This truly is the Best Vegan Pumpkin Bread, heck best pumpkin bread period, I’ve ever had! It is perfectly moist, naturally sweetened, fluffy, firm, healthy and totally oil-free! The texture is an absolute dream and it is only 8 ingredients and low-fat as a bonus! Yup, no oil!
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BEST VEGAN PUMPKIN BREAD
I used to be seriously addicted to the Pumpkin bread from Starbucks and ate it all the time before I went vegan. I do have another pumpkin bread, this Gluten-free Caramel Pumpkin Bread, which is divine, but I’ve never quite nailed the texture that I loved so much in the Starbucks version. Until now! I wanted to get that firm loaf texture like theirs and I DID IT, my friends.
If you’ve had their bread, then you know what I’m talking about in regards to the texture. It is firm, almost pound cake like, but when you hold it in your hands, you can easily break off a piece to happily devour it. This is the exact same experience in my recipe. I was jumping up and down with how amazing it turned out.
Seriously, look at that texture!
The flavor is so rich in spices thanks my perfect mix of pumpkin spices. I am not a fan of pumpkin baked goods weak in the spices, sorry! One very, very important spice needed to truly get the best pumpkin bread flavor is cloves. It is NOT even remotely the same without it. My daughter and I were polishing this off and she declared it one of her favorite desserts she’s ever had.
What is crazy exciting about this vegan pumpkin bread is that it is also oil-free, nut-free AND low-fat!! Only 1 gram of fat per slice! It wasn’t my goal to make it low-fat, but the recipe just ended up being that way and why mess with perfection? And contrary to most pumpkin breads out there that rely heavily on oil or butter, which I find makes them too greasy, it is not needed!
Since my Vegan Gingerbread Cake made with spelt flour is one of the biggest hits on my blog and loved by all readers so much, I used that recipe as inspiration to create this pumpkin bread. I removed the molasses and increased the syrup and of course used pumpkin instead of applesauce and added some milk, pumpkin spice blend and voila, the perfect pumpkin bread was born!
INGREDIENTS NEEDED TO MAKE VEGAN PUMPKIN BREAD
First, you will need to gather these ingredients (+salt): the exact quantities are on the recipe card below
- Spelt flour: Just like with my Vegan Gingerbread Cake, I used spelt flour here. It is THE perfect flour for magical texture. It makes the bread so moist and soft. Since this bread is low-fat, spelt is important here, as it makes baked goods more moist.
- Cornstarch: This is what replaces eggs, in addition, to making it fluffy and giving it the most perfect, firm texture. This is how you are able to hold this beautiful loaf in your hands and break off a piece without the whole thing crumbling in your hands.
- Baking soda: This makes the pumpkin bread rise and give it tenderness and a beautiful browning color.
- Pumpkin spices with an extra bit of cloves: Obviously, this gives the bread it’s addicting flavor and aroma. See post above for why I use extra cloves. We want lots of spice and flavor here, since fat is not used for flavor. OR, you can just sub the 4 teaspoons of pumpkin spice for my Homemade Pumpkin Spice and it will be perfect, no need to add anything extra.
- Black pepper: Extra secret ingredient to the flavor and NO, it’s not spicy whatsoever, nor do you taste the pepper. It just gives an overall depth of flavor and enriches all of the pumpkin spices.
- Pure Maple Syrup: This is the sweetener I used for the bread. Enriches all of the spices and gives moisture and a depth of flavor. This bread is PERFECTLY sweetened, definitely not too sweet, or under-sweetened. Just right.
- Lite Coconut Milk: Since I use no nuts and no oil in this bread, we need just a tiny bit of fat to ensure it’s moist and not dry out. There is ONLY a 1/4 cup of this in the whole loaf, so it’s a very small amount that makes a big impact, so please do not sub. I highly recommend the Thai Kitchen brand, it’s the creamiest and not watery at all. Make sure to shake the can really well before measuring. You do NOT taste coconut. If you are allergic to coconut, you can try another high fat milk, maybe macadamia or cashew, but it will likely not be as moist or fluffy/light since coconut is very buttery when baked. Do NOT use soy milk, the high protein will make the bread too chewy and it’s already a firm bread, like a pound cake texture.
- Pumpkin: I don’t think I need to explain why we need this one, lol.
- Vanilla extract: Extra flavor of course.
HOW TO MAKE VEGAN PUMPKIN BREAD
To a large bowl, add the syrup, coconut milk, pumpkin and vanilla. Whisk until completely smooth. Set aside.
To a medium bowl, combine the spelt flour, cornstarch, baking soda, pumpkin spices, black pepper and salt. Whisk very well.
