The Most Delicious Vegan Pumpkin Bread Recipe
This vegan and plant based pumpkin bread is super moist, delicious, and the best pumpkin bread EVER!
Growing up, I remember my mom and grandma making homemade pumpkin bread, banana bread, and zucchini bread.
And of course, I cannot forget eating them. My favorite parts were the crusty top layer and the moist inside. There was no way I could just enjoy one slice.
Back then my family made enough loaves to share with the neighbors and sometimes even enough to give out as gifts to family and friends.
I clearly remember helping my mom or grandma pull out the recipe card box. You remember those metal silver boxes that adorned our cupboards and countertops back in the 1970’s and 1980’s? Those were some of my favorite childhood memories.
So, when we decided to make a homemade pumpkin bread for the blog, I jumped at the chance to get to create this special vegan pumpkin bread recipe with my mom.
The pumpkin breads I remember my mom and grandma making were made using eggs, and I am sure lots of oils.
While it has been a few years since we made homemade pumpkin bread, this is the first time making it since we went plant-based. Which meant I was on the lookout for a vegan and plant-based pumpkin bread recipe that was oil-free, but also didn’t require hours in the kitchen to make.
How Clean Food Mama Started
When I started my whole food journey back in 2013, I was not someone that enjoyed spending time in the kitchen. Over the years though, I have grown to love it and find that creating and making healthy plant-based and vegan recipes has become my passion.
I am not a chef; I am a home taught cook that found her path to a healthier lifestyle was getting in the kitchen and making homemade whole food dishes for my family. I am still a work in progress, but I am learning and growing every day.
And that is how Clean Food Mama started!
Out of a passion of mine to share the whole food recipes we were making in our own kitchen with you. It has always been my goal to share with you that eating healthy can be fun and delicious.
There is still one important thing to me is that all our recipes are ones you can make in your own home and are not made from elaborate ingredients and are simple enough even someone who is not a seasoned cook can do.
Finding the Best Pumpkin Bread Recipe
One thing we did not have back when I was a child, was access to the internet. We had to rely on that recipe box or our memory to create delicious pumpkin bread.
Well things definitely have changed. As I set out to find the perfect pumpkin bread recipe, I knew it had to include ingredients we already had in our own home.
That is one thing that I have learned going plant-based, finding simple whole food ingredients and keeping them on hand at home has been key to whipping up a quick lunch or dinner recipe that is healthy and nutritious.
Even though we have quite a few recipes on the blog that are gluten-free, we are not completely gluten-free in our home. As I was searching the internet, and looking at our pantry of ingredients, I knew this amazing pumpkin bread would need to include whole wheat flour, and of courses raw pumpkin seeds.
Raw pumpkin seeds are something that we keep in our pantry as they make a great ingredient for our Homemade Granola.
After spending some time searching, we took some ideas from a few different recipes and created this amazing vegan pumpkin bread that was just as moist and delicious as I remember my mom and grandma making.
This vegan pumpkin bread takes under and hour to make and is so incredibly delicious my kids gave it their thumbs up.
Pumpkin Bread Recipe Ingredients
Whole Grain Wheat Flour (I like Bob’s Red Mill 100% Whole Grain)
Pure Pumpkin Puree
Coconut Milk (I use the Thai brand from Costco).
Pumpkin Pie Spice (You can get our homemade version here)
Pure Maple Syrup
Raw Pumpkin Seeds (optional)
To make this recipe
Preheat your oven to 350 degrees. Line a loaf pan with parchment paper.
In a large mixing bowl, add in the coconut milk, pumpkin puree, maple syrup, and vanilla.
Whisk it together until it is completely blended and smooth. Then set it aside.
In a medium mixing bowl, combine the whole wheat flour, arrowroot powder, baking soda, pumpkin pie spice, and salt.
Whisk the dry ingredients together until blended.
Gently add in the dry ingredients to the wet ingredients. Try and keep from over mixing the two together. It is best if you can gently fold the ingredients together until they are blended. This will help ensure you have a cohesive batter.
