There’s no better way to welcome pumpkin season than baking healthy vegan pumpkin bread at home! This vegan pumpkin loaf is a one-bowl, one pan operation that will fill your house with smells of warming spices of fall and pumpkin!
You’ll need a good dose of pumpkin pie spice, half a can of pumpkin puree, and common baking ingredients like flour and sugar to make this festive fall breakfast!
Jump to the recipe or read on for our tips and tricks to making vegan pumpkin bread.
Let’s Make Easy Vegan Pumpkin Bread
Vegan pumpkin bread is a healthy pumpkin recipe that does not disappoint. Pumpkin bread is a type of quick bread that is easy to make but does require a longer bake time than muffins or scones.
If you’re after a pumpkin pastry that is signed, sealed, and delivered in under 30 minutes, give our vegan pumpkin muffins a try.
However, if you pine for pumpkin the way we do this time of year, pumpkin bread is worth the wait. Pumpkin bread will taste fresher longer than muffins or scones do and loaves typically have a longer shelf life than single-serving baked goods.
Ingredients For Vegan Pumpkin Bread
Alright let’s get to it. Whether you adore fall baking and make an annual loaf or two of pumpkin bread or it’s your first time searching for vegan pumpkin bread recipes, this recipe will not disappoint.
We’re sticking with common household ingredients and simple preparation methods. You’ll know the pumpkin bread is ready when the smell of pumpkin spice is swirling through your kitchen.
Here’s what you’ll need to make pumpkin bread:
- sugar (and optional brown sugar)
- baking powder
- pumpkin pie spice
- flax meal (optional)
- vanilla extract
- pumpkin puree
- coconut oil (or other neutral oil)
- almond milk (or other plant-based milk, or water)
We’re going to mix up the dry ingredients, then the wet ingredients, then dump this goodness into a loaf pan and pop it in the oven! Pumpkin bread needs a 50-60 minute bake in the oven and 5-10 minutes to cool before enjoying.
Add Chocolate Chips To This Recipe
If you’re like us, you see pumpkin bread in a pan about to get baked into something moist and delicious and have zero chill left. You might swirl in some Nutella. You might top it with chopped pecans or pumpkin seeds for an exciting texture pop.
You pretty much can’t get more pumpkin than pumpkin bread topped with pumpkin seeds. How fall of you.
But pumpkin and chocolate. That’s a flavor combination for the books right there. Feel free to add 1/2 cup to 3/4 of chocolate chips to this batter for a vegan pumpkin chocolate chip bread. Say that three times fast then sprinkle more chocolate chips on top.
Use Canned Pumpkin For This Bread
While you can use fresh pumpkin puree in this vegan pumpkin bread recipe, this recipe was developed with canned pumpkin puree in mind. The holidays are a season of hustle and bustle and canned pumpkin puree is just too darn convenient.
If you have been busy baking pumpkin recipes and have an half can of pumpkin puree kicking around your fridge put it to good use and make this healthy pumpkin bread! The you of tomorrow will thank you for having breakfast at arms reach.
Try making Vegan Pumpkin Bread this fall for a pumpkin spice season treat! We’ll share the pumpkin bread recipe plus a chocolate chip version to enjoy!
- 2.5 cups flour
- 1 teaspoon salt
- 1 tablespoon flaxseed meal + 2 tablespoon water
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 3 teaspoons baking powder
- 3 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 1/3 cup melted coconut oil
- 1/2 cup milk (milk or any plant-based milk!)
- 2 teaspoons vanilla extract
- Combine dry ingredients: flour, brown sugar, white sugar, salt, baking powder, and pumpkin spice and mix together in a bowl.
- Make flax egg and set aside to thicken.
- Combine wet ingredients: pumpkin puree, milk, vanilla extract, and coconut oil. If coconut oil is solid, see step #4.
- If coconut oil is solid, measure and add coconut oil to a small pot over low heat to melt the coconut oil to a liquid consistency. Add milk, pumpkin puree, and vanilla to this mixture heating until just liquid. If you add the melted coconut oil into the batter with chilled pumpkin puree or chilled milk, it will cause uneven mixing.
- Pour the wet ingredients into the dry, add the flax egg, and fold together until just combined and no dry flour is visible.
- Grease a loaf pan with butter or oil.
- Pour the pumpkin loaf batter in the loaf pan and spread with a spatula to even out.
- Place in a 350-degree oven with the rack in the center position and bake for 50-60 minutes until you can smell the pumpkin loaf, it has a golden exterior, and a toothpick inserted comes out clean.
- Let cool for 5-10 minutes then carefully run a butter knife around the perimeter of the loaf pan and remove to let cool completely.
Pumpkin bread will usually develop a crack along the top of the loaf as it bakes and rises. I usually check with a toothpick inside of this crack to test if it’s done. A toothpick inserted will come out clean when the loaf is ready!
- Serving Size: 1 slice
- Calories: 213
- Sugar: 21g
- Sodium: 240mg
- Fat: 8.1g
- Saturated Fat: 6.2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3.7g
- Cholesterol: 0mg
Keywords: Vegan Pumpkin Bread