Vegan Pumpkin Bread
  • 15 oz. (2 cups) canned pumpkin
  • 1 cup turbinado sugar (or 1 cup of light brown sugar if you do not have this)
  • 1 cup water
  • 1 tablespoon pumpkin spice, approximately
  • 2 tsp baking soda
  • 1 cup vegetable oil
  • 1 teaspoons salt
  • 4 cups flour
  • 1 cup dried cranberries (optional) or 1 cup of toasted chopped walnuts (optional)
  1. Preheat oven to 350F (175C)
  2. Grease and flour two 5X9 or 8x4 inch loaf pans
  3. In a large bowl, stir together all the dry ingredients.
  4. Add the pumpkin puree and oil and mix until all of the flour is absorbed.
  5. Divide the batter evenly between the prepared pans.
  6. sort of guess and check, check with a toothpick
  7. Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
  8. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.
Recipe by Cabin Goddess at