Vegan pumpkin bread made with gluten-free flour, applesauce, and coconut oil. This bread isn’t overly sweet, perfect with a mug full of hot chocolate and doesn’t require any fancy kitchen gadgets!
Baking is hard, especially when you know that you’re off on only one ingredient by some minuscule amount, but you can’t figure it out. I made this vegan pumpkin bread about five different times, and using multiple vegan substitutes for eggs and butter. I wanted this to be dense like a loaf of bread, but not dry and crumbly. I’m finally happy with how this version turned out, thanks to the combination of applesauce and coconut oil. They keep the bread from drying out, and don’t overpower the pumpkin flavor.
The first pumpkin bread that I made was almost perfect, but when I tried to make it again with a little bit more flour, it was super dry! My advice to you when baking is don’t change too many ingredients, and try to have at least some control groups. I went a little crazy and switched from applesauce to flax eggs, but then it really changed the recipe and the texture of the bread. I find that using applesauce and coconut oil works the best for me when trying to replace eggs and butter. The flax eggs made everything super-duper dense and way too dry, but I’ve used them in other baking recipes and loved it. What are your favorite ingredients when baking vegan treats?
I love eating baked goods with a big cup of coffee, but this vegan pumpkin bread tastes amazing with hot chocolate! I used my superfood hot chocolate recipe, and added a tiny bit of maple syrup on top of my slice of bread. YUM! I didn’t add a ton of sugar to this recipe, but if you prefer the bread to be a bit sweeter, you can always add more coconut sugar or maple syrup like I did. Enjoy!