Vegan (Or Not) Pumpkin Bread Recipe

Name: Vegan (Or Not) Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh pumpkin puree or 1 cup solid-pack pumpkin; ½ cup vegetable oil; ½ cup brown sugar; ¼ cup white sugar or ¼ cup maple syrup; 1 eggs or 1 egg substitute; ½ teaspoon vanilla; 1 ½ teaspoons ground cinnamon; 1 teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 ½ cups flour (can substitute half whole wheat pastry flour); 14-½ cup plain soymilk or 14-½ cup 2% low-fat milk; ¼ cup toasted pumpkin seeds (optional)

Servings: persons

1 cup fresh pumpkin puree or 1 cup solid-pack pumpkin
½ cup vegetable oil
½ cup brown sugar
¼ cup white sugar or ¼ cup maple syrup
1 eggs or 1 egg substitute
½ teaspoon vanilla
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ cups flour (can substitute half whole wheat pastry flour)
14-½ cup plain soymilk or 14-½ cup 2% low-fat milk
¼ cup toasted pumpkin seeds (optional)

1
Preheat oven to 350 degrees.
2
Oil and flour a standard loaf pan and set aside.
3
Mix together pumpkin, oil, sugars, egg or egg substitute and vanilla.
4
Sift together spices, salt, baking soda, baking powder and flour.
5
Stir into pumpkin mixture.
6
Add (soy)milk until batter is smooth and easy to stir.
7
(Typically, you'll need more milk if you used solid-pack pumpkin, and less if you've used fresh puree or substituted maple syrup for the white sugar.
8
).
9
Pour batter into prepared pan and sprinkle with pumpkin seeds, if desired.
10
Bake for 55-60 minutes or until a toothpick inserted in center comes out clean.
11
Remove from oven and allow to cool in pan 10 minutes.
12
Invert pan onto a wire rack.
13
Flip loaf right-side-up and allow to rest for at least half a day.
14
(This allows the bread to moisten up nicely, and is particularly important if you made the vegan version--the crust will be chewy and the interior gummy if you do not let it sit.)
15
Slice and serve.

830

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup fresh pumpkin puree or 1 cup solid-pack pumpkin, ½ cup vegetable oil, ½ cup brown sugar, ¼ cup white sugar or ¼ cup maple syrup, and more.

Yes, Vegan (Or Not) Pumpkin Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan (Or Not) Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions