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
Yup.
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
Pretty sure it would make for the perfect morning treat with hot coffee (preferably this pumpkin pie coffee
Either way, you must make this immediately.
Prep Time:
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PinIngredients
DRY INGREDIENTS
- 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.)
WET INGREDIENTS
- 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)
Instructions
- 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.
Notes
- *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
I am not kidding you, I made this recipe yesterday and it was all gone this morning. My girls, my husband and I loved it. So I just made 2 extra batches.
When you say “1 can” of pumpkin puree, how many ounces are we talking about?
Hi Annie,
The regular 15 ounce can.
Thanks for this. Easy to make and taste great. I roasted pumpkin and made fresh pumpkin puree. My daughter loves this also. I made 2. One with nuts and one without due to my daughters nut allergy. We also used Bobs Red Mill Gluten Free 1 to 1 Baking Flour and it worked well.
Perfect. Can’t understand all of the issues reported with this recipe – I made mine with spelt flour, dried cranberries and pumpkin seeds. It took exactly 1 hour and came out lovely. To have this kind of result with no oil, no eggs, no dairy? Amazing. Thanks for sharing.
Subbed applesauce for banana and used 3 Tbl chia gel w/Tbl almonds in place of almond milk. Used 3 mini loaf pans and still needed 45 min to cook. Hard not to cut while still warm as smelled so good! Worth the wait, very dense and delicious! Vegan little over a year and this is easiest and best vegan quick bread recipe! Thank you.
I made this following the directions. Not sure why others are having such an issue. It came out absolutely perfect! It is moist, and flavorful. I used all vegan organic ingredients. I may substitute a different type of flour the next time I make it.
I just made this and it came out super dry and crumbly 🙁 I was so excited, I make this often and always try new recipes and this one didn’t work. All I subbed was coconut oil for banana.
Not sure where this recipe goes wrong. But the end result was pretty underwhelming.
I followed the recipe exactly- substituting coconut oil for the mashed banana, as suggested. Even with the additional volume of wet ingredients provided by the substitution, the dough was so dry as to require excessive amounts of hand mixing to incorporate all of the flour. I can only assume the recipe has a transcription error?
Needless to say, the texture of the bread came out gummy and dense (fully baked, with toothpicks coming out clean). And the flavor was muted and not particularly noteworthy.
would the spice be 1/2 tsp of each of those spices you mentioned??
I made it exactly the the way the recipe asked for. Did anyone else’s come out mushy? I baked it even longer then said and finally it came out dry when I checked it with a toothpick. When it cooled, I sliced it and still was gooey inside.
Hi Farah! The first time i made this recipe i accidentally used an entire can of pumpkin puree instead of one cup, and i had the same exact results as you! Most of the puree sank to the bottom, becoming gooey even when the rest was baked! The second time i followed the measurements exactly and it came out beautiful! hope this helps (:
WOW! I just made this exactly according to the recipe and it came out PERFECT! I will definitely be making this again. 🙂
Made with these substitutions: spelt flour, 2/3 cups coconut sugar, 2 tsp honey, 2 tsp cinnamon added, 2 tsp ginger, 2 tsp pumpkin pie spice, a little vanilla extract, added raisins and chopped walnut, NO salt added. Added 2-3 tbsp extra non dairy milk (used soy) instead of the liquid sweetener. Turned out perfectly moist and not too sweet; could definitely eat this for breakfast. Thank you so much for this great recipe! Next time I’ll try to sub some of the coconut sugar for dates to make it even healthier 🙂
How much pumpkin pie purree did you use? I know it says a can but there are many different can sizes. Please really soon! Thanks!
I didn’t read it carefully, I see now that it is one cup. Thanks anyways
I LOVE this recipe! I make it every month. It’s hard not to eat 3-4 slices in one time! So much yum!
Just tried this one in Denver, Colorado and it was a dry crumbly mess. I didn’t sub anything. I added 1 extra teaspoon of pumpkin pie spice since my regular pumpkin bread recipe calls for 3, and we like it super spicy. I could tell the batter was super dry when I put it in the pan. I will add more liquid next time for high altitude.
Same happened to me, wish I would have read your comment first.
Sometimes in high altitude areas you have to adjust the temperate to cool at
*cook not cool
Could you sub the sugar for maple syrup?
This was really delicious! I subbed the pumpkin spice for cinnamon and gingerbread spice, which was also really good. Yet, I had to leave the loaf in the oven for almost one and a half hours! It was chewy and gewy then, but not as nice and ‘breadish’ like yours 🙁
Made this for my Nursery class for a Halloween snack. Doubled the recipe, used part fresh, part canned pumpkin, used coconut oil instead of banana (unrefined — had to blend the wet mixture to get the hard oil to disperse), reduced maple syrup by a bit, and left out the nuts and dried fruit because… Nursery. It came out perfect and everyone loved it! Definitely a keeper recipe!
Yay! Love your modifications and so happy it turned out perfect! And kudos to you for using fresh pumpkin. Sounds amazing 🙂
xo
This recipe left me with a giant goopey mess! I even tried it/ adapted it several times. Would not recommend!
Hey Emma – so sorry to hear that. Not sure what could have happened?! I’ve made this recipe many times now and it always turns out amazing! Did you change up any of the ingredients and if so, which ones?
Has anybody tried this with coconut or almond flour?
Hiya,
If I use real pumpkin what are the instructions?
Thanks!
I’m wondering if I could sub the pumpkin for cooked sweet potato?
This looks so delicious!! I love that fall means pumpkin EVERYTHING!
OMG I’ll be right over! My in-laws are coming to visit in a few weeks and I’m SO making this. I think it’ll be such a nice fall breakfast for them! I shared your blog with my mother in law and she loves it!
Haha aww thanks for sharing it babe! It does make for the perfect breakfast, hope they like it 🙂 see u soon
can I substitute pureed dates for the sugar and if so, how many dates?
Hi Lois, I haven’t tried it but I think it would work just fine! I’d say about 8 gooey dates. Let me know how it turns out!
Hi Shannon, where does the “cinnamon-y aroma floating throughout the house” come from … the pumpkin pie spice? Speaking of that spice, can you be more specific ’cause I have no idea what that is. Thanks much!
Hi Denise! Yep, pumpkin pie spice is a blend of cinnamon, nutmeg, ginger and cloves. You can find it anywhere in the spice section.