Homemade Vegan Pumpkin Bread is a reader's favourite fall recipe packed with delicious spices, juicy chewy cranberries, and crunchy pumpkin seeds. It's an easy quick bread that is perfect for breakfasts or snacks!
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"OMG! This is absolutely delicious (and so easy to put together!). I love the addition of dried cranberries and pumpkin seeds - genius idea! Another winning recipe, Mel! Thanks for helping me make Autumn even tastier than usual!" - Leigh ⭐️⭐️⭐️⭐️⭐️ More reviews →
Hello, fall, and hello pumpkin! Bring on the Vegan Pumpkin Bread! This hearty and delicious recipe is a real reader favourite. It's packed with pumpkin and pumpkin spice flavours and has amazing texture thanks to the delicious and very customizable mix-ins. I love to use dried cranberries and pumpkin seeds but you could use chopped nuts, chocolate chips, or any other dried fruits.
Smear thick slices with vegan butter or almond butter and enjoy for breakfast or snacks throughout fall and beyond!
Mel x
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Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Flour - This recipe has been tested and works well with wholewheat flour, spelt flour, all-purpose flour (plain in the UK), or a good quality all-purpose gluten-free 1 to 1 baking flour.
- 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! Any other squash puree will work as will sweet potato puree.
- Dairy-free milk - Any such as oat milk, soy milk, cashew milk or almond milk.
- Baking powder & baking soda - The two are important in this recipe so don't use one and not the other.
- Spices - Use the individual ones listed or switch them out for pumpkin spice!
- Mix-ins - I love to use dried cranberries and pumpkin seeds for their flavour, colour, and texture, 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.
You will also need an 8.5 x 4.5-inch or 9 x 5-inch loaf pan.
Let's Make Vegan Pumpkin Bread!
Can't wait to make it? Here's a quick visual walkthrough (see the recipe card and recipe video for the full and detailed version):
- Whisk all of the dry ingredients together in a large mixing bowl.
- Mix all of the wet ingredients together in another bowl.
- Mix the wet with the dry.
- Spoon into a loaf pan and bake.
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.
Recipe FAQS
Yes, any type of squash puree (such as butternut squash) will work in this recipe. Sweet potato will work too!
Yes. Simply substitute the spices in the recipe for 2 teaspoons of pumpkin pie spice.
Recipe
Vegan Pumpkin Bread
Author:WATCH HOW TO MAKE IT
Ingredients
Dry ingredients
- 2 cup (250 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 , (bicarb in the UK)
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 teaspoon ground ginger , (or switch the 3 individual spices for 2 teaspoons of pumpkin spice)
- 1 teaspoon ground cinnamon
- ½ 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
- ¾ cup (180 ml) unsweetened plant-based milk
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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 at each end to make the loaf 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 stiffish 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
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Lesli Cohan says
Hi Mel,
This has become my go-to recipe for a quick bread! It’s a quick mix in one bowl, and have made it with both dried and fresh cranberries, and it works well. Also, I love to toast the pumpkin seeds just until they pop a bit before adding them in (cooled, of course!)
This is truly a winner! Thanks!
JoAnne says
THANK YOU for sharing all of your delicious recipes.
I tried these today and made a few additions and they were so yummy. Changes:
1. Use 1/2 flour and 1/2 spelt flour.
2. Added 1/4 c. zucchini flour and 1/4 c. kale flour.
4. Added more milk to help absorb the addition of zucchini and kale flour.
They will be gobbled down by my husband before I get a chance to freeze some.
Thank you and keep experimenting with food. Love your recipes.
Joanie Lewis says
Hi Mel - this is an excellent recipe. I used spelt flour, coconut sugar, mashed sweet potatoes, walnuts, and cranberries and made muffins instead of bread (following the timing for your pumpkin muffins). So very delicious. Thank you.
Ella says
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.
Melanie McDonald says
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.