This Vegan Pumpkin Bread is so easy, even beginner bakers can make it. Prepared in one bowl, it bakes in under and hour and is the most magical vegan pumpkin bread recipe that’s moist and brimming with pumpkin pie spices. Pair it with my Instant Pot Butternut Squash Soup for an extra special fall treat.
Don’t you just love fall? It’s one of my favorite seasons because you can pull out your slow cookers or instant pots and start making delicious soup, like my Chickpea and Red Pepper Soup or my One Pot Vegan Corn Chowder. And what do you think pairs perfectly with soup? My vegan pumpkin bread, of course!
TIP: for more delicious soup recipes, check out these 28 Vegan Soup Recipes brought to you by many of my food blogger friends. And if you’re looking for something to pair this easy vegan pumpkin bread with, try my Apple Pie Overnight Oats or my Pumpkin Pie Overnight Oats. In addition, if you’re looking for something to slather on pumpkin bread besides vegan butter, try my Pear Ginger Jam without pectin.
Why You’ll Love This Recipe
- health and nutrient-friendly – pumpkin puree is rich in iron and potassium, with 3.4 milligrams and 550 milligrams per one cup serving, respectively. One cup of this fall favorite also contains 7.1 grams of dietary fiber, a nutrient that helps reduce the risk of heart disease, diabetes and some types of cancer.
- quick and easy – takes minutes to prepare and bakes in less than 1 hour.
- dietary restriction-friendly – suitable for vegans and vegetarians and those on low calorie diets as each slice is only 221 calories. And, if you use gluten-free flour, for those intolerant to gluten.
- ingredient-friendly – of the 15 ingredients that make up this recipe, many are probably already in your pantry.
- budget-friendly – each loaf costs only $2-to $3 to make.
- taste-friendly – this pumpkin bread is moist and fluffy and filled with the spicy flavors of fall.
What You’ll Need
Ingredient Notes and Substitutions
pumpkin puree – in case you haven’t shopped for this ingredient lately, pumpkin puree is very difficult to find right now, at least it was for me. If you can’t find any in your local store, you can purchase Libby’s 100% Pumpkin Puree online.
oat milk – although Planet Oat Original Oatmilk is my absolute favorite plant-based milk in all the world, you can substitute with any plant-based milk of your choosing.
organic refined coconut oil – can be replaced with canola oil or vegetable oil.
flour – for my vegan pumpkin bread recipe, I use King Arthur All Purpose Flour. However, if you’re intolerant to gluten, use the gluten-free all purpose flour of your choice.
spices – this recipe calls for my own special pumpkin pie spice blend that includes cinnamon, nutmeg, ground cloves, ginger and sea salt. If you prefer, you may substitute with Trader Joe’s Pumpkin Pie Spice or whatever pumpkin pie spice blend you can find.
coconut sugar – may be replaced with light or dark brown sugar.
How to Make This Recipe Perfectly
Step 1. Add pumpkin puree, coconut oil, oat milk or water, maple syrup, applesauce and vanilla to a large bowl.
Step 2. With a hand mixer, beat on low until well-incorporated. Alternatively, you can use a spatula or fork.
Step 3. Sift dry ingredients, including flour, baking soda, baking powder and spices into the wet ingredients.
Step. 4. With your mixer on medium speed, beat until thoroughly mixed. Alternatively, you can use a spatula or fork.
Step 5. Using a spatula, pour batter into well-oiled loaf pan. Drop on counter a few times to remove air bubbles and smooth top with spatula. Bake in oven at 350 degrees Fahrenheit for 45-55 minutes, or until toothpick, when inserted, comes out clean.
Step 6. Remove from oven and allow to cool in pan on cooling rack or countertop for 15 minutes.
Step 7. With your hand covering top of loaf, turn loaf pan over and gently remove bread from pan. Place on cooling rack and allow to cool for at least another 15 minutes before slicing and serving. On the other hand, you can also slice it fresh out of the oven with a dollop of vegan butter. Yummy!
Expert Tips
- if you prefer whole wheat flour instead of all purpose, you can certainly substitute for a healthier vegan pumpkin bread.
- this bread is so moist, you can store for 2-3 days at room temperature as long as it’s placed in something like a gallon sized zip lock bag and sealed tightly.
- after 3 days, if you still have left-overs, move pumpkin bread to refrigerator and store for up to 5 days
- bread can be stored in freezer in air tight container for up to 3 months. You can store Whole or in individually wrapped slices.
- to defrost, remove whole loaf from freezer and allow to sit at room temperature for 3-4 hours. Alternatively, you can remove Individual slices and defrost/heat in microwave.
FAQ About This Recipe
I’ve made this pumpkin bread several times, twice just stirring with a whisk and once using a hand mixer. It made no difference in how the bread came so use whatever tool you have on hand including whisk, fork or spatula.
Indeed you can! Just substitute all purpose flour with gluten-free flour and you’re good to go.
Yes. Just omit oil and increase applesauce to ½ cup.
More Fall Favorites You’ll Love
- Herby Vegan Stuffing Made with Croissants
- Vegan Pumpkin Pie Cupcakes
- Spiralized Zucchini with Pumpkin Sage Alfredo
- Crispy Pumpkin Cauliflower Tacos
- Spicy Pecan Pumpkin Hummus
- Crunchy Vegan Granola
More Pumpkin Recipes
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Easy Vegan Pumpkin Bread
Equipment
- hand mixer, stand mixer, whisk or fork
- large bowl
- loaf pan
Ingredients
- 1 cup pumpkin puree
- 1 cup coconut sugar
- ½ cup refined coconut oil
- 3 tablespoon maple syrup
- 3 tablespoon applesauce
- ¾ cup oat milk
- 1 tsp vanilla extract
- 1 ¾ cup all purpose flour or gluten-free if gluten-intolerant
- 1 tsp baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350 degree Fahrenheit. Spray a non-stick loaf pan with vegan cooking spray.
- In large bowl, combine pumpkin, coconut sugar, maple syrup, coconut oil, applesauce and oat milk.
- Using mixer or whisk, mix until ingredients are well-incorporated.
- Sift flour, baking powder, baking soda and spices into wet mixture.
- Mix until smooth batter is formed. Do not overmix.
- Pour batter into prepared loaf pan. Drop on counter a couple of times to remove bubbles. Smooth top with spatula. Bake 45-55 minutes, or until inserted into center toothpick comes out clean.
- Remove from oven and place loaf pan on wire rack to cool for 10-15 minutes.
- Using your hand to cover top of bread, gently turn loaf pan over and release the bread into your hand. Return loaf to cooling rack and allow to continue to cool, or slice and serve fresh out of the oven with a dollop of vegan butter. TIP: slices may be fragile while still hot. Handle with care.
Notes
- If you don’t have a mixer, use a whisk or fork.
- If you prefer whole wheat flour instead of all purpose, you can certainly substitute for a healthier vegan pumpkin bread.
- This bread is so moist, you can store for 2-3 days at room temperature as long as it’s placed in something like a gallon sized zip lock bag and sealed tightly.
- after 3 days, if you still have left-overs, move pumpkin bread to refrigerator and store for up to 5 days
- bread can be stored in freezer in air tight container for up to 3 months. You can store Whole or in individually wrapped slices.
- To defrost, remove whole loaf from freezer and allow to sit at room temperature for 3-4 hours. Alternatively, you can remove Individual slices and defrost/heat in microwave.
- To make bread gluten-free, use gluten-free flour.
- To make bread oil-free, increase applesauce to ½ cup.
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