This vegan pumpkin bread is moist and packed with warm spices like cinnamon and nutmeg. It’s perfect for breakfast or a cozy snack any time of day!
Let’s face it, pumpkin bread is a hug in loaf form. I never have just one slice—it’s that good! Plus, it’s super simple to whip up on a rainy afternoon. 😍
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! You can use canned pumpkin puree for convenience, or make your own by roasting and blending fresh pumpkin. If you can’t find pumpkin, sweet potato puree is a great alternative.
Baking Soda & Baking Powder: Both are crucial for rise. If you’re out of baking soda, you can use extra baking powder, but you’ll need about three times as much. Just remember, baking soda is stronger!
Brown Sugar: It adds moisture and flavor. You can substitute with coconut sugar for a healthier option. If you want a lighter sweetness, try using maple syrup—just adjust the liquid in the recipe to keep the right consistency.
Nuts and Seeds: I love adding pecans for their crunch, but feel free to swap in walnuts or leave them out entirely for a nut-free version. Sunflower seeds can add a nice crunch too!
How Do I Make Sure My Pumpkin Bread is Moist and Fluffy?
To make a moist pumpkin bread, avoid overmixing the batter. Mix just until the dry ingredients are incorporated. Also, don’t forget to check your oven temperature; an oven that’s too hot can dry out the bread.
- Mix wet ingredients thoroughly before adding dry ingredients to create a smooth batter.
- Use a toothpick to check doneness; it should come out clean but not dry when the bread is finished baking.
- Let it cool slightly in the pan before transferring to a rack, preventing it from getting soggy.
Vegan Pumpkin Bread
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 cup pumpkin puree (canned or homemade)
- 3/4 cup brown sugar, packed
- 1/4 cup vegetable oil (such as canola or coconut oil)
- 1/4 cup plant-based milk (almond, soy, oat, etc.)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup chopped pecans or walnuts, plus more for topping
- 2 tablespoons pumpkin seeds (optional, for topping)
How Much Time Will You Need?
This delicious vegan pumpkin bread takes about 15 minutes to prepare, and then you’ll need to bake it for 50-60 minutes. After baking, let it cool for about 15 minutes in the pan, and then place it on a wire rack to cool completely. So, grab your ingredients and set aside about an hour and a half total!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Get your 9×5 inch loaf pan ready by lightly greasing it or lining it with parchment paper. This helps the pumpkin bread slide out easily once it’s done!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, packed brown sugar, vegetable oil, plant-based milk, and vanilla extract. Use a whisk to blend everything together until it’s smooth and well combined. This is where all that delicious pumpkin goodness starts!
3. Whisk the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger (if using). These dry ingredients will give your bread its lift and flavor, so mix them well!
4. Combine Wet and Dry:
Now, gently add the dry mixture to the wet mixture. Stir carefully until just combined. It’s important not to overmix—this will keep your pumpkin bread tender and soft. You want a few lumps, and that’s perfectly okay!
5. Add Nuts:
Fold in the chopped pecans or walnuts gently. If you love a nutty texture, feel free to add a bit more! This gives the bread a nice crunch and flavor.
6. Pour into Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Don’t forget to sprinkle some extra chopped nuts and pumpkin seeds on top for a lovely finish.
7. Bake to Perfection:
Put the pan in the preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center of the bread; it should come out clean. If there’s batter on the toothpick, give it a few more minutes.
8. Cooling Time:
Once baked, let the pumpkin bread cool in the pan for about 15 minutes. This helps it set and makes it easier to handle. Then, transfer it to a wire rack to cool completely before slicing.
9. Serve and Enjoy:
Slice your beautifully baked vegan pumpkin bread and serve it plain or with your favorite vegan spread. It’s perfect with a cup of tea or coffee and is sure to brighten your day!
Enjoy your moist and flavorful vegan pumpkin bread — perfect for cozy mornings and fall afternoons!
Can I Use Different Types of Flour?
Yes! You can substitute all-purpose flour with whole wheat flour for a heartier texture, or a gluten-free all-purpose blend if you’re looking for a gluten-free option. Just keep in mind that the texture may vary slightly.
How Should I Store Leftovers?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge, where it can last up to a week. You can also freeze it for up to 3 months—just make sure to slice it before freezing for easy serving later!
Can I Add Other Ingredients Like Chocolate Chips?
Absolutely! Chocolate chips, dried fruit, or even shredded coconut are delicious additions to this recipe. Just fold them in along with the nuts for extra flavor and texture!
What Can I Use Instead of Pumpkin Puree?
If you don’t have pumpkin puree, sweet potato puree is a great alternative. You could also use mashed bananas for a different flavor profile, but keep in mind that this will change the overall taste of your bread.