THE BEST PUMPKIN ALFREDO SAUCE RECIPE:

I am a huge fan of creamy pasta sauces, and this one is of the best I ever had! It may seem complicated to make your vegan parmesan cheese, but it really isn’t. And you will have enough left to make a few more dishes with it (or put it on top of everything as I do).

This Pumpkin Alfredo Sauce is so easy to whip together. And it goes so well with the sautéed mushrooms and spinach – you must try it! It’s the best comfort food.

THIS PUMPKIN ALFREDO SAUCE IS:

• vegan
• egg-free
• dairy-free
• gluten-free
• creamy
• rich
• garlicky
• healthy
• flavorful
• easy to make
• so delicious
• made with homemade vegan parmesan
• loaded with pumpkin
• perfect for pasta

WHAT YOU NEED TO MAKE VEGAN ALFREDO SAUCE:

You need the following ingredients to make this Vegan Alfredo Sauce:

• Vegan butter – Feel free to use oil, such as sunflower oil, olive oil, or coconut oil.
• Fresh garlic – Garlic adds a strong flavor to the Pumpkin Alfredo.
• Soy cream – Use any plant-based cooking cream such as oat, cashew, or rice. You can also use coconut milk, but this will add a coconut flavor to the Alfredo sauce. If you don’t have any cream, plant-based milk can work too, but the result will be less creamy.
• Pumpkin puree – The pumpkin acts as a thickener in this sauce. I used homemade pumpkin puree, made from boiled orange Hokkaido pumpkin (also known as red kuri pumpkin). Use any sweet pumpkin/winter squash of your choice to make the pure or use canned pumpkin puree.
• Sea salt
• Black pepper
• Vegan parmesan cheese – You can read below how to make super easy 3-ingredient homemade vegan parmesan cheese.

Equipment you need:

• A saucepan
• Wooden spoon

HOW TO MAKE EASY HOMEMADE VEGAN PARMESAN CHEESE:

Making homemade vegan parmesan cheese is so easy! You will need only three ingredients and a food processor or blender.

• 100 g raw cashews
• 27 g nutritional yeast (= 6 tbsp)
• ¾ tsp sea salt

Put everything into the food processor/blender end pulse until ground and combined. Store in a glass container with a lid at room temperature or in the fridge.

SERVINGS IDEAS:

This Pumpkin Alfredo sauce is best to serve with pasta – fettuccine, linguine, penne. You can also eat it with crackers, tortilla chips, fries, roasted potatoes, roasted vegetables.

I like to serve mine with pasta and sautéed mushrooms and spinach.

What you need for sauteed mushrooms with spinach:

• 1 tbsp olive oil
• 60 g mushrooms (meadow mushrooms) =cca 1 cup
• sea salt
• black pepper
• 20 g baby spinach (=1 cup)

How to make sauteed mushrooms with spinach:

Heat the olive oil in the pan, slice the mushrooms and add to the pan. Season with salt and pepper, stir, and let sauté until the mushrooms are soft (it should take about 5 minutes). Then add baby spinach to the pan and stir. Add pot-lit to the pan, and let cook for about 2 minutes. Then it’s ready to serve on a pasta dish.

HOW TO MAKE THE BEST VEGAN PUMPKIN ALFREDO WITH SAUTEED MUSHROOMS AND SPINACH:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make vegan parmesan cheese

Put raw cashews, nutritional yeast, and sea salt into food-processor/blender end pulse until ground and combined.

2. Step: Cook the pasta – If serving with the pasta

Cook the pasta in salted water according to the instructions on the package. Cook until al dente.

3. Step: Saute garlic in vegan butter

Heat the vegan butter in a saucepan over medium heat, add minced garlic, stir, and saute for about 30 seconds until soft (be careful not to burn the garlic).

4. Step: Add the rest of the ingredients and let cook

Slowly stir the soy cream and the pumpkin puree. Next, add sea salt, black pepper, and homemade vegan parmesan cheese. Stir and let simmer for about 5-7 minutes until it starts to thicken. Remove the sauce from the heat.

