Everyone needs a great Pumpkin Bread Recipe
And this one is not only easy but it’s so delicious and there are no egg replacers needed!
I’m pretty sure you have everything you need in your pantry already!
Not overly moist but dense and packed with pumpkin and spice!
You may want to double the recipe below since one just doesn’t ever seem to be enough!
Add cranberries to the batter for a great holiday Cranberry Pumpkin Bread!
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Notes for Success:
The recipe listed below makes one standard loaf
Or 1- 6 cup capacity bundt pan or 12 Muffins
Oven temperature will stay the same no matter what you are baking and I like to start it off at 350°F for the initial 25 minutes of baking
Then turn the oven temperature down to 300°F to bake the rest of the way.
This standard sized loaf will take about 45 minutes to bake through
Many people like to know exact baking times for everything but I don’t like to stick to exacts
Because all ovens and pan materials are different
So no matter what you are baking just check in around the 25 minute mark to see where you are and how much time to add until done
(I do the toothpick test to check for moist crumbs not raw batter)
There is no egg replacer here in this recipe and I am using a neutral vegetable oil for lightest cake result
Watch the Youtube Video where I show a comparison between pumpkin cake and bread!
Vegan Pumpkin Bread Recipe
THIS RECIPE MAKES 1 STANDARD LOAf
Ingredients
- Vegetable Oil 9 Tablespoons (135ml)
- Light Brown Sugar ¾ cup (150g)
- Plant Milk *I use soy ¾ cup (177ml)
- Vinegar 1 tsp
- Vanilla Extract 1½ teaspoon
- Canned Pumpkin ¾ cup (180g)
- Salt ¾ teaspoon
- All Purpose Flour 2½ cups (315g)
- Baking Soda 1¼ teaspoon
- Ground Cinnamon 1 teaspoon
- Ground Ginger ½ teaspoon
- Ground Cardamom ¼ teaspoon
- Ground Cloves pinch
- Ground Nutmeg ¼ teaspoon
- OR 2 Teaspoons Pumpkin Pie Spice
Instructions
- Grease the loaf pan & Preheat your oven to 350°F
- In a large mixing bowl combine the plant milk with the vinegar let it stand to thicken about 5 minutes.
IN a large mixing bowl combine the, oil, brown sugar, salt, pumpkin & vanilla & whisk to combine well then add the thickened plant milk - Sift the flour with all the spices and the baking soda and add it all at once to the wet mixture in the bowl
- Whisk smooth
- Pour into the greased loaf pan
- Bake immediately in the preheated 350°F oven for approximately 40 minutes or when a toothpick inserted into the center comes out clean
- If your bread looks like it is getting too browned on the top you can turn the oven temperature down to 300°F at mid way through and bake until it's done.
- Cool in the pan until you can touch it without burning yourself then flip it out onto a cooling rack to cool the rest of the way
Notes
Pumpkin Bread will stay fresh at room temperature wrapped well for up to 3 days, for longer storage it is best to refrigerate (up to 1 week)
Freeze wrapped well for up to 2 months
OMGoooooodness, I just stumbled across your website/ youtube recipes. I am totally blown away at your technique, quality, organization, attention to detail and teaching skills (don’t listen to those who have issues). I have been baking vegan recipes for over 20 years, been on many many websites and all I can say is that you make magic!
I even see that you may have some connection to the Caribbean. I grew up in Barbados and married a Trinidadian.
For my first recipe, I plan to make your Lemon Cake tomorrow for my daughter’s birthday.
Hey there! Thank you so much! I am happy you are here! Yes yes, my Trinidad “sweet bread” LOL!!
My attempt at that sumptuous bread that I have had the privilege of eating made from someone from the islands!
The lemon cake is a really great recipe! I hope you love it!
Thank you for the wonderful recipe. I baked this bread today. I reduced the vegetable oil to 150ml and baked it in a Bunt cake form. The bread or cake came out perfectly!
I made this today exactly as written and it was a brick. I didn’t even taste it. I am so disappointed. Is there an egg replacer missing? I made 2 other recipes from someone else and they rose, so it wasn’t an oven issue. Was there supposed to be flax in this? I love all of your other recipes but this one didn’t work out for me. I hope you can help. Thanks
Hi Heather, Oh no! I’m sorry this happened! I’m looking at the recipe and I am going to have to mix it up tomorrow to see what happens. Something may not have converted correctly!
I recently implemented the Jump to Recipe button here on my website & it has messed with some of my recipes! I’ll let you know ASAP tomorrow
**Update:: Hi Heather it’s tomorrow! So I just pulled my pumpkin bread out of the oven and it rose up beautifully. I’m really sorry this happened to you with my recipe but I can assure you there is not an error in the recipe
I would point to your baking soda as being out of date, but if you said you made 2 other recipes and they worked out, it is definitely not that. The only other explanation I can offer is that perhaps you forgot to add the baking soda?? Believe me I have done that before! LOL
Thank you for your comment and actually testing your recipe. I have to make this again and I will get back to you. I hope it was just my error. I love all that you do.
You should totally make this into a video this year for fall! Just sayin!
Yes! I plan to actually. After this happened & got into the test kitchen to see what was happening (I also compared the recipes to my cupcakes and cake recipes to see what was a major difference) and that got me thinking of how lately so many people are passing off Pumpkin CAKE recipes baked in loaf pans calling it BREAD! It drives me nuts LOL
So I plant o incorporate that topic in this next video
Gretchen, I remember you had an awesome banana bread recipe online, hadn’t you? I can’t find it… also not in your book. Is there any chance to get it? Otherwise I’d veganize your non-vegan recipe which I had once printed out and still have in my recipe files… but you’re the pro and I’d rather rely on your expertise than my own trial and error 😉
Always love your recipes!
I substituted the butter with plant “butter” and the eggs with egg replacer. Haven’t tried it as it’s for two birthdays tomorrow, but I think it worked out great 🙂
Maybe you saw the link on my instagram story 😉