Pumpkin season I started last month. I’ve been thinking of something cool and creative to do with my canned pumpkin. But the first thing I crave is a thick slice of pumpkin bread with a cup of coffee with no glaze, no additions, no decorations. It’s a classic for a reason.

The components of classic pumpkin bread

The right amount of sweetness

Unlike banana bread or muffins, pumpkin bread does not contain sweet fruit. I don’t use applesauce as a liquid ingredient, as I do in many baking recipes. The sugar here provides most of the sweetness and some of the natural sweetness from the pumpkin. To my taste buds and me, this bread is lovely.

Moderate moisture

Speaking of sugar, I use brown sugar in the recipe, which helps keep the pumpkin bread hydrated. (If you run out of brown sugar, sugar cane and coconut can be substituted.) But the main reason this loaf has such a lovely, soft texture is the pumpkin itself, which keeps the bread moist during baking. I put a whole cup of pumpkin oil in the bread to use only 1/3 cup.

No pomp, no fuss

I like exciting ingredients in my quick bread like the next person. I pour dark chocolate chips, assorted crushed nuts, dates, and raisins into my muffins and instant breads. I’ve made pumpkin bread and chocolate swirls.

Honestly, though? My favorite is unadorned pumpkin bread. I’ve seen glazed and pumpkin bread with walnuts or pumpkin seeds. But when I set out to make this classic vegan pumpkin bread, I wished it could be that simple. I want the pumpkin to shine, that’s all.

This reflects my recent food needs and desires: comfort, familiarity, and non-fussy.

Use pumpkin pie spice.

I usually stock up on pumpkin pie spice this time of year (King Arthur’s is my favorite). It’s perfect for many fall baking recipes, from chips and breadcrumbs to scones and quick breads. Admittedly, I usually have its ingredient spices in my pantry, but this is an easy way to flavor without opening many different jars.

That said, you can easily substitute pumpkin pie spice in recipes. Or, if you want to make a whole bunch of your own and keep it in your pantry during baking season, here’s a great DIY tutorial from Sally.

Store and serve classic vegetarian pumpkin bread

Once baked, the bread needs some time to cool: bake in a baking pan for about 15 minutes and leave on a cooling rack for a few more hours. I think the cooling time is essential when the bread is hot, and eating it when it’s just made is tempting. It helps the bread hold its shape so you can cut it into perfect pieces later.

If you plan on eating your pumpkin bread later, you can continue freezing as many slices as you need for up to six weeks. If you think it will disappear soon (mine is), you can store it in an airtight container and keep it in the refrigerator for four or five days. After baking, I usually freeze half of the quick bread, such as banana, zucchini, and citrus bread. The other half becomes my snack for the next week.

Ingredients

2 cups unbleached all-purpose flour (240g)

1/2 teaspoon baking soda

One and a half teaspoons of baking powder

1/2 teaspoon salt

2 TSP pumpkin pie spice (instead of 1 TSP cinnamon, 1/2 TSP ground ginger, 1/4 TSP nutmeg, 1/4 TSP allspice or cloves)

2/3 cup vegan buttermilk (2/3 cup non-dairy milk + 2 teaspoons freshly squeezed lemon juice or apple cider vinegar; let sit for at least 5 minutes before using; 160 ml)

1/3 cup avocado oil (80mL)

1 1/4 cups packed light brown sugar or brown sugar (240g)

1 cup pumpkin (250g)

1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees Fahrenheit and grease or grease an 8.5 x 4.5 x 2.75-inch bread pan.
2. Whisk together the flour, baking soda, powder, salt, and pumpkin pie spice in a large bowl.
3. Mix dairy-free milk with vinegar and let it sit for a while. In a separate bowl, combine the oil, sugar, pumpkin puree, and vanilla extract. Add the milk and vinegar.
4. Make a hole in the dry material and pour the wet material into the center. Use a spatula to mix the ingredients into a batter. Don’t overmix: you want to avoid seeing more streaks of flour, but a few small pieces are fine.
5. Pour the batter into the baking dish. Bake for 20 minutes, then rotate the pan in the oven. Bake for another 20-25 minutes or until the top of the bread is rounded and set. Let the bread cool on a cooling rack for 15 minutes, then remove from the pan. Let it cool for at least two hours before slicing and serving.

More than any vernal equinox or change in the weather, making this pumpkin bread makes you feel like autumn. I’m glad to have a recipe that feels like my pumpkin bread recipe forever. Hopefully, some of you will feel the same way.

If you don’t like pumpkin bread, there are other options, and I’ll enjoy them with you. Now that I’ve stocked up on plenty of pumpkins, I will soon see cranberry walnut muffins, pumpkin oatmeal scones, and pumpkin carrot cake.

Today, I send you warm and comfortable wishes, which I need more than ever.