Vegan Pumpkin Bread
Indulge in the cozy flavors of fall with this moist and flavorful Vegan Pumpkin Bread! Featuring a perfect balance of warm spices like cinnamon, nutmeg, and ginger, this plant-based treat is easy to make and completely dairy-free and egg-free. Made with wholesome pumpkin puree and just the right amount of natural sweetness from brown and granulated sugars, this recipe delivers a tender crumb that pairs beautifully with optional mix-ins like crunchy walnuts, pecans, or vegan chocolate chips. Whether enjoyed plain or topped with a swipe of vegan butter or a drizzle of maple syrup, this one-bowl marvel is ideal for breakfast, dessert, or as a delicious snack. Ready in just over an hour, this pumpkin bread offers all the classic autumn vibes with a vegan twist—perfect for holiday gatherings or quiet afternoons at home.
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Ingredients
- 240 grams All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 425 grams Pumpkin puree
- 150 grams Brown sugar
- 100 grams Granulated sugar
- 120 milliliters Neutral-tasting vegetable oil (e.g., canola or sunflower oil)
- 60 milliliters Unsweetened plant-based milk (e.g., almond, soy, or oat milk)
- 2 teaspoons Vanilla extract
- 60 grams Chopped walnuts or pecans (optional)
- 60 grams Vegan chocolate chips (optional)
Directions
Step 1
Preheat your oven to 175°C (350°F). Lightly grease a 9x5-inch (23x13 cm) loaf pan or line it with parchment paper for easy removal.
Step 2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
Step 3
In a separate bowl, mix the pumpkin puree, brown sugar, granulated sugar, vegetable oil, plant-based milk, and vanilla extract until fully combined.
Step 4
Gradually add the wet ingredients to the dry ingredients. Stir together until just combined—do not overmix, as this can make the bread dense.
Step 5
If using, fold in the chopped walnuts or pecans and vegan chocolate chips to the batter for added texture and flavor.
Step 6
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 7
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 8
Remove the bread from the oven and let it cool in the loaf pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Step 9
Serve slices as-is, or with a spread of vegan butter or a drizzle of maple syrup if desired. Enjoy!
Nutrition Facts
| Serving size | (1247.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3823.0 |
| Total Fat 191.5g | 0% |
| Saturated Fat 26.5g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 8.5mg | 0% |
| Sodium 3478.2mg | 0% |
| Total Carbohydrate 513.4g | 0% |
| Dietary Fiber 28.9g | 0% |
| Total Sugars 286.9g | |
| Protein 43.9g | 0% |
| Vitamin D 25.4IU | 0% |
| Calcium 467.0mg | 0% |
| Iron 22.4mg | 0% |
| Potassium 1836.9mg | 0% |
Source of Calories