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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.
Hello, can i make this with normal flour? 🙂
What do you mean by normal flour? if you mean all purpose, then yes you can use that
thats what I meant 🙂 many thanks! will make this for sure!
Great recipe! I accidentally used too much baking powder. The back and forth between spelling out “teaspoon” and abbreviating “tsp” made me think it was 2 1/2 tbsp of baking powder, not 2 1/2 tap. Other than that, keep up the good work!
that would be too much. it is usually 1 tsp per cup of flour and bit more depending on the type of bread. so tbsp would be for 7 cups or so flour. 🙂
Delicious! I’ve made this a few times now and it’s always a favourite. For those wanting a gluten free option I’ve done 1 cup buckwheat, 3/4 cup oat flour and it turned out great.
awesome!
Thank you.
Didnt’ read through all the comments because I don’t have time, but that’s a lot of calories and carbs…how many servings in the loaf? Wondering how big that serving is.
see servings above the recipe near the times. it serves 6, makes 12 slices atleast, so 2 thick slices per serve. if you get more slices then divide the values accordingly.
How many grams is the calorie chart based on?
It is based on number of serving slices.
Can we sub maple syrup for all of the sugar?
Is the flavor of pumpkin bread mainly from the sugar and spice? Will sweet potato puree alter the flavor?
since both pumpkin and sweet potato have a very subtle flavor…
there will be slight flavor difference as there is flavor difference between both the purees. the spices work well with both and overall texture and flavor is similar. If you dont like sweet potatoes in general, then you might notice the flavor difference. if you like them, then you’ll like them in the bread too
Just made this for breakfast and my 8 year old son said, “give me 2 more pieces!” Then he asked, “Can we have this for breakfast every morning?”
We substituted equal parts of gluten free all purpose flour, and it was still delicious! Thanks
Just came across this recipe tonight. I’ve already mixed it up & its in the oven baking right now! Can’t wait until it’s done, it smells amazing!