You might find this receipt as the Best Vegan Pumpkin Bread ever with its incredibly moist and flavorful taste! Only using some simple wholesome ingredients such as pumpkin, vegan butter, non-dairy milk, walnut, and eggless – this Pumpkin Bread would win both your kids’ and other grown-ups’ love!
Why is Vegan Pumpkin Bread good for you?
Are you trying to sneak some veggies into your family? This Vegan Pumpkin Bread is a superb breakfast or dessert for your family.
Pumpkin is an excellent source of potassium, calcium, magnesium, and zinc. It also contains some vitamins E, C, and B. It is one of the best food your child needs to grow.
To make this Pumpkin Bread healthier and more nutritious for my family, I used some wholesome ingredients that will bring more nutrients but still can keep perfectly moist and full of tasty flavor.
Ingredients for Vegan Pumpkin Bread?
*Please check out the recipe card at the end of this blog post for the full recipe and amounts for each ingredient.
- Fresh Pumpkin Puree – Instead of using the can of pumpkin puree, I prefer to make homemade fresh pumpkin puree – no contain any sodium and additives. You can see how to make fresh pumpkin puree at home here. However, if you want something convenient, you can use the whole can of pumpkin puree for this recipe. Be sure to only use 100% pumpkin puree, not pumpkin pie filling.
- Flour – You can use any type of flour you desired, such as all-purpose flour, whole wheat flour, or gluten-free whole wheat flour. In this Vegan Pumpkin Bread, I used whole wheat flour which is considered healthier for my kid. Whole wheat flour naturally has the level of fiber found in wheat, while most of the fiber has been removed from white flour during processing. Fiber helps control blood sugar, wards off heart disease, and even assists in weight-loss management.
- Vegan Butter – You can use any vegan butter you preferred. You also can use coconut oil. I recommend using refined coconut oil to ensure that there is no coconut flavor in your bread. If you want an oil-free pumpkin bread recipe, applesauce is the perfect replacer of vegan butter and oil.
- Non-dairy Milk – Preferably unsweetened, use your favorite – almond, soy, cashew, oat, etc.
- Coconut Sugar – I used Organic Coconut Palm Sugar, but feel free to use your favorite. You can use ¼ cup of honey or maple syrup as an alternative for 1 cup of coconut sugar in this recipe.
- Spices – I made my own spice mix which includes 1 tsp each ground cinnamon, ginger, nutmeg, and cloves. You can adjust the measurement to suit your family’s taste.
- Chopped Walnuts – This is my family favorite. You can add chopped pepitas, chopped almonds for more nutrition in your loaf. If you are nut-free, feel free to use raisins or chocolate chips as the best replacers.
- Pumpkin Seeds – I topping my loaf with pumpkin seeds. It makes my loaf look nice and yummy. You can use other types of nuts such as chopped walnut, sliced almonds, oats, or even whole sesame seeds.
How to make Homemade Pumpkin Puree?
I always make my Pumpkin Puree, which has no additives, no sodium, and no food color added, just pure Pumpkin, for all of my pumpkin cake, muffin, bread, or pie recipes.
There are 2 easy methods to make your Homemade Pumpkin Puree: Boiled Pumpkin Puree and Roasted Pumpkin Puree. Both methods are easy to make and get the same result – which is smooth and natural sweet puree. Watch how to make Homemade Pumpkin Puree (in 2 different ways) here.
However, I prefer Boiled Pumpkin Puree quicker and easier to make. It just takes me 10 to 15 minutes to make while the roasting method takes around 40 to 60 minutes to bake the pumpkin in the oven. You can try both methods to find out which ones suit you and your recipes.
How do you make Pumpkin Bread from scratch?
(*Be sure to see the recipe card below for full ingredients & instructions!)
- Combine all the dry ingredients and set to one side.
- Mix the fresh pumpkin puree, vegan butter, coconut sugar, almond milk, and vanilla extract
- Mix in the dry ingredients.
- Pour the batter into a loaf pan.
- Bake for 50 minutes and enjoy!
Watch How To Make Vegan Pumpkin Bread
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What does Pumpkin Bread go well with?