5. Step: Saute mushrooms and spinach – OPTIONAL

Meanwhile, heat the olive oil in the pan, slice the mushrooms and add to the pan. Season with salt and pepper, stir, and let sauté until the mushrooms are soft (it should take about 5 minutes). Then add baby spinach to the pan and stir. Add pot-lit to the pan, and let cook for about 1-2 minutes.

6. Step: Add cooked pasta

Add cooked pasta to the saucepan and fold everything together to coat the pasta with the sauce. If you need to thin the sauce, add a bit of reserve cooking liquid from the pasta or more of the soy cream.

Top with sautéed mushrooms and spinach and additional vegan parmesan cheese. Serve immediately.

FREQUENTLY ASKED QUESTIONS:

CAN I USE MILK INSTEAD OF CREAM IN PUMPKIN ALFREDO SAUCE?

Yes. If you don’t have any cream, you can use plant-based milk, but the result will be less creamy. I recommend using vegan cooking cream (soy or oat). Or you can also make your homemade cashew cream by blending soaked raw cashews with a little bit of water. Coconut milk is all right, but it will add a coconut flavor to the Alfredo sauce.

HOW TO STORE VEGAN PUMPKIN ALFREDO SAUCE?

Store the Pumpkin Alfredo sauce in a covered container in the fridge. It will last for about 5 days.

CAN I FREEZE PUMPKIN ALFREDO SAUCE?

Yes, make a large batch and freeze it. Store the Pumpkin Alfredo sauce in a covered container in the freezer (after completely cooled) for up to 3-4 months.

MORE PUMPKIN RECIPES:

• Creamy Roasted Pumpkin Soup
• Vegan Pumpkin Bread
• Healthy Pumpkin Spice Latte

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN PUMPKIN ALFREDO SAUCE

This Vegan Pumpkin Alfredo Sauce is a creamy, rich, and flavorful sauce made with pumpkin puree and homemade vegan parmesan. It is the ultimate fall recipe perfect for pasta. And it is done in less than 15 minutes.

Course Main Course

Cuisine Italian

Diet Vegan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 servings

Calories 526kcal

Author Plantiful Bakery

Ingredients

Vegan parmesan cheese:

• 100 grams raw cashews, unsalted
• 27 grams (=6 tablespoons) nutritional yeast
• 3/4 teaspoon sea salt

Alfredo sauce:

• 24 grams (=2 tablespoons) vegan butter **
• 4 cloves garlic
• 300 ml soy cream ***
• 200 grams pumpkin puree
• sea salt
• black pepper
• 56 grams (=1/2 cup) vegan parmesan cheese + extra on top

Serving suggestion:

Sautéed mushrooms with spinach:

• 1 tablespoon olive oil
• 60 grams (=approx. 1 cup) meadow mushrooms
• sea salt
• black pepper
• 30 grams (=1 cup) baby spinach

Pasta:

• 160 grams dry fettuccine or linguine pasta
• water
• sea salt

Instructions

Make vegan parmesan cheese

• Put raw cashews, nutritional yeast, and sea salt into food-processor/blender and pulse until ground and combined.

Cook the pasta

• If serving with the pasta - cook the pasta in salted water according to the instructions on the package. Cook until al dente.

Make the pumpkin alfredo sauce

• Heat the vegan butter in a saucepan over medium heat, add minced garlic, stir, and sauté for about 30 seconds until soft (be careful not to burn the garlic).
• Slowly stir the soy cream and the pumpkin puree. Next, add sea salt, black pepper, and homemade vegan parmesan cheese. Stir and let simmer for about 5-7 minutes until it starts to thicken. Remove the sauce from the heat.

Sauté mushrooms and spinach - OPTIONAL

• Meanwhile, heat the olive oil in the pan, slice the mushrooms and add to the pan. Season with salt and pepper, stir, and let sauté until the mushrooms are soft (it should take about 5 minutes). Then add baby spinach to the pan and stir. Add pot lit to the pan and let cook for about 1-2 minutes.

