice muffins, pumpkin spice coffee creamer, and yes, pumpkin spice bread.
Well folks, I try not to disappoint. So here it is: Vegan Pumpkin Spice Bread. I have had it for breakfast, an afternoon snack, as well as dessert, and it has my stamp of approval for all three. I have made it with and without the coconut milk icing– both are great, so you can certainly leave the icing out if you are looking for something a little less sweet.
It’s moist, is just the right amount of sweet, and can cure any hankering you may have for pumpkin spice.
* A quick note regarding ‘Flaxseed Eggs’, you want to be sure you buy a flaxseed meal that is ground very fine. If it isn’t, your bread will have a gritty texture.
This dairy free pumpkin spice bread is the perfect fall dessert!
- 1 c. Unbleached, All Purpose Flour
- 1 c. Sugar
- 1/4 Tsp Salt
- 1/4 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 c. + 1 Tbsp Pumpkin Puree About half of a 15 oz. can
- 6 Tbsp Canola or Vegetable Oil
- 1 Tbsp Flaxseed Meal
- 2 1/2 Tbsp Water
- 1/2 Tbsp Pumpkin Pie Spice
- 2 Tbsp Coconut Milk
- 2 Tbsp Confectioners' Sugar
Preheat the oven to 350 Degrees.
To make a "flaxseed egg", in a small bowl add 1 tbsp of flaxseed meal, and 2 1/2 tbsp of water. Mix to combine. Let sit at room temperature for at least 5 minutes so it thickens.
In a large mixing bowl, combine all of the dry ingredients: flour, sugar, baking powder, baking soda, salt, and pumpkin spice blend.
In a separate, medium size mixing bowl, combine all wet ingredients: oil, flaxseed egg, and pumpkin puree. Mix well to combine.
Add the wet ingredients to the dry ingredients using a whisk to be sure the batter is well mixed.
Grease an 8x4 inch loaf pan. Pour the batter into the pan, and spread evenly.
Bake at 350 degrees for 50-60 minutes. Since oven temperatures vary, to determine if your pumpkin bread is finished cooking, insert a toothpick into the center of the loaf, if it comes out clean, it is ready. Let cool for about 10-15 minutes.
Whisk equal parts coconut milk and confectioners' sugar in a small bowl. Drizzle over the top of the pumpkin spice bread.