Vegan Pumpkin Bread with Apples
This Vegan Pumpkin Bread with Apples is a moist, wholesome fall loaf made with pumpkin puree, maple syrup, fresh apples, and walnuts. Naturally sweetened, oil-free, dairy-free, and refined sugar free, it's perfect for breakfast, snacking, or a healthier fall dessert.
Servings: 10 slices
Calories: 214kcal
Cost: 6
Equipment
- 9×5-inch loaf pan
- parchment paper
- large mixing bowl
- medium mixing bowl
- whisk
- rubber spatula
- measuring cups and spoons
- wire cooling rack
Ingredients
- 1 cup oat flour
- 1 cup spelt flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup pure maple syrup
- 1/2 cup plant milk
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 cup apple diced
- 1/2 cup walnuts chopped
- 1 tbsp cinnamon sugar topping optional
Instructions
- Preheat the oven to 350°F (180°C) and line a loaf pan with parchment paper or lightly coat with nonstick spray.
- In a large mixing bowl, whisk together the oat flour, spelt flour, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a separate bowl, whisk together the maple syrup, plant milk, pumpkin puree, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined without overmixing.
- Fold in the diced apple and chopped walnuts until evenly distributed.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Sprinkle with cinnamon sugar topping if desired.
- Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool completely in the pan before removing and slicing.
Notes
Use pure pumpkin puree, not pumpkin pie filling. Stir the batter only until combined to avoid a dense loaf. Allow the bread to cool completely before slicing for the best texture. Store refrigerated for up to 5 days or freeze for up to 3 months.