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vegan pumpkin bread

Delicious Vegan Pumpkin Bread

This vegan pumpkin bread rises evenly, slices clean, and stays moist for days.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 15 oz can pumpkin purée (approx. 1 3/4 cups)
  • 3/4 cup light brown sugar (packed)
  • 1/3 cup granulated sugar
  • 1/2 cup neutral oil (canola, grapeseed, or avocado)
  • 1/4 cup unsweetened non-dairy milk (oat, almond, or soy)
  • 2 tsp pure vanilla extract
  • 1 3/4 cups all-purpose flour (spooned and leveled - 220 grams)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves

Method
 

  1. Prep: Preheat oven to 350°F. Line a 9×5‑inch loaf pan with parchment and lightly oil the sides.
  2. Mix wet: In a large bowl, whisk together pumpkin purée, brown sugar, granulated sugar, oil, non‑dairy milk, and vanilla until smooth.
  3. Combine dry: In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Fold together: Add dry ingredients to wet and gently fold just until no dry streaks remain. If using add‑ins, fold them in now. Do not overmix.
  5. Pan and top: Scrape batter into the prepared pan, smooth the top, and sprinkle with pumpkin seeds or turbinado sugar if desired.
  6. Bake: Bake on the center rack for 55–65 minutes, checking at 50 minutes. The loaf is done when a toothpick comes out mostly clean and the top is domed and deep amber.
  7. Cool: Let cool in the pan for 15 minutes, then transfer to a rack and cool completely (1–2 hours) before slicing.

Notes

Refer to complete step by step instructions below.