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    Vegan Pumpkin Bread

    Sep 22, 2016 • Breakfast, Festive/Holidays, Luteal Phase, Sweets

    Jump to Recipe·Print Recipe
    Vegan Pumpkin Bread. Easy, Oil-Free Recipe with Gluten Free Option. Doesn't crumble or fall apart!! Super soft and moist. Made with pumpkin pur?e, pumpkin spices and naturally sweetened. #vegan #pumpkin #bread

    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 fort? 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.

    Vegan Pumpkin Bread. Easy, Oil-Free Recipe with Gluten Free Option. Doesn't crumble or fall apart!! Super soft and moist. Made with pumpkin pur?e, pumpkin spices and naturally sweetened. #vegan #pumpkin #bread

    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. 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.

    Vegan Pumpkin Bread. Easy, Oil-Free Recipe with Gluten Free Option. Doesn't crumble or fall apart!! Super soft and moist. Made with pumpkin pur?e, pumpkin spices and naturally sweetened. #vegan #pumpkin #bread
    Vegan Pumpkin Bread. Easy, Oil-Free Recipe with Gluten Free Option. Doesn't crumble or fall apart!! Super soft and moist. Made with pumpkin pur?e, pumpkin spices and naturally sweetened. #vegan #pumpkin #bread
    Vegan Pumpkin Bread. Easy, Oil-Free Recipe with Gluten Free Option. Doesn't crumble or fall apart!! Super soft and moist. Made with pumpkin pur?e, pumpkin spices and naturally sweetened. #vegan #pumpkin #bread
    Vegan Pumpkin Bread. Easy, Oil-Free Recipe with Gluten Free Option. Doesn't crumble or fall apart!! Super soft and moist. Made with pumpkin pur?e, pumpkin spices and naturally sweetened. #vegan #pumpkin #bread
    Vegan Pumpkin Bread. Easy, Oil-Free Recipe with Gluten Free Option. Doesn't crumble or fall apart!! Super soft and moist. Made with pumpkin pur?e, pumpkin spices and naturally sweetened. #vegan #pumpkin #bread
    Vegan Pumpkin Bread. Easy, Oil-Free Recipe with Gluten Free Option. Doesn't crumble or fall apart!! Super soft and moist. Made with pumpkin pur?e, pumpkin spices and naturally sweetened. #vegan #pumpkin #bread
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    Vegan Pumpkin Bread

    • Prep Time: 10
    • Cook Time: 50
    • Total Time: 60
    Print Recipe
    Pin Recipe

    Ingredients

    Scale

    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

    1. Preheat oven to 350 degrees F.
    2. Line a loaf pan with parchment paper or non-stick spray.
    3. In a large bowl, whisk together all dry ingredients, including chocolate chips and whatever extras you want (cranberries, walnuts, pecans etc.)
    4. In a separate medium-sized bowl, mix together all wet ingredients.
    5. 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!
    6. Transfer into prepared loaf pan.
    7. Bake 45-50 minutes or until a toothpick comes out clean and the top is browned.
    8. Let cool for 15 minutes then transfer to a cooling rack or plate for 10 more minutes before slicing.
    9. 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

    Did you make this recipe?

    Tag @theglowingfridge on Instagram and hashtag it #theglowingfridge

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    Vegan Pumpkin Bread. Easy, Oil-Free Recipe with Gluten Free Option. Doesn't crumble or fall apart!! Super soft and moist. Made with pumpkin pur?e, pumpkin spices and naturally sweetened. #vegan #pumpkin #bread

    You Might Like These too:

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    • Mini Vegan Pumpkin Pie CheesecakesMini Vegan Pumpkin Pie Cheesecakes
    • Maple Pumpkin Spiced Overnight OatsMaple Pumpkin Spiced Overnight Oats
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    Reader Interactions

    Comments

    1. Julie

      October 12, 2018 at 8:47 pm

      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.

      Reply
    2. Annie

      September 13, 2018 at 4:02 pm

      When you say “1 can” of pumpkin puree, how many ounces are we talking about?

      Reply
      • Shannon Leparski

        September 14, 2018 at 2:01 pm

        Hi Annie,

        The regular 15 ounce can.

        Reply
    3. Tracy

      December 16, 2017 at 3:37 pm

      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.

      Reply
    4. Jill

      November 27, 2017 at 7:37 am

      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.

      Reply
    5. Susan

      November 25, 2017 at 8:34 pm

      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.

      Reply
    6. Miss Maggie

      November 12, 2017 at 2:24 pm

      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.

      Reply
    7. Sam

      November 05, 2017 at 8:18 pm

      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.

      Reply
    8. Nick

      October 31, 2017 at 1:31 pm

      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.

      Reply
    9. karen

      October 28, 2017 at 3:41 pm

      would the spice be 1/2 tsp of each of those spices you mentioned??

      Reply
    10. Farah Darwish

      October 27, 2017 at 12:16 pm

      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.

