vegan pumpkin bread

<p>This vegan pumpkin bread is seriously the best ever! It's tender and moist and packed with fall flavors. It's also really easy to make using simple ingredients.</p>

Vegan Pumpkin Bread

(250 grams) All Purpose Flour

(100 grams) White Granulated Sugar

(100 grams) Light Brown Sugar

tsp Baking Powder

tsp Ground Cinnamon

Nutmeg

tsp Ground Cloves

tsp Ground Ginger

Salt

(337 grams) Pumpkin Purée (canned

(60 milliliters) Canola Oil*

tsp Vanilla Extract

Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)*

14 grams) Pumpkin Seeds (Pepitas)

Sift the flour into a mixing bowl and add the white and brown sugar, baking powder, cinnamon, nutmeg, cloves, ginger and salt and mix together.

Prepare your flax egg by adding 1 Tbsp ground flaxseed meal to a bowl and then adding in 3 Tbsp of hot water from the kettle, leave to sit for a minute or so to become gloopy.

Add in the pumpkin purée, oil, vanilla and flax egg and mix in. The batter will be very thick, but have patience and mix in carefully and it will combine properly. Mix until just combined and don&#8217;t overmix.

Spray a 9×5 loaf pan with non-stick spray and then line it with parchment paper so that the parchment paper hangs over the sides, so that when the pumpkin bread is baked, you can easily lift it out of the loaf pan using the parchment paper.

Transfer the batter from the mixing bowl to the loaf pan and smooth down evenly.

Sprinkle a handful of pumpkin seeds (pepitas) over the top.

Place into the oven and bake for 60 minutes or until a toothpick inserted into the center comes out clean. If it shows any signs of over-browning then tent it with foil (see notes)* at the 40 minute mark and return to the oven for the remaining 20 minutes.

Lift the pumpkin bread out with the parchment paper overhang and place onto a wire cooling rack to cool before slicing.

Looks awesome!  Having a gluten free option is great so definitely going to try this!

This pumpkin bread is DIVINE, but I tweaked the recipe slightly. I used 1/2 cup of ww flour, and 1 &amp;1/2 cups unbleached white flour, only 1 cup pumpkin purée,  and 1 cup + cashew milk (basically enough milk to make a thick batter). I baked 50 minutes using parchment paper but without foil tenting. At 50 minutes my toothpick came out clean, and it looked perfect and cooled. The bread sliced up easily when cooled and has such an amazing pumpkin flavor!

OMFG, this bread is SO good. I think it's pretty sweet but I like it a lot. Instead of a flax egg, I did use a real egg and it came out nicely (I wanted a dairy free recipe, lol). I mixed in pecans and it adds a really nice crunch! I did have to bake for a bit longer than an hour, I think I ended up baking for 65 minutes. Next time I think I will try and make it vegan so I can share! Thank you for sharing!!!

Made this last night and it turned out perfectly! I was looking for a recipe where I didn't have to buy (or create) pumpkin spice.  Thank you so much, awesome recipe - can't stop eating this!

Great recipe, thanks! I only used half of the amount of sugar indicated, and it's sweet enough.

This Vegan Pumpkin Bread is so easy to make, perfectly moist, and completely oil-free. Made in 1 bowl with cozy Fall spices and dark chocolate chips, it's the only pumpkin bread recipe you'll ever need.

The Best Vegan Pumpkin Bread

pumpkin

maple syrup

vanilla

applesauce

flaxseed (flax meal)

organic unbleached flour or whole wheat pastry flour

Tbsp pumpkin pie spice

tsp. baking soda (NOT baking powder)

baking powder

dairy-free chocolate chips (optional)

Mix pumpkin, maple syrup, vanilla, and unsweetened applesauce together in a large bowl.

Add the remaining ingredients, except for chocolate chips, to pumpkin mixture and stir together until everything is well combined.

If using chocolate chips, fold into batter.

