If you are looking for a moist and delicious one-bowl vegan pumpkin bread recipe, you’ve found it! And if you are just looking for a delicious, easy pumpkin bread recipe, not necessarily one that’s vegan, well you’ve found that also!
First things first, no, I’m not becoming a vegan blogger.
Vegan Pumpkin Bread Recipe
One of my daughters is currently not eating dairy. I decided that if I was going to make a dairy free pumpkin bread recipe for her, I might as well make it an egg free pumpkin bread recipe while I was at it. Boom, now it’s vegan.
The result is this AMAZINGLY DELICIOUS PUMPKIN BREAD RECIPE.
Seriously, my butter, egg and meat eating friends, don’t let the vegan thing scare you on this one.
This recipe doesn’t have any out of the ordinary ingredients in it.
It simply has fewer ingredients in it.
And yet somehow, like magic, it’s really dang good. Even my child who doesn’t like pumpkin bread (I’m not sure what is wrong with her) loved this pumpkin bread. It’s moist, but not soggy, and flavorful, not weak or overpowering.
Did I mention this pumpkin bread is made in one bowl?
How To Make Pumpkin Bread
Pumpkin bread is one of my favorite things to make.
It’s quick, easy and very forgiving.
It’s also very flexible. Want nuts in it? Toss a cup in! How about chocolate chips? Sure, you can add those. Dried cranberries more your style? By all means, stir some in.
And it’s DELICIOUS. A warm slice of pumpkin bread, with a smear of butter (sorry vegan friends, this girl still loves her butter) is one of my all time favorite treats.
Pumpkin Bread Ingredients
While this vegan pumpkin bread basically tastes the same as any other pumpkin bread recipe I’ve tried, it leaves out butter and eggs.
After tasting it, I’m not sure why we’ve been putting them in pumpkin bread. I legitimately cannot taste a difference. Neither can my batch of picky eaters.
INGREDIENTS:
*Pumpkin Puree (NOT pumpkin pie filling)
*Brown Sugar
*Oil
*Maple Syrup (agave can also be used)
*Apple Juice (water also works)
*All-Purpose Flour
*Baking Soda, Baking Powder & Salt
*Pumpkin Pie Spice
*Optional – Nuts (walnuts or pecans)
If you eat a vegan diet, then I’m super excited that yummy pumpkin bread is a part of your world.
And if you aren’t vegan, I just saved you a little money on ingredients.
You’re welcome.
CLICK TO PIN & SAVE
EASY PUMPKIN BREAD
Using Fresh Vs Canned Pumpkin
A common question is if fresh pumpkin puree can be used in place of canned pumpkin puree.
It can, but often the texture and taste are different. Canned pumpkin is made from pumpkins, and/or squash, that is grown specifically for using as a puree.
Canned pumpkin tends to be a bit thicker and more dense than fresh pumpkin puree. Either can be used, but there may be a slight difference in the results.
One thing to note, is from year to year, I’ve noticed that canned pumpkin can vary a bit. From it’s color to it’s texture. Some years it is more watery, other years more dense.
Thankfully pumpkin bread is a really forgiving recipe, so you should be good using whichever variety you like.
Pumpkin Bread Directions
DIRECTIONS:
Making this pumpkin bread recipe couldn’t be easier.
In a large bowl, you combine pumpkin puree, brown sugar, oil, syrup and juice or water, and mix well.
Next, into that large bowl you add flour, baking powder, baking soda, salt and pumpkin pie spice.
Finally, you transfer the batter to a loaf pan and bake.
It’s that simple!
Bread Pans
Let’s talk bread pans.
They can vary in size. A lot.
For this recipe I used an 8×4 size loaf pan.
If you use a 9×5 size loaf pan, it’s going to impact your baking time. If possible, use the 8×4 size, since that is what the recipe has been tested in.
As I’ve only made this recipe in an 8×4 loaf pan, I can’t say for sure how baking time might vary in a larger pan.
More Pumpkin Recipes
If you love pumpkin bread, here are some additional recipes you’ll want to check out!
- Pumpkin Chocolate Bread
- Pumpkin Biscoff Bread
- Dark Chocolate Pumpkin Bread
- Pumpkin Banana Bread
- Pumpkin Chocolate Chip Bread
Vegan Pumpkin Bread
Equipment
- Bread pan
Ingredients
- 1 cup pumpkin puree (make sure not to use pumpkin pie FILLING)
- 1 cup brown sugar, light or dark, firmly packed
- 1/2 cup oil canola or vegetable oil work well
- 3 tbsp maple syrup (agave syrup can also be used)
- 3 tbsp apple juice (water or apple cider can also be used)
- 1 3/4 cups all-purpose flour (white whole wheat flour can also be used)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice (individual spices can also be used)
Instructions
- Preheat oven to 400 degrees F. Generously spray a loaf pan with non-stick cooking spray.
- In a large bowl, combine pumpkin, brown sugar, syurp, oil and apple juice. Mix well to combine.
- Add flour, baking powder, baking soda, salt and pumpkin pie spice to wet ingrediens, and mix until just combined. Do not over mix.
- Pour batter into prepared loaf pan and bake for approximately 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool on a wire rack, in loaf pan, for approximately 15 minutes. Then carefully invert the pan to release the bread. Return loaf of bread to wire rack and allow to continue to cool, or gently slice and serve. Bread can be somewhat fragile while still hot, so just be gentle when slicing.
- Store any remaining bread tightly covered.
Video
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
CLICK HERE TO PIN
& SAVE THIS RECIPE
Myra says
I followed the edits of “Kristen says” in the comments and MAN! Delicious! I also baked mines on 350 for 45 mins. I also added walnuts, whole grain flour. I doubled recipe too.
Myra says
I followed the edits of “Jessica says” in the comments and MAN! Delicious! I also baked mines on 350 for 45 mins. I also added walnuts, whole grain flour. I doubled recipe too.
Kirsten says
For lower fat, lower sugar version, I use 2/3 cup of brown sugar, 1/4 cup of applesauce (unsweetened) and cut the oil to 1/4 cup. I usually make muffins and bake for 15-20 minutes. Amazing!!! Thanks for this awesome vegan recipe!
IV says
400° was too hot and it kept burning for me. If you have glass loaf pans maybe try a lower heat.
Andrea says
Simple and delicious. Everyone loves it.
JR says
So moist and delicious! I topped with chocolate chips and pumpkin seeds. I’ve made it every week!