Add the pasta and serve

• Add cooked pasta to the saucepan and fold everything together to coat the pasta with the sauce. If you need to thin the sauce, add a bit of reserve cooking liquid from the pasta or more of the soy cream.
• Top with sautéed mushrooms and spinach and additional vegan parmesan cheese. Serve immediately.

Notes

*The time is counted only for the pumpkin alfredo sauce.

** You can substitute for oil.

*** Use any plant-based cream (oat, cashew, rice).

Nutrition Facts

Amount per 1 serving / Calories: 526kcal / Total Fat: 45,4g / Saturated Fat: 8,1g / Cholesterol: 0mg / Sodium: 119mg / Total Carbohydrate: 22g / Fiber: 5,4g / Sugar: 6,9g / Protein: 10,2g / Calcium: 51mg / Iron: 4mg / Potassium: 474mg

(Nutrition Facts are calculated only for the sauce.)

Nutrition

Calories: 526kcal

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EASY CREAMY ROASTED PUMPKIN SOUP:

You’ll need only 10 simple ingredients that you may already have on hand, to make this delicious creamy roasted pumpkin soup. And apart from the roasting, it only takes a few minutes to prepare it.

I don’t know about you, but once the autumn season starts, I want to cook and bake almost everything with pumpkin, and this creamy roasted pumpkin soup is one of the best autumnal recipes. I make it all the time because it’s just so yummy. Seriously, there is nothing better than a big bowl of creamy pumpkin soup on a cold day. It’s the ultimate comfort food.

What I like about this recipe is that you don’t need any cream because the pumpkin is naturally creamy and thick, which makes the recipe simpler. Another great thing is that you can make the pumpkin soup ahead, keep it in the fridge, and enjoy it for the next few days.

BENEFITS OF PUMPKIN SOUP

Besides the fact that it’s such a delicious and comforting soup, pumpkin has many health benefits. It’s rich in vitamins such as vitamin A or C, it also provides calcium or potassium, and it’s rich in fiber.

THIS CREAMY ROASTED PUMPKIN SOUP IS:

• dairy-free
• soy-free
• gluten-free
• egg-free
• vegan
• creamy
• smooth
• flavorful
• healthy
• nourishing
• comforting
• made without cream
• easy to make
• so delicious
• perfect autumn/winter soup

WHAT YOU NEED TO MAKE CREAMY ROASTED PUMPKIN SOUP:

You need the following ingredients to make this Creamy Roasted Pumpkin Soup:

• orange Hokkaido pumpkin (or red kuri squash) – I love using Hokkaido pumpkin in many recipes because it’s sweet and has a super creamy consistency. You don’t need to peel the skin, because it softens during roasting. However, if you will use another type of sweet pumpkin with the tough outer skin, you may need to peel it off before baking.
• Yellow onion – This adds a little bit of sharp flavor to the pumpkin soup.
• Fresh Garlic – To add more depth of flavor. Onion and garlic are secrets ingredients that add extra flavor, don’t skip them.
• Olive oil – I prefer to use olive oil for roasting vegetables because it adds a nice flavor, but feel free to use another oil.
• Black Pepper – Which adds a little dash of heat to the pumpkin soup.
• Marjoram – This herb adds savory flavor. You can use thyme or oregano instead.
• Sea salt – It’s a savory dish after all.
• Vegetable broth – Use homemade vegetable broth or made some from vegetable bouillon cubes or powder mixed with boiled water. Broth makes the pumpkin soup tastier, but you can use boiled water as well.
• Nutritional yeast – This is an optional addition, but I came to the point where I add nutritional yeast to almost everything, and I think it works so well with this soup.
• Lemon juice – Lemon juice will balance the sweet pumpkin flavor.
• Favorite toppings – I used oat cream (you can also use soy, rice, or coconut cream), chopped parsley (fresh or frozen), and pumpkin seeds. Homemade croutons are great as well with this soup.

