Popular Pumpkin Bread that’s Super Moist and Naturally Vegan

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Pumpkin two days in a row, but it is fall after all! We originally adapted this very popular pumpkin bread recipe from Allrecipes. It’s naturally vegan, and quite a treat. I’ve updated the post and included several new options in the recipe, so you can customize it to taste and dietary preferences. It’s a versatile dairy-free and egg-free quick bread that’s quite forgiving with modifications.

Popular Pumpkin Bread that's Super Moist and Naturally Dairy Free

Special Diet Notes: Vegan Popular Pumpkin Bread

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

5.0 from 1 reviews
Popular Pumpkin Bread (Vegan & Super Moist)
 
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Cook time
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This is a sweet, dessert-style vegan pumpkin bread that's quite easy to customize. You can reduce the sugar for less sweet loaves, use the Lighter Option below for less fat, or even swap in part whole wheat flour for a slightly heartier finish. If you like spice, don't be hesitant to increase the cinnamon and cloves, or even add some allspice or ginger. But I wouldn't increase the nutmeg as it tends to add more bitterness.
Author:
Serves: 2 (8x4-inch) loaves
Ingredients
  • 3½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • ¼ teaspoon ground cloves (optional)
  • 2 cups pumpkin puree
  • 2 cups packed brown sugar (preferably dark brown)
  • 1 cup extra-light olive oil or your favorite baking oil (see Lighter Option below)
  • ⅔ cup sugar
  • ⅔ cup coconut milk
  • ⅔ cup flaked coconut or dried cranberries (optional)
  • 1 cup chopped walnuts (optional)
Instructions
  1. Preheat your oven to 350º F. Grease and flour two 8x4-inch loaf pans.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt, and cloves (if using).
  3. In a large mixing bowl, blend the pumpkin, brown sugar, oil, sugar, and coconut milk until smooth. Add the flour mixture and stir until combined. Fold in the cranberries, coconuts, or nuts (if using).
  4. Scrape the batter into your prepared pans and level it out.
  5. Bake for 75 minutes or until a toothpick inserted in the center of a loaf comes out clean.
  6. Cover the loaves with foil and let them steam for 10 minutes. Remove the foil and carefully remove them to a cooling rack. Tent lightly with the foil and let them to cool completely.
  7. Store the loaves wrapped in plastic wrap to retain the most moisture.
Notes
Lighter Option: You can use ⅓ cup unsweetened applesauce and ⅔ cup oil in place of the 1 cup oil.

Key Pantry Supplies: Vegan Popular Pumpkin Bread

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

9 Comments

  1. How fun for fall! Pumpkin & banana breads always remind me of the holidays, because inevitably, several relatives would bring them to our gatherings. Otherwise, we didn’t eat them any other time of year. So many fond memories! And your recipe sounds wonderful!

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