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Vegan Pumpkin Bread Recipe. Easy pumpkin loaf with pumpkin puree, pumpkin pie spice, walnuts and chocolate chips. Use pumpkin seeds, currants for variation. Vegan Fall Recipe.
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Easy One Bowl Pumpkin Loaf today before we start up with the Holiday Menu plans. Soft, full of pumpkin, pumpkin pie spice, hearty and delicious. 15 minutes and in the oven. Bake until done. The hardest part is waiting for the loaf to cool. The loaf tastes best after a few hours. This loaf is based off my1 bowl pumpkin cream cheese muffins. Why change something when it works.
Add nuts of choice, dried fruit, cranberries or chocolate chips to the batter. Top with nuts, pumpkin seeds, chocolate chips or a streusel of choice! Serve with hot Pumpkin spice Caramel Latte or other hot drinks of choice. Use sweet potato or butternut squash puree for variation.
If you like the recipe, please do leave me a comment! Tag me #veganricha on Instagram or elsewhere if you make this gorgeous loaf. Any and all feedback helps. For a gluten-free version see this GF Pumpkin Bread with Cranberries.
More Pumpkin Recipes from the blog
- Pumpkin Rosemary flatbread
- Pumpkin Chickpea Veggie Pizza
- 1 bowl pumpkin cream cheese muffins
- Pumpkin Pie with No Bake Gingerbread Crust
- Pumpkin cinnamon Swirl Sandwich Bread , easy but looks super fancy.
For gluten-free options Pumpkin Bread with cranberries, Sweet potato/Pumpkin blondies, Gluten-free Banana Walnut Loaf
Steps:
Whisk all the dry ingredients. Add the wet.
Mix until pumpkin puree is well combined. Fold in walnuts, chocolate chips .
Drop the batter into parchment lined loaf pan. Even it out. Sprinkle the top with chocolate chips, pumpkin seeds, nuts or streusel of choice.
Bake until toothpick comes out clean.
Cool in the pan for a few minutes, then remove from the pan and cool on a cooling rack. cool completely before slicing.
This gorgeous loaf is also in my second bookVegan Richa’s Everyday Kitchenavailable worldwide now!
Recipe Card
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4.94 from 64 votes
One Bowl Vegan Pumpkin Bread Recipe
Vegan Pumpkin Bread Recipe. Easy pumpkin loaf filled with pumpkin puree, pumpkin pie spice, walnuts and chocolate chips. Use pumpkin seeds, currants for variation. Vegan Fall Recipe. Makes 1 8.5 by 4.5 inch loaf. You can also use other size loaf pans.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 350kcal
Author: Vegan Richa
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Ingredients
Dry:
- 1¾ cups (218.75 g) flour I use all Spelt flour or 1 cup whole wheat pastry flour + 3/4 cup unbleached white
- ½ cup (60 g) powdered sugar Use 2 tbsp more for sweeter ( just blend up unrefined sugar of choice until fine and use)
- ¼ cup (40 g) brown sugar or coconut sugar or other sugar of choice
- 2¼ tsp (2.25 tsp) baking powder
- ¼ tsp (0.25 tsp) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- 2 to 4 tsp pumpkin pie spice or use 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves
- 3 to 4 tbsp chopped walnuts or pecans or omit to make nut-free
- 3 tbsp mini chocolate chips or craberries or currants
Wet:
- 1 cup (116 g) + 2 Tbsp pureed pumpkin not pumpkin pie mix
- ½ cup (122 ml) non dairy milk
- 3 to 4 Tbsp (4 Tbsp) oil
- 1 tablespoon molasses or use maple syrup
- 1 tsp lemon juice
- pumpkin seeds or vegan mini chocolate chips for topping optional
Instructions
Preheat the oven to 365 degrees F / 180ºc.
In a large bowl, whisk the dry ingredients until well combined. Mix in the nuts and chocolate chips if using. *If your coconut sugar has large granules, pulse in a blender to grind to finer state and use.
Add the wet ingredients and mix well. it will take a minute or 2 for the pumpkin puree to combine well. Mix until there are no pumpkin or flour streaks in the mixture. Add a tbsp more non dairy milk if needed.
Transfer to a parchment lined or well greased and floured loaf pan. Top with chocolate chips or pumpkin seeds or a streusel of choice.
Bake for 50 to 60 minutes or until the toothpick from the center comes out almost clean.
Cool for 15 minutes then remove from the pan. Cool completely before slicing. Store on the counter for the day or refrigerate for upto 6 days.
