Easy Vegan Pumpkin Bread is made with basic pantry ingredients! Flavored with all the warm spices, this is best enjoyed with a cup of coffee.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 50 minutes
  • Total time: 65 minutes
  • Yield: 10 slices
  • Category: Breads
  • Cuisine: American

Ingredients

  • 1 and 3/4 cups all purpose flour (around 228 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons cinnamon powder
  • 1 and 1/4 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 15 oz can pumpkin puree (1.5 cups pumpkin puree)
  • 1/3 cup oil (80 ml, I used vegetable oil, use any flavorless oil)
  • 1 teaspoon vanilla extract (5 ml)
  • 1/2 cup brown sugar (100 grams)
  • 1/4 cup granulated white sugar (50 grams, increase to 1/2 cup for sweeter bread, make sure white sugar is vegan)
  • 1/4 cup plain cashew milk (60 ml, unsweetened, or use any non-dairy milk)
  • pumpkin seeds (for topping, optional)

Method

  1. Before you start, pre-heat oven to 350 F degrees. Also grease a 8 x 4 inch loaf pan with a non-stick spray and set aside. To a sifter, add flour, baking soda, baking powder, cinnamon powder, pumpkin pie spice and salt. Sift all the dry ingredients into a large bowl. Set aside.
  2. To the steel bowl of your stand mixer fitted with paddle attachment (or use your hand mixer), add pumpkin puree, oil and vanilla extract. Beat until it's all well combined.
  3. Now add the brown sugar and white sugar. Mix on medium speed for 2 minutes until it's all well combined, scraping the bottom of the bowl as needed.
  4. Start adding the dry ingredients now. Add 1/2 of the dry flour mix and mix until combined. Now add the cashew milk (or other non-dairy milk) and mix.
  5. Add the remaining half of the flour and mix until just combined. Do not over-mix the batter at this point. Batter is now ready.
  6. Transfer batter to a 8 x 4 prepared loaf pan. Smoothen the top with a spatula and then top with some pumpkin seeds (if using). Bake at 350 F degrees for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. You may need to bake for more time depending on your oven. I like to cover the pan with some aluminum foil at the 30 minute mark to prevent excessive browning. Let the bread cool completely before slicing.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.