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+ servings
2 slices of pumpkin bread on wood cutting board with rest of loaf in background
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5 from 26 votes

Easy Vegan Pumpkin Bread

Celebrate fall with this easy Vegan Pumpkin Bread prepared in one bowl and ready in less than an hour. A magical vegan pumpkin bread recipe that's moist and fluffy, and brimming with pumpkin pie spices
Prep Time10 minutes
Cook Time45 minutes
Cooling time10 minutes
Total Time1 hour 5 minutes
Course: Bread, Breakfast
Cuisine: American, Snack
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Servings: 12 Slices
Calories: 221kcal
Author: Deborah
Cost: $3

Equipment

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. 

Nutrition

Serving: 1slice | Calories: 221kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Sodium: 224mg | Potassium: 114mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3208IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg