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    Home » Recipes » Baking

    Pumpkin Bread Vegan

    Published: December 16, 2020 · Modified: December 16, 2020 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 7 Comments

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    Sliced bread placed on the white surface

    Today I am going to teach you the trick in preparing mouthwatering and moist eggless pumpkin bread! If you still have pumpkins from the fall, it is time to put them to work. Best of all, it is 100% vegan and super easy to prepare!

    Sliced pumpkin bread is placed on a white serving tray this recipe
    Jump to:
    • Why this recipe works
    • What goes in this recipe
    • How to make this recipe
    • Recipe FAQs
    • Expert tips
    • Related recipes
    • 📖 Recipe

    Why this recipe works

    If you have been looking to perfect a vegan bread recipe that is not only nutritious but also incredibly tasty, this vegan pumpkin bread recipe you need.

    I have always loved quick-fire recipes that take less time to prepare and give you time to indulge in. I have also shared similar reader favorite recipes like Vegan Banana Bread, Vegan Mango bread, and vegan cucumber bread. 

    This Vegan pumpkin bread is super easy to make. A very common question I get is if an eggless bread turns out moist. The answer is simple. The secret is in the ingredients and the egg replacer you use. A moist and delicious vegan bread is just within your reach.

    The egg replacement that works for pumpkin bread such as this is flax meal and warm water. Nothing too complicated and it is readily available in most grocery stores.

    The flavors for the bread are from homemade pumpkin purée and supporting spices like cinnamon, nutmeg, cloves. 

    What goes in this recipe

    All the ingredients are placed on the table for pumpkin bread

    Pumpkin puree - I used fresh homemade puree for the freshness factor and aroma.

    Flax meal - 1 tablespoon flax meal mixed well with 3 tablespoon warm water. Leave it to sit for a minute or so to become gloopy. This is equivalent to one egg.

    Chocolate chips - If you have never tried Pumpkin flavor with dark chocolates, you need to experience it today!

    Just be sure to add the (dark) chocolate chips to the bread as the very last step when the batter is ready to be baked. 

    Almond Milk - Any other plant based milk is good here, if you have a specific choice. 

    How to make this recipe

    Preheat oven to 350  F (180• C).

    In a large bowl, mix together flour, baking soda, salt, nutmeg, cinnamon, cloves, and cardamom powder.

    In a medium bowl mix pumpkin purée with sugar and whisk it until the sugar dissolves. 

    A close up of bowl with flour and wet ingredients

    Add oil, brown sugar, almond milk  and whisk it again.

    Now add the flax eggs. (1 tablespoon flax meal mixed well with 3 tablespoon warm water) and mix evenly.

    A close up of bowl with pumpkin puree

    Combine this mixture with the flour mixture and add the chocolate chips too. Mix gently.

    Bowl is filled with bread batter

    Pour the batter into a greased  9  X 5 inch loaf pan and bake in the preheated oven for 50 -60  minutes or until a toothpick inserted into the center of the loaf comes out clean.

    Baked pumkin bread with chocolate chips on the table

    Recipe FAQs

    How to prepare flax eggs?

    1 tablespoon flax meal mixed well with 3 tablespoon warm water. Leave to sit for a minute or so to become gloopy. (This is equal to 1 egg). That is the secret ingredient that binds the ingredients together and brings the texture that we look for, in any bread.

    Can we use a blender ?

    Yes. A power blender like Blendtec or Vitamix can come in handy in mixing the wet ingredients to prepare batter or to prepare pumpkin purée.

    How to store this bread?

    Vegan Pumpkin Bread has a decent shelf life. Just be sure to store it in an airtight container. Refrigerate it and it will stay good for up to 2 weeks. 

    What spices can you add to pumpkin bread?

    You can customize the spices to your preference. Bring on your fall favorites like Cinnamon, nutmeg, cloves and even ginger!

    How do you know when pumpkin bread is done?

    Check the middle of the loaf by inserting a toothpick into a couple of spots. Pumpkin bread typically develops a crack across the top, and it's that crack where I like to check if it is done. When the toothpick comes out clean, the bread is done. If not, bake 5-10 minutes longer and recheck.

    Let it cool for 20 minutes before slicing to prevent it from breaking apart. 

