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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LeAnn says
Very tasty!
Margaret says
I would like to do this in a bunt cake pan. Would you suggest doubling it?
Melanie McDonald says
It depends on the size of the bundt pan. This recipe as it stands fills a loaf pan that holds 6 cups. This resource shows all the different pan dimensions and volumes so you should be able to work out from that how much you need to increase the recipe. https://www.joyofbaking.com/PanSizes.html
elena says
What a great recipe, easy, healthy, and addictive!!!Glad it can be frozen, other ways…Made it with spelt flour, I reduced the sugar to 100gm only (pumpkin too sweet). And as I didn’t have enough cranberries I completed the 100 g, with dry blue berries and…cooked in the bread maker (baking only setting for 59 minutes, super perfect.
I always enjoy making and eating your recipes, thanks Melanie
Melanie McDonald says
I'm really pleased you enjoyed it Elena and it's good to know it works in a bread maker!
Sarah says
Delicious! made this and shared at a workshop i was co-hosting. everyone loved it and folks were amazed it was vegan.
Your baked good recipes are always great! thanks Melanie!!
Melanie McDonald says
That's so kind Sarah. I'm really pleased it went down well at the workshop!
Chantelle D. says
This recipe worked out great!
I used 1/2 flax and 3 cups flour to double the recipe and substituted pecans instead of pumpkin seeds, as it was what I had on hand. Thanks for the recipe!
Melanie McDonald says
Perfect. Glad you enjoyed it!
Teresa says
Thank 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
I'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
I 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
I 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
This 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
I'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
I 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
I'm so pleased everyone enjoyed it Stephanie. I bet walnuts were great in it!
Johanne R says
This is a great recipe! Thank you so much for sharing! It has great flavor & texture!
Karla says
Can I make these in a cupcake pan?
A Virtual Vegan says
You 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
Wow!!
Yasmine says
How much pumkin?
A Virtual Vegan says
All the ingredient and their quantities are listed. The pumpkin is in the wet ingredient list.
Alison says
Looks delish!! In the oven right now!! I used stevia as sweetener and also subbed fresh cranberries for dried!
A Virtual Vegan says
Thank you Alison. I hope you enjoy it!
Paul Hanrahan says
This is a great recipe because it uses no oil or egg. Thank you!
A Virtual Vegan says
Thank you Paul!
Sarah says
Brought 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
So glad you and everyone else enjoyed it! I should totally make a chocolate version for the blog!
Elina says
Made 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
So 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
Just 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
So glad you enjoyed it!
Jan says
GREAT 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
Thank you Jan. I'm so glad you are enjoying it!
Steve says
Thanks it turned out great!
A Virtual Vegan says
So glad you enjoyed it!