Pumpkin Bread Vegan
This Vegan Pumpkin Bread is a moist, perfectly spiced loaf that brings the comforting flavors of fall to your kitchen. Made with wholesome ingredients like canned pumpkin puree, warming spices such as cinnamon, nutmeg, and ginger, and plant-based staples like almond milk and coconut oil, this recipe is a delightful balance of sweetness and earthiness. Customizable with optional add-ins like crunchy walnuts or indulgent vegan chocolate chips, it’s a versatile treat that works for breakfast, dessert, or a midday snack. Ready in just over an hour with minimal prep, this easy vegan pumpkin bread is dairy-free, egg-free, and naturally perfect for anyone looking to enjoy a plant-based twist on a seasonal classic.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.75 teaspoon Salt
- 1 cup Canned pumpkin puree
- 1 cup Brown sugar
- 0.5 cup Unsweetened almond milk (or other plant-based milk)
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Vegan chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate bowl, mix the pumpkin puree, brown sugar, almond milk, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Fold in the chopped walnuts or pecans and/or vegan chocolate chips if using.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Slice, serve, and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3012 mg | 131% | |
| Total Carbohydrate | 425.6 g | 155% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 199.8 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 620 mg | 48% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1712 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
