This healthy Vegan Pumpkin Bread is made with wholewheat flour & is completely oil-free. It is heartily stuffed with juicy chewy cranberries & crunchy pumpkin seeds & is perfect for breakfast or snacking!
Pumpkin in March? I hope that’s ok? It’s a bit late to be asking now because this Vegan Pumpkin Bread with Cranberries & Pumpkin Seeds is here. It really didn’t feel like waiting until October and we all need some pumpkin in our lives this Spring.????
I ♡ pumpkin and have had a stash of it waiting to be used since fall when I bombarded you with pumpkin recipes such as these amazingly delicious Pumpkin Orange Donuts, my Vegan Pumpkin Pie , Chocolate Tahini Pumpkin Smoothie, and this oh so divine Pumpkin Caramel Sauce.
I had a pumpkin craving so made this Vegan Pumpkin Bread a few months ago. I then made it again and again because we were enjoying it so much and now it’s here because you folks deserve to be enjoying it too. Plus pumpkin is super good for you and shouldn’t just be restricted to a few weeks around Halloween.
This Vegan Pumpkin Bread with Cranberries & Pumpkin Seeds is perfect for when you really want cake but are trying to be healthy……That’s like all the time if you’re anything like me. ????
It is not light and fluffy like some pumpkin breads, more dense and very slightly chewy. Almost like a cross between proper bread (as in the yeasty sandwich kind) and a cake. It is just sweet enough without being ‘cake sweet’ and this sweetness is enhanced by the lovely juicy, chewy dried cranberries. For a bit of added crunch and more nutrition the pumpkin seeds works beautifully.
It’s lovely with a smear of my Easy Vegan Butter or some nut butter for breakfast, general snacking or packed lunches. It’s pretty sturdy and will hold up to being rattled around a lunch box.
HOW TO MAKE MY VEGAN PUMPKIN BREAD WITH CRANBERRIES & PUMPKIN SEEDS
It’s so easy to make. All you need is a loaf pan, a mixing bowl, a small bowl or jug and a spoon/spatula. Then:
- Add all of the dry ingredients to one bowl
- Add the two wet ingredients to another and stir
- Pour the wet into the dry and mix
- Spoon into the pan and bake
You can also make it in a stand mixer if you prefer. I trialled it by hand and in a mixer as I am still crushing on the new Kitchen Aid my lovely hubby brought me for Christmas. Any excuse to use it is a good thing! ♡ If you do use a stand mixer be sure you don’t over-mix. The flour should be just combined so there are no dry spots.
Now, one word of warning. When you mix this together it will be very stiff. It is not like a cake batter. It’s more like a dough. It takes a bit of elbow grease to mix it all up. Just sayin’ so you know and don’t get all weirded out and pour in a gallon of liquid to remedy it or something! ????
If you give this Vegan Pumpkin Bread a try I would love to see your pics on Instagram. Just tag me with #avirtualvegan. I check my hashtag regularly!
Vegan Pumpkin Bread with Cranberries & Pumpkin Seeds
Ingredients
Dry ingredients
- 1 ¾ cup / 240g wholewheat flour spelt flour works too
- ¾ cup / 150g coconut sugar any granulated sugar will work but the browner kinds are nicer flavour wise in this recipe
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ground all spice if you don't have all spice use an extra ½ teaspoon cinnamon with ½ teaspoon ground cloves and a big pinch of nutmeg or just sub the all spice for pumpkin pie spice
- ⅔ packed cup / 100g dried cranberries
- ½ cup / 75g pumpkin seeds
Wet ingredients
- 1 slightly heaping cup | 260g pumpkin puree - Pureed orange sweet potato works well too not pumpkin pie filling
- ½ cup / 120 ml plant-based milk
Instructions
- Preheat oven to 350°F and lightly grease a 1lb loaf tin ( mine measures 8.5 x 4.5 x 2.75 inches). If there is a chance your tin will stick 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 bowl and stir to combine.
- Add the pumpkin puree and milk to another bowl or a jug and stir together.
- Add the wet ingredients to the dry and mix until just combined. It is a very stiff batter, almost like a dough so do not be concerned. It will come together with a bit of elbow grease!
