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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 muffins from this recipe, Richa––they were super delicious! Thank you!
Awesome!
Can I use all all purpose flour or would it make a difference in consitancy/ taste?
you can use all all purpose flour.
Richa:
I have made this lovely bread several times, and it’s just the best! I have changed it up using chopped fresh cranberries and pecans and it comes out perfectly.
I have tried several vegan pumpkin breads recipes, and have had come back to yours as the best one out there. Thanks for this…it is now in my permanent recipe box!!
Awesome!!!
Hi Richa
I’m gonna be making this on Sunday.
Do I need to toast the pecans or walnuts first?
Thank you for sharing
SpazV
no, you dont need to. you can if you like a more toasty flavor profile.
I am just making this, as Banana Bread (it’s almost Summer in Canberra and we don’t get pumpkin in cans here, well not readily anyway). The pumpkin plants are just starting to grow in the garden and I didn’t have any mashed or pureed pumpkin started away in the freezer. So, I improvised. 🙂
I, cheekily, added both dried and frozen cranberries to the mix, and pumpkin seeds in place of the nuts.
There are about ten minutes left to go. The smell is incredible, mixed spice (or as you’d say pumpkin pie spice) is under-utilised in my opinion.
I suspect the children will we asking for seconds at afternoon tea time today. Thank you. xx
This was a roaring success. The children are already asking me to make it again. 🙂 Thank you!
Awesome!!!
I have a 1 bowl banana apple bread recipe on the blog that you can use as well.
Ooooh! That sounds good. I’ll give that a go today.
We ate the last of the loaf I made yesterday.
I adore your blog and enthusiastically follow your fb page. Let’s just say, I’m a big ‘sharer’.
Thanks for the Banana Apple Bread suggestion. Nina x
Just made this! Made a few changes using what I had on hand in the moment, but It’s still definitely the same recipe 🙂
– I used your recommendation of 1 cup ww/ 3/4 cup all purpose
– Instead of nuts, fruit, choc, I used pecans and toasted sunflower seeds
– I didn’t have enough pumpkin purée so used some apple sauce
– For the milk component I combined vanilla coconut yogurt with water to make a milky consistency
– No oil
– Instead of lemon juice I used about 2 tsp of frozen orange juice concentrate
– And finally, I swirled in some homemade orange cramberry sauce that I had in the freezer!
Thanks for the recipe! 🙂
yay!
What kind of oil do you recommend for this recipe? Thank you!
Mary
I use organic safflower or canola oil, or coconut oil. If you do not like the coconut flavor, use refined coconut oil.