BEST Vegan Pumpkin Bread Recipe (Quick & Easy)

You won't believe how delicious this easy vegan pumpkin bread is! Perfectly spiced and moist, it's easy to make in just one bowl. Better than Starbucks, this will quickly become one of your favorite Fall recipes!

This vegan pumpkin bread is fluffy, moist, sweet, and perfectly spiced with cinnamon, nutmeg and cloves. Once cooled, this bread slices beautifully and tastes better than the pumpkin bread served at Starbucks. The best part is that it is homemade and there are no artificial ingredients.

And this recipe is totally VEGAN. When you have one child that has dairy intolerance and one child that loves dairy, you sometimes bake dairy free. This easy vegan pumpkin Bread is totally dairy free.

I'm dreaming about fall breezes and leaves changing every time I take a bite of this amazing Pumpkin Bread.

Why you will LOVE this recipe

1. Unbelievably Simple: This vegan pumpkin bread recipe is incredibly straightforward. You won't need to be a professional chef to whip this up in your kitchen!
2. One Bowl Recipe: Forget about the hassle of washing numerous dishes - this vegan pumpkin loaf only requires one bowl. It's convenience at its finest.
3. Dairy-Free and Delicious: For those who are vegan or lactose intolerant, this recipe is a godsend. You can satisfy your sweet tooth without any dairy ingredients.
4. Fall Flavors: The aromatic spices used in this recipe perfectly capture the essence of Fall. Each bite will remind you of the coziness of the season.
5. Healthier Option: Unlike other desserts that can be heavy on the sugar, this pumpkin bread is a healthier alternative. It offers a balance of sweet and savory, making it the perfect guilt-free treat.

Ingredients Needed to make a vegan pumpkin loaf

• All-purpose flour: Provides the structure for the bread.
• Whole wheat flour: Adds extra fiber and a slightly nutty flavor, can be replaced with all-purpose flour if preferred.
• Light brown sugar: Sweetens the bread and adds a hint of molasses flavor. Can be homemade with white sugar and 2 tablespoons of molasses.
• Baking soda & baking powder: Leavening agents that help the bread rise.
• Salt: Enhances the flavors of the other ingredients.
• Cinnamon & ginger: Spices that add warmth and depth to the flavor of the bread.
• Pumpkin puree: Provides moisture and rich pumpkin flavor.
• Vegetable oil: Adds moisture and helps create a tender crumb.
• Orange juice: Adds a touch of acidity and brightens the flavors.
• Almond milk: Adds liquid to the batter, can be replaced with coconut milk or any preferred milk.
• Apple cider vinegar: Reacts with baking soda to help the bread rise, also adds a subtle tang.

Substitutions/Variations

1. Spice Variations: Feel free to experiment with your favorite spices in the mix. Nutmeg, allspice, or even a dash of cardamom could add an interesting twist.
2. Pumpkin Puree Substitute: Butternut squash or sweet potato puree can be great alternatives to pumpkin puree.
3. Oil Substitutions: While vegetable oil is used in the original recipe, you can also use melted butter or coconut oil based on your preference.
4. Use Personalized Brown Sugar: If you have the time, consider making your own brown sugar using molasses and granulated sugar for a unique malty flavor.
5. Vinegar Substitute: If apple cider vinegar isn't available, you could use white vinegar or lemon juice to add to the almond milk. It maintains the moistness and adds a slight tang to the bread.

how to make vegan pumpkin bread?

• Preheat oven to 350 degrees F.
• Pour the rice milk (or almond milk) into a small bowl and add the apple cider vinegar. Stir it together a little and let it sit for minute while you prep the other ingredients.
• In a large mixing bowl, whisk together flours, baking soda, baking powder, salt and spices.
• In a very large bowl, stir together pumpkin puree, oil, orange juice, and rice (or almond) milk until nicely combined.
• Add the dry ingredients to the wet ingredients about a cup at a time. Stir well
• Spoon the batter into your parchment lined loaf pans and smooth down a little with a spatula.
• Bake for ½ on hour at 350 then lower the heat to 325 and bake for about another 30-40 minutes, or until a skewer inserted in the center comes out clean. It will be hard to wait for the bread to cool before serving.

how to make pumpkin bread with butter?

I sometimes make my pumpkin bread with butter. Here's a link to the recipe with butter if that is more your style. I never believed I would say I love this recipe better than my butter-loaded one. But I honestly do! It's moist and quite addictive.The beauty of this recipe is that it's for 2 breads!

what else can i add to pumpkin bread?

This bread is delicious on, but you can also add chocolate chips, raisins, cranberries, chopped walnuts or pecans for a more decadent treat. If you're feeling really adventurous, try grated coconut!

Expert Tips for Perfect Vegan Pumpkin Bread

1. Choose High-Quality Ingredients: The quality of your ingredients will greatly influence the final taste of your bread. For best results, use high-quality spices, and fresh pumpkin puree if possible.
2. Measure Accurately: Baking is a science, and measurements matter. Be sure to measure your ingredients accurately to ensure your bread turns out perfect every time.
3. Don't Overmix the Batter: Overmixing can lead to a tough, dense bread. Mix just until the dry and wet ingredients are combined for a lighter, more tender crumb.
4. Let the Bread Cool Completely Before Slicing: I know it's tempting to cut into the warm, aromatic bread right out of the oven but allowing it to cool will make it easier to slice and the flavors will have time to meld together beautifully.
5. Adjust Spices to Your Liking: The great thing about this recipe is that you can adjust the spices to fit your preference. If you love a strong cinnamon flavor, feel free to add a bit more.
6. Storage Matters: Proper storage is key to maintaining the freshness of your pumpkin bread. Store in an airtight container at room temperature for up to 3-4 days, or freeze for longer shelf life.
7. Experiment with Add-Ins: Feel free to add in extras like chopped nuts, dried fruit, or chocolate chips for a unique flavor twist.

FAQ'S

I usually make one loaf plain and one loaf with semi-sweet chocolate chips tossed in the batter. I was very distracted taking the photos of the bread from the tempting scent of cinnamon and ginger. I had to have just one more slice. My second of the day so far. It is SO good! Keep one loaf for yourself, and give one to your favorite friend or neighbor or teacher. They will be so very grateful.

More recipes like this

• Easy Pumpkin Dessert Recipes
• Sourdough Discard Pumpkin Bread Recipe | Easy Pumpkin Quick Bread
• Pumpkin and Turkey Pasta Recipe
• Chocolate Chip Donuts

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Easy Homemade Pumpkin Bread Recipe

Fall baking means it's pumpkin season and this is the BEST pumpkin bread! This super moist pumpkin bread is spiced with cinnamon, ginger, nutmeg and molasses.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Dessert

Keyword: pumpkin, quick bread, vegan

Servings: 2 loaves

Calories: 2712kcal

Author: Lora

Equipment

• loaf pan

Ingredients

• 3 cups all-purpose flour
• ½ cup whole wheat flour or you could use all white all-purpose flour
• 2 cups light brown sugar I like to make my own with white sugar and 2 tablespoons of molasses mixed together
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 4 teaspoons cinnamon
• 4 teaspoons ginger
• 1 15- ounce can pumpkin puree or just under two cups
• 1 cup vegetable oil
• ⅓ cup orange juice
• 1 cup almond milk or use coconut or whatever milk you prefer
• 1 teaspoon apple cider vinegar

Instructions

• Preheat oven to 350 degrees F. Place a rack in the center of the oven. Line two loaf pans (mine are 9 x 5) with parchment paper and set aside. Spray the pans with baking spray (or grease and flour the pans).
• Pour the rice milk (or almond milk) into a small bowl and add the apple cider vinegar. Stir it together a little and let it sit for minute while you prep the other ingredients.
• In a large mixing bowl, whisk together flours, baking soda, baking powder, salt and spices.
• In a very large bowl, stir together pumpkin puree, oil, orange juice, and rice (or almond) milk until nicely combined.
• Add the dry ingredients to the wet ingredients about a cup at a time. Stir well after adding each cup of the dry ingredients using a spatula to scrape the sides of the bowl and incorporate it all together.
• Spoon the batter into your parchment lined loaf pans and smooth down a little with a spatula.
• Bake for ½ on hour at 350 then lower the heat to 325 and bake for about another 30-40 minutes, or until a skewer inserted in the center comes out clean. It will be hard to wait for the bread to cool before serving.
• Surprise a friend or a neighbor and wrap the 2nd loaf to give as a gift. You will be thanked profusely.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

Recipe Notes

• All-Purpose Flour: You can use bread flour if you prefer for a denser crumb.
• Whole Wheat Flour: This can be replaced with all-purpose flour if you prefer or if it's what you have on hand.
• Light Brown Sugar: This can be replaced with dark brown sugar for a deeper flavor. The same quantity should be used.
• Baking Soda & Baking Powder: They cannot be replaced with one another. They each have a specific role in the recipe.
• Cinnamon & Ginger: You can adjust the amount based on your preference; just ensure to maintain the overall quantity of spices.
• Pumpkin Puree: You can make your own at home by roasting a pumpkin and blending the flesh. Canned pumpkin is also a good option.
• Vegetable Oil: You can replace this with melted butter if you prefer a richer flavor.
• Orange Juice: Freshly squeezed juice is always preferable, but store-bought works just as well.
• Almond Milk: Can be replaced with any milk of your choice.
• Apple Cider Vinegar: This can be replaced with white vinegar if necessary but the flavor might slightly change.

Nutrition

Serving: 2loaves | Calories: 2712kcal | Carbohydrates: 408g | Protein: 27g | Fat: 114g | Saturated Fat: 17g | Polyunsaturated Fat: 64g | Monounsaturated Fat: 26g | Trans Fat: 1g | Sodium: 2710mg | Potassium: 1188mg | Fiber: 18g | Sugar: 225g | Vitamin A: 35393IU | Vitamin C: 31mg | Calcium: 594mg | Iron: 15mg

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