Vegan Pumpkin Bread

vegan pumpkin bread

I’m not vegan, but do I like experimenting with new ways to make classic recipes.

So when Maggy from Three Many Cooks (a self-proclaimed “Vague-an”) recently told me about her vegan pumpkin bread and how much she loved it, I decided to give it a whirl and WOW! – was I impressed. It’s not just vegan; it’s also sweet, moist, rich, delicious and tastes like everything I love about fall.

I made a couple of changes to the recipe, so the bread would be a little lower in fat and sugar (because I knew I would eat more than one piece at a time) – and it still tastes every bit as good.

Vegan or not – you will love this pumpkin bread!

vegan pumpkin bread

vegan pumpkin bread

Vegan Pumpkin Bread
Prep time
Cook time
Serves: 2 loaves
  • 3½ cups whole wheat pastry flour
  • 1 cup old-fashioned oats
  • 1 tablespoon baking powder
  • 2 teaspoons each: ground ginger and cinnamon
  • 1 teaspoon each: baking soda and salt
  • ½ teaspoon ground cloves
  • 1 can (13.5 ounces) light coconut milk
  • 1 can (15 ounces) pure pumpkin
  • ½ cup coconut oil
  • ¼ cup applesauce (or more canned pumpkin)
  • 1½ cups brown sugar
  1. Grease two 9 x 5 inch loaf pans with nonstick spray and preheat oven to 350 degrees.
  2. Mix flour, oats, baking powder, ginger, cinnamon, baking soda, salt, and cloves in a large bowl. Meanwhile, whisk the coconut milk, pumpkin, coconut oil, and brown sugar in a medium bowl.
  3. Gently beat wet ingredients into dry ingredients until smooth; divide evenly between prepared pans and bake until golden brown and a cake taster comes out clean, about 45 minutes (if after 45 minutes, bread is still not cooked through, turn heat down to 325 and continue to check ever 5-7 minutes).
  4. Remove from oven, let cool for 5-10 minutes. Run a knife around the pan to loosen the bread and then turn onto a wire rack to cool.
  5. Slice and serve warm or room temperature.
If you don't have ground cloves, reduce the cinnamon & ginger amounts to 1 teaspoon each and skip the cloves. Add 2 tsp pumpkin pie spice instead.
Nutrition Information
Serving size: 1 piece (1/30 of recipe)
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12 Responses to Vegan Pumpkin Bread

  1. Love this idea! I’m not a vegan either, but I also experiment with vegan recipes (does that make us strange? :)) Does the coconut flavor (from milk + oil) come through at all? I’m wondering how that would blend with pumpkin and the fall spices. The texture looks to-die-for!

    • The bread doesn’t taste like coconut, just pumpkin. The coconut ingredients just create great texture! I did use refined coconut oil, which is milder than unrefined and doesn’t have any coconut chunks.

  2. i made this pumpkin bread after you posted it on instagram. and it was quite tasty. i brought it to work to share with my colleagues (so that i wouldn’t eat it all), and nobody would have guessed there was no butter! i too used low fat coconut milk and less sugar. green pepitas made a festive topping!

  3. Hello! I saw this great recipe and wondered – can you use “full-fat” coconut milk instead, or soy milk or almond milk? I just wondered. Thanks and looks wonderful! Can’t wait to try it!

  4. I just made this and it came out great! I used 1/2 cup less sugar, but i don’t like things overly sweet. I also added a teaspoon of cardamom. I will be making this again.

  5. I just finished baking the pumpkin bread. It is cooling in the loaf pans now. I plan on bringing one of the loaves to work tomorrow to share with my co-workers. I am looking forward to trying it tomorrow. It will make a great breakfast or snack!

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