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.
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.
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 book Vegan Richa’s Everyday Kitchen available worldwide now!
One Bowl Vegan Pumpkin Bread Recipe
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.
Notes
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
Andrea says
January 19, 2020 at 7:46 pmOh 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 again
Tori says
February 21, 2020 at 7:29 amSuper 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!
Sara says
March 11, 2020 at 2:04 amI 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!
Richa says
March 11, 2020 at 3:46 pmawesom
Kate says
May 25, 2020 at 11:56 amHi! Could you sub almond flour for this recipe?
Richa says
May 25, 2020 at 2:44 pmTry this recipe https://www.veganricha.com/vegan-gluten-free-pumpkin-bread-with-cranberries/
Add more almond flour for some of the rice flour.
Dana says
June 14, 2020 at 3:39 amJust started veganism recently and had really enjoyed it! I enjoyed having this warm with a cup of tea..
Vegan Richa Support says
June 15, 2020 at 2:15 pmawesome Dana =)
Renae says
August 30, 2020 at 2:27 pmI 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.
Vegan Richa Support says
August 30, 2020 at 10:26 pmthanks
Chantal J says
September 11, 2020 at 11:19 amHi, can you substitute the powdered sugar with apple sauce, banana or something else?
Richa says
September 11, 2020 at 11:37 amThere 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 granules
Chantal Jaslow says
September 11, 2020 at 12:01 pmHi 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!!!
Richa says
September 11, 2020 at 12:04 pmYou 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.
Richa says
September 11, 2020 at 12:05 pmApplesauce 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!!
rachel says
September 28, 2020 at 7:57 pmi 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?
Richa says
September 28, 2020 at 8:50 pmThis 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
rachel says
September 28, 2020 at 8:52 pmI 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 🙂
Nicole says
September 29, 2020 at 11:14 amThis 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 🙂
Vegan Richa Support says
September 29, 2020 at 12:04 pmgourmet dorm cooking – i bet all of your neighbours wanted some
Taylor says
October 10, 2020 at 5:52 pmI’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 .. 🙁
Richa says
October 10, 2020 at 6:48 pmYes 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.
Erika says
October 13, 2020 at 8:04 pmI’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!
Richa says
October 13, 2020 at 11:14 pmThe missing pit prob caused the thicker batter. Glad it turned out!
Cynthia says
October 15, 2020 at 7:13 pmGreat recipe! My daughter loved it so much, she made another batch two days after the first. Easy, tasty and semi healthy. Thanks!
Richa says
October 15, 2020 at 7:53 pmAwesome
Nancy says
October 16, 2020 at 2:51 pmI’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.
Richa says
October 16, 2020 at 3:13 pmAdd 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
Magda says
October 17, 2020 at 1:32 pmWorked 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!
Vegan Richa Support says
October 20, 2020 at 12:25 pmawesome!! sounds great
KC says
October 26, 2020 at 3:05 pmThis 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!!
Ciera says
October 29, 2020 at 7:24 amHi! 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?
Vegan Richa Support says
October 29, 2020 at 10:06 amI’m excited for you too! Check at 35 minutes
Sonia Sethi says
November 4, 2020 at 8:06 amCan this be made with almond flour?
Vegan Richa Support says
November 5, 2020 at 9:58 amTry this recipe https://www.veganricha.com/vegan-gluten-free-pumpkin-bread-with-cranberries/
Add more almond flour for some of the rice flour.
Kris says
November 17, 2020 at 10:01 pmI’d like to put a streusel topping on this. What do you recommend?
Richa says
November 17, 2020 at 10:09 pmUse the one from my pumpkin pecan streusel cake veganricha.com/?s=pumpkin+cake
Kristin Alden says
November 19, 2020 at 11:40 amThank you!
Vegan Richa Support says
November 20, 2020 at 10:57 pmAnytime !
Delphine says
November 20, 2020 at 12:01 pmSurprised 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.
Richa says
November 20, 2020 at 12:07 pmI think if it didn’t work out it probably was user error or circumstantial. 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
Marissa says
November 23, 2020 at 3:27 pmSo easy and good!!
Valerie Bowden says
December 21, 2020 at 7:14 amThis 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!
Vegan Richa Support says
December 22, 2020 at 12:49 pmyay! tasty problem – haha
Graziella Saliba says
December 31, 2020 at 9:56 pmBest pumpkin bread recipe I’ ve made! I used cranberries and topped with pumpkin seeds. Will definitely make it again and again 👍
Lauren says
February 27, 2021 at 1:19 pmThis 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!