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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 forgot the stars!!
This is a wonderfully moist bread with a minimum of oil. Delicious!
This came out awesome!
Just made this recipe in the muffin form…….WOW they were delicious and I love anything that makes the house smell like pumpkin spice. So cozy. Will be making this again and again!!
yay!
I too am making this today in muffin form. I cut the recipe in half. When baking I prefer to use my kitchen scale to measure the ingredients, so I truly appreciate that you provide weights. The recipe as written calls for 49.1 oz of pumpkin puree. Should this be grams?
49 oz is not correct, that would be too much pumpkin. it should be 4.9 oz, i changed i to gms now.
Hi Mary and Richa
Considering using this recipe to make into muffins, does the recipe as it is written work to make muffins or should I adjust anything other than cook times.
Cheers Mike
yes it will work find for muffins, check at 25 mins
How long should I bake this recipe as 6 jumbo muffins? Thanks for another amazing pumpkin recipe! 🙂
400 for 15 minutes and reduc temp to 350 and bake for another 12 to 14 minutes, check with a toothpick and bake longer if needed
is this a heavy bread, I made it taste great but not sure if it’s cooked or if it;s a moist heavy bread.
thank you for the recipe. I will try it again. 🙂
It is a heavy bread because of the pumpkin, somewhat like a pound cake. If it is too moist or did not rise well or too gummy in the middle, then it probably needs extra baking time. Because of the extra moisture, the bread does take some time to cook through to make pound cake style slices that are just slightly heavy but still airy enough.
BEST punpkin bread ever!!!!!
Do you happen to have a recipe for carrot loaf? Thanks.
Awesome! yes https://fettabbau-trim.today/2016/03/vegan-carrot-cake-recipe.html%3C/a%3E%3C/p%3E
Hi Richa I would like to make a vegan loaf with no fructose (sugar).
Can I modify this recipe and use any vegetables as well as pumpkin.
Also I would like to make the loaf larger so that it fits a loaf size that would make approximately 10 slices as I see your recipe is smaller.
As I am not gluten free can I use whole wheat self raising flour?
Thanks very much as I would like to make some vegan recipes.
You cam omit the sugar. I am not sure which vegetables you are planning to use, but all veggies have different moisture content and might not work equally well.
The recipe can be easily doubled. I use wheat + all purpose flour in the loaf. Self raising flour is leavening already so you would need to adjust the baking powder. These are too many changes that each will need adjustment. I would suggest changing one thing at a time and making a half recipe to test and adjust depending on each change.