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
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
- Grease two 9 x 5 inch loaf pans with nonstick spray and preheat oven to 350 degrees.
- 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.
- 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).
- 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.
- 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.
Serving size: 1 piece (1/30 of recipe)
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!
AmeliaNovember 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.
christaNovember 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!
dianahoweNovember 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.
AmyOctober 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!
EmilyOctober 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.
Amelia WinslowOctober 4, 2014 at 8:45 pm
So glad you liked it, Emily! Good idea on reducing the sugar.
Amelia WinslowOctober 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.
goldieOctober 5, 2014 at 4:38 pm
I use coconut oil in all my cakes and cookies, just makes it moist and yummy.
Cindy M. AshlineNovember 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!
Cindy M. AshlineNovember 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.
Amelia WinslowNovember 13, 2015 at 11:12 am
Thanks for sharing your experience, Cindy – hope everyone loved it!