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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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1 Bowl Vegan Pumpkin Bread Recipe. Easy Pumpkin loaf with pumpkin puree, pumpkin pie spice, walnuts and chocolate chips. Use pumpkin seeds, currants for variation | VeganRicha.com #vegan #breakfast #pumpkinbread

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 my 1 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


1 Bowl Vegan Pumpkin Bread Recipe. Easy Pumpkin loaf with pumpkin puree, pumpkin pie spice, walnuts and chocolate chips. Use pumpkin seeds, currants for variation | VeganRicha.com #vegan #breakfast #pumpkinbread

More Pumpkin Recipes from the blog

For gluten-free options Pumpkin Bread with cranberries,  Sweet potato/Pumpkin blondies , Gluten-free Banana Walnut Loaf

1 Bowl Vegan Pumpkin Bread Recipe. Easy Pumpkin loaf with pumpkin puree, pumpkin pie spice, walnuts and chocolate chips. Use pumpkin seeds, currants for variation | VeganRicha.com #vegan #breakfast #pumpkinbread

Steps: 

Whisk all the dry ingredients. Add the wet. 

1 Bowl Vegan Pumpkin Bread Recipe. Easy Pumpkin loaf with pumpkin puree, pumpkin pie spice, walnuts and chocolate chips. Use pumpkin seeds, currants for variation | VeganRicha.com #vegan #breakfast #pumpkinbread

Mix until pumpkin puree is well combined. Fold in walnuts, chocolate chips .

1 Bowl Vegan Pumpkin Bread Recipe. Easy Pumpkin loaf with pumpkin puree, pumpkin pie spice, walnuts and chocolate chips. Use pumpkin seeds, currants for variation | VeganRicha.com #vegan #breakfast #pumpkinbread

Drop the batter into parchment lined loaf pan. Even it out. Sprinkle the top with chocolate chips, pumpkin seeds, nuts or streusel of choice. 

1 Bowl Vegan Pumpkin Bread Recipe. Easy Pumpkin loaf with pumpkin puree, pumpkin pie spice, walnuts and chocolate chips. Use pumpkin seeds, currants for variation | VeganRicha.com #vegan #breakfast #pumpkinbread

Bake until toothpick comes out clean. 

1 Bowl Vegan Pumpkin Bread Recipe. Easy Pumpkin loaf with pumpkin puree, pumpkin pie spice, walnuts and chocolate chips. Use pumpkin seeds, currants for variation | VeganRicha.com #vegan #breakfast #pumpkinbread

Cool in the pan for a few minutes, then remove from the pan and cool on a cooling rack. cool completely before slicing. 

1 Bowl Vegan Pumpkin Bread Recipe. Easy Pumpkin loaf with pumpkin puree, pumpkin pie spice, walnuts and chocolate chips. Use pumpkin seeds, currants for variation | VeganRicha.com #vegan #breakfast #pumpkinbread

This gorgeous loaf is also in my second book Vegan Richa’s Everyday Kitchen available worldwide now!

One Bowl Vegan Pumpkin Bread Recipe

4.94 from 64 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 6
Course: Breakfast
Cuisine: American
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.
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Ingredients 
 

Dry:

  • cups flour, I use all Spelt flour or 1 cup whole wheat pastry flour + 3/4 cup unbleached white
  • ½ cup powdered sugar, Use 2 tbsp more for sweeter ( just blend up unrefined sugar of choice until fine and use)
  • ¼ cup brown sugar or coconut sugar or other sugar of choice
  • tsp baking powder
  • ¼ tsp baking soda
  • ¼ 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 + 2 Tbsp pureed pumpkin, not pumpkin pie mix
  • ½ cup non dairy milk
  • 3 to 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

Calories: 350kcal, Carbohydrates: 62g, Protein: 6g, Fat: 11g, Saturated Fat: 4g, Sodium: 185mg, Potassium: 476mg, Fiber: 6g, Sugar: 30g, Vitamin A: 6355IU, Vitamin C: 2.2mg, Calcium: 173mg, Iron: 3.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

1 Bowl Vegan Pumpkin Bread Recipe. Easy Pumpkin loaf with pumpkin puree, pumpkin pie spice, walnuts and chocolate chips. Use pumpkin seeds, currants for variation | VeganRicha.com #vegan #breakfast #pumpkinbread

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.94 from 64 votes (4 ratings without comment)

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262 Comments

  1. Nanci says:

    5 stars
    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!

    1. Vegan Richa Support says:

      Sounds delicious!!

  2. Birdie says:

    5 stars
    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!

    1. Richa says:

      Buckwheat is gluten-free and direct substitution won’t work. Use buckwheat in my gluten-free pumpkin bread recipe