Vegan Pumpkin Bread

Vegan Pumpkin Bread- comes together in one big bowl and will be your new favorite fall baked good!

I’m back with day 4 of Pumpkin Week and we’re going for another classic pumpkin recipe: Pumpkin Bread. VEGAN Pumpkin Bread to be exact. I’ve always been obsessed with the pumpkin loaf slices from Starbucks and this recipe is my rendition of that bread!

The bread is also pretty similar to the Butternut Squash Bread that I posted a couple of years ago. Both of these vegan breads are SO GOOD and fluffy and sweet.

Vegan Pumpkin Bread- comes together in one big bowl and will be your new favorite fall baked good!

Another reason to love this vegan pumpkin bread: you can whip it up in just one bowl and a few minutes! I’ve loved baking this fall but have gravitated towards EASY recipes (<<the best of both worlds).

The pumpkin seeds on top are completely optional. I used toasted and salted pepitas so it added a nice bit of saltiness to the sweet bread that I very much enjoyed. AND it just makes the loaf of bread a lot prettier and I’m always happy with tasty and simultaneously pretty baked goods :)

Vegan Pumpkin Bread- comes together in one big bowl and will be your new favorite fall baked good!

Does this weather make you just want to bake everything? Because it does for me! And I don’t even like baking all that much.

But this vegan pumpkin bread. I’d bake this bread every week!

Vegan Pumpkin Bread- comes together in one big bowl and will be your new favorite fall baked good!

How to Make Vegan Pumpkin Bread

As I mentioned, this bread comes together in just ONE big bowl.

First we whisk together the dry ingredients before adding all of the wet ingredients right into the dry ingredients. The whole prep process takes about 5 minutes which is a HUGE plus in my lazy book.

Vegan Pumpkin Bread- comes together in one big bowl and will be your new favorite fall baked good!

The batter then gets poured into an 8×5 inch loaf pan (THIS one from Chicago Metallics is my favorite!), topped with the roasted and salted pumpkin seeds and baked for roughly 50 minutes.

Vegan Pumpkin Bread- this pumpkin bread comes together in just one big bowl, is completely dairy free, and something everyone will love!

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Vegan Pumpkin Bread


  • Author: Food with Feeling
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf 1x
Scale

Ingredients

  • 1 3/4 cup of all purpose flour
  • 1/2 cup of brown sugar, packed
  • 1/2 cup of white sugar
  • 1 teaspoon of baking soda
  • ½ teaspoon of baking powder
  • pinch of salt
  • ½ teaspoon of nutmeg
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of cardamom
  • 1 banana, thoroughly mashed/ pureed
  • 1/4 cup of maple syrup
  • 3 tablespoons of water
  • 1 cup of pumpkin puree
  • optional: 1/4 cup of pumpkin seeds

Instructions

  1. Pre-heat oven to 350 degrees. Lightly grease an 8×5 loaf pan.
  2. In a large mixing bowl, whisk together the flour, sugars, baking soda & powder, salt, nutmeg, cinnamon, and cardamon.
  3. Making a well in the center of the dry ingredients, add in the remaining ingredients (mashed banana, maple syrup, water, and pumpkin) and stir until just combined. Do your best not to over mix.
  4. Pour the batter in the loaf pan ,top with the pumpkin seeds, and bake for 55-60 minutes.
  5. Let cool slightly and enjoy warm!
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: vegan, baking, pumpkin bread

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4 comments on “Vegan Pumpkin Bread”

  1. Very nice and easy to make. I looove it

  2. Hi Brita, I’m giving this 5 stars because of the modifications I had to make. I’m sorry, I hate when people change the original however when I followed your recipe to a ‘T’ it was way too dry. There was no way I could produce batter with only 3tbsp of water and 1/4c of syrup. It was too dry and lumpy so I added oil and soy milk and then it was a lovely batter that baked up the most delicious pumpkin loaf ever! Thanks for sharing!

    • thank you so much for the feedback! It’s so interesting bc I was worried that mine came out too moist. Between the banana and the pumpkin, it’s a lot of moisture. I’ll definitely make it again this week and see if I get any different results for some reason