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!
Pin this vegan pumpkin bread for later:
Vegan Pumpkin Bread
Ingredients
- 1 15 oz can pumpkin puree (not pumpkin pie mix)
- 1 cup brown sugar
- ¼ cup coconut oil, melted (see notes for allergies)
- 3 tablespoon unsweetened applesauce
- 1 teaspoon vanilla
- 1 ½ cups flour (see notes for allergies)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 1 pinch salt
- Optional: ¼ cup chopped nuts, ¼ cup vegan chocolate chips (you can add both)
Optional Streusel Topping
- ½ cup flour
- ¼ cup brown sugar
- 2 tablespoon vegan cane sugar
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ cup vegan butter, melted
Optional Glaze on Top
- 1 cup powdered sugar
- 1 tablespoon dairy free milk (may need more)
- ½ teaspoon 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 ½ teaspoon more milk at a time until desired consistency. Drizzle over top.
Video
Notes
Nutrition
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This post was originally published on 10/2/2019 and updated on 9/18/2020 to include a video.
Laurel
Please tell us the size of the loaf pans you use in your recipes
Sarah
Incredible!!! Every time I go searching for a recipe I always end up back on your website. I can’t thank you enough for all of these delicious vegan recipes! ♥️♥️
LarishaBernard
So happy to hear that!
Chuck
Hey guys love your work but please please please do measurements in metric
Trying to convert the measurement of pumpkin puree is a pain 😩😩
LarishaBernard
We will be working on converting recipes soon.
Yokolanda Speight
Make It Dairy Free has some amazing recipes and I must say this pumpkin bread and cinnamon maple butter is top notch! I had never tried pumpkin anything but being newly vegan (18 weeks strong) I enjoy exploring and this was so good. I now realize I’ve been missing out on the Pumpkin spice. So what are you waiting for, make this recipe!
LarishaBernard
Congrats on 4+ months!!1 So happy to hear you loved the recipe. Thanks so much for taking time to leave a review, we appreciate that a lot. Have a great week!