Description
This Vegan Pumpkin Bread is perfect for fall. It’s easy-to-make, vegan-friendly, and great when paired with coffee or tea.
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
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
Yes! That is exactly what you can do hun!
I cannot explain to you how delicious this was! Thank you so much Maria for this amazing recipe!
★★★★★
Thank you so much for the love, Rachel!
This recipe was seriously off the hook!
★★★★★
SOOOO GOOD!
This looks perfect to use up some of the pumpkin in my fridge from thanksgiving!
★★★★★
This bread is actually going to blow your mind Lauren!
Thank you for this recipe, Maria!
★★★★★
You are so welcome, Dimitra!
Have you tried making this gluten free at all?
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
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!
★★★★★
Thank you so much for this wonderful review Hannah! This makes me so happy hun!
This was absolutely delicious! No need to look for any other pumpkin loaf recipe. This is THE one.
★★★★★
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!
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!
★★★★★
THIS MAKES ME SO HAPPY!!! THANK YOU SO MUCH GABRIELLE!
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.
★★★★★
Thank you so much for the love, Lauren! So glad you loved this recipe as much as we do!
INCREDIBLE!!
I was delighted with the recipe, super easy to prepare and most importantly, everyone liked it!
First time I’ve done your recipe and now I’m going to stalk you to find more haha. Love xxx
★★★★★
Yes, please do Maria! Let us know what you make next hun!
Ya. Ok. You were right. This is the best Pumpkin Bread I have ever made. Wow.
★★★★★
Thank you so much for the love, Andrea!
I can’t believe how good this loaf was. We made it twice, double batched the second time!
Thank you so much, Donna!
Thank you for this recipe, Maria! My girls loved it!
★★★★★
Yay! It’s the best!
Hi! your notes mentioned BRM almond flour but I don’t see it used in the recipe list of ingredients – did I miss something? Thanks for sharing your recipe!
Corrected! Thanks for flagging. Just follow the recipe as per the recipe card 🙂
The most perfect bread texture, ever!
★★★★★
Thank you so much, Rebecca!!
I want to make this, but I’m confused about the flours. I don’t see almond flour listed, just all purpose. Can I use either or both?
Hey Nancy, Im not sure I understand what you mean, this recipe is made with all-purpose flour. Where did you see mention of almond flour?
Almond flour is mentioned in the text before the recipe, but I think you answered my question, thanks!
So weird, which sentence hun,I need to change that! Thank you for flagging!
Delicious, easy, and Toddler approved snack!
★★★★★
Thank you so much, Jaycee!
Delicious!!!
★★★★★
Thank you so much sweetie!
Super yummy!! Made a beautiful loaf for everyone to enjoy (vegans and non). Will probably only last a day in your home 🤤
★★★★★
Thank you so much for the love, Gigi!
Super yummy!! Made a beautiful loaf for everyone to enjoy (vegans and non). Will probably only last a day in your home 🤤
★★★★★
Delicious bread recipe! I subbed Bob’s Red Mill 1-1 gf flour and added Enjoy Life mini chips, yum!
★★★★★
Thank you so much, anita!