- Spoon the batter into the prepared tin and smooth out so it's even.
- Bake for 55 minutes then check it. It might need an extra 5 minutes or so. Insert a tooth pick or a skewer and if it comes out clean it's ready.
- Remove from the tin immediately and cool on a cooling rack.
- Leave it to cool completely before cutting.
Long time vegan, creator of A Virtual Vegan & author of the book 
Teresa says
December 29, 2018 at 11:59 amThank you for this! I collect pumpkins every year after people discard them post-Thanksgiving. This year I had 30+ pumpkins of all sorts to use up. I still have many to go. But every single one, I’ve made at least two loaves of this recipe. I use fresh cranberries when I can find them, and have subbed walnuts and pecans, or throw in a handful of flax meal or oatmeal. It’s a very forgiving, moist, delicious recipe. So happy to have a good, moist pumpkin bread that doesn’t require oil or egg substitute.
A Virtual Vegan says
December 30, 2018 at 11:19 amI’m so pleased you are enjoying the recipe Teresa. I love that you are using up all the local pumpkins that would otherwise be wasted. Good for you!
Julie says
October 22, 2018 at 7:01 amI love recipes that don’t contain oil or egg! This bread was a big hit. I subbed brown sugar for the coconut sugar but next time I’ll reduce it a little. I made it with spelt and the texture was fantastic.
Julie says
December 28, 2018 at 8:58 amI tried this recipe with apple sauce instead of pumpkin and it worked great. I also used 1/3 cup maple syrup instead of the coconut flour. The texture was fantastic.
Alva says
October 18, 2018 at 10:21 amThis recipe was a huge hit! I live in Sweden and when I finally could find canned pumpkin in my supermarket I was so excited to bake this. I didn’t have coconut sugar so I substituted it for ca 120g maple syrup. I have a hot fan oven so it was done in about 40 minutes. Now the whole house smells amazing. ????
A Virtual Vegan says
October 18, 2018 at 1:35 pmI’m so pleased you enjoyed it and that you were able to work out a sub for the coconut sugar. Thank you for stopping by to leave feedback. I really appreciate it!
Stephanie says
September 24, 2018 at 9:29 amI made this for a church breakfast because we have two members who are vegan and they were thrilled. Everyone loved it and asked me for the recipe! I used walnuts instead of pumpkin seeds because I couldn’t find them at the store. I used coconut milk it was delicious! Thank you!
A Virtual Vegan says
September 24, 2018 at 12:12 pmI’m so pleased everyone enjoyed it Stephanie. I bet walnuts were great in it!
Johanne R says
September 17, 2018 at 3:34 pmThis is a great recipe! Thank you so much for sharing! It has great flavor & texture!
Karla says
September 7, 2018 at 3:05 pmCan I make these in a cupcake pan?
A Virtual Vegan says
September 10, 2018 at 10:00 amYou could yes. I would bake it at the same temp, probably for about 22-25 mins, or until a toothpick inserted comes out clean.
Lyne Brunelle says
April 11, 2018 at 12:17 pmWow!!
Yasmine says
January 6, 2018 at 3:59 pmHow much pumkin?
A Virtual Vegan says
January 7, 2018 at 6:18 pmAll the ingredient and their quantities are listed. The pumpkin is in the wet ingredient list.
Alison says
December 8, 2017 at 11:40 amLooks delish!! In the oven right now!! I used stevia as sweetener and also subbed fresh cranberries for dried!
A Virtual Vegan says
December 8, 2017 at 2:02 pmThank you Alison. I hope you enjoy it!
Paul Hanrahan says
December 3, 2017 at 2:37 pmThis is a great recipe because it uses no oil or egg. Thank you!
A Virtual Vegan says
December 3, 2017 at 7:15 pmThank you Paul!
Sarah says
November 17, 2017 at 1:32 pmBrought this to a potluck and everyone LOVED it!! Even non-vegans! I used brown sugar and reduced it to 1/2 C and added some chocolate chunks instead of seeds. I will definitely be making this again:)
A Virtual Vegan says
November 17, 2017 at 8:45 pmSo glad you and everyone else enjoyed it! I should totally make a chocolate version for the blog!
