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Vegan pumpkin bread on a plate with a fork.
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Vegan Pumpkin Bread

This homemade Vegan Pumpkin Bread recipe is easy to make, super moist, and packed with spices and pumpkin puree! This is the perfect Fall baking recipe for beginners.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 1 8.5" x 4.5" Loaf
Calories: 249kcal
Author: Megan Calipari
Cost: $4

Equipment

  • 1 Large Mixing Bowl
  • 1 Rubber Spatula
  • 1 8.5" x 4.5" loaf pan
  • Parchment Paper
  • Measuring Cups

Ingredients

  • 2 Cups All-Purpose Flour
  • 1 ¼ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • 3 ½ teaspoon Pumpkin Pie Spice
  • 1 ⅓ Cups Canned Pumpkin Puree not pumpkin pie mix!
  • 1 Cup Light Brown Sugar, tightly packed
  • ½ Cup Non-Dairy Milk
  • ½ Cup Canola Oil
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon White Vinegar

For the Topping

  • 1 tablespoon Granulated Sugar
  • ¼ teaspoon Pumpkin Pie Spice

Instructions

  • Preheat oven to 350*F. Grease an 8.5 by 4.5 inch loaf pan and insert a parchment sling for easy removal.
  • In a small bowl, combine granulates sugar and pumpkin pie spice for the topping. Set aside.
    1 tablespoon Granulated Sugar, ¼ teaspoon Pumpkin Pie Spice
  • In a medium bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice. Stir and set aside.
    2 Cups All-Purpose Flour, 1 ¼ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 3 ½ teaspoon Pumpkin Pie Spice
  • In a large bowl, combine pumpkin puree, brown sugar, non-dairy milk, canola oil, vanilla and vinegar. Stir well, being sure to break up the clumps of brown sugar. Then, add the dry ingredients and stir to form the batter.
    1 ⅓ Cups Canned Pumpkin Puree, 1 Cup Light Brown Sugar, tightly packed, ½ Cup Non-Dairy Milk, ½ Cup Canola Oil, 1 teaspoon White Vinegar, 1 teaspoon Vanilla Extract
  • Scrape the batter into a prepared 8.5 inch by 4.5 inch loaf pan. Smooth the top of the batter with the back of the spatula, then sprinkle the sugar and spice mixture evenly on top of the batter.
  • Bake the pumpkin bread in a 350* F oven for 63-67 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow the loaf to cool before slicing and serving.

Notes

Mix the wet ingredients together really well, making sure to break up any clumps of brown sugar.
But, when the dry ingredients are added, mix just until the batter is formed and no dry streaks remain.

Nutrition

Serving: 1Slice | Calories: 249kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 199mg | Potassium: 122mg | Fiber: 1g | Sugar: 20g | Vitamin A: 4277IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg