Vegan Pumpkin Bread is made with simple ingredients from your pantry and bakes up perfectly moist and flavorful! It’s healthy, dairy-free, eggless, and uses 1 whole can of pumpkin puree – but most importantly it’s delicious!
Fall is here – it’s time to get the oven going and the house smelling like autumn!
Who doesn’t love the taste of fall, and what better way to bring in the fall than with a loaf of vegan pumpkin bread wafting through the air. Turn on the oven, open up the windows and let your neighbors smell all the deliciousness!
Adapted from my favorite Vegan Banana Bread, this pumpkin loaf baked up beautifully and worked well replacing the banana with a full can of pumpkin puree. Pumpkin puree works great in baked goods. For variation give these Pumpkin Oat Muffins or Pumpkin Spice Pancakes a try. The whole family will love them!
Vegan Pumpkin Bread Ingredients
- Pumpkin Puree: Instead of the standard 1 cup of puree, like many recipes, I prefer to use the whole can of pumpkin puree, as to not waste or have to use the rest up later, which I never end up doing. I think you’ll love this 1 can pumpkin bread recipe as much as I do! Be sure to only use 100% pumpkin puree, not pumpkin pie filling.
- Sweetener: I used coconut sugar, but feel free to use your favorite. I haven’t tried this with maple syrup in place of sugar, if anyone it up for a test, please let us know in the comments!
- Spices: I used the pumpkin pie spice mix, plus a little extra cinnamon for that added boost of flavor. If using the individual spices, adjust the measurement to suit your taste. I suggest using less spice if you want to taste more of the pumpkin. Remember with adding ingredients, it’s always best to start with the smaller amount and work your way up, since you can’t take away, but you can always add.
- Toppings: Add chopped pepitas, walnuts or whole sesame seeds or oats to the top for added texture and visual appeal. Sometimes I’ll lightly sprinkle the top with raw sugar before baking (this is my daughters preferred topping).
Now, let’s put it all together…
How To Make Vegan Pumpkin Bread
- Simply mix the dry ingredients together in a mixing bowl, add in the wet ingredients and mix, just until the flour is combined (shown above left).
- Place batter in a 9 x 5 loaf pan, top with optional pumpkin seeds (shown above right) and bake for 55 – 60 minutes.
- Once done, let cool (shown below) and enjoy the flavors of fall!
And that’s it – the best vegan pumpkin bread made easy and healthy!
Commonly Asked Questions
Can I make pumpkin bread gluten-free? Absolutely! You can use any gluten free flour blend, oat flour, or buckwheat flour, replacing 1 – 1 the amount of flour called for. I do not recommend using all coconut flour as it’s tricky to work with.
Can I make this quick bread recipe oil-free? Yes! Replace the oil with unsweetened applesauce for a healthy, oil free pumpkin bread. The loaf may be a little denser but the flavor will still be great.
Can I make pumpkin bread without baking soda? You sure can! Instead of using baking soda, use 1 level tablespoon baking powder with great results!
Can I freeze pumpkin bread? Sure thing! It will stay fresh in the freezer for up to 2 months if stored in a freezer safe container or bag. Simply let thaw in the refrigerator before eating. Pumpkin bread can also be stored, covered, on the counter for up to 3 – 4 days. Or store in the refrigerator for up to a week.
More Vegan Quick Bread Recipes
Quick breads are so easy to make and can be kept stored in the refrigerator or freezer to keep longer. Take a look at these other quick breads, you just may find yourself a new favorite!
- Applesauce Bread (Oil Free)
- Cranberry Orange Bread
- Vegan Banana Bread
- Healthy Blueberry Banana Oat Bread
- Buckwheat Banana Bread (Gluten Free)
If you try this pumpkin loaf recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintCLASSIC PUMPKIN BREAD (VEGAN)
Simple, minimal ingredients, bring in the fall season with a freshly baked loaf of pumpkin bread wafting through the air.
- Prep Time: 10 min
- Cook Time: 55 min
- Total Time: 1 hour 5 minutes
- Yield: Makes 8 - 10 slices
- Category: Quick Bread
- Cuisine: Vegan
Ingredients
- 2 cups (280 g) spelt flour, or flour of choice*
- 1/2 – 3/4 cup (150 g) coconut, turbinado or organic pure cane sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 heaping teaspoons pumpkin pie spice mix or 1 tsp each cinnamon & ginger and 1/2 tsp each nutmeg & allspice and a pinch of clove
- pinch of mineral salt
- 1– 2 teaspoons vanilla extract
- 1/3 cup (75 ml) water or unsweetened almond milk (at room temp)
- 1/3 cup (75 ml) neutral flavored oil (or coconut oil is liquid state) or applesauce
- 1 can (15 oz) 100% pumpkin puree or 1 1/2 cups (338 g) fresh pumpkin puree
- small handful pumpkin seeds, for topping (optional)
Instructions
Preheat oven to 350 degrees F.
In a medium size bowl, combine flour, baking powder, baking soda, spices and salt. In a small bowl, combine oil, sugar, water/milk and vanilla. Add the wet mixture to the dry mixture along with the pumpkin puree and mix well. Careful not to over mix, but be sure there is no flour clumps. Taste batter, adjusting flavor or sweetness to your liking.
Pour batter into a lightly greased loaf pan. Bake for 55 – 60 minutes.
Once done, remove from oven and let cool slightly before serving.
Let cool completely before storing.
NOTES:
*If substituting the flour, use unbleached all-purpose and/or white whole wheat flour or your favorite gluten-free all purpose flour blend.
I’ve made this loaf using less oil, anywhere from 2 – 4 tablespoons, while substituting the remaining amount called for with almond milk or water. It turned out fabulous while cutting some fat out of the recipe. Use applesauce in place of oil as well, loaf may be a little denser but still delicious!
For the spices, I used the pumpkin pie spice mix plus some extra cinnamon. I like all the flavors. If using the individual spices adjust the measurement up to suit your taste. Use less spice if you want to taste more of the pumpkin. Remember to always start with the smaller amount and work your way up. You cannot take away, but you can always add.
Since there are no flax-eggs here, if you wish you can add two flax-eggs in place of the water + add 3 extra tablespoons water or you can simply add two tablespoons of flaxseed meal to the batter with the dry ingredients. Ground flax seeds have great nutritional benefits and can be added to boost the nutritional profile of this recipe. If you have some on hand, go for it!
Adjust the sugar up a little if you like it a bit sweeter. Because this batter is on the thicker side, you can also add in up to 1/4 cup, or replace dry sugar with, warmed or room temperature pure maple syrup. Chilled maple syrup needs to be warmed or it will harden the coconut oil.
Add chopped pepitas, walnuts or whole sesame seeds or oats to the top for added texture and visual appeal. Sometimes I will lightly sprinkle the top with raw sugar before baking (this is my daughters preferred topping).
