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Made in just one bowl with simple ingredients, this vegan pumpkin carrot bread is perfectly moist and full of delicious fall flavor thanks to pumpkin spices and pumpkin puree. Jump to Recipe
If you’re a fan of Starbuck’s Pumpkin Bread, this vegan carrot pumpkin bread is for you. It is just as moist but made with wholesome ingredients and two kinds of veggies. I mean carrot bread and pumpkin bread in one? What’s not to love about that?
But the best part about this vegan pumpkin bread? While baking, the pumpkin spices will fill your house with the most comforting cozy scent and will instantly give you all the fall feels. Even if it’s still warm outside.
The ingredient list for this vegan fall bake doesn’t call for anything too fancy and the whole pumpkin carrot bread batter is made in just one bowl.
For a Gluten-free version make this Glutenfree pumpkin bread .
Vegan Pumpkin Carrot Bread
Ingredients
Wet:
- 1/4 cup oil
- 1/4 cup maple syrup
- 1/2 cup non-dairy milk
- 3/4 cup pumpkin puree
- 1/4 cup sugar
Dry:
- 2 cups flour, , I use 1.5 cups all purpose mixed with 1/2 cup whole wheat/spelt
- 2 teaspoons baking powder.
- 1/4 teaspoon baking soda
- 1/3 teaspoon salt
- 1 teaspoon cinnamon
- 1.5 teaspoons pumpkin pie spice
- 10 to 12 dates, chopped
- 3/4 cup shredded carrots, , pressed between paper towels if too moist
- 3 tbsp shredded coconut , optional
Instructions
- In a large bowl mix all the wet ingredients until well combined.
- Add one and a half cups of flour, baking powder, baking soda, salt and spices and mix well.
- Add the dates and carrots and mix in. At this point, you can add 3 tablespoons of coconut flakes (optional) and mix in.
- The batter should be pretty thick. If its not stiff, add more flour a tbsp at a time(moisture content in Canned pumpkin purees varies, you want a stiff thick batter)
- Transfer the mixture into a parchment lined baking pan. Bake at 365 degrees F for 55 to 60 minutes.
- Cool for 10 minutes then remove from the pan and cool completely.
- Make your frosting and Frost after cooled completely. Top with vegan cream cheese frosting or cashew cream frosting or plain whipped coconut cream. Store: The bread can be stored on the counter for the day and refrigerated for upto a week.
Notes
- For a Gluten-free version make this Glutenfree pumpkin bread .
- Pumpkin pie spice can be replaced with 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon cloves.
- You could try and use spelt flour instead of all-purpose flour or whole wheat flour.
- If you want to add a crunchy element, add some chopped pecans, walnuts or pepitas.
- You can top the bread with the pecans or pumpkin seeds as well and skip the frosting and serve with vegan butter or maple syrup.
- You can use any other chopped or dried fruit in lieu of dates.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for Vegan Pumpkin Carrot Bread:
- As sources of sweetness, I use a mix of maple syrup and sugar
- As a source of fat, I use a neutral-tasting oil
- 1/2 cup non-dairy milk lightens up the batter just enough to give it the perfect texture
- It would not be a pumpkin bread without pumpkin puree. You can use the canned stuff or make your own as long as you do not use pumpkin pie mix. That comes with a lot of additives and sugar we don’t need in here
- Dry ingredients are flour, baking powder, soda, and then of course our favorite fall spices, pumpkin spice and cinnamon
- Chopped dates add some chew and extra sweetness
- Shredded carrots add extra moisture
Tips & Variations:
- Pumpkin pie spice can be replaced with 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon cloves
- You could try and use spelt flour instead of all-purpose flour or whole wheat flour.
- If you want to add a crunchy element, who’s stopping you from adding some chopped pecans, walnuts or pepitas?
- You can use any other chopped or dried fruit in lieu of dates
- To make this refined sugar-free, use coconut sugar
- You can take this loaf to the next level by topping it with vegan cream cheese frosting or cashew cream frosting
Step instructions and Pictures
In a large bowl mix all the wet ingredients until well combined.
Add one and a half cups of flour, baking powder, baking soda, salt, and spices and mix well.
Add the dates and carrots and mix them in. At this point, you can add 3 tablespoons of coconut flakes (optional) and mix in.
The batter should be pretty thick. If it’s not stiff, add more flour a few tbsp at a time.
Transfer the batter into a parchment-lined baking pan bake at 365 degrees F for 55 to 60 minutes.
Cool for 10 minutes then remove from the pan and cool completely. Frost after cooled.
CAN THIS BE FROZEN?
Yes! Just make sure your loaf is cooled completely, then slice and store in freezer bags. It should last a few months in the freezer!
BEAUTIFUL RECIPE! Loved it! I also added freshly grated nutmeg, and it was AMAZING! I’ll definitely be making this again! Tastes like fall! Thanks, Richa!
Great idea to add fresh nutmeg!
I really like this bread! I use tahini instead of the oil. Turned out tender and not gummy. I appreciate your information relating to making sure the batter is dry. I used spelt flour. Thanks for the recipe!
Do the shredded carrots have to be chopped even more? I ask because in the picture where you add the dates and carrots, the carrots look more minced than in the first picture where they look more shredded.
This is my new favorite Pumpkin Bread! In the last 3 weeks I have made 5 beautiful delicious loaves. The 1st loaf was for us, and I gifted the others. Thank you! Thank you!
So awesome!
What would be the weight/measure for subbing raisins for dates? Not a date fan… 🙂
Thank you- your recipes make my life better
1/4 cup or 60 gm
This is incredible!!! Made today for my afternoon snack and topped it with cream cheese icing. Perfection. I will definitely make it again!
Yay!
Hi Richa,
Do you think jaggery and honey would work instead of sugar and maple syrup?
yes
Thanks Richa. I made it with jaggery and honey (not vegan, of course). It turned out perfect. Loved the spices and the colour because of the pumpkin and carrot.
Will definitely bake this again.
Great
Just a quick question – I just made this and it was way under baked even after the 60 minutes cook time. I used a standard 9″ loaf pan, should I have used a smaller pan? Kept tight to the recipe. Just trying to figure out what went wrong… thank you!
It should’ve cooked that much time. What kind of pan is it. If it’s a gloss pan then it might mean for 15 minutes or so. Is it Under baked or a gummy? Gummy would mean there’s more moisture in the batter
I think you’re right about the gloss pan, the pan I used was coated with non-slip, so next time I’ll keep it in for an extra 15 minutes (and maybe use an 8″ pan to get that beautiful height). Thank you so much for the extra tip, it tastes amazing regardless of the soggy half, absolutely love your recipes! <3
That’s great! I meant glass or thicker pan. Add abit more flour (or a bit less carrot) and use an 8 inch Pan.
so yummy!! i love it! i ll definitely try it!! Thank you for sharing that lovely food recipe.
This looks great! Do you think I could substitute the oil for something?
Omit it. You’ll need a few tbsp less flour that’s all