Pumpkin Bread

October has me embracing Autumn and feeling super festive, so I decided to make some pumpkin bread! What could be more autumnal than pumpkin and pumpkin pie spice?

This recipe only requires one bowl so your clean up will be really easy, that is if you don’t lick the bowl clean while you’re making it! It’s moist, it’s warm and aromatic, and while it is baking in the oven, this bread will give off the most gorgeous smell throughout your home that will make your mouth water.

Happy Autumn everyone! Cheers to pumpkin season!


Dry ingredients
1 3/4 cup flour
3/4 cup sugar
2 1/4 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves

Wet ingredients
1 cup + 2 Tbsp pumpkin puree
1/2 cup unsweetened almond milk
3 1/2 Tbsp vegetable oil
1 Tbsp maple syrup
1 tsp lemon juice

Vegan non-stick spray, optional

Preheat oven to 360 degrees. Prepare a loaf pan by either spraying with non-stick spray or lining with parchment paper. In a large bowl, add the dry ingredients and whisk to remove any lumps. Next, add the wet ingredients and whisk to combine until the pumpkin has been evenly incorporated. Pour batter into the prepared loaf pan and bake in the oven for about one hour, or until a toothpick in the center comes out clean. Let cool for 10 minutes, and slice to serve.

Makes 1 loaf, about 8 slices

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