This post contains affiliate links. Please see our disclosure policy.
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.
Hi Richa
How do you make the Pumpkin Pure? Oven or Boil?
Thanks
I use canned puree. To make it from scratch, slice into half, remove the seeds, bake the pumpkin until tender, then mash and use.
hi richa!
few questions:
would it be a straight sub to use regular unbleached flour or do i need to modify quantities?
to remove the powdered sugar, should i slightly increase dry ingredient? (flour or brown sugar?)
is the + 2tbsp of pumpkin the “binder” measurement or is the oil? if subbing applesauce
i always struggle with making pumpkin bread because every time i make it, it comes out really gummy (even though i’m careful to not overmix!) so i’m excited to try yours tonight.
thank you!
1. yes, no other change needed to use unbleached ap flour
2. I am not sure what you mean by remove powdered sugar. You need some sweetner in the recippe. You can use any vegan sugar. Just put it through a blender so it is fine and mix in the flour.
3. its thte total pumpkin puree, all of which goes in when you add the wet ingredients. it is not divided and used
4. gummy could be because of several reasons like underbakeing or too much wet ingredients etc. Bake longer if the toothpick doesnt come out clean from the center. ovens and pans can add as much as 15 to 20 mins extra baking time.
This recipe is better than a traditional pumpkin bread. It is so easy and tastes fantastic. I am not much of a baker, but I make this recipe all the time even for non-vegans.
I made this!
I added 3 tbs of cocoa powder as well. It is so delicious my boyfriend and i loved it. It is definitely a dense bread very fudgy – I was expecting a lighter more fluffy bread but it has almost like a brownie consistency . So good.
Will make it again,
Just made the bread exactly as per the recipe. Only a minor variation, substituting molasses with honey. I was very skeptical while making it as I am not the fondest of pumpkin and hadn’t ever eaten a pumpkin bread. But it turned out just perfect! Simply gorgeous looking (couldn’t resist clicking pictures and showing off 🙂 Will make the GF option next time with one slight addition of a little more spice and sugar. You’re amazing Richa!
Awesome! yes, definitely add more spice to taste. The spice and sweetness usually gets stronger as the bread sits so I tend to use a bit less so as to not overpower the overall flavor
You’re right Richa. The flavours become stronger once the bread cools. I wouldn’t add any more spice or sugar either.
Hi Richa, can I use coconut flour? I have some sitting in my pantry and would like to use it. Thanks
No, coconut flour is a very different flour. it is gluten-free and needs 3 to 4 times the liquid.
Thanks Richa. Would you have any recipes with coconut flour. Also I’m making your one bowl pumpkin bread but don’t have molasses or maple syrup. Can i sub it with honey?
i have a few recipes that use coconut flour here https://fettabbau-trim.today/?s=%22coconut+flour%22
Thanks a lot Richa. You’re a champ 🙂
Hello Richa
Another wonderful recipe !!! I made this today and loved it ????
My husband said that this was my best baking concoction yet!!!
I had to use a little more than half a cup of milk as the amount on your recipe was not enough to fold all the flour, but it could have been that I used more than needed.
Thanks again for your wonderful recipes. It makes me soooo happy when I am able to cook like this thanks to people like you that spend so much time developing these delicious dishes. I also made for dinner your chickpea pancakes. Yummy!!!