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 quickbread 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!
Here is what you'll be needing to make my vegan pumpkin bread:
- Flour - Wholewheat, spelt, all-purpose flour (plain in the UK) or a good all purpose GF 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. I like to use brown or coconut sugar though because they complement the pumpkin and spices perfectly.
- Baking soda and baking powder - A combination of both. Baking powder as per usual in a cake/quick bread and because this is an eggless pumpkin bread, baking soda too as it reacts with the slightly acidic pumpkin puree. This causes bubbles to form and provides extra lift which compensates for the leavening that eggs would usually provide.
- Spices and salt - For maximum flavour!
- Pumpkin puree and plant milk - Our wet ingredients. Unless you have a very sweet tooth use unsweetened plant milk, and be sure to use pumpkin puree and not pumpkin pie filling. You can use canned pumpkin puree or homemade pumpkin puree in this recipe.
- 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.
You will also need a loaf pan. An 8.5 x 4.5inch or a 9 x 5inch pan are both fine to use. It also bakes great as muffins if you don't have a loaf pan, but be sure to adjust the bake time to compensate.
How to Make Vegan Pumpkin Bread
This is a super simple recipe to make. Here's how:
- Mix all of the dry ingredients together in a bowl.
- Mix all of the wet ingredients together in another bowl.
- MIx the wet with the dry.
- Spoon into a loaf pan and bake.
See my video for a more detailed look.
For the very best results when making this recipe follow these tips:
- Follow the recipe closely and as always with recipes involving flour, I highly recommend you use a kitchen scale. Cup measurements are not accurate enough to get the best and consistent results, but if you do need to use them, spoon the flour into the cup then level off the top with a knife without compacting it or shaking it down. By doing it like this you will get roughly the correct amount. If you scoop the flour up into the cup, you will end up with much more than is needed and it will affect the outcome of the recipe. Digital scales are available at most big superstores now and you can pick one up for around $10. They are a great investment and are so worth having
- 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.
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.
Yes, any type of squash puree will work in this recipe. Sweet potato will too!
Yes. Simply substitute the spices in the recipe for 2 teaspoons of pumpkin spice.
Hungry for more?
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If you tried this recipe, let me know how you liked 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.
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
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!