This easy vegan pumpkin bread recipe uses simple ingredients and comes together in just a few quick steps. With a great flavor and perfect texture, this is a fall treat that your family is sure to love.
I love to bake pumpkin desserts in the fall. Whether it’s pumpkin oatmeal cookies, gluten free pumpkin muffins, or this amazing vegan pumpkin bread, I am all in! Pumpkin is my favorite fall flavor.
Sometimes people think about vegan baked goods, and think that they will be dry or flavorless. Not so in this case! Canned pumpkin keeps this bread super moist and tender. And cinnamon, ground ginger, and vanilla add a lot of flavor to this loaf.
This is perfect with a cup of tea or coffee on a cool morning. And if you have leftover canned pumpkin after making this, try making a batch of these vegan chocolate chip pumpkin pancakes!
Top Tip
Be sure to let the loaf cool in the pan before removing it. It will be easier to slice when it’s cooled.
Ingredient Notes
- Pumpkin Puree – Use 100% pure pumpkin puree – not pumpkin pie filling. We like Libby’s brand pumpkin.
- Sugars – You will need both organic cane sugar and brown sugar for this recipe. We like Wholesome Brand sugars, which are vegan.
- Flour – White spelt flour works really well in this recipe, but you can also use all-purpose flour if you like.
- Spices – Cinnamon and ground ginger give this bread a great flavor.
Substitutions
- If you can’t have pumpkin, you could use butternut squash puree if that works for you.
- You could use coconut sugar or date sugar if you prefer.
Step by Step Instructions
- Place the melted vegan buttery spread and canned pumpkin in a mixing bowl.
- Add the sugars and stir to combine.
- Add the flour, baking soda, salt, and spices to the bowl. Add the water and vanilla extract.
- Stir well to combine.
- Spoon into a loaf pan that has been lined with parchment paper. Sprinkle with cinnamon sugar.
- Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool before slicing.
Learn to make SAFE, tasty food for your family. Join my community today and start getting all my best tips, tricks, and allergy friendly recipes in your inbox.
Disclosure: This post contains affiliate links.
Recipe
The Most Delicious Vegan Pumpkin Bread.
Ingredients
- ½ cup vegan buttery spread melted, or coconut oi or canola oill is also fine
- ¾ cup pure pumpkin puree
- ½ cup organic cane sugar
- ½ cup brown sugar
- 2 cups white spelt flour all purpose flour is also fine
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ teaspoons cinnamon
- ¾ teaspoon ground ginger
- 1 teaspoon vanilla extract
- ¾ cup water
- 2 teaspoons cinnamon sugar for topping
Instructions
- Preheat the oven to 350 degrees F. Place a piece of parchment paper in a 9×5 loaf pan so that it hangs over the sides.*
- Put the melted vegan buttery spread and pumpkin puree in a mixing bowl
- Add the sugars and stir well.
- Put the spelt flour, baking soda, salt, cinnamon, and ground ginger in the bowl.
- Add the water and vanilla extract, and mix well. You can stir it with a spoon, or use a mixer, either way is fine.
- Spoon the batter into the prepared loaf pan. Smooth it out with the back of a spoon. Sprinkle the cinnamon sugar on top.
- Bake at 350 degrees F for about 45- 50 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan.
- Once cool, use the sides of the parchment paper to lift the pumpkin bread out of the pan, then slice with a serrated knife. Enjoy!
Lynn
I make this recipe regularly and keep it on hand in the freezer. My gluten-free friend is asking how this can be made gf. I tried substituting the flour but the loaf is still undercooked after an hour. Any suggestions?
Kelly Roenicke
Try my pumpkin muffin recipe that is gluten free: https://theprettybee.com/gluten-free-pumpkin-muffins/
They are light and fluffy!
D
This is wonderful!