If you are looking for a moist and delicious one-bowl vegan pumpkin bread recipe, you’ve found it! And if you are just looking for a delicious, easy pumpkin bread recipe, not necessarily one that’s vegan, well you’ve found that also!
First things first, no, I’m not becoming a vegan blogger.
Vegan Pumpkin Bread Recipe
One of my daughters is currently not eating dairy. I decided that if I was going to make a dairy free pumpkin bread recipe for her, I might as well make it an egg free pumpkin bread recipe while I was at it. Boom, now it’s vegan.
The result is this AMAZINGLY DELICIOUS PUMPKIN BREAD RECIPE.
Seriously, my butter, egg and meat eating friends, don’t let the vegan thing scare you on this one.
This recipe doesn’t have any out of the ordinary ingredients in it.
It simply has fewer ingredients in it.
And yet somehow, like magic, it’s really dang good. Even my child who doesn’t like pumpkin bread (I’m not sure what is wrong with her) loved this pumpkin bread. It’s moist, but not soggy, and flavorful, not weak or overpowering.
Did I mention this pumpkin bread is made in one bowl?
How To Make Pumpkin Bread
Pumpkin bread is one of my favorite things to make.
It’s quick, easy and very forgiving.
It’s also very flexible. Want nuts in it? Toss a cup in! How about chocolate chips? Sure, you can add those. Dried cranberries more your style? By all means, stir some in.
And it’s DELICIOUS. A warm slice of pumpkin bread, with a smear of butter (sorry vegan friends, this girl still loves her butter) is one of my all time favorite treats.
Pumpkin Bread Ingredients
While this vegan pumpkin bread basically tastes the same as any other pumpkin bread recipe I’ve tried, it leaves out butter and eggs.
After tasting it, I’m not sure why we’ve been putting them in pumpkin bread. I legitimately cannot taste a difference. Neither can my batch of picky eaters.
INGREDIENTS:
*Pumpkin Puree (NOT pumpkin pie filling)
*Brown Sugar
*Oil
*Maple Syrup (agave can also be used)
*Apple Juice (water also works)
*All-Purpose Flour
*Baking Soda, Baking Powder & Salt
*Pumpkin Pie Spice
*Optional – Nuts (walnuts or pecans)
If you eat a vegan diet, then I’m super excited that yummy pumpkin bread is a part of your world.
And if you aren’t vegan, I just saved you a little money on ingredients.
You’re welcome.
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EASY PUMPKIN BREAD
Using Fresh Vs Canned Pumpkin
A common question is if fresh pumpkin puree can be used in place of canned pumpkin puree.
It can, but often the texture and taste are different. Canned pumpkin is made from pumpkins, and/or squash, that is grown specifically for using as a puree.
Canned pumpkin tends to be a bit thicker and more dense than fresh pumpkin puree. Either can be used, but there may be a slight difference in the results.
One thing to note, is from year to year, I’ve noticed that canned pumpkin can vary a bit. From it’s color to it’s texture. Some years it is more watery, other years more dense.
Thankfully pumpkin bread is a really forgiving recipe, so you should be good using whichever variety you like.
Pumpkin Bread Directions
DIRECTIONS:
Making this pumpkin bread recipe couldn’t be easier.
In a large bowl, you combine pumpkin puree, brown sugar, oil, syrup and juice or water, and mix well.
Next, into that large bowl you add flour, baking powder, baking soda, salt and pumpkin pie spice.
Finally, you transfer the batter to a loaf pan and bake.
It’s that simple!
Bread Pans
Let’s talk bread pans.
They can vary in size. A lot.
For this recipe I used an 8×4 size loaf pan.
If you use a 9×5 size loaf pan, it’s going to impact your baking time. If possible, use the 8×4 size, since that is what the recipe has been tested in.
As I’ve only made this recipe in an 8×4 loaf pan, I can’t say for sure how baking time might vary in a larger pan.
More Pumpkin Recipes
If you love pumpkin bread, here are some additional recipes you’ll want to check out!
- Pumpkin Chocolate Bread
- Pumpkin Biscoff Bread
- Dark Chocolate Pumpkin Bread
- Pumpkin Banana Bread
- Pumpkin Chocolate Chip Bread
Vegan Pumpkin Bread
Equipment
- Bread pan
Ingredients
- 1 cup pumpkin puree (make sure not to use pumpkin pie FILLING)
- 1 cup brown sugar, light or dark, firmly packed
- 1/2 cup oil canola or vegetable oil work well
- 3 tbsp maple syrup (agave syrup can also be used)
- 3 tbsp apple juice (water or apple cider can also be used)
- 1 3/4 cups all-purpose flour (white whole wheat flour can also be used)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice (individual spices can also be used)
Instructions
- Preheat oven to 400 degrees F. Generously spray a loaf pan with non-stick cooking spray.
- In a large bowl, combine pumpkin, brown sugar, syurp, oil and apple juice. Mix well to combine.
- Add flour, baking powder, baking soda, salt and pumpkin pie spice to wet ingrediens, and mix until just combined. Do not over mix.
- Pour batter into prepared loaf pan and bake for approximately 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool on a wire rack, in loaf pan, for approximately 15 minutes. Then carefully invert the pan to release the bread. Return loaf of bread to wire rack and allow to continue to cool, or gently slice and serve. Bread can be somewhat fragile while still hot, so just be gentle when slicing.
- Store any remaining bread tightly covered.
Video
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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Karen says
I love this recipe! I’ve made 4 loaves now and each turned out great.
Stephanie says
I made some slight changes to this but overall the recipe is So good. I only used 1/2 a cup of brown sugar and applesauce instead of apple juice, and I made them into muffins! They’re perfectly moist, perfectly spiced and not too sweet. Will definitely be making again!
Emma Jensen says
I made this using whole wheat pastry flour, and half brown a sugar/half monk fruit sugar and baked fr 40 mins. Turned out WONDERFULLY! Think I will add extra cinnamon next time 😋
Christi Johnstone says
Emma, I’m so glad you enjoyed it!
Veg says
I really loved this recipe, and I was trying to cut back on sugar so I only used 1/2 cup and baked just under 40 mins. Making again this week!
Paula says
If I add chopped nuts, what quantity would you recommend? Half a cup?
Christi Johnstone says
Paula, I think I’d probably do about a cup. enjoy!
Harmony Franken says
Great bread! Moist and tasty!! Easy to make!
Jamie G. says
This is great! I exchanged the oil 1-1 with applesauce, baked for 40 minutes, and it was perfect!
Ryann says
Can you use a different type of flour? Oat flour or rice flour?
Christi Johnstone says
Hi Ryann, I’ve only made this recipe as directed and really never work with flour subs. That said, if you have a flour substitute you like to use in recipes, I’m guessing it would work just fine in this one. Enjoy!
Annie says
I don’t see where you add the 1/2 cup of oil in the instructions but I mixed it in with the wet ingredients. It’s baking now so hopefully it comes out ok.
Christi Johnstone says
Annie, yep, I must have just missed the word when typing. I’ve corrected it, but you are spot on, with the wet ingredients. Hope you enjoy this vegan pumpkin bread!
Jaimie says
What size can of pumpkin puree? They typically some in a Large and small size, … not sure which to use here.
Jaimie says
29 oz vs 15 oz
Christi Johnstone says
Hi Jamie, it’s one cup of pumpkin puree, so whichever size can you prefer or have on hand.
Christi Johnstone says
You can use either, as you’ll just be measuring out one cup of pumpkin puree. Hope that helps.
Bella says
So delicious! It tastes like cake, and you can’t even tell it’s vegan!