Vegan pumpkin bread is a delicious treat that everyone is going to love, whether they are vegan or not.
There are several angles I could have taken when developing this vegan pumpkin bread recipe. I went with the tastiest version.
So maybe one day I will play with using various flours or different sweeteners. But for today, I give you this: the yummiest, BEST vegan pumpkin bread recipe. Perfectly moist, fluffy and delicious!😍
I started with my original pumpkin bread recipe, which uses eggs and Greek yogurt. And I made it into a totally plant-based recipe.🎉🌱
It’s true! This is vegan pumpkin bread recipe is free from eggs or dairy, so if you are cooking for someone who has an allergy to either, this is a great option.
As always, use the best quality ingredients you can get your hands on. You can use canned puree, or homemade pumpkin puree like I make sometimes in my Instant Pot.
I used regular all purpose flour in this recipe. I also tested it with whole wheat pastry flour, which yielded good results as well. Unless you have experience doing so, I’d advise sticking to these two types of flour. Reason being, I have read that some flours don’t play well with flax seed.
However! If you have a flour that you use regularly as a sub for all purpose that you already know works with flax too, by all means use it.
I wavered on whether or not to name this vegan pumpkin banana bread, since it does have a banana in it.
But the banana flavor is not too prominent, so I just went with vegan pumpkin bread.🤷🏼♀️
Ripe banana works best, and you want to mash it up well. I do this with a fork on the side of the mixing bowl. This ensures that you won’t get a huge chunk of banana in your pumpkin bread.
How to make vegan pumpkin bread
After working with several vegan egg replacers to develop this vegan pumpkin bread recipe (with mixed results), I finally landed on using a flax egg. So making the flax egg replacer is always my first step, since it needs to sit for about 15 minutes to thicken.
I let it sit while I mix everything else up. When it is thickened it looks sort of gel-like, like this, FYI.
Next, assemble the dry ingredients, and stir to combine.
In another mixing bowl (I use the one from my stand mixer), mix the wet ingredients. This includes one ripe banana, which I use a fork to mash up right in the mixing bowl. Mix on low to combine.
Then incorporate the dry ingredients, and mix on low to combine.
It will look like this.
Transfer the batter to a loaf pan. Side note: You can spray it with cooking spray first to prevent sticking. This pan in the picture is a new one I am trying that is non-stick and doesn’t need cooking spray.
Use a spatula to even out the batter. It is pretty thick.
Garnish, if desired. I garnished mine with oats. You can skip the garnish, or use something else. Pumpkin seeds would be a great option.
Bake in a preheated oven at 350 degrees Fahrenheit until toothpick comes out clean, about 65 minutes.
Allow the pumpkin bread to cool for at least 30 minutes or so until you slice into it. This will take some restraint, but it will prevent it from drying out.
Store your vegan pumpkin bread well wrapped at room temperature for up to a week. I can guarantee it will probably not last this long, tho.😉🤣👌🏻
I hope y’all enjoy my vegan pumpkin bread recipe as much as we have! I have tested about 6 loaves of this with various tweaks, and my family is not tired of it yet.😆
How to make oil free vegan pumpkin bread
I know a lot of vegans also eat oil free. So! I tested a loaf of this without the added avocado oil, and I am happy to report that it still turned out delicious.
In fact, both my kids who couldn’t care less about oil or nutrition, ate it up just as enthusiastically as the original version. For people who care about limiting refined oils, this is a great option.
For everybody else, I recommend using the avocado oil. It makes the crust a little more tender, and I just prefer the texture. If you prefer, you can substitute with any other mild-tasting oil of your choice.👌🏻
Vegan Pumpkin Bread Recipe
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Vegan Pumpkin Bread
This vegan pumpkin bread is a tasty treat that anybody can enjoy.
- 1 2/3 cup unbleached all purpose flour (spooned and leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 3/4 cup sugar (side note: I always put sugar in with the wet ingredients, even though it is technically a dry good)
- 1 medium banana mashed
- 2 Tablespoons avocado oil (see recipe notes for oil free option)
- 1/2 cup plant-based yogurt (plain, unsweetened - I am using Silk soy)
- 1/2 can of 100% pureed pumpkin (7.5 ounces)
- 1 flax egg
- 1 teaspoon pure vanilla extract
- 1.5 tablespoon old fashion oats (optional garnish)
Make the flax egg replacement first, so it has time to thicken while you are preparing everything else.
- Preheat the oven to 350 degrees.
Mix the flour, salt, baking soda, baking powder and pumpkin pie spice in a medium bowl, and set aside.
In a stand mixer bowl add the sugar, mashed banana, oil, plant-based yogurt, pumpkin, flax egg and vanilla.
- Mix on low for about 2 minutes.
- Slowly incorporate the dry ingredients until well-combined.
- Spray a loaf pan with cooking spray.
- Pour the mixture into the pan, using a spatula to even out the batter.
Top with the oats for garnish (optional).
Cook at 350 degrees until toothpick comes out clean, about 65 minutes.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Use all purpose flour for best results. I have tested this recipe with whole wheat pastry flour (not the same as regular whole wheat), and it worked great too. Some flours do not do well with flax eggs, FYI. I plan to test this with more flours later.
For an oil free option, this recipe still works really well if you choose to eliminate the oil. My kids, who could care less about oil or any nutrition, happily gobbled down the loaf I tested this way. It results in a slightly tougher crust. The banana, pumpkin and yogurt give it plenty of moisture to still have great texture. 👌🏻
Any plain, plant-based yogurt should work fine in this recipe. I used plain Silk soy yogurt.👌🏻 I have also tested it with homemade Instant Pot soy yogurt.
This recipe originally appeared on A Pinch of Healthy September 23, 2020.