This post contains affiliate links. Please see our disclosure policy.
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.
I made the dozen muffins form of this recipe the other day and they vanished so quickly, I have to make another batch now 🤭 thank you!
Just made for a client and I’m so pleased!
aweesom!
Hi Richa! Made this yesterday: 1/2 buckwheat, 1/2 spelt, monkfruit sweetener. Would add a lil more pumpkin for moistness next time around as I think those flours need more wetness.
Came out delicious and as is always important to me, kids ate it up!
Your recipes are a game changer for me – not complicated for my already tight time, healthy, and delicious in my overly restricted diet.
Good work needs to be saluted. 15/10.
Thanks!
Thanks!!
If we don’t have the lemon juice should it still come out ok?
yes
I am hoping to use a this recipe to make small individual breads in a cakelet pan, the Nordic Ware Pumpkin Cakelet pan previously sold at Micheal’s but now out of stock. How should I adjust bake times?
I am not sure about the size of the pan, just check at 30 mins and check in 10 mins intervals until toothpic comesout clcean
Can this recipe be frozen in a loaf pan before it is baked? If so, would it need to be thawed before baking or baked from frozen? Thinking I will bake the extra loaf and freeze it.
Freeze it after baking.Bake, cool, slice and freeze the slices, so you can grab a slice as needed. warm the slices in the oven
Is there adjustments needed if I use all purpose flour?
you will need a few tbsp of more flour. Just add 2 tbsp at a time to make a stiff batter
Hi Richa,
I’d love to make this recipe, but one of my friends has a severe tree nut allergy. I typically use almond milk, so do you have any other vegan milk suggestions to sub in this recipe?
Thanks!
coconut milk, oat milk or soy milk
THIS IS SOOOO GOOD!!!! I think I left it in the oven a bit too long because the crust and bottom is very chewy, but it is SO GOOD! Thank you. I will be making this again. I left out the powered sugar and cut the regular sugar in half because I am not really into sweet things, and it came out great!
great! Just mix till about combined and yes bake less and the lower sugar might mean it will bake faster
I just did it. 50 minutes. Excellent.
yay!