    Expert tips

    • Add 2 tablespoon more flour if you are using homemade pumpkin puree. 
    • If you like nuts add walnuts or pecans instead of chocolate chips
    • If you are buying store-bought pumpkin puree go for an Organic one. 
    • Add your favorite autumn spices like ginger, nutmeg, and cloves. 
    • This recipe works for gluten-free flour too.
    Vegan Pumpkin bread is sliced and placed on the white surface

    Related recipes

    • Vegan Chocolate Cake Recipe
    • Mango Dates Cake Bread
    • Chocolate Semolina Cake
    • Cucumber Walnut Bread

    If you have time comment below and rate the recipe in the comment box below.  Follow me on social media's Facebook, Instagram, and Pinterest. 

    For more delicious vegan recipes such as this sent directly to your inbox, just subscribe to my newsletter. You will also get a copy of my e-book where I have put together some simple vegan dessert recipes and dessert essentials. 

    📖 Recipe

    Sliced bread is on the table

    Pumpkin Bread Vegan

    Uma Raghupathi
    Moist and deliciously spiced vegan pumpkin bread packed with full of flavors! 
    4.34 from 3 votes
    Print Recipe
    Prep Time:15 mins
    Cook Time:1 hr
    Total Time:1 hr 15 mins
    Course :Breakfast, Dessert
    Cuisine :Vegan
    Diet :Vegan
    Allergen :Dairy free
    Difficulty :Easy
    Servings 5 people
    Calories 643 kcal

    Ingredients
      

    • 1 ¾ cup all-purpose flour
    • 1 teaspoon baking soda
    • 1 ½ cup pumpkin puree
    • ½ cup oil
    • ¾ cup organic sugar
    • ½ cup brown sugar
    • 2 teaspoon cinnamon powder
    • ¼ teaspoon nutmeg powder
    • ¼ teaspoon cloves powder
    • ¼ teaspoon cardamom powder - optional
    • 2 flax eggs
    • ¼ cup almond milk
    • ¼ teaspoon salt
    • ½ cup dark chocolate chips
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 350 F (180 C).
    • In a large bowl, mix together flour, baking soda, salt, nutmeg, cinnamon, cloves, and cardamom powder.
    • In medium bowl mix pumpkin puree with the sugar and whisk it until the sugar dissolves.
    • Add oil, brown sugar and whisk it again.
    • Now add the flax meal (2 tablespoon flax meal mixed well with 6 tablespoon warm water) and mix evenly.
    • Blend this mixture with the flour mixture and add the chocolate chips too. Mix gently.
    • Pour the batter into greased 9 X 5-inch loaf pan and bake in the preheated oven for 50 -60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
    • Let it cool for 20 minutes before slicing to prevent it from breaking apart.
    • Vegan Pumpkin Bread is ready! Serve cold or hot with a hot cup of coffee!

    Video

    Notes

    Notes
    1. Add 2 tablespoon more flour if you are using homemade pumpkin puree. 
    2. Add walnuts or pecans instead of chocolate chips
    3. If you are buying store-bought pumpkin puree go for an Organic one. 
    4. Add your favorite autumn spices like ginger, nutmeg, and cloves. 
    5. This recipe works for gluten-free flour too.
     
    The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 643kcal | Carbohydrates: 67g | Protein: 7g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 412mg | Potassium: 223mg | Fiber: 4g | Sugar: 28g | Calcium: 115mg | Iron: 3mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!
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    Reader Interactions

    Comments

    1. Ana

      October 22, 2019 at 8:46 am

      Hi 🙂
      The calories indicated (643 Kcal) are for 1 serving? How many grams?
      Thanks!

      Reply
    2. Bonnie

      October 19, 2019 at 12:24 pm

      Is it necessary to use wheat flour for the gluten. ? Could you use garbanzo bean and or spelt flour?

      Reply
      • Uma Raghupathi

        October 20, 2019 at 2:17 am

        I made this with wheat flour to get this texture. you can try it with other flour, but I am not sure about the result. Thank you!

        Reply
    3. Mary

      October 04, 2019 at 10:36 pm

      Is the nutritional info given for the whole loaf?

      Reply
      • Uma Raghupathi

        October 04, 2019 at 10:38 pm

        Yes Mary that’s is for the whole loaf! Thank you.

        Reply
    4. Amy

      November 30, 2018 at 5:05 pm

      Delicious and moist pumpkin bread. Love the nutmeg and cloves flavor. I can't believe it's vegan 🙂5 stars

      Reply
      • Uma Raghupathi

        November 30, 2018 at 6:32 pm

        Thank you Amy! The aroma and flavor of the bread makes more delicious!

        Reply

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