Today is a momentous occasion. It’s the First Pumpkin Recipe of the Year Day!!
Get on board, people. We celebrate these kind of things around here.
I’m a total pumpkin junkie, and this is the time of the year to do it all up all the time and be totally unapologetic about it. It’s not even that cold yet, but I couldn’t wait to start shoving some warm, cinnamon-y pumpkin goods in my face. And I’m here to tell ya, you should probably follow suit. Stat.
Earlier this year, I learned about the incredible potential of vegan baking. As long as you sub out eggs & milk with equally moist, rich ingredients, vegan baked goods can be just as good (if not better) than their dairy-laden counterparts. Since pumpkin is already an extremely moist ingredient, I knew it would be a perfect base for a decadent vegan Fall treat.
This vegan cinnamon swirl pumpkin bread is everything you want in a pumpkin loaf. It’s incredibly moist and rich, filled with rich cinnamon-y pumpkin flavor and cinnamon-sugar sweetness. It’s falling-apart, melt-in-your-mouth Fall decadence. I almost still can’t believe it’s vegan, but it totally is, and it’s something to celebrate. This loaf is not quite as over-the-top as these streusel-topped pumpkin muffins (WHICH ARE INSANE) but it’s an ideal afternoon snack or light breakfast – sweet but not too sweet, and indulgent without putting you into a full-blown butter-and-sugar coma. In other words, it’s the perfect pumpkin recipe to get this pumpkin party known as Fall started! Join me?
- 1 2/3 cup whole wheat pastry flour
- 1 cup loosely packed brown sugar
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. cinnamon
- ¼ tsp. ground nutmeg
- 1/4 tsp. salt
- ½ cup canned coconut milk
- ½ cup coconut oil, melted
- 1 tsp. vanilla extract
- 1 cup pumpkin puree
- ¼ cup granulated sugar
- 1 tsp. cinnamon
- First, preheat your oven to 350°F. Coat a 9x5 loaf pan with coconut oil and set aside.
- Next, whisk the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl. In a medium-sized bowl, combine the coconut milk, melted coconut oil, vanilla, and pumpkin until totally combined. Add the wet ingredients to the large bowl with the dry ingredients and stir to combine.
- In a small bowl, combine the sugar and cinnamon with a fork for the swirl.
- Pour ¾ of the batter into the prepared pan. Then sprinkle a layer of cinnamon sugar over the whole loaf. (I didn’t use quite the entire batch of cinnamon sugar, but add to your liking.) Top with the remaining ¼ of the batter and spread lightly to make sure all cinnamon sugar is covered.
- Bake for 60-70 minutes, until a toothpick inserted into the center of the loaf comes out clean. If the top of your bread is baking too fast (i.e. is getting brown a little too quickly) and the inside still isn’t done, you can tent it with aluminum foil.
- Allow the pumpkin bread to cool completely before slicing and serving.
- NOTE: This is a VERY moist loaf. If clean slices are super important here, I would bake closer to the 70 minute mark and allow to cool for a solid couple of hours before removing.
Looking for more pumpkin recipes?
Pumpkin Scones with Brown Butter-Vanilla Glaze
Cinnamon Streusel Pumpkin Muffins
