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)
Recipe by Eating Made Easy at