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3 slices of pumpkin bread

VEGAN PUMPKIN BREAD (dairy-free)

Zoe Mai
The best Vegan Pumpkin Bread ever with its incredibly moist and flavorful taste! Only using some simple wholesome ingredients - the cake would win both your kids’ and other grown-ups’ love!
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices

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)
  • 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.
 
MORE HEALTHY EASY RECIPE: You will also love my Pumpkin Creamcheese Muffins, Banana Nut Muffins, and Zucchini Bread
MORE VEGAN RECIPES: Here are my top trend recipes with Mushroom Adobo, Vegan Coconut Curry and Crispy Teriyaki Tofu
RECOMMENDED EQUIPMENT: I am totally in love with my 9-Inch Loaf Pan (affiliate link).
Keyword easy breakfast, healthy kid snacks, pumpkin, pumpkin bread, pumpkin puree