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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Recipe Information
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)
Instructions
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.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a separate bowl, mix the pumpkin puree, brown sugar, granulated sugar, vegetable oil, plant-based milk, and vanilla extract until fully combined.
Gradually add the wet ingredients to the dry ingredients. Stir together until just combined—do not overmix, as this can make the bread dense.
If using, fold in the chopped walnuts or pecans and vegan chocolate chips to the batter for added texture and flavor.
Pour the batter into 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 or with a few moist crumbs.
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.
Serve slices as-is, or with a spread of vegan butter or a drizzle of maple syrup if desired. Enjoy!
Nutrition Facts
Calories |
3823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.5 g | 246% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3478 mg | 151% | |
| Total Carbohydrate | 513.4 g | 187% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 286.9 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 467 mg | 36% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1837 mg | 39% | |
*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.