Video
Notes
Glutenfree try this GF pumpkin cranberry bread
1. Pumpkin puree consistencies vary depending on the brand. if your pumpkin puree is too liquid, use 1 tbsp less.
2. Use Butternut squash puree or sweet potato puree instead of pumpkin for variation.
3. To make into muffins, Bake at 400 degrees F for 15 minutes, reduce temperature to 350 and continue to bake for 6 to 7 minutes. or until a toothpick test comes out clean.
Nutrition
Nutrition Facts
One Bowl Vegan Pumpkin Bread Recipe
Amount Per Serving
Calories 350Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Sodium 185mg8%
Potassium 476mg14%
Carbohydrates 62g21%
Fiber 6g25%
Sugar 30g33%
Protein 6g12%
Vitamin A 6355IU127%
Vitamin C 2.2mg3%
Calcium 173mg17%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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Reader Interactions
Comments
Nanci
Came across this recipe in your Everyday Kitchen cookbook. Used white whole wheat pastry flour ( bob’s red mill), macadamia milk, date sugar to replace confectioners and granulated maple sugar to replace brown sugar. Opted for molasses rather than maple syrup since I already had the maple sugar. Used melted coconut oil. Toasted the walnuts prior to adding. Came out wonderfully!
My daughter had just made an entirely unhealthy version of pumpkin loaf (came sugar, cows milk, butter, bleached flour and milk chocolate chips) and my husband was lamenting the fact that he had eaten a piece and was suffering remorse (and further temptation, lol). He was so happy to discover this healthier option and said they were every bit as delicious and satisfying for a rampant sweet tooth!Reply
Vegan Richa Support
Sounds delicious!!
Birdie
This recipe is perfect! We like to bake ours as muffins. Do you think buckwheat flour could be used as a replacement? I’m curious to try but I don’t want to mess up a good thing!Reply
Richa
Buckwheat is gluten-free and direct substitution won’t work. Use buckwheat in my gluten-free pumpkin bread recipe
Reply
Jolanda
I made the bread yesterday and because I had leftover pumpkin puree, I made cupcakes today. Both came out amazing! Thank you for this recipe. Greetings from Germany. 🙂Reply
Vegan Richa Support
Greetings! Thank you for sharing.
Reply
Mayci
I had a tough time with this recipe, perhaps someone can diagnose some of the issues I had while making it. The final product was pretty crumbly, and I found it odd that the wet ingredients were not mixed together first before adding them to the dry? And is there a reason for powdered sugar over granulated? Lastly, the 365 baking temp made the top overdone but then the center under. I adore Vegan Richa so I was pretty bummed that this recipe didn’t turn out as I had hoped.
Reply
Richa
Hmm. How was your batter? Maybe the pumpkin purée was not as moist. You can also mix the batter a minute or so so that gluten forms making them bread less crumbly. The top browning could be oven heating issue. If your oven heats just the top, keep the bread on a lower rack and also cover the top with parchment after the first 15 mins.
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Melissa J Bradley
Time to stop searching because this is the GOAT. This is so delicious that it’s ridiculous. I can’t believe this is vegan. I can’t believe this is GF. I have made it twice in the last 3 days because my children and I can’t stop eating it. I’m making mini loaves for gifts as we speak. Honestly, look no further—this is the BEST pumpkin bread on the planet!Reply
Vegan Richa Support
GOAT – the Greatest Of All Time! I had to google that.
Reply
Gina
Hi…I saw an earlier question asking reason for powdered sugar over granulated/all coconut/etc. Also, if baking mini loaves as one of the posters mentioned, would the temp or length of time differ?
Thank you!!Reply
Richa
Yes, temp same, time- check at 25 mins
Reply
Wendy
These are my husband’s favorite muffins! We make them regularly. I find that the muffins cook a bit better than the loaf. We love your recipes! Thank youReply
Vegan Richa Support
thank you Wendy
Reply
Sara
This bread is so good! I added cranberries, pecans, and chocolate chips and it was great. Also used all AP flour as it was all I had and it worked just fine. The texture is so nice – not wet like most recipes I’ve tried.Reply
Vegan Richa Support
yummy
Reply
Patti Baker
This was SO easy! Readily available ingredients and simple method…and so good!
