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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
Ingredients
  • 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
Instructions
  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.
Notes
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)

12 Comments

  • Reply
    Megan (The Lyons' Share)
    November 6, 2013 at 7:00 am

    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!

    • Reply
      Amelia
      November 6, 2013 at 7:39 am

      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.

      • Reply
        goldie
        October 5, 2014 at 4:38 pm

        I use coconut oil in all my cakes and cookies, just makes it moist and yummy.

  • Reply
    christa
    November 6, 2013 at 10:33 am

    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!

  • Reply
    dianahowe
    November 6, 2013 at 1:55 pm

    I second that, Amelia! This vegan pumpkin bread is so good – will be a holiday favorite for years to come! Next time I’ll cut the sugar like you did.

  • Reply
    Amy
    October 3, 2014 at 4:51 pm

    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!

    • Reply
      Amelia Winslow
      October 4, 2014 at 8:45 pm

      Yes you can absolutely use full fat coconut milk. I’m not sure about the other milk alternatives since the fat in the coconut milk help keeps it moist.

  • Reply
    Emily
    October 3, 2014 at 8:03 pm

    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.

    • Reply
      Amelia Winslow
      October 4, 2014 at 8:45 pm

      So glad you liked it, Emily! Good idea on reducing the sugar.

  • Reply
    Cindy M. Ashline
    November 11, 2015 at 8:48 pm

    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!

  • Reply
    Cindy M. Ashline
    November 11, 2015 at 8:50 pm

    I used rice milk in mine. I had almond milk but didn’t want it to taste like almonds. The pumpkin filling and applesauce should also help to keep it moist.

    • Reply
      Amelia Winslow
      November 13, 2015 at 11:12 am

      Thanks for sharing your experience, Cindy – hope everyone loved it!

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