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One Bowl Vegan Pumpkin Bread Recipe

Vegan Pumpkin Bread Recipe. Easy pumpkin loaf filled with pumpkin puree, pumpkin pie spice, walnuts and chocolate chips. Use pumpkin seeds, currants for variation. Vegan Fall Recipe. Makes 1 8.5 by 4.5 inch loaf. You can also use other size loaf pans.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6
Calories: 350 kcal
Course: Breakfast
Cuisine: American

Ingredients

Dry:
  • 1¾ cups flour I use all Spelt flour or 1 cup whole wheat pastry flour + 3/4 cup unbleached white
  • ½ cup powdered sugar Use 2 tbsp more for sweeter ( just blend up unrefined sugar of choice until fine and use)
  • ¼ cup brown sugar or coconut sugar or other sugar of choice
  • 2¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ teaspoon salt
  • 2 to 4 tsp pumpkin pie spice or use 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves
  • 3 to 4 tbsp chopped walnuts or pecans or omit to make nut-free
  • 3 tbsp mini chocolate chips or craberries or currants
Wet:
  • 1 cup + 2 Tbsp pureed pumpkin not pumpkin pie mix
  • ½ cup non dairy milk
  • 3 to 4 Tbsp oil
  • 1 tablespoon molasses or use maple syrup
  • 1 tsp lemon juice
  • pumpkin seeds or vegan mini chocolate chips for topping optional

Instructions

    Cup of Yum
  1. Preheat the oven to 365 degrees F / 180ºc.
  2. In a large bowl, whisk the dry ingredients until well combined. Mix in the nuts and chocolate chips if using. *If your coconut sugar has large granules, pulse in a blender to grind to finer state and use.
  3. Add the wet ingredients and mix well. it will take a minute or 2 for the pumpkin puree to combine well. Mix until there are no pumpkin or flour streaks in the mixture. Add a tbsp more non dairy milk if needed.
  4. Transfer to a parchment lined or well greased and floured loaf pan. Top with chocolate chips or pumpkin seeds or a streusel of choice.
  5. Bake for 50 to 60 minutes or until the toothpick from the center comes out almost clean.
  6. Cool for 15 minutes then remove from the pan. Cool completely before slicing. Store on the counter for the day or refrigerate for upto 6 days.

Notes

  • Glutenfree try this GF pumpkin cranberry bread 
  • Pumpkin puree consistencies vary depending on the brand. if your pumpkin puree is too liquid, use 1 tbsp less.2. Use Butternut squash puree or sweet potato puree instead of pumpkin for variation.3. To make into muffins, Bake at 400 degrees F for 15 minutes, reduce temperature to 350 and continue to bake for 6 to 7 minutes. or until a toothpick test comes out clean.

Nutrition Information

Calories 350kcal (18%) Carbohydrates 62g (21%) Protein 6g (12%) Fat 11g (17%) Saturated Fat 4g (20%) Sodium 185mg (8%) Potassium 476mg (14%) Fiber 6g (24%) Sugar 30g (60%) Vitamin A 6355IU (127%) Vitamin C 2.2mg (2%) Calcium 173mg (17%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 350

% Daily Value*

Calories 350kcal 18%
Carbohydrates 62g 21%
Protein 6g 12%
Fat 11g 17%
Saturated Fat 4g 20%
Sodium 185mg 8%
Potassium 476mg 10%
Fiber 6g 24%
Sugar 30g 60%
Vitamin A 6355IU 127%
Vitamin C 2.2mg 2%
Calcium 173mg 17%
Iron 3.7mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.