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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Jen says
Amazing recipe! I made this for a vegan coworker (without trying it…which I never do but I took the chance) and she couldn’t stop raving about it. I have since made this recipe 5 more times for all and everyone LOVES it. Thank you so much for sharing!
Mary B-MacL says
Excellent recipe I made it in a loaf pan. I put chocolate chips in half the pan and I left the other half with just the basic recipe. Interesting even though I love chocolate I didn’t like it as much. Detracted from all the delicate spices. Next time I’m just going make it as is.
Christi Johnstone says
I’m actually right there with you, while my family loves chocolate chips in pumpkin, I don’t have as much of a taste for it. I love both on their own, but for me I prefer not to combine them. Glad you liked the recipe!
Jules says
Sounds delicious! Can’t wait to try it. Can I substitute apple juice for applesauce instead and if so, is it the same measurements?
Christi Johnstone says
There is no applesauce in the recipe so you are fine just using the apple juice as called for.
Myrna says
Is this a 15 oz can of pumpkin puree?
Christi Johnstone says
It’s one cup pumpkin puree, so you can measure that out of whatever size can you have.
Eleanor says
Literally OBSESSED with this recipe, so so good vegan or not. I’ve made this recipe at least 10 times since I found it, and it’s wonderfully simple. Leftovers are amazing microwaved and slathered with vegan butter. This recipe proves you don’t need eggs to bake!!
Christi Johnstone says
I am so glad you enjoy it! And I totally agree – you legitimately don’t notice there are no eggs in this. I’m not vegan, and this is a go to for me!
Kathy says
Making my second loaf today because the first one was so good. It’s the closest to a non vegan pumpkin bread that I’ve tried. I substituted grape seed oil as that’s our oil of choice without any issues. Sad thing was we only got to eat about half of the first loaf because our dogs thought it was so dog gone good too. This one won’t be left out on the counter! Lol
CK says
This is the BEST pumpkin bread recipe!!
Erin says
Yum!! I used coconut oil and I only had apple cider vinegar but used 2 Tbsp vinegar and 1 water . Great recipe! Thank you!
Toni says
I’m going to try and make this for my son who is vegan. Do you think I could replace half the oil with applesauce?
Thanks
Christi Johnstone says
Toni, I haven’t tried that so I can’t speak to the results.
Ellen P Davis says
Hello, this sounds wonderful! Can I use coconut oil? Thank you!
Christi Johnstone says
I honestly have never used coconut oil due to an allergy in our family, but if you normally substitute with it, then it should be fine.