Equipment you need:

• Baking pan
• Parchment paper
• High-speed blender – I recommend using a high-speed blender since it makes the pumpkin soup super smooth and blends the skin really well. Still, you can use a hand blender. Just add the roasted pumpkin and vegetable to the pot, add the rest ingredients, boil for about 5 minutes, let cool slightly, and then blend until completely smooth.
• Larger pot

HOW TO MAKE THE BEST CREAMY ROASTED PUMPKIN SOUP:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Creamy Roasted Pumpkin Soup is easy and comes with 5 simple steps:

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 200°C. Line your baking pan with parchment paper. Set aside.

2. Step: Prepare pumpkin, onion, garlic

Cut the top of the pumpkin and then carefully halve the pumpkin (if you don’t use Hokkaido pumpkin or you don’t have a high-speed blender, you may need to peel off the skin because it can be harsh and not as easy to blend). Hallow out all the seeds using a spoon (if you feel extra, keep the seeds and roast them for the topping). Slice the pumpkin, cut into larger cubes, and place them onto the baking pan.

Peel the yellow onion and cut it into quarters. Peel 3 cloves of garlic. Place cut onion and peeled garlic to the pan with pumpkin and drizzle with olive oil. Then season with black pepper and marjoram. Toss everything until it’s all coated.

3. Step: Roast in the oven

Roast for about 35 minutes in the preheated oven until the pumpkin is soft. The baking time will differ depending on how big cubes of pumpkin you cut. If you use another type of pumpkin or squash, it may need more time to soften.

4. Step: Blend everything into a soup

Remove the pan from the oven and put the roasted pumpkin, onion, and garlic into a blender (if using a plastic blender, let it cool slightly). Add vegetable broth, lemon juice, sea salt, and nutritional yeast. Blend until it’s smooth and creamy. It may take only a few minutes, depending on the blender you are using. If needed, add more vegetable broth or boiled water. Taste and add more salt or seasoning if necessary.

5. Step: Heat the soup

Pour the soup into a pot, bring to boil, and simmer for about 5 minutes to combine the flavors.  

Serve with your favorite toppings/garnish and enjoy!

HOW TO GARNISH PUMPKIN SOUP

Serve with a swirl of vegan cream (I like to use oat or soy cream because it neutral in flavor, but you can use coconut cream as well). Garnish the pumpkin soup with chopped fresh parsley or chives, and pumpkin seeds – if you feel a little extra, use roasted pumpkin seeds. It also goes well with homemade croutons, a slice of fresh bread, or a baguette.

HOW LONG DOES PUMPKIN SOUP LAST IN FRIDGE?

Store your cooled pumpkin soup in the fridge in a covered container. It will last for about 4 days. You can also freeze the soup for 2 to 3 months. Then just warm the soup on the stove in a pot and enjoy!

MORE PUMPKIN RECIPES:

• Pumpkin Alfredo Sauce
• Vegan Pumpkin Bread
• Healthy Vegan Pumpkin Spice Latte

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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CREAMY ROASTED PUMPKIN SOUP RECIPE (VEGAN)

This Roasted Pumpkin Soup is a perfect recipe for cold autumn and winter days. It is super creamy, flavorful, and easy to make. It’ll become your new favorite soup.

Course Soup

Cuisine Western

Diet Vegan

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 2 servings

Calories 287kcal

Author Plantiful Bakery

Ingredients

• 600 grams orange Hokkaido pumpkin (red kuri squash), cut into cubes (=approx. 1 kg whole pumpkin)
• 100 grams yellow onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 1/8 teaspoon black pepper
• 2 teaspoons dried marjoram (or thyme, oregano)
• 500-600 ml vegetable broth
• 1/2 tablespoon lemon juice
• 3/4 teaspoon sea salt
• 1 tablespoon nutritional yeast

Instructions

• Preheat the oven to 200°C. Line the baking pan with parchment paper. Set aside.
• Cut the top of the pumpkin and then carefully halve the pumpkin*. Hallow out all the seeds using a spoon. Slice the pumpkin, cut into cubes, and place them onto the baking pan.
• Peel the yellow onion and cut it into quarters. Peel 3 cloves of garlic. Place cut onion and peeled garlic to the pan with pumpkin and drizzle with olive oil. Season it all with black pepper and marjoram. Toss everything until it's all coated.
• Roast for about 35 minutes, until the pumpkin is soft**.
• Remove the pan from the oven and put the roasted pumpkin, onion, and garlic into a blender (if using a plastic blender, let it cool slightly). Add vegetable broth, lemon juice, sea salt, and nutritional yeast. Blend until it’s smooth and creamy. If needed, add more vegetable broth or boiled water. Taste and add more salt or seasoning if necessary.  
• Pour the soup into a pot, bring to boil, and simmer for about 5 minutes to combine the flavors.
• Serve with your favorite toppings.

