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    Home » Recipes » Cakes & Muffins

    Published: Sep 17, 2021 · Modified: Oct 14, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 73 Comments

    Vegan Pumpkin Bread

    JUMP TO RECIPE PIN WATCH VIDEO
    4.92 from 37 votes
    vegan pumpkin bread

    Homemade Vegan Pumpkin Bread is a reader's favourite fall recipe packed with delicious spices, juicy chewy cranberries & crunchy pumpkin seeds. It's an easy quick-bread that is perfect for breakfasts or snacks! 

    a sliced loaf of vegan pumpkin bread

    This Vegan Pumpkin Bread is hearty and delicious. It's packed with pumpkin and pumpkin spice flavours and has great texture thanks to the delicious mix-ins. Add your favourites or go with my suggestion of dried cranberries and pumpkin seeds.

    Smear thick slices with vegan butter or nut butter and enjoy for breakfast or snacks throughout fall and beyond!

    In this post:

    Jump to:
    • Pumpkin Bread Recipe Ingredients
    • How to Make Vegan Pumpkin Bread
    • Storing
    • Recipe FAQS
    • Love Pumpkin?
    • Recipe Video
    • Recipe
    • Comments & Reviews

    Pumpkin Bread Recipe Ingredients

    Here is what you'll be needing to make my naturally dairy-free vegan pumpkin bread:

    ingredients needed to make vegan pumpkin bread

    And a few ingredient notes:

    • Flour - Wholewheat flour, spelt flour, all-purpose flour (plain in the UK) or a good all purpose gluten-free flour blend like Bob's Red Mill 1 for 1 Baking Flour are all fine to use.
    • Sugar - Brown, white, cane or coconut sugar are all ok to use.
    • Pumpkin puree - You can use canned pumpkin puree or homemade pumpkin puree in this recipe. Got extra? Make my Vegan Pumpkin Pasta for dinner!
    • Plant milk - Any will do such as oat milk, soy milk, cashew milk or almond milk.
    • Mix-ins - I love to use dried cranberries and pumpkin seeds but you could omit them completely or use chocolate chips, chopped nuts like walnuts or pecans and any dried fruit you like. Just keep the quantity roughly the same.
    a buttered slice of vegan pumpkin bread

    How to Make Vegan Pumpkin Bread

    This is a super simple recipe to make. Here's how (see my video for a more detailed look):

    1. Whisk all of the dry ingredients together in a large mixing bowl.
    2. Mix all of the wet ingredients together in another bowl.
    3. Mix the wet with the dry.
    4. Spoon into a loaf pan and bake.
    making vegan pumpkin bread

    Success Tip - Let the loaf cool completely before you cut it. I know it’s tempting to break into it when it’s still warm, but if you let all of the steam inside escape, you will affect the quality of the crumb. It won’t be as moist and it won’t keep as well. 

    Storing

    Once cooled completely store your vegan pumpkin bread either well wrapped or in an airtight container for 4 to 5 days. You can also freeze it for up to 3 months.

    Recipe FAQS

    Can I use squash instead of pumpkin?

    Yes, any type of squash puree (such as butternut squash) will work in this recipe. Sweet potato will work too!

    Can I use pumpkin spice?

    Yes. Simply substitute the spices in the recipe for 2 teaspoons of pumpkin pie spice.

    Love Pumpkin?

    • Vegan Pumpkin Pancakes
    • Vegan Pumpkin Smoothie
    • Vegan Pumpkin Muffins
    • Vegan Pumpkin Chocolate Chip Cookies

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe Video

    Recipe

    vegan pumpkin bread

    Vegan Pumpkin Bread

    Author: Melanie McDonald
    4.92 from 37 votes
    Homemade Vegan Pumpkin Bread is a favourite fall recipe packed with delicious spices, juicy chewy cranberries & crunchy pumpkin seeds. Such an easy quick-bread perfect for breakfasts or snacks! 
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    COOK TIME: 55 minutes
    TOTAL TIME: 1 hour 5 minutes
    Servings: 10 slices

    Ingredients
      

    Dry ingredients

    • 1 ¾ cup (240 grams) flour , all-purpose (plain in the UK), spelt, wholewheat or 1 for 1 GF all-purpose baking flour
    • ¾ cup (150 grams) sugar , coconut, brown sugar, cane or white
    • 1 teaspoon baking soda , (bicarbonate of soda in the UK)
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 teaspoon ground ginger , (or switch the 3 individual spices for 2 teaspoons of pumpkin spice)
    • 1 teaspoon ground cinnamon
    • ¾ teaspoon ground allspice
    • ⅔ packed cup (100 grams) dried cranberries , or other mix-ins of choice
    • ½ cup (75 grams) pumpkin seeds , or other mix-ins of choice

    Wet ingredients

    • 1 slightly heaping cup (260 grams) pumpkin puree , NOT pumpkin pie filling!
    • ½ cup (120 ml) unsweetened plant-based milk

    RECOMMENDED EQUIPMENT

    • USA Pan Loaf Pan
    • Digital Kitchen Scale
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Preheat oven to 350°F and lightly grease an 8.5 x 4.5inch or 9 x 5inch loaf pan. Lay a strip of baking parchment down the length of the pan with some overhang each side to make it easier to remove when cooked.
    • Add all of the dry ingredients to a large bowl and stir to combine.
    • Add the pumpkin puree and milk to another bowl or a jug and mix them together.
    • Add the wet ingredients to the dry and mix until just combined. It is a stiff batter so do not be concerned.
    • Spoon the batter into the prepared tin and smooth the top with a spatula so it's level.
    • Bake for about 55 minutes or until golden and starting to come away from the sides of the pan. Test it by inserting a skewer, toothpick or sharp knife into the centre. If it comes out clean it's done. If not give it a few more minutes.
    • Remove from the tin immediately and cool on a wire rack.

