This Vegan Pumpkin Bread is soft and moist, with pumpkin and spices flavored throughout. I know these will be your new favorite.
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Why you will love this recipe
- Perfect Flavor & Texture: This Vegan Pumpkin Bread has maple syrup, sugars and pumpkin giving you a delicious soft and moist piece of pumpkin bread and if you’d like it to have a little spice just add the 4 spices and it’ll give this bread a little pumpkin spice flavor.
- Easy Recipe: This quick bread batter comes together easily in about 10 minutes with simple ingredients you may already have on hand and clean ups easy and quick.
- Vegan: This Pumpkin Bread is vegan, it’s dairy free and with out eggs, these slices of pumpkin bread taste so perfect no one would think these are vegan.
For more quick breads try my Blueberry Bread or my Vegan Banana Nut Bread. Or for some more pumpkin recipes try my Pumpkin Oatmeal Cookies, Vegan Pumpkin Muffins, and Vegan Pumpkin Chocolate Chip Cookies I know you will love them all.
Ingredients
For the full list of ingredients and quantities for this Vegan Pumpkin Bread be sure to check the recipe card below.
- Pumpkin: Be sure it's pumpkin puree plain, not pie filling.
- Water: Used for added moisture.
- Sugars: I used white and brown sugar for the perfect texture and taste to this pumpkin bread.
- Maple Syrup: Be sure it's pure maple syrup not sugar loaded maple syrup.
- Olive Oil: I used olive oil but any neutral oil will work, if using coconut oil be sure it's melted and if you don't want the coconut flavor to come through be sure to use refined coconut oil.
- Spices: Cinnamon is added for spices but if you want a "pumpkin spice" flavor add the other spices listed in the recipe card as well.
Variations
- Add nuts: Walnuts, almonds and pecans or any other nuts that are your favorite will be a great add into this Pumpkin Bread mixture, you can leave the nuts whole or chop them up, you can even add the nuts just to the top of the bread. Delicious and it will also add a crunch to the bread.
- Loafs mini: If you’d like to have smaller size loafs of bread and you have mini loaf pans try making a vegan pumpkin loaf of bread with mini loaf pans. Generally it takes 2-3 mini loaf pans but you’ll need to look at the size of your mini loaf pans. Be sure to check them after about 35 minutes by inserting a toothpick in the center of one to check for doneness and then adjust the timing from there. This makes and excellent way to freeze mini loafs of this recipe.
- Enjoy anytime of the day: Perfect for Breakfast, lunch, after dinner treat or just a snack during the day this vegan pumpkin bread is a perfect treat to grab a glass of homemade oat milk or almond milk you might need two of these soft, moist and delicious slices of bread.
- Chocolate Chips: Feel free to add vegan chocolate chips (though not traditional still delicious) into this bread mixture or on top of this bread right before baking it’ll add some of that chocolate goodness.
How to make this Vegan Pumpkin Bread
Prep: Pre-heat the oven to 350˚F and spray, grease or parchment paper line a 4.5 X 8.5 loaf pan.
Step 1: In a large mixing bowl add the pumpkin puree, brown sugar, melted coconut oil, and oat milk. Whisk together.
Step 2: Next, add the flour, baking powder, baking soda, salt and cinnamon (and other "pumpkin spices if you like) and fold together with a spatula.
Mixed pumpkin bread batter!
Step 3: Pour the mixture into the loaf pan and bake in the oven on the middle rack for 60 minutes, check with a toothpick before removing, let cool for at least 60 minutes before slicing.
Expert Tips
- Customization: Yes you can adjust a few things, like making mini loaf pans, adding your favorite nuts or adding chocolate chips, each of these changes will adjust the taste and texture of this Vegan Pumpkin Bread but the muffins will still taste great.
- Pumpkin: I used plain canned pumpkin purée, not pie filling in this pumpkin vegan bread. If it’s watery you might want to place it in a paper towel and squeeze it out to drain some of the liquid, I personally did not do this because my pumpkin was a nice purée texture without any liquid.
- Storing: Store this bread in a container at room temperature for 3 days. You can also freeze them in an airtight freezer container for up to 2 months.
Recipe FAQs
Store on the counter with a plastic wrap over it for up to 3 days any longer you should freeze in an air tight freezer container for up to 2 months.
Most of the time an undercooked loaf of bread can be fixed by putting it back in the oven for a short amount of time. Sometimes it could also be because you didn't let it cool long enough before cutting into it, its crucial to fully cool the bread before slicing it. Another reason could be you didn't measure as precisely as you should have.
A pumpkin is a fruit. Pumpkins are part of the gourd family of flowering plants
More Breads and Pumpkin Recipes
Best Vegan Pumpkin Bread
Ingredients
For the Pumpkin Bread:
- 1 ⅓ cup pumpkin puree (not pie filling - 350 grams)
- ½ cup brown sugar (packed - 110 grams)
- ⅓ cup oat milk (or any non- dairy milk unsweetened - 75 ml)
- 2 tablespoons coconut oil (melted - or other neutral oil)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups unbleached all purpose flour (250 grams)
- ⅛ teaspoon sea salt
- ½ teaspoon cinnamon
optional for pumpkin spice flavor
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ⅛ teaspoon ginger
- ¼ teaspoon cloves
Instructions
- Pre-heat the oven to 350˚F and spray, grease or parchment paper line a 4.5 X 8.5 loaf pan.
- In a large mixing bowl add the pumpkin puree, brown sugar, melted coconut oil, and oat milk. Whisk together.
- Next, add the flour, baking powder, baking soda, salt and cinnamon (and other "pumpkin spices if you like) and fold together with a spatula.
- Pour the mixture into the loaf pan and bake in the oven on the middle rack for 60 minutes, check with a toothpick before removing, let cool for at least 60 minutes before slicing.
- Store with clear plastic wrap over the top, sitting on the counter for about 3 days. Serves about 6-8 slices.
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