Elina says
October 30, 2017 at 2:44 amMade this yesterday using just a bit less ginger and more cinnamon, given personal preferences. Had to use brown sugar rather than coconut, because that’s what we had at home, and tossed in 1/4 cup chopped walnuts for crunch. It. Was. Incredible. My dad, for whom we baked this, can’t stop raving about it.
Will be remaking this ASAP, and trying a reduced sugar version out of curiosity. If it has less sugar, that means you can guiltlessly eat half a loaf in one sitting, yeah? ????
A Virtual Vegan says
October 30, 2017 at 10:00 amSo glad you enjoyed it! Be careful with reducing the sugar as it doesn’t just provide sweetness, it gives structure in cakes. If you reduce it too much it will affect the rise and texture. Have fun experimenting though! Anything that means you can eat it guiltlessly is a good thing! ;O)
Genyvieve says
October 20, 2017 at 6:09 amJust made these and they were delicious!! Thanks!!
I reduced sugar to 1/2 cup and cranberries and pepitas to 1/4 c each and still fantastic.
A Virtual Vegan says
October 20, 2017 at 9:53 amSo glad you enjoyed it!
Jan says
September 29, 2017 at 8:06 amGREAT recipe. The pumkin seeds and cranberries add nice texture. I used heaping spoons full of the spices and went with the option to use cloves (I really enjoy the flavor of cloves) and I was very happy with the outcome. It holds well for days and doesn’t loose a bit if flavor. It also froze well. I will make this year round and as Christmas gifts.
Mel, Thank You for this amazing recipe!
A Virtual Vegan says
October 1, 2017 at 7:50 pmThank you Jan. I’m so glad you are enjoying it!
Rachel says
September 15, 2017 at 11:51 amI am making this soon! Do you think I could make it into muffins, with a shorter bake time? Thanks!
A Virtual Vegan says
September 15, 2017 at 2:08 pmI have never tried it but I am sure it would work great as muffins. I would up the oven temperature to 375 or even perhaps 400°F and they will probably take around 20-25 mins I would think. Baking them a bit hotter will give them bigger muffin tops so I think I would go with 400°F.
Steve says
May 26, 2017 at 1:24 pmThanks it turned out great!
A Virtual Vegan says
May 26, 2017 at 7:54 pmSo glad you enjoyed it!
Sarah says
March 27, 2017 at 11:31 pmI LOVE pumpkin bread! And I could eat it during any season too, doesn’t have to be saved for fall, I agree :)
Elinor Kugler says
March 27, 2017 at 6:10 amI agree Mel, we should be able to enjoy pumpkin all year round! They’re such a delicious, hearty veggie.
Ooh, I’m feeling your excitement, enjoy the heck out of your new kitchen Aid :)
Now this bread looks heavenly! I love the fact that it isn’t too sweet, and that it’s oil free, and packed with healthy ingredients. Will have to give this a try sometime :)
A Virtual Vegan says
March 27, 2017 at 5:49 pmThank you so much Elinor. If you give it a try let me know what you think!
Amy Katz from Veggies Save The Day says
March 26, 2017 at 9:12 pmLucky for me I stocked up on pumpkin puree in the fall! Love the addition of pumpkin seeds. They are so nutritious.
A Virtual Vegan says
March 27, 2017 at 5:48 pmThanks Amy. They add such great texture too!
Becca @ Amuse Your Bouche says
March 25, 2017 at 4:11 amI love the look of all those seeds through the bread, I bet they add a gorgeous texture! Pumpkin seeds are one of my favourite things to use at the moment, such a lovely flavour.
A Virtual Vegan says
March 26, 2017 at 3:12 pmThank you. I love pumpkin seeds too. They are perfect for snacking!
Dianne says
March 24, 2017 at 11:48 amI don’t know why people only want pumpkin in the fall, because it’s good just about anytime of the year in my book! I’ve actually been cooking with it a bit late, too. This bread looks great!
A Virtual Vegan says
March 24, 2017 at 6:38 pmThanks Dianne. I agree. It should be a staple!