    NOTES

    Storage & freezing - Once cooled completely store your vegan pumpkin bread either well wrapped or in an airtight container for 4 to 5 days. You can also wrap it well and freeze it for up to 3 months.

    NUTRITION

    Serving: 1sliceCalories: 233kcalCarbohydrates: 45gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 175mgPotassium: 184mgFiber: 3gSugar: 23gVitamin A: 4074IUVitamin C: 1mgCalcium: 42mgIron: 2mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    This recipe was originally published on September 23rd, 2020. I've since rewritten the post and now I am republishing it for you. I hope you enjoy it. Thank you for following A Virtual Vegan!

    Hungry For More?

    • No Bake Chocolate Cake
    • Vegan Blueberry Muffins
    • Vegan Blueberry Cake
    • Vegan Brown Butter
    9.7K shares

    Reader Interactions

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      Recipe Rating




    1. Ella says

      June 14, 2022 at 1:04 pm

      Love the idea of the recipe . Would be possible to substitute the sugar for aspartame or any other no calories alternative, as would like it more calorie friendly as well. Thank you . Ella , London . U.K.

      Reply
      • Melanie McDonald says

        June 14, 2022 at 1:30 pm

        I haven't tested the recipe with artificial sweeteners so I don't know. Sugar though isn't just there for sweetness. It also provides structure so you might find it won't have as good a texture/rise.

        Reply
    2. Rochelle says

      November 06, 2021 at 2:38 pm

      5 stars
      Lovely recipe. Sent it in my son's daycare lunch all week. Great with margarine by the end of the week. Used craisins and chocolate chips.

      Reply
    3. Karen says

      October 27, 2021 at 5:18 am

      When using Bob's Red Mill GF All purpose flour, do you add xanthan gum to the flour to make this bread?

      Reply
      • Melanie McDonald says

        October 27, 2021 at 11:04 am

        Bob's Red Mill 1 for 1 baking flour has xanthan gum in it so you don't need to add anything else.

        Reply
    4. Franny says

      September 26, 2021 at 3:13 pm

      5 stars
      An excellent pumpkin bread recipe! Mine turned out perfectly sweet, firm yet moist, and full of chewy and crunchy goodness. I used 1 cup of sprouted spelt flour and 3/4 cup of oat flour, and threw in raisins and walnuts too. Will definitely make this again. Thanks, dear Mel! Happy Autumn from Franny in the high desert of Southern California. USA.

      Reply
    5. Josefine says

      September 25, 2021 at 8:31 am

      5 stars
      What a fantastic recipe, it turned our great. I used chocolate chips instead of dried cranberries and pumpkin seeds since I didn't have either on hand and it was delicious. I also used whole wheat flour. Super simple to make and it is such a satisfying fall treat.

      Reply
    6. Cilla says

      September 24, 2021 at 7:08 pm

      Can garbanzo bean flour be used?

      Reply
      • Melanie McDonald says

        September 27, 2021 at 11:37 am

        Definitely not in this recipe.

        Reply
    7. Michelle Oie says

      September 19, 2021 at 3:16 pm

      5 stars
      Outstanding bread although I served it as dessert. Had to sub monkfruit for sugar as dinner guest doesn't eat sugar. (used 1/2 cup monkfruit) Everyone raved so will make for another dinner this weekend.

      Reply
    8. Janice says

      September 17, 2021 at 7:37 pm

      5 stars
      Absolutely delicious! I love the dried cranberries in it. Much better than the typical raisins! Thank you.

      Reply
    9. lena says

      September 17, 2021 at 11:16 am

      hi! i'm going to double the recipe. can i use a bundt pan instead of a loaf pan? should i triple it???
      Thanks!

      Reply
      • Melanie McDonald says

        September 17, 2021 at 11:46 am

        It has only been tested in a loaf pan. I'd be very careful baking it in a bundt pan. This is more bready than cakey. It isn't soft and fluffy. It could end up coming out pretty dry where the thinner, sticky-out bits of the bundt pan are.
        As for whether to triple it, that depends on the size of your bundt pan. They come in all sorts of sizes. For reference, a 9 x 5 pan holds about 8 cups (1.9 litres) of water. You'd need to measure how much your bundt holds and multiply the recipe accordingly.
        Hope that helps!

        Reply
      • Michelle Oie says

        September 18, 2021 at 7:25 am

        If u bake it in a bundt pan, would you report back. How many times did u multiply the recipe & what size bundt pan did you use?
        Thank you!

        Reply
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