Pour mixture into a nonstick loaf pan and bake for 40-50 minutes. If you don&#8217;t have a nonstick pan, you can line with parchment paper. If you do use a cooking spray, just lightly mist the pan.

The loaf is done when a knife tester is inserted into the center and comes out clean, except for a few chocolate chips.

Made this afternoon.   So delicious. I used my home made date syrup in stead of maple.  Next time I'll add another tsp of the  spice mix and try raisins and walnuts instead of choc chip.  Outstanding.

I made this pumpkin bread and it's gone in 2 days! It was outrageously delicious, enjoyed by my whole family. Perfect, easy recipe. I will try using pecans and raisins, as suggested by my son. I plan to make it again this week, perhaps even twice so it might last longer. Thanks Shane!

Oh my, this was so good, and it was quick and easy to prepare, and those who know me, that is a must!   Thank you, Shane !

Made this tonight. It's very good! I added walnuts. I love your banana bread too!
Very easy to make. Thank you for the awsome recipe!

Jan, thanks! So glad you enjoyed it and I like the walnuts too:)

Absolutely wonderful!  I did use whole bread flour since that’s what I had available and this loaf turned out amazing.

Thank you, Amy! Sure thing on the flax. You can use and equal amount of chia seed; 1/4 cup arrowroot power + 1/4 cup water; and, 1/4 cup silken tofu pureed as well. Hope this helps.

Made this tonight.  Loved it.  It was full of great flavors.  Great combination.  I used whole wheat pastry flour and it was fabulous.  Thanks for a great recipe Shane!

Made this bread a couple of days ago and have been eating it for breakfast.  Very moist, and the pumpkin/chocolate combination is so satisfying (I like to have sweet in the morning)!  Thanks for a great recipe!

Hello! I made this a couple of nights ago and it was delish!  I only had Cassava flour on hand so I used 1 cup of that in place of the whole wheat flour (we are GF) and it worked.  It was a bit gummy so I'd like to make it again and maybe try to throw in some GF oats?  Or do you have any suggestions on how to make it less chewy/gummy?  I have the same problem with Bob Mills 1:1 on other recipes.  Thoughts?

They took a while longer to bake. Overall a good recipe. I gifted them to the neighbors. I forget that vegan bread is never as sweet as the standard banana bread. I used homemade puree from our halloween pumpkins.

Made two of these loaves this morning, and they are really, really good. Used whole wheat pastry flour and Enjoy Life dark chocolate chips, subbed individual spices for pumpkin spice, and mixed flax meal in with apple sauce before adding pumpkin. “Why would you double the recipe on your first time trying it,” you may ask? Well when I tried your banana bread recipe two days ago, the family liked it so much I barely got any. Then there’s the note that says it’s important to wait until this pumpkin loaf is cool — yeah, I knew that wasn’t gonna happen so that’s what the second loaf is for! Anyway, thanks for another great recipe. It was a great way to start the New Year!

So YUMMMMM and super easy to make. 
I had pumpkin left over and was wondering about pumpkin bread. Of course I checked out your page as your recipes always work out and don't ask for ridiculous ingredients. And I was right, I had all the ingredients already in my cupboard. I followed the recipe to the letter but had to bake it 30 minutes longer. 
The bread came out perfect. I will make this again real soon. 
I might try and experiment by swapping the chocolate chips with raisins and adding some orange zest for a more christmas-like feel.

Can you reduce the amount of maple syrup without causing a problem?

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Made this afternoon. So delicious. I used my home made date syrup in stead of maple. Next time I'll add another tsp of the spice mix and try raisins and walnuts instead of choc chip. Outstanding.

Oh my, this was so good, and it was quick and easy to prepare, and those who know me, that is a must! Thank you, Shane !

Absolutely wonderful! I did use whole bread flour since that’s what I had available and this loaf turned out amazing.

