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Vegan Pumpkin Carrot Bread

Made in just one bowl with simple ingredients, this vegan pumpkin carrot bread is perfectly moist and full of delicious fall flavor thanks to pumpkin spices and pumpkin puree. 

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 10 servings
Calories: 217 kcal
Course: Dessert , Snacks
Cuisine: American

Ingredients

Wet:
  • 1/4 cup oil
  • 1/4 cup maple syrup
  • 1/2 cup non-dairy milk
  • 3/4 cup pumpkin puree
  • 1/4 cup sugar
Dry:
  • 2 cups flour , I use 1.5 cups all purpose mixed with 1/2 cup whole wheat/spelt
  • 2 teaspoons baking powder.
  • 1/4 teaspoon baking soda
  • 1/3 teaspoon salt
  • 1 teaspoon cinnamon
  • 1.5 teaspoons pumpkin pie spice
  • 10 to 12 dates chopped
  • 3/4 cup shredded carrots , pressed between paper towels if too moist
  • 3 tbsp shredded coconut optional

Instructions

    Cup of Yum
  1. In a large bowl mix all the wet ingredients until well combined.
  2. Add one and a half cups of flour, baking powder, baking soda, salt and spices and mix well.
  3. Add the dates and carrots and mix in. At this point, you can add 3 tablespoons of coconut flakes (optional) and mix in.
  4. The batter should be pretty thick. If its not stiff, add more flour a tbsp at a time(moisture content in Canned pumpkin purees varies, you want a stiff thick batter)
  5. Transfer the mixture into a parchment lined baking pan. Bake at 365 degrees F for 55 to 60 minutes.
  6. Cool for 10 minutes then remove from the pan and cool completely.
  7. Make your frosting and Frost after cooled completely. Top with  vegan cream cheese frosting or cashew cream frosting or plain whipped coconut cream. Store: The bread can be stored on the counter for the day and refrigerated for upto a week.

Notes

  • Troubleshoot Moisture: breads with Volume moist elements like a pumpkin Purée and carrots can tend to easily have more moisture than What the flour can absorb and that can lead to gummy breads. — Remove excess moisture from the carrots in they are too juicy by pressing them in paper towels. — Some canned pumpkin purees Also can be extra moist which you can remove by placing the pumpkin purée on a paper towel for 10 minutes so the towel and can absorb the excess water that leaks. Make sure that your batter is very stiff.
  • For a Gluten-free version make this Glutenfree pumpkin bread . 
  • Pumpkin pie spice can be replaced with 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon cloves.
  • You could try and use spelt flour instead of all-purpose flour or whole wheat flour. 
  • If you want to add a crunchy element, add some chopped pecans, walnuts or pepitas.
  • You can top the bread with the pecans or pumpkin seeds as well and skip the frosting and serve with vegan butter or maple syrup. 
  • You can use any other chopped or dried fruit in lieu of dates. 

Nutrition Information

Calories 217kcal (11%) Carbohydrates 38g (13%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 133mg (6%) Potassium 250mg (7%) Fiber 2g (8%) Sugar 16g (32%) Vitamin A 4998IU (100%) Vitamin C 2mg (2%) Calcium 78mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 217

% Daily Value*

Calories 217kcal 11%
Carbohydrates 38g 13%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 1g 5%
Sodium 133mg 6%
Potassium 250mg 5%
Fiber 2g 8%
Sugar 16g 32%
Vitamin A 4998IU 100%
Vitamin C 2mg 2%
Calcium 78mg 8%
Iron 2mg 11%

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