Pour the mixture into your loaf pan, smooth out the top and sprinkle the raw pumpkin seeds on top.
Place the loaf pan in the oven and bake for 40 minutes until done. I checked mine at 38 minutes with a toothpick and it was completely done.
Remove from the oven and place the hot loaf pan on a heat safe surface. Let It cool for at least 45 minutes before removing the parchment paper and pumpkin bread. Place on a cutting board and use a sharp knife to cut into desired slices.
To keep leftovers moist, place a plastic wrap over the top and store at room temperature.
Trust me, your family will come back for seconds.
And even better, pair it with our Homemade Vegan Pumpkin Spice Latte and you have the perfect vegan and plant based dessert.
- 1 ¾ cups Whole Grain Wheat Flour (I like Bob’s Red Mill 100% Whole Grain)
- 2 tbsp Arrowroot Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 4 tsp Pumpkin Pie Spice (You can get our homemade version here)
- 1 cup Pure Pumpkin Puree
- ¼ cup Coconut Milk (Make sure to shake the can first so all it blends together before opening).
- ¾ cup of Maple Syrup
- 2 ¼ tsp Vanilla Extract
- Raw Pumpkin Seeds (optional)
- Preheat your oven to 350 degrees.
- Line a loaf pan with parchment paper.
- In a large mixing bowl, add in the coconut milk, pumpkin puree, maple syrup, and vanilla. Whisk it together until it is completely blended and smooth. Then set it aside.
- In a medium mixing bowl, combine the whole wheat flour, arrowroot powder, baking soda, pumpkin pie spice, and salt. Whisk the dry ingredients together until blended.
- Gently add in the dry ingredients to the wet ingredients. Try and keep from over mixing the two together. It is best if you can gently fold the ingredients together until they are blended. This will help ensure you
have a cohesive batter.
- Pour the mixture into your loaf pan, smooth out the top and sprinkle the raw pumpkin seeds on top.
- Place the loaf pan in the oven and bake for 40 minutes until done. I checked mine at 38 minutes with a toothpick and it was completely done.
- Remove from the oven and place the hot loaf pan on a heat safe surface.
- Let It cool for at least 45 minutes before removing the parchment paper and pumpkin bread.
- Place on a cutting board and use a sharp knife to cut into desired slices.
To keep leftovers moist, place a plastic wrap over the top and store at room temperature.
This is definitely going on my list of favorite vegan recipes and one we will be making again this fall.
I could not stop at just making homemade pumpkin bread, I had to try it for muffins and of course one of our favorite family vegan breakfasts, waffles.
Make Homemade Pumpkin Muffins using this recipe
To make muffins using this Vegan Pumpkin Bread Recipe, simply follow the same instructions to make this recipe, but instead of adding the batter to a loaf pan, evenly divide the batter into a 12-cup muffin tin that is lined with muffin cups.
You will bake the muffins at the same temperature as you do the bread, except you will only bake them for about 30-35 minutes until baked. I checked mine at 32 minutes and they were done.
These vegan pumpkin muffins are a great way to enjoy this delicious fall recipe. They are super moist, and the perfect combination with our homemade pumpkin spice latte.
Make Homemade Pumpkin Waffles using this recipe
These have to be my absolute favorite waffles so far and everyone agreed in my house. They are delicious and so flavorful. Top them with your favorite vegan toppings.
To make this vegan pumpkin waffle recipe, we used the same ingredients as the bread recipe and just added the batter to a waffle make and let it cook until they were done.
You could add berries, vegan butter, or eat it alone. This is definitely a drool worthy dish your whole family will love.
Want more Fall inspired recipes? Check these out on the blog:
Here are the kitchen essentials we used to make this amazing dish
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #cleanfoodmama on Instagram. Cheers, friends!
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Stephanie is the founder of Clean Food Mama, a blog about a health journey, weight loss and getting more plants into your diet. She discusses her health journey and empowering others to do the same. She shed 125 lbs by incorporating a whole foods plant based diet. Click here to learn more about plant based foods.