Made this tonight. Loved it. It was full of great flavors. Great combination. I used whole wheat pastry flour and it was fabulous. Thanks for a great recipe Shane!

Made this bread a couple of days ago and have been eating it for breakfast. Very moist, and the pumpkin/chocolate combination is so satisfying (I like to have sweet in the morning)! Thanks for a great recipe!

Hello! I made this a couple of nights ago and it was delish! I only had Cassava flour on hand so I used 1 cup of that in place of the whole wheat flour (we are GF) and it worked. It was a bit gummy so I'd like to make it again and maybe try to throw in some GF oats? Or do you have any suggestions on how to make it less chewy/gummy? I have the same problem with Bob Mills 1:1 on other recipes. Thoughts?

This is seriously the best vegan pumpkin bread you&#x27;ll ever eat! It&#x27;s perfectly spiced, moist and easy to make in 1 bowl. Better than Starbucks, this will become one of your favorite Fall recipes!

flaxseeds

water

pumpkin puree

brown sugar

canola oil

soy milk

all purpose flour

baking soda

salt

cinnamon

nutmeg

cloves

pepitas

Preheat the oven to 350 degrees F and grease a loaf pan.

In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg.

In a large bowl, whisk together the pumpkin, brown sugar, canola oil, flax egg and soy milk until smooth.

Add the flour, then sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg and cloves on top of the flour. Stir with a large spoon or spatula, gently, until just combined. Do not over mix.

Pour into the prepared pan and sprinkle the pepitas on top. Bake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.

Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

A Vegan Blender pumpkin bread recipe that is baked to perfection! The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is a real crowd pleaser! It cannot get easier than this, use a blender to mix all the ingredients and avoid creating a mess with multiple utensils.

flour

2 Tsp baking powder

cup pumpkin puree

coconut sugar

coconut oil

dairy-free milk

vanilla extract

Preheat oven to 375* Fahrenheit. Grease a 9...

Preheat oven to 375* Fahrenheit. Grease a 9 x 5 loaf pan.

In a blender jar, add the wet and...

In a blender jar, add the wet and then the dry ingredients and give it a nice whirl on a medium to low speed until it's all combined.

Don't over mix - up to 1 minutes...

Don't over mix - up to 1 minutes while using your spatula to scrape down is enough. The batter will be VERY thick.

"Pour" batter into the loaf pan.Sprinkle some cinnamon...

"Pour" batter into the loaf pan.Sprinkle some cinnamon sugar on top.

Bake for 35 -40 minutes. The loaf is...

Bake for 35 -40 minutes. The loaf is finished when a tooth pick comes out clean .

In your blender, pour in the wet ingredients...

In your blender, pour in the wet ingredients first and then dump in all the dry ingredients. Close the lid to your blender and blend on low to medium speed until the batter is combined. Don’t over mix it! 

Pour the batter in greased spring form or...

Pour the batter in greased spring form or bundt pan and cover it with foil .

Add a cup of water to the Instant...

Add a cup of water to the Instant Pot. Then place the trivet into the pot, and place the foil-covered pans on the trivet. Cover the pot and set the seal to Sealing.

Set the pot to cook for 55 minutes...

Set the pot to cook for 55 minutes at manual high pressure.

Once the cook time is complete, let the...

Once the cook time is complete, let the pressure release naturally for 10 minutes. Then release the remaining pressure and remove the lid.

Carefully remove the loaf pans from the pot...

Carefully remove the loaf pans from the pot using oven mitts, and place the bread on a cooling rack. Remove the  foil, and allow the bread to cool for a few minutes before removing them from the pans. Cool completely before serving.

https://mediavine-res.cloudinary.com/video/upload/wpbgt0yxxbtsjwyxkxdd.mp4

Vegan Blender Pumpkin Bread

This is The Best Vegan Pumpkin Bread you&#39;ll ever taste. A moist and tender loaf, perfectly spiced with the warm, comforting flavors of fall. And it&#39;s made in just one bowl!

all-purpose flour

pumpkin pie spice

sugar

non-dairy milk

tbsp apple cider vinegar (or lemon juice)

oil (I used canola oil)

Preheat the oven to 350ºF (180ºC) and grease a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper.

