Vegetarian Easy Pumpkin Bread

Total time1 hr 35 min

Prep time10 min

Cook time1 hr 5 min

This cozy loaf is packed with real pumpkin purée and warmed through with cinnamon, ginger, and nutmeg for that classic fall flavor in every slice. Brown sugar adds deep caramel notes while a splash of vanilla rounds everything out, and a handful of toasted walnuts or pecans folded into the batter gives it a satisfying crunch. The batter comes together in one bowl with minimal fuss, then bakes low and slow until the center sets into a moist, tender crumb and the top forms a light, craggy crust. It slices beautifully once fully cooled, making it a great make-ahead option for breakfast, snacking, or an afternoon coffee break. This one is a solid pick for a vegetarian kitchen, no special equipment or techniques required beyond a loaf pan and a good spatula.

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Ingredients

10 servings

1 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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1 tsp baking soda
½ tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
1 cup canned pumpkin purée
¾ cup packed light brown sugar
¼ cup granulated sugar
2 large eggs
½ cup vegetable oil
¼ cup whole milk
1 tsp vanilla extract
½ cup chopped walnuts or pecans (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with oil or nonstick spray, then line the bottom with a strip of parchment paper for easy release.
2
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until evenly combined.

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