I used sweet potato and I love the flavor and moist texture. I did not make the sweeter one. The original is just perfect for sweetness. A great recipe as we head into Fall!Reply
Vegan Richa Support
thank you so much
Reply
Kemia
This recipe is very good and I even ended up making a second batch for a close friend of mine! I will definitely be making this recipe a lot more in the future. (I actually sprinkled some brown sugar over the top of the bread right before putting it in the oven. It leaves a crust-like consistency, and some extra sweetness. I recommend doing so!)Reply
Vegan Richa Support
what a nice friend
Reply
Lauren
This is the 5th or 6th time I’ve made this, and it always turns out so good. This is the first time I made it with oat milk, as I’m not vegan and when I’ve made it before I just use dairy milk: it tastes just the same so I’ll try and use non-dairy from now on when I make it. This is *the* best chocolate chip pumpkin bread I’ve ever had, or made!
Reply
Graziella Saliba
Best pumpkin bread recipe I’ ve made! I used cranberries and topped with pumpkin seeds. Will definitely make it again and again 👍Reply
Valerie Bowden
This was great! I used fresh pumpkin and added extra cinnamon since I was out of cloves. It came out perfect– very moist but firm in all the right ways.The only problem is I can’t stop eating it 😬😂
Will make this again!
Reply
Vegan Richa Support
yay! tasty problem – haha
Reply
Marissa
So easy and good!!Reply
Delphine
Surprised by the comments below. Tried the recipe following the exact ingredients in the exact amount. Center never cooked. Miles away from the picture.
Apparently moist center is an issue happening often when cooking pumpkin cakes, but can be addressed by adjusting the quantities.
Very disappointed.Reply
Richa
I think if it didn’t work out it probably was user error or circ*mstantial. The recipe has worked for many years for many people.
It could be that the pumpkin purée was a bit too moist,, or there was an error in measuring flour. Pumpkin often makes the batter feel stiff but it needs enough flour as there is moisture that will release during baking and that has to have dry ingredients to absorb that.Other issues that can happen are that it needed longer baking time. Ovens vary in Terms of temperatures they reach. So if the oven is heating less, you might need additional baking time. Check with a toothpick from the center before removing from the oven. If your baking powder is old that would t leaven the bread enough and that might cause gummy middle as well
Reply
Kris
I’d like to put a streusel topping on this. What do you recommend?
Reply
Richa
Use the one from my pumpkin pecan streusel cake veganricha.com/?s=pumpkin+cake
Reply
Kristin Alden
Thank you!
Reply
Vegan Richa Support
Anytime !
Reply
Sonia Sethi
Can this be made with almond flour?
Reply
Vegan Richa Support
Try this recipe https://www.veganricha.com/vegan-gluten-free-pumpkin-bread-with-cranberries/
Add more almond flour for some of the rice flour.Reply
Ciera
Hi! I’m really excited about trying this recipe! I have never baked pumpkin bread before. I bought 3 mini loaf pans (3×5.75”). Can you recommend baking time?
Reply
Vegan Richa Support
I’m excited for you too! Check at 35 minutes
Reply
KC
This recipe is excellent! Thank you for posting weight in grams, helps to not have to use so many measuring tools while cooking/baking. My weight in grams for the pumpkin purée was way more than what was posted, so I went with the cup/tbsp measurements instead and it turned out great! Thanks again!!Reply
Magda
Worked out really well! I did unsweetened applesauce instead of the last tablespoons of pumpkin. And instead of sugar I used monkfruit and some monk fruit syrup. It still could have been sweeter so I’ll do about 50% more monkfruit next time. this recipe is a keeper! Oh, and I put some vanilla in this too!Reply
Vegan Richa Support
awesome!! sounds great
Reply
Nancy
I’ve made this delicious bread many times. As I was making it today, I considered substituting applesauce for the oil. Rather than mess with an excellent recipe, I used oil this time. Do you think substituting an equal amount of applesauce for the oil will work? I am trying to eliminate oil from my diet.Reply
Richa
Add half the amount of applesauce. Applesauce is more moist than oil and in moist breads it can tip the balance of moisture to flour making the bread gummy. So use lesser amount or just omit oil. There’s enough pumpkin puree
Reply
Cynthia
Great recipe! My daughter loved it so much, she made another batch two days after the first. Easy, tasty and semi healthy. Thanks!Reply
Richa
Awesome
Reply
Erika
I’ve made this recipe twice in the past 2 days (one to give away as a parting gift & one to keep!) the second time I had a little more trouble mixing but ended up being able to get it together by adding a teeny bit more oat milk. I didn’t realize until several hours after baking that I completely forgot the oil! Luckily, it still baked up perfectly in exactly 1 hour & tastes amazing! So anyone who happens to forget oil? Not to worry, you’ll be just fine. Great recipe overall!Reply
Richa
The missing pit prob caused the thicker batter. Glad it turned out!
