Vegan Pumpkin Bread | FoodByMaria

Vegan Breakfast

The Best Vegan Pumpkin Bread

Prep

15 minutes

Cook

50 minutes

Yield

1 loaf, 8 pieces

It’s the season for pumpkin-flavored everything and this Vegan Pumpkin Bread does not disappoint. If you’re looking for something different to make other than banana bread, this is a great alternative. It’s good on its own, warmed up, with butter, or even with your favorite jam. The perfect Halloween treat that the whole family can enjoy.

Sliced vegan pumpkin bread on cutting board

Why you’ll love this Vegan Pumpkin Bread:

  • It is perfect for fall
  • It’s vegan
  • Can be made with half pumpkin, half banana instead 
  • You can add chocolate chips if you want it sweeter
  • Great for breakfast or with tea/coffee

vegan pumpkin bread on cutting board, sliced

My baking sidekick

For this recipe, I used a handful of Bob’s Red Mill products because they are my favorite and I can always trust their quality ingredients to make great recipes like this one. I used their All-Purpose Flour, Almond Flour, and Egg Replacement. I usually have all these ingredients on-hand in my kitchen for baking. 

Their All-Purpose Flour is milled with the highest quality wheat in North America, their Almond Flour is a great gluten-free alternative and made with ground whole almonds, skins and all, for maximum health benefits. Then lastly, their egg replacement is so handy for us vegans. It’s super easy to use in the replacement of any egg in a recipe. I can always count on Bob’s for clean ingredients to use in my recipes. 

vegan pumpkin bread on cutting board with slices out of it and buttered

How do you make Vegan Pumpkin Bread? 

This recipe is easy. Pull it together and pop it in the oven, and your whole house is going to smell like a pumpkin spice heaven. Here’s what you need to do:

  1. Preheat overn to 350F and line a bread tin with parchment and lightly grease
  2. Into a bowl, combine the flours, baking soda, baking powder, salt, cinnamon, and nutmeg
  3. In a medium-sized bowl, add the pumpkin and whisk into the melted oil or butter, sugar, egg replacement, vanilla and almond milk
  4. Add the flour mix to the pumpkin mix and stir with a wooden spoon
  5. Transfer batter to the baking tin and bake for 50-55 minutes
  6. Cool before serving with your fav vegan butter
  7. Enjoy!

vegan pumpkin bread with bag of Bob's Red Mill flour in the back.

What are you baking up this Halloween? Share below in the comments some of your favorite fall or festive recipe!

Tip: You can substitute half the pumpkin puree with half mashed banana if you prefer a banana flavor in your bread

Slice of vegan pumpkin bread buttered on top of cutting board

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vegan pumpkin bread sliced on a cutting board

Print
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The Best Vegan Pumpkin Bread

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf, 8 pieces 1x
  • Category: Vegan Breakfast, Vegan Desserts, Vegan Comfort Food
  • Diet: Vegan

Description

This Vegan Pumpkin Bread is perfect for fall. It’s easy-to-make, vegan-friendly, and great when paired with coffee or tea.


Scale

Ingredients

2  cups all-purpose flour

1 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

3/4 tsp nutmeg

1/2 tsp ginger spice

dash of cloves spice

1 cup pumpkin puree

1/3 cup butter or coconut oil, room temperature, then melted

1 cup brown sugar

2 egg replacements

1 tsp vanilla

6 tbsp. almond milk


Instructions

Preheat oven to 350F and line a bread tin with parchment paper and lightly grease with cooking oil spray.

Into a large bowl, combine the flours, baking soda, baking powder, salt, cinnamon and nutmeg.

In a medium-sized bowl add in the pumpkin puree and whisk in the melted oil or butter, brown sugar, egg replacement, vanilla and almond milk. Whisk just till combined.

Add the flour mixture to pumpkin mixture and stir with a wooden spoon to well combine.

Transfer batter to the baking tin and bake for 50-55 minutes.

Cool for 5 minutes in the bread tin and remove and cool completely on wire rack.  Serve with vegan butter!


Notes

You can use a regular egg if needed. It will cook the same.

NOTE:  use as many or as little spices as you like.  The more the better, in my opinion!

Keywords: recipe, flour, easy, best, vegan, chocolate, banana

Francesca Bragoli

Hi Maria,

This sounds delicious! Pumpkin puree isn’t something that’s easy to come by here in the UK, could I simply roast a pumpkin and make my own puree (cooled) as a substitute here?

Thanks!

Francesca x

Maria Koutsogiannis

Yes! That is exactly what you can do hun!

Rachel Huntchinsin

I cannot explain to you how delicious this was! Thank you so much Maria for this amazing recipe!

Maria Koutsogiannis

Thank you so much for the love, Rachel!

Natasha Bianco

This recipe was seriously off the hook!

Maria Koutsogiannis

SOOOO GOOD!

Lauren

This looks perfect to use up some of the pumpkin in my fridge from thanksgiving!

Maria Koutsogiannis

This bread is actually going to blow your mind Lauren!

Dimitra

Thank you for this recipe, Maria!

Maria Koutsogiannis

You are so welcome, Dimitra!

Nova Anwell

Have you tried making this gluten free at all?

Maria Koutsogiannis

Sorry hun, it’s only been tested as stated in the recipe but it might work with the Bob’s Red Mill 1:1 Gluten Free Flour

Hannah

I find that pumpkin bread recipes often turn out too dense and gummy. This is not THAT. This pumpkin bread is super fluffy and the perfect texture. The brown sugar adds the perfect touch of molasses. I omitted the nutmeg and cloves and used a little pumpkin spice in it’s place and I may have added a bit more cinnamon and ginger than it calls for but it was amazing and had a great warmth from all the spices. This reminds me exactly of a delicious pumpkin loaf slice you would get at a cafe! I can’t wait to make this around the holidays!

Maria Koutsogiannis

Thank you so much for this wonderful review Hannah! This makes me so happy hun!

Nicole

This was absolutely delicious! No need to look for any other pumpkin loaf recipe. This is THE one.

Maria Koutsogiannis

Yessss!! Thank you so much for the love, Nicole. This is our personal favorite and genuinely LOVE the recipe! Please let your friends and family know!

Gabrielle MacWilliam

A great recipe if you are looking for the sturdiness of a Starbucks loaf but the flavour of homemade. I made some substituions based on what I had on hand and they worked out perfect!

Maria Koutsogiannis

THIS MAKES ME SO HAPPY!!! THANK YOU SO MUCH GABRIELLE!

Lauren

I wanted to bake something last night at 7pm. Something simple, fall flavoured, vegan, and DELICIOUS with the ingredients I had on hand. Thankfully, I remembered I had just come across this recipe! It checked ALL the boxes. I should have made two because it’s already half gone! This ones a winner! Thanks for creating, Maria.

Maria Koutsogiannis

Thank you so much for the love, Lauren! So glad you loved this recipe as much as we do!

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