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 Vegan
This delicious recipe is a dessert-style pumpkin bread with a very tender and flavorful bite. Here are some of the secrets:
- Coconut Milk – This is the full-fat kind from the can. It mimics cream in baked goods, adding both moisture and lightness, oddly enough. In a pinch, you can substitute a milk beverage (the kind in large cartons), but the loaf will be a touch dryer and not quite as moist and tender.
- Sugar – Yes, believe it or not, sugar does a lot more than just sweeten. It tenderizes the bread too. It might look like a lot, but remember, this makes two loaves. The amount is on par, or even a little less than some quick breads! You can reduce the sugar a little, but if you reduce it too much, it will affect both the flavor and texture.
- Oil – You can use your favorite baking oil, most types will work well. I’ve included a lighter option, but we still prefer the full indulgence version.
- Spices – The nutmeg adds a fair bit of spice, I wouldn’t increase it. But if you’re feeling spicy, you can increase the cinnamon to 2 teaspoons (or possibly more) and add other pumpkin bread favorites, like allspice, to the mix.
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.
Popular Pumpkin Bread (Vegan & Super Moist)
Prep time
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: Alisa Fleming
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
- Preheat your oven to 350º F. Grease and flour two 8x4-inch loaf pans.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt, and cloves (if using).
- 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).
- Scrape the batter into your prepared pans and level it out.
- Bake for 75 minutes or until a toothpick inserted in the center of a loaf comes out clean.
- 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.
- 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
Want More Vegan Baked Good Recipes? Get Go Dairy Free:
15 Comments
I changed the recipe a little as was slightly mortified at the amount of sugar. I used 2/3 cup oil, 2/3 apple sauce, 2/3 cup soy milk, and 2/3 cup brown sugar (and no other sugar). It turned out brilliantly.
Glad it worked out well for your needs!
Can you use soy or almond milk in place of coconut milk?
The recipe uses regular coconut milk (not coconut milk beverage) to make the bread rich and moist. Soy or almond milk beverage will probably work, but it could cause differing results.
When your recipe says coconut milk, do you mean in the carton, or canned. I have never used canned for anything but I’m assuming it’s condensed? I do buy the cartons of almond and coconut milk. Thanks
Hi Kay, it is coconut milk. I would state “coconut milk beverage” if it wasn’t regular coconut milk (in cans). In the case of this recipe, though, you could probably use any type – coconut milk, light coconut milk, or coconut milk beverage. I don’t think we have any recipes on this site that call for you to purchase dairy-free “condensed milk,” but I do have recipes for making it! Here’s my guide to coconut milk -> https://www.godairyfree.org/news/what-is-coconut-milk – I’m trying to get people to switch to using “beverage” when talking about the cartons, since it is a beverage, not coconut milk 🙂 I hope that answers your question!
Could I use GF flour?
I’ve never made this one gluten-free. For gluten-free pumpkin bread, I recommend this recipe from my kitchen (it’s already gluten-free and vegan!) -> https://www.godairyfree.org/recipes/pumpkin-bread-vega-gluten-free
I love everything pumpkin and this bread looks like a “MUST” to be placed on my list of foods to make. So glad its vegan and nut-free too!
Right? You can never have too many pumpkin bread ideas.
Agreed.
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!
We are the same way with pumpkin bread. My mom made mini loaves every year!
This looks delicious! I think I have all of the ingredients, so I need to hit the kitchen and get baking!
Yes you do! Stop typing and get moving 🙂