Go Back
–+ servings
vegan pumpkin bread

Vegan Pumpkin Bread

Author: Melanie McDonald
4.93 from 40 votes
Homemade Vegan Pumpkin Bread is a favourite fall recipe packed with delicious spices, juicy chewy cranberries & crunchy pumpkin seeds. Such an easy quick-bread perfect for breakfasts or snacks! 
PREP TIME: 10 minutes
COOK TIME: 55 minutes
TOTAL TIME: 1 hour 5 minutes
Servings: 10 slices

Ingredients
  

Dry ingredients

  • 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

Wet ingredients

  • 1 slightly heaping cup (260 grams) pumpkin puree , NOT pumpkin pie filling!
  • ½ cup (120 ml) unsweetened plant-based milk

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 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.

NOTES

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.

NUTRITION

Serving: 1sliceCalories: 233kcalCarbohydrates: 45gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 175mgPotassium: 184mgFiber: 3gSugar: 23gVitamin A: 4074IUVitamin C: 1mgCalcium: 42mgIron: 2mg