In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.

Add all the remaining ingredients (pumpkin puree, sugar, milk, oil, and vanilla extract) and gently stir until just combined, ensuring no flour pockets remain. Avoid over-mixing; some lumps are normal.

Pour the batter into the prepared pan and bake for 55-60 minutes.

Insert a toothpick into the center of the loaf, and if it comes out clean, the loaf is done. If the top of the vegan pumpkin bread browns before the middle is fully done, cover it with foil.

Allow it to cool for 15 minutes before transferring it to a cooling rack and letting it cool completely.

Vegan Pumpkin Bread’s warming aroma and texture is an absolute dream.  This is a quick bread recipe that comes out incredibly moist and soft.

vegetable oil

sugar (depending on your sweetness preference)

(Optional) add-ins – raisins, walnuts, chocolate chips, etc

Preheat the oven to 350 degrees F. 

In a large bowl, mix together the applesauce, oil, sugar, pumpkin puree, and vanilla in a bowl. Then, add the remaining ingredients and whisk until thoroughly combined. 

Pour the batter into a greased loaf pan and bake for 50 to 55 minutes. Check to see if it’s fully baked by placing a toothpick or fork into the middle of the loaf, if it comes out clean, it’s finished. If it has batter on it, bake for another 5 minutes.

Skip the store bought pumpkin bread, and make this easy, nutritious gluten-free vegan pumpkin bread with chocolate chips at home instead!

Vegan Pumpkin Bread with Chocolate Chips Recipe

oat flour

almond flour

fine kosher salt

ginger

flax egg (1 Tablespoon flax meal + 2 1/2 Tablespoons water)

(250 grams) pumpkin purée

refined avocado oil oil

sugar coconut sugar

chocolate

Preheat the oven to 350°F. Line an 8&#215;4 or 9&#215;5 sized loaf pan with parchment paper. Set aside

Prepare the flax egg by whisking together the flax meal and water in a small bowl. Set aside to thicken for 10 minutes.

In a large mixing bowl, mix or sift together the flours, baking soda, baking powder, salt, and spices.

In another large mixing bowl, whisk together the pumpkin puree, oil, sugar, maple syrup, vanilla extract, and milk. Gently fold the flax egg into the wet batter once thickened.

Working in 2 batches, combine the flour mixture with the wet mixture; stir just until moistened and smooth. DO NOT overmix. The batter will be thicker than normal bread batter, do not add more liquid. 

Fold in the chocolate chips until combined.

Transfer the batter into the prepared loaf pan. Using a rubber spatula, spread the batter evenly. 

Place the bread pan in the preheated oven on the center rack for 40 to 50 minutes or until the top of the loaf is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the outside starts to brown faster than the middle is cooking, cover with aluminum foil and continue to bake until the center is done.

Allow the bread to cool in the pan for 1 hour. Lift the bread out of the pan with the parchment paper and place on a cooling rack. Let the bread completely cool for another 1 to 2 hours before slicing. 

Store in an airtight container or wrapped in foil or plastic wrap at room temperature for up to 5 days or in the fridge for up to a week.

This is the perfect texture and so delicious! My kids love it too.

Sending this to my niece to make for Thanksgiving! It's just what she was looking for.

it's so helpful to have a recipe that is not only gluten free, but vegan! the perfect addition to the thanksgiving dessert spread... everyone will have something!

This bread was so delicious! My kids are already requesting it again!

This bread is so good and the texture is amazing! I love the use of maple syrup. It adds the perfect flavor to the pumpkin!

This was so good! Really loved that it was gluten free!

