This truly is the Best Vegan Pumpkin Bread, heck best pumpkin bread period, I've ever had! It is perfectly moist, fluffy, firm, healthy and totally oil-free! The texture is an absolute dream and it is only 8 ingredients and low-fat as a bonus!
Preheat the oven to 350°F (177°C) and line a 9×5 loaf pan (I used stone so it's more moist) with parchment paper going in both directions cut to fit so that it lies flat in each direction with a slight overhang.
To a large bowl, add the syrup, coconut milk, pumpkin and vanilla. Whisk until completely smooth. Set aside.
To a medium bowl, combine the spelt flour, cornstarch, baking soda, pumpkin spices, black pepper and salt. Whisk very well.
Slowly add the dry ingredients to the liquid and stir gently, folding until it all comes together into a moist, cohesive batter. Don’t over-mix, just until combined and smooth. It will be thick.
Pour the batter into the pan. Use the back of a spoon to smooth out the top flat and evenly out to the corners. If desired, sprinkle raw pumpkin seeds on top of the loaf now.
Bake for 40 minutes or until a toothpick is completely clean from the center to the bottom of the pan. Ovens will vary, so yours may take longer, but mine was perfect at 40 minutes.
Cool 45 minutes to an hour before slicing. This is hard to wait, I know, but the loaf must finish cooling. If you cut it too early, it will be a bit underdone in it’s texture. Lift the loaf out with the parchment paper and slice with a very sharp knife.
Cover the completely cooled loaf tightly in plastic wrap and at room temperature so it will stay moist. I loved this with coffee! If you would like it to be glazed or extra fancy for guests, use this cream cheese glaze from my cinnamon rolls or try it with my 3 Minute Pumpkin Spice Caramel Glaze or Pumpkin Spice Sauce!
Nutrition per slice: 199 calories, 1g fat, 4.3g protein, 45.2g carbs, 4.3g fiber, 19.1g sugar, 470mg sodium (Calculated using the nutrition calculator at VeryWellFit.com)
For the coconut milk, I highly recommend the Thai Kitchen brand, it’s the creamiest and not watery at all. Make sure to shake the can well before measuring. You do NOT taste coconut. If you are allergic to coconut, you can try another high fat milk, maybe macadamia or cashew, but it will likely not be as moist or fluffy since coconut is very buttery when baked. Do not use soy milk, the high protein will make the bread too chewy and it’s already a firm bread, like a pound cake texture.