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Recipe
Sliced pumpkin bread on a cooling rack.

Vegan Pumpkin Bread

5 from 4 votes
Author: Thomas Pagot
This vegan pumpkin bread is everything you love about the fall season! Perfectly moist, tender, and packed with pumpkin flavor, each slice is infused with warm and comforting spices. Think cinnamon, ginger, and nutmeg, rounded out with a touch of vanilla. A vegan take on the classic that tastes just as delicious!
Prep Time : 10 minutes
Cook Time : 45 minutes
Total Time : 55 minutes
Servings 8 servings
Calories 243 kcal

Equipment

9x5 inch loaf pan.
9x5-inch Loaf Pan

Ingredients

  • 1 and 1/4 cup (287 g) pumpkin puree
  • 1/2 cup (120 ml) neutral oil
  • 5 tbsp (75 ml) unsweetened plant-based milk
  • 1 cup + 2 tbsp (224 g) granulated sugar
  • 1 tbsp (15 ml) vanilla extract
  • 2 and 1/2 cup (300 g) all-purpose flour
  • 1 and 1/2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 and 3/4 tsp baking soda
  • 1/4 and 1/8 tsp baking powder
  • 1/4 tsp salt optional

Instructions
 

  • Preheat the oven to 350 °F (175°C) and line a 9×5-inch (23x13 cm) loaf pan with parchment paper.
  • Whisk together the liquid ingredients with the sugar. Add the pumpkin puree, oil, plant-based milk, sugar, and vanilla extract to a bowl. Mix until combined.
  • Add the dry ingredients. Next, add the flour, spices, baking soda, baking powder, and salt. Use a wooden spoon to gently mix the batter. Stop mixing once the flour is just incorporated. Do not overmix, it’s okay if there are a few lumps.
  • Transfer to a loaf pan. Pour the batter into the prepared loaf pan and spread the top into an even layer. At this point, you can dip a spatula in a tablespoon of oil and draw a straight line down the middle (about 1/2 inch (1 cm) deep) along the entire length of the batter. This is optional, but it will allow your bread to crack exactly in the middle, giving it a better look!
  • Bake. Transfer the loaf pan to the preheated oven and bake the pumpkin bread for 55-60 minutes or until a toothpick inserted in the middle comes out with just a few crumbs.
  • Let cool. Allow the bread to cool for 30-40 minutes before removing it from the pan.
  • Pumpkin bread will keep for up to 5 days at room temperature.

Notes

Ceramic vs. metal loaf pan. Both work, but I highly recommend using a metal pan. Metal conducts heat better, giving your bread a nice, golden-brown crust all around.
Let it cool a bit. Straight from the oven, the pumpkin bread will be very soft. Give it at least 30 minutes to cool before carefully lifting it out of the pan using the parchment paper.
Adjust the sweetness to your liking. This vegan pumpkin bread is not as sweet as most recipes, so feel free to adjust the sweetness to your taste. You can add up to 1/4 cup of sugar without changing the ratio of the other ingredients.
Regarding the color. Depending on your pumpkin puree, your pumpkin bread may turn out lighter or darker. Don't worry, this doesn't affect the flavor!

Nutrition

Serving: 1 serving | Calories: 243 kcal | Carbohydrates: 35.2 g | Protein: 3.1 g | Fat: 10.3 g | Saturated Fat: 0.9 g | Sodium: 8 mg | Potassium: 114 mg | Fiber: 2 g | Sugar: 14 g | Calcium: 27 mg | Iron: 2 mg
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