Hello Lindsay!
I made this vegan pumpkin bread for my family over the weekend. All of your useful recommendations helped me a lot. The result looked so powerful. Everyone went nuts over this healthy fall dessert. My husband kept sneaking into the kitchen to get more. This pumpkin bread has all chances to become a family favorite treat. I’m so happy that I’d found this recipe. 
Thank you A LOT for sharing such a brilliant idea. Look forward to your new awesome recipes. I adore your blog. Keep it up!

Best wishes,
Ann

Hands down my fav bread! Looove it :))))))

Loved the taste of the bread! However when slicing, my loaf tends to crumble instead of slicing cleanly. How can I avoid this in the future? Definitely want to make this bread again!

Moist, soft, sweet, and filled with the flavors of fall, my easy Eggless Pumpkin Bread recipe is made in one bowl using regular pantry staples. Best of all, it is naturally vegan, kid-friendly, made healthy with whole wheat flour.

Eggless Pumpkin Bread Recipe

whole wheat flour (- 180 grams)

Pumpkin Puree (- both homemade

½ teaspoon ground cinnamon ((cinnamon powder))

½ teaspoon ground ginger ((ginger powder))

apple cider vinegar lemon juice

oil oil

water (or any nut milk (cashew, almond

nuts (- walnuts, almonds, cashews etc)

First grease a loaf pan (8 x 4 x 2.5 inches) or round cake pan (8 x 2 inches). Line the loaf pan with parchment paper.

Measure and keep the ingredients ready.

Preparation

In a mixing bowl, add the pumpkin puree, sugar, ground cinnamon powder, ground ginger powder, nutmeg powder and a pinch of salt. You can even add 1 teaspoon pumpkin spice mix instead of adding these individual ground spices.

Add 1 teaspoon vanilla extract or ½ teaspoon vanilla essence. If not using vanilla then increase the cinnamon powder to 1 teaspoon.

Pour ¼ cup oil. Use any neutral-flavoured oil. I have used sunflower oil. Can use melted unsalted butter instead of oil. If using salted butter skip adding salt.

Then add 1 tablespoon apple cider vinegar or lemon juice.

Begin to mix all the ingredients with a wired whisk.

Mix very well till the sugar has dissolved. Meanwhile, preheat oven at 180 degrees Celsius or 350 degrees Fahrenheit for 15 minutes.

Now add ¼ cup water or any nut milk (cashew, almond or coconut) to the wet mixture. If using canned pumpkin purée or a thick pumpkin purée, add a total of ⅓ to ½ cup water.

Stir vigorously till everything looks mixed well.

Making wet mixture

Take whole wheat flour, baking powder baking soda in a sieve.

Sift the dry ingredients directly on the mixed wet ingredients. You can even sift separately and add the dry ingredients to the wet ingredients.

Add ¼ cup chopped walnuts or any chopped nuts - almonds, cashews, pecans or even chocolate chips.

Sifting dry ingredients

With a spatula gently fold the dry ingredients in the wet ingredients. Do not overdo the folding.

The batter should look light and have volume. If the batter looks very thick then add some water and gently incorporate it in the batter. Use light pressure from your hands while folding. If the batter looks very thick then add ¼ cup more water.

With the spatula, place the batter in the prepared loaf pan. Shake and tap the pan so that the batter spreads evenly in it. Smoothen the surface with a spatula.

Top 10 vegan pumpkin bread recipes from across the web

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Top 10 vegan pumpkin bread recipes from across the web

The most viewed vegan pumpkin bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pumpkin Bread

The Best Vegan Pumpkin Bread

The Best Vegan Pumpkin Bread

The Best Vegan Pumpkin Bread

Vegan Pumpkin Bread

The Best Vegan Pumpkin Bread

Vegan Pumpkin Bread

Vegan Pumpkin Bread with Chocolate ...

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Vegan Pumpkin Bread

The most viewed vegan pumpkin bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine