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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.
Made this today and it’s fab! Love that the recipe is so straightforward. The loaf itself is spot on – light and tasty. Yum yum yum. Thank you for sharing this recipe.
awesome!
Hi Richa, my pumpkin bread came out rubbery. I checked it at 50 minutes and baked it another 10 until the toothpick came out clean. It’s also more brown and dark on top where yours has more of a pumpkin color. It didn’t rise as high as yours. I took it out of the pan after 15 minutes of cooling and ate it hours later. Do you know what I could have done wrong? Thanks. Love your recipes!
This is the first recipe i am trying from your website and I am truly impressed. Its a wonderful recipe. My 5 year old loved it and we shared with our neighbors too. Loved the texture of pumpkin bread. Thank you Richa!
awesome! So glad everyone loved it
Hi Richa!
I tried this recipe and I should congratulate you for this amazing vegan pumpkin bread that turned out just perfect and delicious.
Anyway I remained with a doubt when you mentioned the measures in tsp an tbsp and even sometimes in teaspoons… for example: the baking powder is tablespoon or teaspoons?
I made in tablespoons but I am afraid it could be too much…
tsp = teaspoon, tbsp is tablespoon. so the baking powder is teaspoon
This was amazing!! I added about 1 cup mini chocolate chips (enjoy life vegan brand) and some shredded coconut on the top. I am so thankful for this recipe! It has been very hard to find vegan baking recipes that actually work and this one does! Thanks for sharing 🙂
yay!
Hi, What can be substituted for the oil? Thanks
just omit.
i have made this a few times and it’s so good!! i probably put in a lot more chocolate. thank you!
Can I make your breads in my bread machine ? Usually bread machines recipes use Yeast. Can I use your recipes like above in machine? Please let me know. thanks
Quick breads dont need yeast. You can bake quick breads in a bread machine. I havent used one though, so you would have to check the bread machine instructions.
Thanks for all your wonderful recipes!!!
I don’t have powdered sugar, can I just use more coconut sugar?
sure, just pulse it in the blender a bit so it is fine. The sugar in this bread isnt being mixed into the wet, so it doesnt have time to dissolve, so u want to use a fine version.
This recipe is perfect for my left over pumpkin! Thanks for sharing this easy and healthy Pumpkin Bread. By the way, this picture are so yummy 🙂