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Vegan Pumpkin Bread Recipe. Easy pumpkin loaf with pumpkin puree, pumpkin pie spice, walnuts and chocolate chips. Use pumpkin seeds, currants for variation. Vegan Fall Recipe.
Easy One Bowl Pumpkin Loaf today before we start up with the Holiday Menu plans. Soft, full of pumpkin, pumpkin pie spice, hearty and delicious. 15 minutes and in the oven. Bake until done. The hardest part is waiting for the loaf to cool. The loaf tastes best after a few hours. This loaf is based off my 1 bowl pumpkin cream cheese muffins. Why change something when it works.
Add nuts of choice, dried fruit, cranberries or chocolate chips to the batter. Top with nuts, pumpkin seeds, chocolate chips or a streusel of choice! Serve with hot Pumpkin spice Caramel Latte or other hot drinks of choice. Use sweet potato or butternut squash puree for variation.
If you like the recipe, please do leave me a comment! Tag me #veganricha on Instagram or elsewhere if you make this gorgeous loaf. Any and all feedback helps. For a gluten-free version see this GF Pumpkin Bread with Cranberries.
More Pumpkin Recipes from the blog
- Pumpkin Rosemary flatbread
- Pumpkin Chickpea Veggie Pizza
- 1 bowl pumpkin cream cheese muffins
- Pumpkin Pie with No Bake Gingerbread Crust
- Pumpkin cinnamon Swirl Sandwich Bread , easy but looks super fancy.
For gluten-free options Pumpkin Bread with cranberries, Sweet potato/Pumpkin blondies , Gluten-free Banana Walnut Loaf
Steps:
Whisk all the dry ingredients. Add the wet.
Mix until pumpkin puree is well combined. Fold in walnuts, chocolate chips .
Drop the batter into parchment lined loaf pan. Even it out. Sprinkle the top with chocolate chips, pumpkin seeds, nuts or streusel of choice.
Bake until toothpick comes out clean.
Cool in the pan for a few minutes, then remove from the pan and cool on a cooling rack. cool completely before slicing.
This gorgeous loaf is also in my second book Vegan Richa’s Everyday Kitchen available worldwide now!
One Bowl Vegan Pumpkin Bread Recipe
Ingredients
Dry:
- 1¾ cups flour, I use all Spelt flour or 1 cup whole wheat pastry flour + 3/4 cup unbleached white
- ½ cup powdered sugar, Use 2 tbsp more for sweeter ( just blend up unrefined sugar of choice until fine and use)
- ¼ cup brown sugar or coconut sugar or other sugar of choice
- 2¼ tsp baking powder
- ¼ tsp baking soda
- ¼ teaspoon salt
- 2 to 4 tsp pumpkin pie spice, or use 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves
- 3 to 4 tbsp chopped walnuts or pecans or omit to make nut-free
- 3 tbsp mini chocolate chips or craberries or currants
Wet:
- 1 cup + 2 Tbsp pureed pumpkin, not pumpkin pie mix
- ½ cup non dairy milk
- 3 to 4 Tbsp oil
- 1 tablespoon molasses or use maple syrup
- 1 tsp lemon juice
- pumpkin seeds or vegan mini chocolate chips for topping, optional
Instructions
- Preheat the oven to 365 degrees F / 180ºc.
- In a large bowl, whisk the dry ingredients until well combined. Mix in the nuts and chocolate chips if using. *If your coconut sugar has large granules, pulse in a blender to grind to finer state and use.
- Add the wet ingredients and mix well. it will take a minute or 2 for the pumpkin puree to combine well. Mix until there are no pumpkin or flour streaks in the mixture. Add a tbsp more non dairy milk if needed.
- Transfer to a parchment lined or well greased and floured loaf pan. Top with chocolate chips or pumpkin seeds or a streusel of choice.
- Bake for 50 to 60 minutes or until the toothpick from the center comes out almost clean.
- Cool for 15 minutes then remove from the pan. Cool completely before slicing. Store on the counter for the day or refrigerate for upto 6 days.
Video
Notes
2. Use Butternut squash puree or sweet potato puree instead of pumpkin for variation.
3. To make into muffins, Bake at 400 degrees F for 15 minutes, reduce temperature to 350 and continue to bake for 6 to 7 minutes. or until a toothpick test comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a really delicious recipe! I varied it by making muffins instead of one single loaf. It easily made 14 of them!
Awesome!
This looks amazing! I made your garlic flat bread on Monday and it was so easy and yummy. I’ll be adding it to my recipe book for a quick go-to dinner addition. Thank you!!
Awesome!!
Richa, This bread looks beautiful. I think I’ll make it tonight after work! Thank you.
That looks like a scrumptious loaf! Nothing says ‘fall” like pumpkin bread–and this looks perfect 🙂 might have to try this recipe!
Yes indeed. Everything fall this one! 🙂
Hello Richa
This bread looks incredibly yummy, however could you plz share the grain free( not only gluten free) substitutes plz, so we can also enjoy your bread.
Kind regards
Karlah
You can try this recipe without the rice flour. https://fettabbau-trim.today/2015/02/lentil-bread-gluten-free-vegan-sandwich-bread-recipe.html%3C/a%3E%3C/p%3E
Looks delicious AS IS! Thanks for all your wonderful recipes.
Thanks Jennifer! 🙂
The pumpkin bread looked great until I realized it had oil in it. We are eating whole food, plant-based with no oil added to anything. I would love to see this made oilfree!
You can omit the oil. Add another 2 tbsp pumpkin puree instead.
You can substitute applesauce for the oil.
Looks delicious, but agree with Nancy. GF version, please?
You can make this banana bread recipe https://fettabbau-trim.today/2014/04/banana-walnut-breakfast-loaf-gluten.html%3C/a%3E with 1 cup pumpkin puree instead of banana and 1/2 cup coconut sugar/other sugar. Add pumpkin pie spice.
Thanks for the gluten free option. I just looked at the gf banana walnut bread and that looks delicious too! I also really appreciate that your gluten free flour mix does not contain potato or tapioca starch or any weird gums, I just don’t like them.
One question, I don’t have a small loaf pan, would you recommend making muffins instead or doubling the recipe for a full size loaf pan? Thanks again!
Try as muffins. That way you can bake half a batch and see how you like the sweet, texture etc and adjust accordingly. If the moisture content is not right then the loaf will fall or there could be other issues. Muffins are less prone to issue sin gluten-free baking.
Thank you for this recipe beautifully photographed! Winter is knocking gently at our door in Montreal so we will welcome her with your deliciously sliced pumpkin bread.
Thank you.
Rose
Awesome!
Gluten free options would be appreciated.
You can make this banana bread recipe https://fettabbau-trim.today/2014/04/banana-walnut-breakfast-loaf-gluten.html%3C/a%3E with 1 cup pumpkin puree instead of banana and 1/2 cup coconut sugar/other sugar. Add pumpkin pie spice.
Could you please convert this recipe in GRAMS instead of cups?
Many many thanks
Marianna-Italy
updated
made this loaf and love it, very moist and filling, my new go to easy and cheap loaf. New to vegan baking and love how easy they are.
Awesome! Yes, vegan baking is less iffy and you dont need as much precision. Just be sure to have enough moisture overall as they tend to dry out faster without eggs. Or add a streusel when in doubt as that will hold the moisture in!
Posted a gf pumpkin bread. https://fettabbau-trim.today/2015/11/vegan-gluten-free-pumpkin-bread-with-cranberries.html%3C/a%3E%3C/p%3E