      Reply
      • Destiny Dighton

        November 21, 2017 at 5:44 pm

        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 (:

        Reply
    11. Liv

      September 23, 2017 at 3:51 pm

      WOW! I just made this exactly according to the recipe and it came out PERFECT! I will definitely be making this again. 🙂

      Reply
    12. elisabeth

      April 25, 2017 at 11:03 pm

      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 🙂

      Reply
    13. Samantha Valdez

      April 05, 2017 at 5:08 pm

      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!

      Reply
      • Samantha Valdez

        April 05, 2017 at 5:28 pm

        I didn’t read it carefully, I see now that it is one cup. Thanks anyways

        Reply
    14. Jessica Maria Britt

      March 24, 2017 at 7:37 pm

      I LOVE this recipe! I make it every month. It’s hard not to eat 3-4 slices in one time! So much yum!

      Reply
    15. Kathleen G.

      November 27, 2016 at 12:19 pm

      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.

      Reply
      • Kristina

        December 10, 2016 at 1:03 pm

        Same happened to me, wish I would have read your comment first.

        Reply
      • Cara

        August 23, 2017 at 2:16 pm

        Sometimes in high altitude areas you have to adjust the temperate to cool at

        Reply
        • Cara

          August 23, 2017 at 2:17 pm

          *cook not cool

          Reply
    16. kristen

      November 22, 2016 at 8:17 am

      Could you sub the sugar for maple syrup?

      Reply
    17. Alex

      November 05, 2016 at 5:53 am

      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 🙁

      Reply
    18. Lise

      October 26, 2016 at 11:29 am

      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!

      Reply
      • Shannon Leparski

        October 27, 2016 at 12:10 pm

        Yay! Love your modifications and so happy it turned out perfect! And kudos to you for using fresh pumpkin. Sounds amazing 🙂

        xo

        Reply
    19. Emma

      October 23, 2016 at 4:16 pm

      This recipe left me with a giant goopey mess! I even tried it/ adapted it several times. Would not recommend!

      Reply
      • Shannon Leparski

        October 25, 2016 at 9:00 am

        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?

        Reply
    20. Kristin Casebolt

      October 16, 2016 at 12:36 pm

      Has anybody tried this with coconut or almond flour?

      Reply
    21. Elena

      October 13, 2016 at 8:54 am

      Hiya,

      If I use real pumpkin what are the instructions?
      Thanks!

      Reply
    22. Katelyn

      September 27, 2016 at 12:28 pm

      I’m wondering if I could sub the pumpkin for cooked sweet potato?

      Reply
    23. Amanda @ Anchored to Sunshine

      September 26, 2016 at 5:15 am

      This looks so delicious!! I love that fall means pumpkin EVERYTHING!

      Reply
    24. Erika Dellatorre

      September 23, 2016 at 10:51 am

      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!

      Reply
      • Shannon Leparski

        September 23, 2016 at 11:58 am

        Haha aww thanks for sharing it babe! It does make for the perfect breakfast, hope they like it 🙂 see u soon

        Reply
    25. Lois

      September 22, 2016 at 6:16 pm

      can I substitute pureed dates for the sugar and if so, how many dates?

      Reply
      • Shannon Leparski

        September 23, 2016 at 11:56 am

        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!

        Reply
    26. Denise

      September 22, 2016 at 5:42 pm

      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!

      Reply
      • Shannon Leparski

        September 22, 2016 at 5:53 pm

        Hi Denise! Yep, pumpkin pie spice is a blend of cinnamon, nutmeg, ginger and cloves. You can find it anywhere in the spice section.

        Reply

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    SHANNON Leparski

    SHANNON Leparski

    Hi! I'm Shannon, a Certified Hormone Specialist and plant based blogger living in Chicago. I help women heal their bodies bodies from the inside out and balance their hormones naturally through a plant based diet and lifestyle. Let me guide you through it, so you can glow from within and feel the best you've ever felt!

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    SHANNON LEPARSKI / IHP
    yes, being a mama will always be my #1 priority bu yes, being a mama will always be my #1 priority but in that I’ve sort of lost myself.

It’s my own doing too so don’t feel bad for me 😂 because it truly never felt right to leave my girl. We are very attached. Am I crazy? Yes, probably. But I’m okay with that. I realized my baby will be FINE if I go get a professional haircut or a pampering pedicure. Idk what changed but I think it’s the fact that I’m noticing more wrinkles and my hair could use a transformation. It’s greasy, heavy and lacking life. So I’m getting a haircut this week 💇‍♀️ I’m changing to a customized hair care system AND I’m scheduling a hydra facial because my skin desperately needs hydration. My skin, hair and nervous system need some serious self care haha.

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    Shannon is a health enthusiast and plant based nutrition advocate, living in Chicago. She studied Health and Fitness at Purdue University and loves everything about the plant based vegan lifestyle, especially creating colorful, nourishing, happy hormone recipes in her kitchen. Read More…

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