Vegan Pumpkin Bread

Halloween is spooky fun

For mummies, ghosts and everyone

It’s time for trick or treat delight

Bake this pumpkin bread for Halloween night

Happy Halloween folks! Did you enjoy the little poem? I won’t take credit for the first 3 lines, it’s from a book that Scooby has been hooked to recently. The last line is by yours truly:) This is the first pumpkin bread I have ever baked and am loving it so much that I am going to make this a Halloween tradition. It is not overly sweet and makes a great breakfast or snack or even dessert in my case. You can add chocolate or butterscotch chips for a variation. The original recipe is from here. Bake this bread for your trick or treaters tonight, you will be popular in your neighborhood and mommies will thank you for a healthy treat:)


1.5 cups all purpose flour

1/4 cup whole wheat flour

1 cup light brown sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1 cup pumpkin puree ( do not use pumpkin pie filling)

1/2 cup vegetable oil ( I used olive oil and it turned out just fine)

2 tablespoons orange juice( I used store bought apple juice)

1/2 cup unsweetened almond milk/soy/rice milk ( use regular milk for non vegan version, I used almond milk)

1/2 teaspoon apple cider vinegar


1. Preheat oven to 350F. Line a loaf pan with parchment/wax paper and set aside.

2. Take almond milk in a bowl and add apple cider vinegar. Mix well and set aside.

3. In a large mixing bowl, whisk together flours, baking soda, baking powder, salt and spices.

4. In a separate bowl, mix together pumpkin puree, oil, orange/apple juice and brown sugar.

5. Add dry ingredients to the wet ingredients one cup at a time and mix using a spatula.

6. Spoon the batter into parchment lined baking pan and smooth down a little with a spatula.

7. Bake for 1/2 hour at 350F. Reduce the oven temperature to 325F and bake for another 30 minutes or until a toothpick inserted in the center comes out clean.


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