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Vegan Pumpkin Bread

  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 60




  • 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)


  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.


  • *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
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