This vegan pumpkin bread captures all the warmth and nostalgia of pumpkin pie in an easy-to-slice loaf. Made without eggs or dairy, it’s wonderfully moist thanks to pumpkin purée, coconut milk, and flaked coconut, which also adds a subtle texture and richness. Spiced with cinnamon and nutmeg, and finished with toasted walnuts or pecans for crunch, this recipe makes two generous loaves—perfect for sharing at fall gatherings, gifting during the holidays, or keeping one for the freezer. Serve it plain, or spread with vegan butter or cream cheese for an indulgent treat.
INGREDIENTS:
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin purée
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts or pecans, chopped
METHOD:
Set oven to 350°F. Grease and flour two 8 x 4-inch loaf pans.
In a large bowl, whisk together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon until well blended.
Stir in the pumpkin purée, oil, and coconut milk until the batter is smooth and thick.
Gently fold in the flaked coconut and toasted nuts. Do not overmix.
Divide the batter evenly between the prepared pans. Bake for 70–75 minutes, or until a toothpick inserted in the center comes out clean.
Remove loaves from the oven and cover tightly with foil. Let steam for 10 minutes to lock in moisture. Uncover, turn out onto a wire rack, and tent loosely with foil. Allow to cool completely before slicing.
YIELD: 2 loaves