Notes

*If using another type of pumpkin, you may need to peel the skin off before baking.

**The baking time will differ depending on how big cubes of pumpkin you cut. If you use another type of pumpkin or squash, it may need more time to soften.

*** If you want to use a hand blender, just add the roasted pumpkin and vegetable to the pot, add the rest ingredients. Boil for about 5 minutes. Let cool slightly, and then blend until completely smooth.

*** The nutrition facts are calculated without toppings.

Nutrition Facts

Serving: 1 bowl / Calories: 287kcal / Total Fat: 14,4g / Saturated Fat: 2,1g / Cholesterol: 0mg / Sodium: 567mg / Total Carbohydrate: 36,4g / Fiber: 7,1g / Sugar: 14,9g / Protein: 6,7g / Vitamin D: 0mcg / Calcium: 116mg / Iron: 3mg / Potassium: 216mg

Nutrition

Calories: 287kcal

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Příspěvek CREAMY ROASTED PUMPKIN SOUP RECIPE (VEGAN) se objevil jako první na Plantiful Bakery.

HOMEMADE HEALTHY PUMPKIN SPICE LATTE:

Make this favorite fall drink at your home with 6 simple ingredients in just a few minutes! This PSL is spicy, healthy, and naturally sweetened with maple syrup. And it’s so much cheaper than buying it at a coffee shop.

THIS PUMPKIN SPICE LATTE IS:

• dairy-free
• soy-free
• gluten-free
• vegan
• healthy
• naturally sweetened
• tasty
• easy to make
• made with pumpkin puree
• loaded with autumn spiced flavors
• fall coffee recipe

WHAT YOU NEED TO MAKE HEALTHY PUMPKIN SPICE LATTE AT HOME:

You need the following ingredients to make this Vegan Pumpkin Spice Latte:

• Unsweetened almond milk – Almond milk adds a nice nutty flavor, but any plant-based milk works for this recipe.
• Pumpkin puree – I’m using homemade pumpkin puree. You can substitute for canned pumpkin. Read how I make my homemade pumpkin puree below.
• Maple syrup – A dash of maple syrup is perfect in pumpkin spice latte. Use any syrup of choice. Stevia also works well.
• Pumpkin spice mix – It wouldn’t be a pumpkin spice latte without the fall spice flavors. Read below how I make my homemade pumpkin spice mix.
• Ground cinnamon – For more cinnamon flavor. You can skip this if you like.
• Brewed Coffee – Use 60 ml (=1/4 cup) of your favorite brewed coffee. You can also use one shot of espresso and add more milk.

Equipment you need:

• Frothing jug/milk jug (or any mug instead)
• Mini electric whisk
• Mug

HOW TO MAKE HOMEMADE PUMPKIN SPICE MIX:

Making homemade pumpkin spice is easy. You’ll need to combine the following ingredients:

• 4 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground cloves

HOW TO MAKE HOMEMADE PUMPKIN PUREE:

Homemade pumpkin puree is usually made either by roasting the pumpkin or boiling it or steaming it and then blend into a puree. Roasting the pumpkin will add better flavor to the puree. But I often choose to cook the pumpkin in water. It’s up to you how you make it.

How to make pumpkin puree:

Cut the top of the pumpkin (I use orange Hokkaido pumpkin/red kuri squash) and then carefully halve the pumpkin. Hallow out all the seeds using a spoon. Take off the skin by using a sharp knife. Slice the pumpkin, cut into large cubes.

