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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.
I’m having trouble with this one. I used coconut flour but I just feel when mixing the dry and wet ingredients together something is not quite right. I have to baking now but something seems wrong with it .. 🙁
Yes because coconut flour is Not a direct substitute for regular flour. Coconut flour needs at least 6 to 7 times more moisture so you would end up with a really really dry mix with the same amount of coconut flour. It is also gluten-free so it would need some kind of binding like a starch.
This is an awesome recipie! I am a college student and was able to make muffins in my toaster oven. They have an awesome texture and they are a perfect treat for me and my friends. Thank you for an easy and delicious pumpkin bread 🙂
gourmet dorm cooking – i bet all of your neighbours wanted some
i love pumpkin and i made this and it did not taste like pumpkin at all. i only used all purpose flour is this why? i used like 3.5 table spoons of pumpkin spice and i don’t taste any pumpkin flavor, any suggestions?
This is a very pumpkiny bread. Not sure what happened to yours. What does it taste like? With that much spice it would taste cinnamony and bitter
I just realized i didn’t use enough pumpkin purée! i am remaking them i will leave a new review when they are done. thanks for the comment back 🙂
Hi, can you substitute the powdered sugar with apple sauce, banana or something else?
There r 2 types of sugar in the bread. Do you wanna replace both or just one?
If you just want to replace the powdered sugar , you can use any unrefined sugar(date sugar, coconut sugar etc ) Just blend it up in a blender so that it’s fine because some of the sugars have a really large granules
Hi Richa, thank you for your quick reply. I don’t mind the 1/4 cup of coconut sugar, it was more the 1/2 cup powdered sugar. Can it be replaced with apple sauce or does it have to be a sugar?
Just wanted to also mention that I purchased your cookbook Vegan Richa’s Indian Kitchen and am loving it!!!
You can powder/blend more coconut sugar and add. You can also make it with just the 1/4 cup. The bread will be lightly sweet and close to bland.
Applesauce not work because sugar is dry and applesauce will add too much moisture. For additional sweet you can add in chopped dates and reduce sugar overall.
Thanks for getting the book!!
I grew up in a sweet potato house hold, meaning on holidays we always had sweet potato everything and pumpkin nothing. So this recipe surprised. My boyfriend requested pumpkin bread, so I started searching. I made this recipe and as I was mixing it, I tasted it a few times & found it to be absolutely delicious. I tasted it out of the oven and it was equally good. I put chocolate chips on the top, I preferred the chocolate chips but my boyfriend didn’t.
4 stars because I wish it would have been sweeter & it’s extremely dense…..like really dense.
thanks
Just started veganism recently and had really enjoyed it! I enjoyed having this warm with a cup of tea..
awesome Dana =)
Hi! Could you sub almond flour for this recipe?
Try this recipe https://fettabbau-trim.today/vegan-gluten-free-pumpkin-bread-with-cranberries/%3C/a%3E%3Cbr /> Add more almond flour for some of the rice flour.
I used all spelt flour too and the only thing I changed is about tripling the amounts of chopped walnuts and chocolate chips… 😉 It came out great – perfect flavour and consistency! Thanks!
awesom
Super yummy! I used all spelt flour and also added some ground flax seed for extra flavor. I roasted the pumpkin myself so it wasn’t as wet as purée so I ended up adding a little more at the end when the batter seemed a bit dry. Great recipe, thanks!
Oh my gosh this recipe is so great! I am not vegan- but enjoy baking vegan. I compared a few recipes and felt that this one seemed like it would have the most flavor and bake the best verses the others I saw. I did 4 tsp of pumpkin spice and regular all purpose flour with coconut milk + coconut flour and wow, it turned out perfect! Just enough flavor (if you are a huge cinnamon/spice lover like me you could add even more), and the consistency was perfect. It was the easiest desert bread I’ve ever made in that the middle actually baked based off the suggest bake time. I never have that happen! It was super easy to make and I highly suggest even if you aren’t vegan! Will definitely bake again