Vegan Pumpkin Bread with Apples
This Vegan Pumpkin Bread with Apples is a wholesome, oil-free fall loaf made with pumpkin puree, maple syrup, fresh apples, and walnuts. Naturally sweetened and perfectly spiced with cinnamon, ginger, and nutmeg, it's moist, fluffy, and ideal for breakfast, snacking, or a healthy fall dessert.
Equipment
- 9x5-inch loaf pan
- mixing bowls
- whisk
- rubber spatula
- wire cooling rack
Ingredients
- 1 cup oat flour
- 1 cup spelt flour
- 2 tsp baking powder
- 1/8 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/2 cup pure maple syrup
- 1/4 cup plant milk
- 1 cup pumpkin puree
- 2 tsp vanilla extract
- 1 apple, peeled and diced
- 1/3 cup walnuts, roughly chopped
- 2 tbsp date sugar or coconut sugar (optional topping)
- 1/2 tsp ground cinnamon (optional topping)
Instructions
- Preheat the oven to 350°F (180°C). Grease or line a standard loaf pan with parchment paper.
- In a large 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. Do not overmix.
- Gently fold in the diced apple and chopped walnuts until evenly distributed.
- Transfer the batter to the prepared loaf pan and smooth the top evenly.
- If desired, combine the date sugar or coconut sugar with cinnamon and sprinkle over the batter.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack before slicing and serving.
Notes
Allow the loaf to cool completely before slicing for the best texture. For a gluten-free version, replace the spelt flour with a certified gluten-free flour blend. Pecans can be substituted for walnuts. Store refrigerated in an airtight container for up to 5 days or freeze individual slices for up to 3 months.