For a perfect breakfast, Pumpkin Bread is served well with greek yogurt and fruit, or simply with a glass of milk for your kids and a cup of coffee for you and your beloved ones.
This is also a healthy snack for kids at school and after school. Just give them a slice of Pumpkin Bread and some homemade juice. Happy snacking!
Storing and Freezing Tips for Vegan Pumpkin Bread
This Vegan Pumpkin Bread will keep well at room temperature for around 3 days and up to a week in the fridge. Keep it in an airtight container or wrapped up to keep the moisture in.
You can also freeze it. This bread will keep well frozen for up to 3 months. Wrap the loaf in plastic wrap or foil and place it in a freezer bag. Thaw the loaf at room temperature to enjoy.
Pro Tips for the Best Vegan Pumpkin Bread
- Don’t overmix the batter. Overmixing may result in a loaf is inflated, does not rise well, and may become gummy
- All ingredients should be used at room temperature for best results. Room temperature ingredients will make a fluffier pumpkin bread loaf. Cold ingredients don’t incorporate as well as when they are at room temp.
- Don’t over-bake. Just bake 50 to 60 minutes or until set through and a toothpick comes out clean.
- Don’t open the oven door during the first half of cooking time as this can cause the temperature in the oven to unstable and your muffins to sink.
- Don’t let your loaf remain in the pan while cooling. It may result in a soggy bottom and gummy in the center. Remove loaf from the pan after 10 minutes and let it cool on the wire rack.
IF YOU LOVE THIS RECIPE: You will also love my Pumpkin Creamcheese Muffins, Banana Nut Muffins, and Zucchini Bread
RECOMMENDED EQUIPMENT: I am totally in love with my 9-Inch Loaf Pan (affiliate link).
VEGAN PUMPKIN BREAD (dairy-free)
Ingredients
- 2 cup whole wheat flour , (240gr)
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp ground cloves
- ¾ cup melted vegan butter , (100gr)
- ⅓ cup unsweetened almond milk , (80ml)
- ½ cup coconut sugar , (150gr)
- 1 tsp vanilla extract , (optional)
- 400 gr fresh pumpkin
- ½ cup chopped walnuts , (50gr)
- 2 tbsp pumpkin seeds
Instructions
- Preheat oven to 350 Fahrenheit (or 180 Celsius)
- Make Boiled Pumpkin Puree: Clean and chop pumpkin into 1-2 inch size pieces, place in a small pot, cover with ½ cup water, and bring to a boil, continue on a low boil until tender. Drain and place in a medium bowl, then mash the boiled pumpkin with a fork or a blender.(if you want to make Roasted Pumpkin Puree, watch here)
- In a medium bowl, combine whole wheat flour, baking soda, baking powder, salt, cinnamon, cloves, ginger, and nutmeg.
- In a large bowl, combine melted vegan butter, coconut sugar, unsweetened almond milk, and vanilla extract. Whisk together and then add the boiled pumpkin puree. Mix well.
- Pour the dry ingredients into the wet and stir until everything is just combined and you have a nice thick batter.
- Add chopped walnuts to the batter and mix until evenly distributed.
- Grease a 9-inch loaf pan with coconut oil, vegan butter, or cooking spray.
- Transfer batter into the prepared loaf pan and top with pumpkin seeds (if desired!).
- Bake for 50 to 60 minutes or until set through and a toothpick comes out clean. Let cool on a wire rack.
- Cut, serve, and enjoy!
Watch How to do it
Zoe’s Notes
- Don’t overmix the batter. Overmixing may result in a loaf is inflated, does not rise well, and may become gummy
- All ingredients should be used at room temperature for best results. Room temperature ingredients will make a fluffier pumpkin bread loaf. Cold ingredients don’t incorporate as well as when they are at room temp.
- Don’t let your loaf remain in the pan while cooling. It may result in a soggy bottom and gummy in the center. Remove loaf from the pan after 10 minutes and let it cool on the wire rack.
- It’s served well with greek yogurt and fruit, or simply with a glass of milk or cup of coffee.
- Storage: Keep well around 3 days at room temperature, up to a week in the fridge, and 3 months frozen.
Enjoy!! xo~
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