Name: Vegan Pumpkin Bread
Prep time: 5 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 15 oz can pumpkin puree ((not pumpkin pie mix)); 1 cup brown sugar; 1/4 cup coconut oil, (melted (see notes for allergies)); 3 tbsp unsweetened applesauce; 1 tsp vanilla; 1 1/2 cups flour ((see notes for allergies)); 1 1/2 tsp baking powder; 1/2 tsp baking soda; 3/4 tsp cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1/4 tsp allspice; 1/4 tsp nutmeg; 1 pinch salt; Optional: 1/4 cup chopped nuts, 1/4 cup vegan chocolate chips (you can add both); 1/2 cup flour; 1/4 cup brown sugar; 2 tbsp vegan cane sugar; 3/4 tsp cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1/4 tsp allspice; 1/4 tsp nutmeg; 1/4 cup vegan butter, (melted); 1 cup powdered sugar; 1 tbsp dairy free milk ((may need more)); 1/2 tsp vanilla

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You must make this delicious vegan pumpkin bread at least once every fall! Perfectly spice, soft, easy to make and allergy friendly!

Quick breads are the best. And this vegan pumpkin bread is no exception!

They requiring no kneading, ready in under an hour, and are super easy to make.

Every year, it seems like the first day of fall brings out the crazy. Am I right?

It is non-stop from then until the end of the year. Because of that we are constantly looking for easy and quick recipes.

Usually people seem to be searching for dinners, but don’t forget a quick breakfast or even an afternoon snack too.

Quick breads are perfect for these on the go mornings because it heats up quickly and allows you to eat on the run.

This dairy free pumpkin bread recipe is super easy to make and needs just a few ingredients. You will make It over and over again this fall.

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What ingredients do I need to make vegan pumpkin bread?

It’s not less than 10 ingredients, but it less than 15. While it may seem like a lot, so many of them are spices. The Ingredients that you need for this dairy free pumpkin bread are:

Pumpkin puree
Brown sugar
Coconut oil
Unsweetened applesauce
Vanilla
Flour
Baking powder
Baking soda
Cinnamon
Ground ginger
Ground cloves
Allspice
Nutmeg
Salt
Optional: nuts and/or dairy free chocolate chips

How do you make vegan pumpkin bread?

To start, you are going to preheat your oven to 375 degrees.

Then, grease your bread pan. We use coconut oil, but if you are allergic, you can use another flavorless oil or even vegan butter.

In a large bowl, add the pureed pumpkin, along with the brown sugar, melted coconut oil, unsweetened applesauce, and vanilla. Stir together with a spatula.

Next, sift in the flour, baking powder, baking soda, cinnamon and nutmeg. Add in the salt.

Stir again just until combined.

If you are adding chopped walnuts or vegan chocolate chips, gently fold those in at this time.

Pour into your greased bread pan and tap the bottom of the pan to ensure it’s evenly leveled.

Place in oven for 35-45 minutes. When done, a toothpick inserted will come out clean.

*The top of the bread should be a deep brown color. If after 45 minutes, your bread needs more time, cover the top with foil and continue cooking in 5 minute intervals until the toothpick comes out clean.

Remove from oven and let cool for 15 minutes in pan. Then carefully remove and place on a cooling rack until completely cooled.

Top with our vegan maple cinnamon butter.

Can I make this Top 8 Allergen Free Pumpkin Bread?

Yes! You will want to leave the nuts out if you have a nut allergy.

Also, the coconut oil can be swapped with vegan butter, making sure that it is soy free. With love Earth Balance soy free in the red tub.

For gluten free, you can try to make with gluten free measure for measure flour. This specific King Arthur gluten free flour is our favorite!

Can I prep this vegan pumpkin bread ahead of time?

This dairy free pumpkin bread is good for up to 7 days as long as it is stored in an air tight container. The moisture in the bread will not let it last longer than that.

However, you can freeze it if you think that you won’t get threw it all within that time frame.

What other vegan pumpkin recipes should I try to make?

If you are a pumpkin lover like we are then you must try our other vegan pumpkin recipes!

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Print Recipe

5 from 10 votes

Vegan Pumpkin Bread

You must make this delicious vegan pumpkin bread at least once every fall! Perfectly spice, soft, easy to make and allergy friendly!

Prep Time5 mins

Cook Time35 mins

Resting Time15 mins

Total Time55 mins

Course: Breakfast, Snack

Cuisine: American

Keyword: dairy free bread, dairy free breakfast, dairy free recipes, vegan bread, vegan breakfast, vegan recipes

Servings: slices

Calories: 204kcal

Author: LarishaBernard

Ingredients

1 15 oz can pumpkin puree (not pumpkin pie mix)
1 cup brown sugar
1/4 cup coconut oil, melted (see notes for allergies)
3 tbsp unsweetened applesauce
1 tsp vanilla
1 1/2 cups flour (see notes for allergies)
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp allspice
1/4 tsp nutmeg
1 pinch salt
Optional: 1/4 cup chopped nuts, 1/4 cup vegan chocolate chips (you can add both)

Optional Streusel Topping

1/2 cup flour
1/4 cup brown sugar
2 tbsp vegan cane sugar
3/4 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp allspice
1/4 tsp nutmeg
1/4 cup vegan butter, melted

Optional Glaze on Top

1 cup powdered sugar
1 tbsp dairy free milk (may need more)
1/2 tsp vanilla

Instructions

Preheat your oven to 375 degrees.
Grease bread pan with coconut oil (or another flavorless oil)
In a large bowl, add pumpkin, brown sugar, melted coconut oil, unsweetened applesauce, and vanilla. Stir together with a silicone spatula.
Sift in the flour, baking powder, baking soda, cinnamon, ginger, cloves, allspice, nutmeg, and salt.
Stir again just until combined.
Gently fold in walnut pieces or chocolate chips if adding.
Pour into greased bread pan and tap the bottom of the pan to ensure it’s evenly leveled.
If making streusel topping, combine all the dry ingredients into a bowl. Then pour in melted vegan butter. Combine and fluff until a wet sand like texture. Evenly spread over bread.
Place in oven for 35-45 minutes. When done, a toothpick inserted when come out clean.
*The top of the bread should be a deep brown color. If after 45 minutes, your bread needs more time, cover the top with foil and continue cooking in 5 minute intervals until the toothpick comes out clean.
Remove from oven and let cool for 15 minutes in pan. Then carefully remove and place on a cooling rack until completely cooled.
Top with our vegan maple cinnamon butter.

Optional Glaze

Combine powdered sugar and dairy free milk into a bowl. Combine. Add vanilla. Combine. Add 1/2 tsp more milk at a time until desired consistency. Drizzle over top.

Video

Notes

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Does not include optional ingredients.

Nutrition