The Best Vegan Pumpkin Bread

This is the Best Vegan Pumpkin Bread Recipe ever. It’s super easy and moist with hints of cinnamon and Pumpkin Spice flavors throughout.

This pumpkin bread not only tastes amazing, but it fills your house with an amazing pumpkin spice aroma. This pumpkin bread recipe is super moist and is great to bring along to any gathering you are attending. You could also wrap it up as a gift or housewarming item. 

What you need to make this Vegan Pumpkin Bread Recipe:

• Canned pumpkin Puree {not pumpkin pie filling} - I used canned pumpkin puree , make sure it’s 100% pure pumpkin. (you could use fresh pumpkin puree as well just be sure its smooth and press out excess water in a paper towel if its super watery)
• Water 
• Cane Sugar - I used vegan cane sugar but if you’re not vegan regular white sugar is fine also.
• Brown Sugar - I used light brown sugar.
• Maple Syrup - I used pure maple syrup not the kind with added HFCS.
• Olive Oil - a nice high quality olive is best to really get a smooth flavor.
• Unbleached AP (all purpose) Flour - I used unbleached all purpose flour but any white flour you have on hand should be fine.
• Sea salt, baking soda, cinnamon.
• Optional- if you would like it to be more of a “pumpkin spice” flavor you can also add the other optional ingredients, nutmeg, all spice, ginger and cloves.

How to make the Best Pumpkin Bread:

In a large bowl add your wet ingredients first and mix until combined.

Just a note on the pumpkin, if it’s dripping wet you may need to place it in a paper towel and let the excess water be absorbed.  Mine was actually a nice pureed texture (different brands vary slightly) but if it’s not dripping wet there will be no need to drain the excess because we want the extra moisture.

Measure the flour by using a spoon to gently scoop the flour into the measuring cup and level it off with the back of a butter knife.

Add the flour to the wet mixture followed by the rest of the dry ingredients right on top the flour mixture before mixing, once everything is added then you can mix the dry and wet together.

Line a 9x5 loaf pan with parchment paper or spray it with non-stick spray.

Add the mixture to the lined pan and bake at 350° F for 55 minutes.

A couple minutes before the pumpkin bread is done baking, melt the butter in a small bowl (unless using a stick of butter).  Once you pull the pumpkin bread out of the oven brush the melted butter or use the stick butter to add butter to the top of the pumpkin bread. Sprinkle sugar and cinnamon on top and then let it cool for about 30 minutes. 

What can I substitute for eggs in pumpkin bread? 

Luckily there are no eggs to replace in this recipe since it’s vegan but fun fact pumpkin itself is actually used as a egg replaces in vegan recipes frequently so that would perfect for this recipe in particular!

How do you keep pumpkin bread moist? 

You can place the pumpkin bread in a sealed container for 3-4 days. If you feel like you want to bring a little more life and back into the bread when you approach those last couple days you can re-heat it in the microwave and top with a little bit of butter for the perfect moist texture!

Optional toppings and mix in’s:

• To make it a little “extra” you could top it with Streusel!
• Mix in walnuts, chocolate chips or pecans. 
• Swirl hazelnut butter in the center. 

Additional recipes you might love:

• Apple Cider Muffins with Streusel
• Apple Crumble Recipe
• Rudolph’s Chewy Sprinkle Cookies 
• Santa’s Chocolate Chip Cookie Bars
• Chewy Ginger Molasses Cookie
• Snickerdoodle Cookies

If you make this super easy and moist vegan pumpkin bread recipe please don’t forget to take a picture and tag me in Instagram! TwoRaspberriesI love seeing what you all make and hearing what you think! Or even better leave me a comment and rating below it helps me to see what you all are loving! 

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