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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 rarely make things with pumpkin, but this year I wanted to give pumpkins a try. I made this recipe just hours ago, it’s clean yet satisfying. I do wish I had put raisins /currants in it, but will do that next time. Enjoying your recipes ????.
Awesome! Yes this is a quick bread sweetness. so it benefits with addition of raisins, dates, cranberries , chocolate chips etc
Hey,
Thanks for sharing all your yummy recipes.
I have a silly question.
Pumpkin doesn’t have to be cooked, before I make puree out of it, does it?
Thanks
Melle
it has to be cooked. You can bake it or peel, cube and steam. the puree and store. here is one way https://www.foodnetwork.com/recipes/alton-brown/pumpkin-puree-recipe.html
Thanks! Going to try the bread tomorrow.
I love making bread in the fall! In fact, I just whipped up a pumpkin brioche the other day. But I have been meaning 6618 to make a banana bread but couldn t decide on a recipe! Thanks for having perfect timing!
Wow! This is lovely!! I just made this bread and I’m already two slices in! Love that i can have yeast-less bread now!! Thank you! I used dried blueberries instead of choc chips! as much as I love chocolate chip things, i chose blueberries so that my pups could try your bread too 🙂 They lovvvve it btw! I am not a pumpkin fan (i don’t hate pumpkins, just dont love them) and I’m so glad that I can now have some of this nutritious squash!
yay!!! So glad you made it! you can also make the loaf with sweet potato puree or butternut squash puree 🙂
This was so good! I’m embarrassed to say I’ve eaten almost the whole loaf by myself. I’m volunteering at my daughter’s preschool on Friday and we’re making this bread. She helped me make the first loaf and loves it too. Thanks for all of the great recipes!
Awesome! so glad you all loved it!
I love how you’ve added the chocolate chips – it makes it look so decadent!
Thanks!
This turned out perfectly. I ran out of pumpkin pie spice (it was a year old anyway) and used the spice ratios you suggested and I think that made it even better. I used chocolate chips throughout. Wonderful bread! I get never get enough pumpkin this time of year.
Awesome!
These are delicious! I made muffins yesterday and they are already all gone
Awesome!
Wonder how persimmon pulp would work here?
i don’t know. if it is close to pumpkin puree, try it.
That sounds like a delicious idea! Seems to me that persimon purée would be a more liquidy than pumpkin purée so you’d probably have to either cook it down or omit the milk from the recipe! Cheers! 🙂
Okay this looks seriously perfect. Out of curiosity, does using powdered sugar instead of regular granulated make a difference?
it does. usually you would mix the sugar into the wet, so the type of sugar doesnt matter as it dissolves into the wet. in this recipe it is mixed with the flour. if you use granulated, you will feel that texture in the baked bread. I pulsed my granulated raw sugar in a blender and used it.
I don’t have an expensive blender, do you think I could still make powdered sugar with mine?
yes it should work fine. you might need to blend it in 2-3 cycles of 30 to 60 seconds.
so instead of using powdered sugar i can just pulse my cane sugar and it will work the same??? I don’t always have powdered sugar on hand!! And you add it to the dry just the same??
yes, just pulse it in a blender so it is more like fine sugar rather than granulated and it will work.