Vegan Pumpkin Bread

Readers, I have some advice. Listen; it’s important. You know those times when you have dinner at a friend’s house, and they serve you something really incredible?

Always ask for the recipe. If you don’t, you will regret it. It might take months, or even years, but eventually, you’ll find yourself trying every recipe on the Internet to recapture that memory. Save yourself the hours of failed batches: just get the recipe and file it away somewhere safe. So when the folks I was living with a couple of years ago dished out this amazing vegan pumpkin bread, that’s exactly what I did.

This recipe is very slightly adapted from one over at Joy the Baker. Fortunately for you, this post is totally free of irritating, snarky commentary on veganism! Whatever, let’s not fight: we can all agree that this bread rules.

Yesterday I posted about agave-sweetened pumpkin muffins, so check those out if you want something brighter and milder in flavor. This here is the dark, spicy stuff, with a dark, crunchy top and dense, moist insides. It is my absolute favorite pumpkin bread of all time. I’m not always a fan of nuts in baked goods, but don’t even think about omitting the walnuts or pepitas here; they really take this quick bread to another level.

Vegan Pumpkin BreadPin

Vegan Pumpkin Bread

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 1 loaf


  • 1 c flour
  • ¾ c whole wheat flour
  • 1 c dark brown sugar
  • 1 tsp  baking soda
  • ½ tsp  baking powder
  • ½ tsp salt
  • ½ tsp  nutmeg
  • ½ tsp  cinnamon
  • ½ tsp  allspice
  • ¼  tsp  cloves
  • 1 c pumpkin purée
  • ½ c oil
  • 3 Tbsp  maple syrup
  • 3 Tbsp water
  • ½ c chopped walnuts or pepitas


  • Preheat oven to 350°F.
  • Grease and flour a loaf pan.
  • In a large bowl, mix together flours, sugar, soda, baking powder, salt, and spices.
  • In a small bowl, whisk together pumpkin, oil, syrup, and water.
  • Add wet mixture to dry; combine until just moistened. The batter will be very thick; don’t worry!
  • Fold in nuts.
  • Pour into prepared pan and bake 45-50 minutes or until top is browned and a toothpick inserted in the center comes out clean.
  • Let cool 20 minutes; use a butter knife to gently loosen bread from sides of pan, then invert onto a cooling rack.

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