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Vegan Pumpkin Bread

This is the best vegan pumpkin bread recipe for breakfast or dessert, packed with cinnamon pumpkin spice flavor.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Cook Time 50 minutes
Total Time 50 minutes
Yield 10 - 12 slices

Ingredients

  • 2 cups flour (For flourless, make Keto Pumpkin Bread)
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1 cup sugar or granulated erythritol for sugar free
  • 1 cup pumpkin puree
  • 1/2 cup water
  • 1/4 cup oil or pumpkin for fat free
  • 2 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice or additional cinnamon
  • optional 1/2 cup chocolate chips

Instructions

  • To make vegan pumpkin bread, first whisk the liquid ingredients, including pumpkin, in a large mixing bowl. Preheat the oven to 350 F, and grease a 9x5 inch loaf pan. Stir remaining ingredients into the bowl until just evenly mixed. Smooth batter into the loaf pan, sprinkle chocolate chips on top if you wish, and bake on the center rack for 50 minutes or until a toothpick inserted into the center comes out mostly clean. Store leftover vegan pumpkin bread loosely covered on the counter or in the refrigerator (it tastes even better the next day!). After a day or two, refrigerate or freeze for freshness.
    *The recipe works with spelt, white, or loosely measured gluten free all purpose flour. Oat flour also works, although the loaf will be a bit denser. I have not tried almond flour or whole wheat flour and do not recommend coconut flour here.
    View Nutrition Facts

Notes

Also be sure to make this vegan Chocolate Mug Cake.
 

Nutrition Information

Serving: 1slice | Calories: 134kcal | Carbohydrates: 28g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 140mg | Potassium: 125mg | Fiber: 3.8g | Sugar: 14g | Vitamin A: 130IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg