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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 made the bread yesterday and because I had leftover pumpkin puree, I made cupcakes today. Both came out amazing! Thank you for this recipe. Greetings from Germany. 🙂
Greetings! Thank you for sharing.
I had a tough time with this recipe, perhaps someone can diagnose some of the issues I had while making it. The final product was pretty crumbly, and I found it odd that the wet ingredients were not mixed together first before adding them to the dry? And is there a reason for powdered sugar over granulated? Lastly, the 365 baking temp made the top overdone but then the center under. I adore Vegan Richa so I was pretty bummed that this recipe didn’t turn out as I had hoped.
Hmm. How was your batter? Maybe the pumpkin purée was not as moist. You can also mix the batter a minute or so so that gluten forms making them bread less crumbly. The top browning could be oven heating issue. If your oven heats just the top, keep the bread on a lower rack and also cover the top with parchment after the first 15 mins.
Time to stop searching because this is the GOAT. This is so delicious that it’s ridiculous. I can’t believe this is vegan. I can’t believe this is GF. I have made it twice in the last 3 days because my children and I can’t stop eating it. I’m making mini loaves for gifts as we speak. Honestly, look no further—this is the BEST pumpkin bread on the planet!
GOAT – the Greatest Of All Time! I had to google that.
Hi…I saw an earlier question asking reason for powdered sugar over granulated/all coconut/etc. Also, if baking mini loaves as one of the posters mentioned, would the temp or length of time differ?
Thank you!!
Yes, temp same, time- check at 25 mins
These are my husband’s favorite muffins! We make them regularly. I find that the muffins cook a bit better than the loaf. We love your recipes! Thank you
thank you Wendy
This bread is so good! I added cranberries, pecans, and chocolate chips and it was great. Also used all AP flour as it was all I had and it worked just fine. The texture is so nice – not wet like most recipes I’ve tried.
yummy
This was SO easy! Readily available ingredients and simple method…and so good!
I used sweet potato and I love the flavor and moist texture. I did not make the sweeter one. The original is just perfect for sweetness. A great recipe as we head into Fall!
thank you so much
This recipe is very good and I even ended up making a second batch for a close friend of mine! I will definitely be making this recipe a lot more in the future. (I actually sprinkled some brown sugar over the top of the bread right before putting it in the oven. It leaves a crust-like consistency, and some extra sweetness. I recommend doing so!)
what a nice friend
This is the 5th or 6th time I’ve made this, and it always turns out so good. This is the first time I made it with oat milk, as I’m not vegan and when I’ve made it before I just use dairy milk: it tastes just the same so I’ll try and use non-dairy from now on when I make it. This is *the* best chocolate chip pumpkin bread I’ve ever had, or made!
Best pumpkin bread recipe I’ ve made! I used cranberries and topped with pumpkin seeds. Will definitely make it again and again 👍
This was great! I used fresh pumpkin and added extra cinnamon since I was out of cloves. It came out perfect– very moist but firm in all the right ways.
The only problem is I can’t stop eating it 😬😂
Will make this again!
yay! tasty problem – haha