This easy & perfect vegan pumpkin bread captures the colors and flavors of fall, all in a single glorious recipe! 🎃
Bakers – turn on your ovens & start baking!
I’ve been in the mood to bake pumpkin bread. Despite the fact that I live in San Diego, where it’s 80 degrees in November and the palm trees never change color – fall is still fall. I don’t care if the weather feels like the middle of summer, the calendar says it’s autumn which means it’s time to pull out the pumpkin plates & decorate the house with swags of wheat and cattails. It’s time to sort through the pantry – stock up on fresh flour and spices – and, yes, hot as it is here, it’s time to start baking! So what is the first thing I’m baking this fall? You got it! My favorite perfect vegan pumpkin bread!
What is it about pumpkin bread that heralds the arrival of fall? Just the thought of that amazing aroma of pumpkin, cinnamon, nutmeg and cloves…ok pumpkin spice, wafting from the kitchen evokes such warm and cozy memories. Those gorgeous Autumn colors – pumpkin orange, cranberry red, golden raisin and spice browns. Pumpkin bread is the perfect way to capture the colors and flavors of fall, all in a single glorious recipe!
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How to Make Perfect Vegan Pumpkin Bread
Combining just the right balance of ingredients and flavors, is the key to creating perfect pumpkin bread. It needs to be moist but, not gooey. Dense, but not heavy. Spicy, but not too intense. Sweet, but not like cake, and pumpkin-y, but not like pie. It should hold together so you can neatly eat a slice with a fork, or in your hand. A few bites of really great pumpkin bread can be the perfect companion to a pot of coffee in the morning, a cup of tea in the afternoon, or a glass of wine after dinner.
This recipe is inspired by the smash-hit ‘Downeast Maine Pumpkin Bread‘, originally posted several years ago by Laurie Bennet on Allrecipes. With more than seven thousand 5-star reviews and probably as many different versions of it posted all over the internet – vegan and non-vegan – I decided to put my own spin on it. The original (non-vegan) recipe calls for eggs, which I’ve substituted with vegan egg replacer. I don’t like to use much oil, so I cut the oil content in half by using applesauce, and reduced the sugar by one-third. Then I bumped up the flavor with a dash of pumpkin pie spice (couldn’t resist) and a splash of vanilla.
Variety is the spice of life!
I loved how this recipe turned out and can see why the basic recipe continues to be a favorite among thousands of home bakers. It has everything you want in a pumpkin bread, and is versatile enough that you can tweak it to your liking without sacrificing the wonderful texture and flavor. When I baked the loaves in the photo below, I thought it would be fun to make three different varieties. Each one has the same basic pumpkin bread batter, I simply added a few extra ingredients to each loaf:
- Cranberry with orange zest on top.
- Cranberry & walnuts with pepitas sprinkled on top
- Chocolate chip.
Something for everyone!
My husband preferred the cranberry orange (he’s not a fan of walnuts). Our daughter’s number one choice was #3…chocolate chips. My favorite was #2. I really enjoyed the variety of flavors and textures, plus I loved how it looked. Since this recipe makes enough for three full-size or several mini-loaves, you can have fun creating an assortment of pumpkin breads for your family and friends. If you don’t want to divide up the batter into several separate bowls, just pour the plain batter into all of your loaf pans, then poke the other ingredients into the unbaked loaves using a bamboo skewer or toothpick (like I did!).
Perfect Vegan Pumpkin Bread
- Three 8"x 4" bread loaf pans (or you can use 4 – 6 mini-pans – reduce baking time)
- One large mixing bowl
- One medium mixing bowl
- Measuring cups
- One rubber or silicone spatula
- Electric hand or stand mixer, or a large spoon to hand-mix
- Wire cooling rack
- Parchment paper (optional)
- 1 15 oz Can pumpkin puree
- 4 vegan egg replacer* equivalent of 4 eggs, using vegan egg replacer (I use this one)
- 1/2 Cup applesauce
- 1/2 Cup coconut oil Refined
- 2/3 Cup water
- 1 Cup granulated sugar
- 1 Cup brown sugar lightly packed
- 3 1/2 Cup unbleached flour
- 2 tsps baking powder
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp pumpkin pie spice
- 1/4 tsp vanilla
Optional ingredients you can add:
- dried cranberries
- walnuts chopped
- pumpkin seeds (pepitas)
- vegan chocolate chips (these are my favorite)
- orange zest
- Preheat oven to 350º degrees F (175º C)
- Grease and flour (or line with parchment) three 8"x 3" inch loaf pans or 4 – 6 mini pans.
- In a large bowl, mix together pumpkin puree, egg replacer, oil, applesauce, water and sugars until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Stir the dry ingredients into the pumpkin mixture until just blended.
- Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven, *(reduce time for mini-loaves).
- Loaves are done when toothpick inserted in center comes out clean.
🥕Baking Tips:*Equivalent of 4 eggs, using your choice of vegan egg replacer. I prefer lining my loaf pans with parchment paper. Simply cut and criss-cross two strips to fit the wide and narrow sides & bottom of your pans. It makes it super easy to lift the baked loaves out of the pans & clean up is quicker!. I opted to hand-mix my batter, using a large spoon and silicone spatula. I love my electric mixers, but with a quick bread like this, I found hand-mixing to be quite easy and less mess. If you decide to use mini loaf pans, it might be easier to use the butter & flour method. I suggest initially setting your timer to no more than 25-30 minutes and just keep an eye on your loaves until they’re fully baked. Use a toothpick to check them. You’ll know they’re done when an inserted toothpick comes out dry & clean.
Did you try this recipe? I LOVE seeing your photos! 💚Post your pumpkin bread photo & tag me #thecarrotunderground on Instagram or Facebook or @veganconnie on Twitter