O-M-G. It’s about that time… for all things pumpkin… AND for Vegan Pumpkin Bread!
Even though I run a vegan blog, baking doesn’t come easy for me. I’m more of a guess-timate and add in as you go with what you have on hand type of cook. Baking is a science and vegan baking is some next-level kind of wizardry but somehow, this recipe turned out to be UH-MAZING??!
Sometimes, life is on your side.
It doesn’t crumble or fall apart. It has no oil. No butter. It’s moist, not dry… I don’t know how? All I know is I surprised myself with this one and it’s some type of miracle.
You should be SUPER EXCITED right now, especially if baking isn’t your forté because if I can do it, then anyone can. Trust me and imagine the warming pumpkin spiced cinnamon-y aroma floating throughout the house as this bakes into the most delectable and dreamy Vegan Pumpkin Bread. Seems very fitting too, as it’s the first day of Fall and all.
How perfect? I swear I didn’t plan this. Besides, pumpkin is impressively healthy and provides lots of vitamin A for healthy vision, carotenoids for beautiful skin, beta-carotene for antioxidants, vitamin C and plant fiber! YESS. Honestly I just wanted to bake with pumpkin and after asking on snapchat (glowingfridge) what I should make, this nourishing, soft, sweet and sinfully indulgent Vegan Pumpkin Bread came to life.
Don’t forget about the heavenly pumpkin recipes that I’ve already shared here:
Easy Pumpkin Spice Muffins
Mini Pumpkin Pie Cheesecakes
Maple Pumpkin Spiced Overnight Oats
Pumpkin Pie Oatmeal
Healthy Pumpkin Chili
Raw Vegan Pumpkin Cupcakes
Dreamy No-Bake Peanut Butter Pumpkin Pie
Chocolate Pumpkin Dessert Cups
Pumpkin Pie Cheesecake Dip
Quite the array of pumpkin things here and I’m not mad about it 🙂
No worries, this festive recipe can be made gluten-free and nut-free. Customize and have fun with it by adding whatever additions are calling to you. I had to mix in chocolate chips (duh) and chopped walnuts because they sounded yummy, but you can add in raisins, cranberries, pepitas, pecans… or just extra mini vegan chocolate chips. You name it, anything goes.
Pretty sure it would make for the perfect morning treat with hot coffee (preferably this pumpkin pie coffee) and/or some melty vegan ice cream for a late night sweet craving?
Either way, you must make this immediately.
- 1 3/4 cup all-purpose, unbleached flour* (can sub for gluten free all-purpose flour)
- 3/4 cup coconut sugar (or cane/turbinado sugar; make sure it’s finely ground)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine ground sea salt
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 3 tablespoons vegan chocolate chips (optional)
- 3 tablespoons chopped walnuts** (or cranberries, pecans, pepitas, sunflower seeds etc.)
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 2 tablespoons mashed banana*** (make sure it’s super ripe; can sub with 2 tablespoons pumpkin purée or 1/4 cup refined coconut oil)
- 3 tablespoons maple syrup (or brown rice syrup/agave nectar)
- 3 tablespoons unsweetened vanilla almond milk (or water)
- Preheat oven to 350 degrees F.
- Line a loaf pan with parchment paper or non-stick spray.
- In a large bowl, whisk together all dry ingredients, including chocolate chips and whatever extras you want (cranberries, walnuts, pecans etc.)
- In a separate medium-sized bowl, mix together all wet ingredients.
- Add wet mixture to dry. Using a wooden spoon, mix until just well combined. This batter will be very thick and gummy and may take 1-2 minutes for pumpkin to disperse. Don’t worry!
- Transfer into prepared loaf pan.
- Bake 45-50 minutes or until a toothpick comes out clean and the top is browned.
- Let cool for 15 minutes then transfer to a cooling rack or plate for 10 more minutes before slicing.
- Store leftovers in refrigerator.
- *Can be made gluten free with all-purpose gluten free flour. I have not tried this recipe using any other type of flour.
- **Omit nuts to make nut-free and sub water or a different dairy-free milk in place of almond milk
- ***Can sub mashed banana with 2 tablespoons pumpkin purée or 1/4 cup refined coconut oil