This vegan pumpkin bread is the perfect healthy snack to enjoy during the cooler fall months! It is also gluten free, high fibre and full pumpkin spice flavour.
Pumpkin recipes are always on heavy rotation in my household during the cooler fall months, and theres nothing I love more than whipping up a big batch of my vegan pumpkin bread. I also totally cannot resist any opportunity to fill up the house with the amazing smell of pumpkin spice baking in the oven.
This vegan pumpkin bread is not only a healthy gluten free snack that is packed with fibre, but it has all the yummy goodness of pumpkin and pumpkin spice flavour. It will easily become your new favourite go-to fall recipe!
Table of contents
How to Make This Recipe
Step 1: In a large bowl, combine butter and brown sugar until creamy. Mix in the pumpkin puree, maple syrup, almond milk and vanilla extract.
Step 2: Add the flaxseed and a third of the flour to the wet ingredients and mix together.
Step 3: Stir in the remaining flours, baking powder, baking soda, and pumpkin pie spice and mix until smooth.
Step 4: Fold in the chocolate and 2 tablespoons of pumpkin seeds
Step 5: Pour the batter into a lined loaf pan. Sprinkle the top with the remaining pumpkin seeds. Bake the bread for 1 hour or until the top is golden and the bread feels firm.
Doneness – While you can totally check the doneness of this vegan pumpkin bread the old fashioned way by using a toothpick, I prefer to use a meat thermometer just to be sure that it’s perfectly baked through. The centre of the bread should read about 200 degrees Fahrenheit.
Seed Toppings – If you don’t like pumpkin seeds, you can either fully omit them from the bread or swap them out for pecans or walnuts.
Pumpkin Pie Spice – Depending on the type of pumpkin pie spice you have, you may wish to either add more, or add in some cinnamon.
Gluten Free Flour – I used this gluten-free flour blend here, but you can certainly use any gluten free flour that you prefer or regular all purpose flour if you don’t need to make this vegan pumpkin bread gluten free.
Yes! You can simply wrap each slice in foil and add to a freezer bag for up to 6 months. When you’re ready to eat, simply thaw and enjoy.
Absolutely. You can totally add the same batter to a muffin pan and bake them for about 25-30 minutes.
Yes you can, although it would be more laborious to do so. You would need to cut the pumpkin into quarters and and bake at 375F for about 1.5 hours. Puree the flesh in a food processor and strain with a cheese cloth.
Once the pumpkin bread is cooled you can wrap in plastic wrap and store at room temperature for up to 5 days. If you want it to last longer, it can keep in the refrigerator for up to a week.
More Easy Baked Snack Recipes
- “Banana Split” Chocolate Chip Banana Bread (Dairy Free)
- Carrot and Banana Cake (Vegan)
- Healthy Peanut Butter Cookies (Vegan & GF)
- Apple Oatmeal Muffins (Vegan)
Are you also obsessed with pumpkin recipes during the fall months? Would you try this vegan pumpkin bread?
Vegan Pumpkin Bread
- ¼ cup very soft Plant-Based Butter or sub Butter if not vegan
- ½ cup + 1Tbsp. Brown Sugar
- 1 cup Pumpkin Puree
- 5 Tbsp. Maple Syrup
- 5 Tbsp. Almond Milk
- ½ Tbsp. Vanilla Extract
- 3 Tbsp. Ground Flaxseed
- 1 cup + 3 Tbsp. Gluten-Free Flour Blend
- 2 Tbsp. Oat Flour
- 1.25 tsp. Baking Powder
- 1 tsp. Pumpkin Pie Spice
- ½ tsp. Baking Soda
- ½ cup Chocolate Chips or Chunks
- ¼ cup Pumpkin Seeds divided
- Preheat your oven to 375 degrees Fahrenheit.
- In a large bowl, cream together the butter and brown sugar. Mix in the pumpkin puree, maple syrup, almond milk and vanilla extract.
- Add the flaxseed and a third of the flour to the wet ingredients and mix together. Let the batter sit for a few minutes which will help the flaxseed absorb some of the liquid.
- Stir in the remaining flours, baking powder, baking soda, and pumpkin pie spice and mix until smooth.
- Fold in the chocolate and 2 tablespoons of pumpkin seeds.
- Pour the batter into a lined loaf pan. Sprinkle the top with the remaining pumpkin seeds.
- Bake the bread at 375 degrees for 15 minutes. Reduce the oven temperature to 350 degrees and bake for an additional 45-55 minutes, or until the top is golden and the bread feels firm. I often like to use a meat thermometer here. The center of the bread should read about 200 degrees.
- Allow the bread to fully cool prior to slicing. It will be a bit soft coming out of the oven but will firm up as it cools.
- Use a meat thermometer to check the doneness of the pumpkin bread, aim for a center temperature of 195-205 degrees Fahrenheit.
- If you don’t like pumpkin seeds, you can either fully omit them from the bread or swap them out for pecans or walnuts.
- Depending on the type of pumpkin pie spice you have, you may wish to either add more, or add in some cinnamon.
- I used this gluten-free flour blend – https://www.vitacost.com/vitacost-multi-blend-flour-non-gmo-and-gluten-free-32-oz-2-lbs-907-g-1
If you loved this vegan pumpkin bread recipe be sure to leave me a comment below!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.