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Vegan Pumpkin Bread 1

Vegan Pumpkin Bread

This one-bowl vegan pumpkin bread combines the earthy sweetness of pumpkin with aromatic fall spices. Made with simple pantry staples and no dairy, eggs, or refined sugar, it delivers a remarkably tender loaf that even non-vegans request by name.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Vegan
Servings 12 slices
Calories 195 kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Mixing Bowl
  • Wire Cooling Rack

Ingredients
  

For the bread

  • 1¾ cups all-purpose flour (210g)
  • 1 cup pumpkin puree not pumpkin pie filling (240g)
  • ¾ cup coconut sugar (150g)
  • ½ cup unsweetened applesauce (120ml)
  • ⅓ cup melted coconut oil (80ml)
  • ¼ cup plant milk almond, oat, or soy (60ml)
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp sea salt

Optional mix-ins

  • ½ cup dairy-free chocolate chips (90g)
  • ½ cup chopped walnuts or pecans (60g)
  • ⅓ cup pumpkin seeds for topping (40g)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a standard 9x5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
  • In a large bowl, whisk together the pumpkin puree, coconut sugar, applesauce, melted coconut oil, plant milk, and vanilla extract until completely smooth.
  • Sprinkle the flour, pumpkin pie spice, baking soda, baking powder, and salt directly on top of the wet mixture. Using a wooden spoon or spatula, gently fold everything together until just combined. Stop mixing as soon as no dry flour is visible.
  • If using, fold in chocolate chips and nuts with just 3-4 gentle strokes to ensure even distribution while maintaining the bread's delicate texture.
  • Pour the batter into your prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle pumpkin seeds on top.
  • Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  • Allow the bread to cool in the pan for 10 minutes before using the parchment paper handles to lift it out onto a wire rack. Let it cool for at least another 20 minutes before slicing.

Notes

Room temperature storage: Store in an airtight container for up to 3 days.
Refrigerator storage: Extends freshness to 7 days. Warm slices briefly before serving to restore softness.
Freezer storage: Wrap individual slices in parchment paper, then place in a freezer bag. Stores for up to 3 months.
Make ahead: This batter can be prepared up to 24 hours in advance and refrigerated before baking.
Gluten-free option: Replace all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum.
Oil-free version: Substitute the coconut oil with an additional ⅓ cup of applesauce.

Nutrition

Calories: 195kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 6gSodium: 220mgFiber: 2gSugar: 15g
Keyword Vegan Pumpkin Bread, Fall Baking, Plant-Based, Dairy-Free Pumpkin Bread
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