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–+ servings
a loaf of vegan pumpkin carrot bread sliced on a chopping board
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4.88 from 8 votes

Vegan Pumpkin Carrot Bread

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. 
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: vegan carrot bread, vegan pumpkin bread, vegan pumpkin dessert
Servings: 10 servings
Author: Vegan Richa

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
US Customary - Metric

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. 
Troubleshoot Moisture: breads with Volume moist elements like a pumpkin Purée and carrots can tend to easily have more moisture than What the flour can absorb and that can lead to gummy breads. — Remove excess moisture from the carrots in they are too juicy by pressing them in paper towels. — Some canned pumpkin purees Also can be extra moist which you can remove by placing the pumpkin purée on a paper towel for 10 minutes so the towel and can absorb the excess water that leaks. Make sure that your batter is very stiff.

Nutrition

Calories: 217kcal | Carbohydrates: 38g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 133mg | Potassium: 250mg | Fiber: 2g | Sugar: 16g | Vitamin A: 4998IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 2mg