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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.
So easy and good!!
Surprised by the comments below. Tried the recipe following the exact ingredients in the exact amount. Center never cooked. Miles away from the picture.
Apparently moist center is an issue happening often when cooking pumpkin cakes, but can be addressed by adjusting the quantities.
Very disappointed.
I think if it didn’t work out it probably was user error or circumstantial. The recipe has worked for many years for many people.
It could be that the pumpkin purée was a bit too moist,, or there was an error in measuring flour. Pumpkin often makes the batter feel stiff but it needs enough flour as there is moisture that will release during baking and that has to have dry ingredients to absorb that.
Other issues that can happen are that it needed longer baking time. Ovens vary in Terms of temperatures they reach. So if the oven is heating less, you might need additional baking time. Check with a toothpick from the center before removing from the oven. If your baking powder is old that would t leaven the bread enough and that might cause gummy middle as well
I’d like to put a streusel topping on this. What do you recommend?
Use the one from my pumpkin pecan streusel cake veganricha.com/?s=pumpkin+cake
Thank you!
Anytime !
Can this be made with almond flour?
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.
Hi! I’m really excited about trying this recipe! I have never baked pumpkin bread before. I bought 3 mini loaf pans (3×5.75”). Can you recommend baking time?
I’m excited for you too! Check at 35 minutes
This recipe is excellent! Thank you for posting weight in grams, helps to not have to use so many measuring tools while cooking/baking. My weight in grams for the pumpkin purée was way more than what was posted, so I went with the cup/tbsp measurements instead and it turned out great! Thanks again!!
Worked out really well! I did unsweetened applesauce instead of the last tablespoons of pumpkin. And instead of sugar I used monkfruit and some monk fruit syrup. It still could have been sweeter so I’ll do about 50% more monkfruit next time. this recipe is a keeper! Oh, and I put some vanilla in this too!
awesome!! sounds great
I’ve made this delicious bread many times. As I was making it today, I considered substituting applesauce for the oil. Rather than mess with an excellent recipe, I used oil this time. Do you think substituting an equal amount of applesauce for the oil will work? I am trying to eliminate oil from my diet.
Add half the amount of applesauce. Applesauce is more moist than oil and in moist breads it can tip the balance of moisture to flour making the bread gummy. So use lesser amount or just omit oil. There’s enough pumpkin puree
Great recipe! My daughter loved it so much, she made another batch two days after the first. Easy, tasty and semi healthy. Thanks!
Awesome
I’ve made this recipe twice in the past 2 days (one to give away as a parting gift & one to keep!) the second time I had a little more trouble mixing but ended up being able to get it together by adding a teeny bit more oat milk. I didn’t realize until several hours after baking that I completely forgot the oil! Luckily, it still baked up perfectly in exactly 1 hour & tastes amazing! So anyone who happens to forget oil? Not to worry, you’ll be just fine. Great recipe overall!
The missing pit prob caused the thicker batter. Glad it turned out!