Put the pumpkin into a pot, cover with water, bring to boil, and let simmer for about 20-30 minutes until soft, depending on how big cubes you cut.

Drain the water (you can keep it for some recipes), and let the pumpkin cool down for at least 5 minutes.

Then add the pumpkin to the blender and blend until smooth (use blender tamper to push down the pumpkin to make it easier to blend). If the consistency is too thick, add some boiled water or water from the cooked pumpkin.

Store the pumpkin puree in a mason jar or container with a lid in the fridge after it cools down. It will last for about 5 days.

HOW TO MAKE HOMEMADE PUMPKIN SPICE LATTE:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Pumpkin Spice Latte is super easy:

To frothing jug, add warm unsweetened almond milk, pumpkin puree, maple syrup, pumpkin spice mix, and ground cinnamon. Whisk everything until combined using mini electric whisk *. It should create foam on the top.

To a mug, pour your favorite brewed coffee. Then add the pumpkin milk mix.

Garnish with a sprinkle of ground cinnamon or pumpkin spice mix. Or top with vegan whipped cream!

Stir and enjoy!

*if you don’t have a mini whisk, you can add all the ingredients to the blender and blend until combined

WHAT TYPE OF PLANT MILK IS BEST FOR HOMEMADE PUMPKIN SPICE LATTE?

Any plant-based milk works for this recipe, so it’s your choice based on what you like the most. I usually use almond milk because it adds a nutty flavor to it, which I like, or soy milk, which has a neutral taste (at least to me). Coconut milk will make the latte creamier but won’t be the best option if you want to make the milk foam. For creating the best milk foam, I recommend using barista plant-based milk (usually oat, almond, and soy-based).

MORE PUMPKIN RECIPES:

• Easy Vegan Pumpkin Bread
• Vegan Pumpkin Alfredo Sauce
• Creamy Roasted Pumpkin Soup

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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HOMEMADE PUMPKIN SPICE LATTE RECIPE (VEGAN + EASY)

Making Pumpkin Spice Latte at home is so easy! This healthy version is vegan, made with pumpkin puree, almond milk, coffee, and pumpkin spices. Ready to be enjoyed in just 5 minutes!

Course Drinks

Cuisine American

Diet Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 serving

Calories 84kcal

Author Plantiful Bakery

Ingredients

• 150 ml unsweetened almond milk, warm (= approx. 2/3 cup)
• 1 tablespoon pumpkin puree (=16 g)
• 1 tablespoon maple syrup (=15 ml)
• 1/8 teaspoon pumpkin spice
• 1/8 teaspoon ground cinnamon
• 1/4 cup brewed coffee (=60 ml) or a shot of espresso

Instructions

• To frothing jug, add warm unsweetened almond milk, pumpkin puree, maple syrup, pumpkin spice mix, and ground cinnamon. Whisk everything until combined using mini electric whisk *, it should create foam on the top.
• To a mug, pour your favorite brewed coffee. Then add the pumpkin milk mix.
• Garnish with a sprinkle of ground cinnamon or pumpkin spice mix.
• Stir and enjoy!

Notes

*if you don’t have a mini whisk you can add all the ingredients to the blender and blend until combined

Nutrition Facts

Serving: 1 mug / Calories: 84kcal / Total Fat: 2,3g / Saturated Fat: 0,2g / Cholesterol: 0mg / Sodium: 118mg / Total Carbohydrate: 16g / Fiber: 1,1g / Sugar: 12,4g / Protein: 0,9g / Vitamin D: 1mcg / Calcium: 209mg / Iron: 1mg / Potassium: 219mg

Nutrition

Calories: 84kcal

Příspěvek HOMEMADE PUMPKIN SPICE LATTE RECIPE (VEGAN + EASY) se objevil jako první na Plantiful Bakery.

EASY VEGAN PUMPKIN BREAD:

I love baking with pumpkin. It always adds moisture, softness, pumpkin flavor, and beautiful yellow color to the baked good.

This quick pumpkin bread, packed with pumpkin spice flavors, is a simple fall recipe. It may seem basic but it’s so delicious, and I’m here for it. It’s the best pumpkin bread I’ve ever had. I always enjoy a slice with a cup of coffee while watching the autumn rain run down the window.

