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+ servings
Sliced vegan pumpkin bread

Vegan Pumpkin Bread

Course Breakfast, Snack
Cuisine American
This easy one-bowl pumpkin bread recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 12 slices


  • Bread pan


  • 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)


  • 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.



Calories: 242kcal | Carbohydrates: 38g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 209mg | Potassium: 143mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3177IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
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