Can I use homemade pumpkin puree in this vegan pumpkin bread?

Absolutely! Just make sure it's well-drained and has a similar consistency to canned puree. Very watery homemade puree may need to be strained through cheesecloth first.

How do I know when my vegan pumpkin bread is done baking?

Insert a toothpick into the center—it should come out clean or with a few moist crumbs, but not wet batter. The top should be domed and spring back slightly when touched.

Can I make this vegan pumpkin bread into muffins instead?

Yes! Use a standard muffin tin with liners and bake at the same temperature for about 20-25 minutes. This recipe yields approximately 12 muffins.

Why did my vegan pumpkin bread sink in the middle?

This usually happens from underbaking, opening the oven door too early, or too much leavening agent. Make sure your baking soda and powder are fresh and accurately measured.

Is canned pumpkin the same as pumpkin puree for vegan pumpkin bread?

When the can simply says "pumpkin," that's pure pumpkin puree, which is what you want. Just avoid products labeled "pumpkin pie filling" or "pumpkin pie mix," which contain added sugars and spices.

Vegan Pumpkin Bread Recipes That Will Surprise Your Taste Buds 2025

Vegan Pumpkin Bread Recipes That Will Surprise Your Taste Buds

Print Recipe

A moist, warmly spiced, and foolproof vegan pumpkin bread made with simple pantry ingredients. Perfect for autumn mornings or gifting during the holidays.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 15 minutes
Yield: 10 slices 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

1¾ cups all-purpose flour
1 cup organic cane sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 cup pumpkin puree (not pumpkin pie filling)
½ cup vegetable oil or melted coconut oil
¼ cup plant milk (almond, soy, or oat)
2 tablespoons maple syrup
1 teaspoon vanilla extract
½ cup chopped walnuts or pecans (optional)
½ cup dairy-free chocolate chips (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and spices.
In a separate bowl, mix pumpkin puree, oil, plant milk, maple syrup, and vanilla extract until smooth.
Combine wet and dry ingredients. Stir until just mixed. Fold in nuts or chocolate chips if using.
Pour batter into prepared loaf pan and smooth the top. Optionally, sprinkle with extra nuts or chips.
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For muffins, bake at 350°F for 20–25 minutes. For an oil-free version, substitute unsweetened applesauce. Best enjoyed the next day after flavors have melded.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 15g
Sodium: 190mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Keywords: vegan pumpkin bread, plant-based baking, fall recipe, dairy-free pumpkin bread

Find it online: https://harmonymeal.com/vegan-pumpkin-bread/