It is one of those recipes you shouldn’t miss to make in Fall!

THIS BANANA BREAD IS:

• dairy-free
• egg-free
• soy-free
• vegan
• moist
• fluffy
• soft
• sweet
• delicious
• easy to make
• done without mixer
• loaded with autumn spiced flavors
• perfect fall recipe

WHAT YOU NEED TO MAKE THE BEST VEGAN PUMPKIN BREAD:

You need the following ingredients to make this Vegan Pumpkin Bread:

• Flax egg – For egg substitutes, we are using flax-egg by combining ground flaxseeds with water. Make sure to let it sit for at least 5 minutes to thicken.
• Vegan buttermilk – Make super easy vegan buttermilk by combining almond milk with apple cider vinegar (or lemon juice). Use any plant milk you have. Just keep in mind, some plant milk (such as soy milk) can thicken, so you may need to add more of it.
• Light brown sugar – Adds a bit of caramel flavor.
• Pumpkin puree – I’m using homemade pumpkin puree (from boiled Hokkaido pumpkin). You can substitute for canned pumpkin, but it can differ in consistency (moisture), so you may need to add a bit of milk if too thick or more flour if too wet.
• Sunflower oil – Oil adds moisture to the bread. You can use any vegetable oil, neutral in flavor, instead.
• All-purpose flour – Makes the bread super soft. You can use whole wheat flour instead, but it will change the taste and the texture of the pumpkin bread. You can also use half all-purpose flour and half whole wheat flour for better results.
• Baking powder and baking soda – Leavening agents that help the bread rise. For activating the baking soda, we’re using apple cider vinegar.
• Sea salt – helps to bring out all those natural flavors.
• Pumpkin spice mix – It wouldn’t be pumpkin bread without the fall spice flavors. Read below how I make my homemade pumpkin spice mix.
• Ground cinnamon – For more cinnamon flavor. You can substitute for a more pumpkin spice mix.

Equipment you need:

• loaf pan – I used a 25cm loaf pan (about 10 inches)
• parchment paper
• 2 small bowls – for flax-egg and vegan buttermilk
• a large bowl
• hand whisk
• spatula
• sifter (optional) – for sifting the flour to make the pumpkin bread fluffier

OPTIONAL ADD-INS:

This pumpkin bread is delicious as it is, but if you feel a little extra, you can add:

• chocolate chips/chunks
• roasted pecans or any nuts
• cranberries
• pumpkin seeds

HOW TO MAKE HOMEMADE PUMPKIN SPICE MIX:

Making homemade pumpkin spice is easy. You’ll need to combine the following ingredients:

• 4 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground cloves

HOW TO MAKE VEGAN PUMPKIN BREAD:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Vegan Pumpkin Bread is easy and comes with 6 simple steps:

1. Step: Preheat oven and prepare the pan

Preheat the oven to 180°C. Lightly grease a loaf pan (I use a 25cm/10in loaf pan) with a little bit of oil. You can use sunflower oil; however, I think coconut oil or vegan butter works the best. Then line the pan with a strip of parchment paper on the longer side (you can secure the parchment paper on the sides of the loaf pan with binder paper clips). It will prevent pumpkin bread from sticking to the pan.

2. Step: Make a flax egg

Make the flax egg by combining a tablespoon of ground flaxseeds with 2 tablespoons of water. Make sure to let it sit for at least 5 minutes to thicken.

3. Step: Make vegan buttermilk

Add a tablespoon of apple cider vinegar (or lemon juice) to unsweetened almond milk. Mix well. Set aside.

4. Step: Make the batter

Make sure to accurately measure all of the ingredients to avoid your bread to be different than mine.

In a large bowl, combine light brown sugar, pumpkin puree, and sunflower oil. Mix well with a hand whisk. Add flax egg and vegan buttermilk and mix again. Next, add all-purpose flour (to avoid lumps, sift the flour through a sifter), baking powder, baking soda, a pinch of salt, pumpkin spice mix, and cinnamon. Mix until just combined. Don’t overmix the batter.

