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!
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!
Pumpkin Bread Recipe Ingredients
Here is what you'll be needing to make my naturally dairy-free 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.
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):
- 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.
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.
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.
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!
Vegan Pumpkin BreadAuthor:
- 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
- 1 slightly heaping cup (260 grams) pumpkin puree , NOT pumpkin pie filling!
- ½ cup (120 ml) unsweetened plant-based milk
- 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.
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!