Reply
Taylor
I’m having trouble with this one. I used coconut flour but I just feel when mixing the dry and wet ingredients together something is not quite right. I have to baking now but something seems wrong with it .. 🙁
Reply
Richa
Yes because coconut flour is Not a direct substitute for regular flour. Coconut flour needs at least 6 to 7 times more moisture so you would end up with a really really dry mix with the same amount of coconut flour. It is also gluten-free so it would need some kind of binding like a starch.
Reply
Nicole
This is an awesome recipie! I am a college student and was able to make muffins in my toaster oven. They have an awesome texture and they are a perfect treat for me and my friends. Thank you for an easy and delicious pumpkin bread 🙂Reply
Vegan Richa Support
gourmet dorm cooking – i bet all of your neighbours wanted some
Reply
rachel
i love pumpkin and i made this and it did not taste like pumpkin at all. i only used all purpose flour is this why? i used like 3.5 table spoons of pumpkin spice and i don’t taste any pumpkin flavor, any suggestions?
Reply
Richa
This is a very pumpkiny bread. Not sure what happened to yours. What does it taste like? With that much spice it would taste cinnamony and bitter
Reply
rachel
I just realized i didn’t use enough pumpkin purée! i am remaking them i will leave a new review when they are done. thanks for the comment back 🙂
Reply
Chantal J
Hi, can you substitute the powdered sugar with apple sauce, banana or something else?
Reply
Richa
There r 2 types of sugar in the bread. Do you wanna replace both or just one?
If you just want to replace the powdered sugar , you can use any unrefined sugar(date sugar, coconut sugar etc ) Just blend it up in a blender so that it’s fine because some of the sugars have a really large granulesReply
Chantal Jaslow
Hi Richa, thank you for your quick reply. I don’t mind the 1/4 cup of coconut sugar, it was more the 1/2 cup powdered sugar. Can it be replaced with apple sauce or does it have to be a sugar?
Just wanted to also mention that I purchased your cookbook Vegan Richa’s Indian Kitchen and am loving it!!!
Reply
Richa
You can powder/blend more coconut sugar and add. You can also make it with just the 1/4 cup. The bread will be lightly sweet and close to bland.
Reply
Richa
Applesauce not work because sugar is dry and applesauce will add too much moisture. For additional sweet you can add in chopped dates and reduce sugar overall.
Thanks for getting the book!!Reply
Renae
I grew up in a sweet potato house hold, meaning on holidays we always had sweet potato everything and pumpkin nothing. So this recipe surprised. My boyfriend requested pumpkin bread, so I started searching. I made this recipe and as I was mixing it, I tasted it a few times & found it to be absolutely delicious. I tasted it out of the oven and it was equally good. I put chocolate chips on the top, I preferred the chocolate chips but my boyfriend didn’t.4 stars because I wish it would have been sweeter & it’s extremely dense…..like really dense.
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Vegan Richa Support
thanks
Reply
Dana
Just started veganism recently and had really enjoyed it! I enjoyed having this warm with a cup of tea..Reply
Vegan Richa Support
awesome Dana =)
Reply
Kate
Hi! Could you sub almond flour for this recipe?
Reply
Richa
Try this recipe https://www.veganricha.com/vegan-gluten-free-pumpkin-bread-with-cranberries/
Add more almond flour for some of the rice flour.Reply
Sara
I used all spelt flour too and the only thing I changed is about tripling the amounts of chopped walnuts and chocolate chips… 😉 It came out great – perfect flavour and consistency! Thanks!Reply
Richa
awesom
Reply
Tori
Super yummy! I used all spelt flour and also added some ground flax seed for extra flavor. I roasted the pumpkin myself so it wasn’t as wet as purée so I ended up adding a little more at the end when the batter seemed a bit dry. Great recipe, thanks!Reply
Andrea
Oh my gosh this recipe is so great! I am not vegan- but enjoy baking vegan. I compared a few recipes and felt that this one seemed like it would have the most flavor and bake the best verses the others I saw. I did 4 tsp of pumpkin spice and regular all purpose flour with coconut milk + coconut flour and wow, it turned out perfect! Just enough flavor (if you are a huge cinnamon/spice lover like me you could add even more), and the consistency was perfect. It was the easiest desert bread I’ve ever made in that the middle actually baked based off the suggest bake time. I never have that happen! It was super easy to make and I highly suggest even if you aren’t vegan! Will definitely bake againReply
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