Pour the batter into the prepared pan (make sure to put all the batter) and evenly spread it to the side with a spatula.

5. Step: Bake the pumpkin bread

Bake in preheated oven for 30-35 minutes, until a toothpick, inserted into the middle, comes out clean. Otherwise, bake for 5 – 10 minutes longer because all ovens vary.

6. Step: Cool completely

Make sure to let your pumpkin bread cool completely before serving. If your loaf is still warm, it may be harder to cut.

WHAT TO EAT WITH PUMPKIN BREAD?

• nut butter or peanut butter (PB is always my favorite!)
• vegan butter
• vegan Nutella
• jam
• vegan cream cheese
• date caramel sauce

HOW TO STORE PUMPKIN BREAD:

Store your pumpkin loaf in a covered container (it will help to keep the moisture) at room temperature.

HOW TO FREEZE PUMPKIN BREAD:

Place sliced pumpkin loaf in a container or zip-lock plastic bag and store it in the freezer. Then just let the bread thaw before eating.

HOW LONG DOES PUMPKIN BREAD LAST?

The pumpkin bread will last up to 4 days at room temperature and up to 3 months in the freezer.

If you want to enjoy your pumpkin bread during the whole week, store it in the fridge.

MORE PUMPKIN RECIPES:

• Vegan Pumpkin Alfredo Sauce
• Creamy Roasted Pumpkin Soup
• Healthy Pumpkin Spiced Latte

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN PUMPKIN BREAD RECIPE (EASY)

This Pumpkin Bread is a perfect fall treat. It’s moist, soft, spicy, and super easy to make. You’ll love this delicious classic dessert in the vegan version.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 14 slices

Calories 126kcal

Author Plantiful Bakery

Ingredients

• 1 tablespoon ground flaxseed (=6 g)
• 2 tablespoons water (=30 ml)
• 3 tablespoons unsweetened almond milk (=40 ml)
• 1 tablespoon apple cider vinegar* (=15 ml)
• 120 grams light brown sugar
• 200 grams pumpkin puree
• 3 tablespoons sunflower oil (=40 g) + extra for greasing
• 220 grams all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• pinch sea salt
• 1 teaspoon pumpkin spice
• 1 teaspoon ground cinnamon

Instructions

• Preheat the oven to 180°C. Lightly grease a loaf pan** with a little bit of oil (or vegan butter). Then line the pan with a strip of parchment paper on the longer side. Set aside.
• Make the flax egg by combining a tablespoon of ground flaxseeds with 2 tablespoons of water. Let it sit for at least 5 minutes to thicken.
• To make vegan buttermilk, add a tablespoon of apple cider vinegar (or lemon juice) to unsweetened almond milk. Mix well. Set aside.
• In a large bowl, combine light brown sugar, pumpkin puree, and sunflower oil. Mix well with a hand whisk. Add flax egg and vegan buttermilk and mix again. Next, sift all-purpose flour, baking powder, baking soda, a pinch of salt, pumpkin spice mix, and cinnamon. Mix until just combined. Don’t overmix the batter.
• Pour the batter into the prepared pan and evenly spread it to the side with a spatula.
• Bake in preheated oven for 30-35 minutes, until a toothpick, inserted into the middle, comes out clean. Otherwise, bake for 5 - 10 minutes longer.
• Make sure to let your pumpkin bread cool completely before serving.

Notes

* Lemon juice works as well.

** I used a 25cm loaf pan.

Nutrition Facts

Serving: 1 slice / Calories: 126kcal / Total Fat: 3,4g / Saturated Fat: 0,4g / Cholesterol: 0mg / Sodium: 7mg / Total Carbohydrate: 22,2g / Fiber: 1,1g / Sugar: 8,8g / Protein: 1,9g / Calcium: 50mg / Iron: 1mg / Potassium: 137mg

Nutrition

Calories: 126kcal

Příspěvek VEGAN PUMPKIN BREAD RECIPE (EASY) se objevil jako první na Plantiful Bakery.