With instructional Video & Recipe
Looking for something to do with those leftover cans of pumpkin that you got for thanksgiving? This super moist vegan pumpkin bread recipe delivers on all your cravings for pumpkin spice and a sweet treat. Best of all, you won’t be able to tell it’s vegan.
This moist vegan pumpkin bread is made with aquafaba, which is the liquid broth that comes in cans of chickpeas. The aquafaba helps emulsify the batter and create a batter and bread that’s indistinguishable from its conventional counterpart!
Aquafaba (i.e. Chickpea broth)
You may be more familiar with aquafaba than you think. It’s the liquid broth that comes in the can of chickpeas. While most times, we drain it, the liquid is quite valuable for emulsification, baking, and creating vegan foams and meringues. What I love most about this recipe is that the broth from one 15oz can of chickpeas equivocates to the amount of aquafaba needed to create a super moist vegan pumpkin bread. So the next time you use chickpeas, save the liquid and this recipe!
Pumpkin is a member of the squash family and is harvested in the fall. For this recipe, we are using canned pumpkin to save time, but if you’re up for the challenge of carving, roasting, and pureeing your own, well more power to you. Pumpkin is a versatile vegetable that can be used for soups, sauces, or other baking. But in this recipe, it helps create a super moist pumpkin bread, with a mild pumpkiny flavor.
Cream of Tartar
in vegan baking, if you are not using an egg, you need to use an acid to help create more air pockets during baking. Other recipes that use egg, like my whole wheat banana nut muffins, do not need to use an acid, but the acid is a must for vegan baking. Cream of tartar is quite easy to locate in your regular grocery store, usually by your other spices or baking ingredients. Check out the video for the recipe here.
Super Moist Vegan Pumpkin Bread Recipe with Aqafaba
Prep Time: 20 minutes
Bake time: 1 hour 10 minutes
Yield: 2 loaves of bread
- 1 can worth aquafaba – ~200ml
- 1 15 oz can of pumpkin puree
- 2.5 cups sugar
- 3.5 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp cream of tartar
- 2/3 cup water
- 1 cup vegetable oil
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- To start, whip the aquafaba until slightly foamy at high speed using whisk attachment
- Next, mix the cream of tartar with the sugar, blending until even (This will help stabilize the foam)
- Add sugar mixture slowly (~1/3 cup at a time) until dissolved – for best mixing, add about 1/3 every minute
- Then slowly pour in the oil at a steady stream, being careful the mixture does not separate
- Spoon in pumpkin puree slowly, making sure the mixture stays fluffy
- Add water, slowly while mixing
- Combine all of the dry ingredients separately into a bowl and mix
- Whisk in dry ingredients
- Blend until smooth and creamy
- Spray your baking pans thoroughly with cooking oil or grease
- Bake for 1 hour at 350F, or until the loaf comes out clean with a fork or toothpick
- Let cool and serve
Pro Tip: For longer shelf storage, store the loaf in the refrigerator
This recipe is great as a stand-alone, especially if you’re going to an event, it’s definitely a crowd-pleaser. But if you’re looking for some changes, here are a few suggestions:
- Substitute 50% of the all purpose flour with whole wheat flour for a more nutritious loaf
- Add chocolate chips to feed your heart desires
- Make a cream cheese icing to decorate the top (I typically leave that out to avoid extra sugar since the bread is already sweet)
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