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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.
What non-dairy milk is best suited for this recipe?
almond milk
Thanks for the yummy recipe! I made a few things different:
1) Doubled the recipe
2) Used Butternut squash instead of pumpkin
3) Used only All purpose flour instead of the combo mentioned in the recipe.
4) Used a bundt pan to bake instead of a loaf pan.
Results I got was kinda mixed:
1) Toothpick test: It came out clean. Just to be sure, I poked the toothpick in multiple places, it came out clean in all places.
2) After cooling, it came out of the bundt pan very beautifully. No cracks, no crumbs. Perfect texture.
3) After slicing noticed that from the bottom of the cake was still under baked. Surprise Surprise.
Any ideas how to salvage it?
it may have needed a bit more flour and a bit longer bake time. Pumpkin or butternut puree are a moisture ingredient that keep releasing moisture during baking. So even if the batter seems thick, the flour may not be enough to absorb that moisture. all purpose flour absorbs lesser moisture than whole grain flour, so overall i think you need a atleast a 1/4 cup more flour and another 5+ mins bake time. Keep the batter thick and stiff.
Thank you very much for the quick response Richa. That was helpful.
Hi! What’s the size dimension of the loaf pan that you use in this recipe? I couldnt’ find it anywhere here and I have several different sizes. Thanks.
8.5 by 4.5 or 9 by 5 inch will work
I need to use gluten free flour… would oat flour work? Also am trying to go sugarless can I use honey instead of the sugars? Thanks so much for your delicious recipes!!!
use this recipe https://fettabbau-trim.today/2015/11/vegan-gluten-free-pumpkin-bread-with-cranberries.html%3C/a%3E , homey or maple are liquid, so the recipe would need a lot of adjustment with that change.
I will be making this again! My toddlers, husband, and I DESTROYED this loaf. I didn’t have powdered sugar and was too lazy to blend up my cane sugar….so I just used granulated cane sugar. Turned out great and I don’t notice any weird texture. I also used the molasses option instead of maple which I think is the best option. It gave the bread such a deep, complex flavor along with the 4 tsp of pumpkin pie spice I used. This recipe is perfect and helped propel my fall fever even further! Thank you so very much!!!
yay! awesome! wait its time for pumpkin already 😀
Excellent recipe. No modifications made. Great taste & texture.
awesome! thanks!
Hi! My son and I love your pumpkin bread!! My question is, can we leave out the oil?
yes should work just fine.
So good! My picky husband…can’t be gummy, can’t be too cakey…loved it! Richa, I don’t know how you do it but every recipe I have tried is delicious. Time to buy your cookbooks!
yay!
This tasted fabulous but it was incredibly crumbly – to the point it couldn’t be sliced without falling apart. Followed the recipe as written – any thoughts?
hmm, i am not sure. Was the crust hard and the inside soft? harder crusts can tend to bread easily. Did you change anything in the recipes, the flours etc?
I appreciate your patient responses to all the questions people post. Here’s mine: Why no vanilla? Under what circumstances would it be a good addition? Thanks for the recipes!
you can add vanilla, 1 tsp. No particular reason of not adding or adding. theres a nice spiced overall flavor that doesnt need additional vanilla. but its a good addition, it will enhance certain spice profiles.