Slowly add the dry ingredients to the liquid and stir gently, folding until it all comes together into a moist, cohesive batter. Don’t over-mix, just until combined and smooth.
Line a 9×5 loaf pan with parchment paper going in both directions cut to fit so that it lies flat in each direction.
Pour the batter into the pan. Use the back of a spoon to smooth out the top flat and evenly out to the corners.
Bake in a preheated oven at 350°F (177°C) for 40 minutes or until a toothpick is completely clean from the center.
Cool 45 minutes before slicing. This is hard to wait, I know, but the loaf must finish cooling. If you cut it too early, it will be a bit underdone in it’s texture.
Serve with coffee of a dollop of dairy-free whipped cream or powdered sugar and pumpkin seeds. Cover the completely cooled loaf in plastic wrap to keep it moist. If you would like to glaze this for guests for extra oomph and presentation, use the Cream Cheese Glaze from my cinnamon rolls! Or, if you are in the mood for cake and love chocolate and pumpkin together, try these Vegan Chocolate Pumpkin Cake Brownies!
OTHER VEGAN PUMPKIN RECIPES TO TRY:
- Vegan Pumpkin Cake
- Vegan Pumpkin Chocolate Chip Cookies
- Vegan Pumpkin Spice Latte Pancakes
- Vegan Pumpkin Cherry Muffins
- Vegan Pumpkin Spice Sauce
- The Best Vegan Pumpkin Pie EVER
- Vegan Pumpkin Spice Latte Ice Cream
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Best Vegan Pumpkin Bread
This truly is the Best Vegan Pumpkin Bread, heck best pumpkin bread period, I've ever had! It is perfectly moist, fluffy, firm, healthy and totally oil-free! The texture is an absolute dream and it is only 8 ingredients and low-fat as a bonus!
Ingredients
- 1 3/4 cups (224g) whole grain spelt flour (this flour is what gives the perfect texture and moisture)
- 2 tablespoons (16g) cornstarch
- 2 teaspoons baking soda
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper (please see post why this is added, it does NOT make it spicy)
- 4 teaspoons pumpkin spice blend + 1/4 teaspoon cloves (SEE NOTE BELOW!)
- 3/4 cup (240g) pure maple syrup
- 1 cup (240g) canned pumpkin puree
- 1/4 cup (60g) canned "lite" coconut milk (shaken first, I love the Thai Kitchen brand)
- 2 1/4 teaspoons vanilla extract
- Optional: pumpkin seeds for topping and powdered sugar
NOTE
- The key to this loaf having the best flavor is the spices, of course. Pumpkin pie spice is a blend of cinnamon, nutmeg, allspice, ginger and cloves and is sold at most grocery stores in the baking/spice isle. If you want to use a store-bought blend, that is fine, but ADD an extra 1/4 teaspoon of ground cloves to the blend. As noted in the post, the secret to the best pumpkin bread flavor is that tiny bit extra of cloves. The store-bought blends don't have enough. OR, since some countries don't sell this, you can make your own. Also, I prefer the flavor of mine. For the best flavor, use my blend (I tailor-made it for this bread): Combine the following well with a fork and add to the recipe: 2 1/4 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves. You do not add an extra 1/4 tsp cloves to MY blend, just the 1/2 teaspoon.
NOTE
- Of course, as always, I recommend highly to use a scale to prevent room for error. You don't need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. Make sure to zero out before adding each ingredient.
- I use this scale.
Instructions
Preheat the oven to 350°F (177°C) and line a 9×5 loaf pan (I used stone so it's more moist) with parchment paper going in both directions cut to fit so that it lies flat in each direction with a slight overhang.
To a large bowl, add the syrup, coconut milk, pumpkin and vanilla. Whisk until completely smooth. Set aside.
To a medium bowl, combine the spelt flour, cornstarch, baking soda, pumpkin spices, black pepper and salt. Whisk very well.
Slowly add the dry ingredients to the liquid and stir gently, folding until it all comes together into a moist, cohesive batter. Don’t over-mix, just until combined and smooth. It will be thick.
Pour the batter into the pan. Use the back of a spoon to smooth out the top flat and evenly out to the corners. If desired, sprinkle raw pumpkin seeds on top of the loaf now.
Bake for 40 minutes or until a toothpick is completely clean from the center to the bottom of the pan. Ovens will vary, so yours may take longer, but mine was perfect at 40 minutes.
Cool 45 minutes to an hour before slicing. This is hard to wait, I know, but the loaf must finish cooling. If you cut it too early, it will be a bit underdone in it’s texture. Lift the loaf out with the parchment paper and slice with a very sharp knife.
Cover the completely cooled loaf tightly in plastic wrap and at room temperature so it will stay moist. I loved this with coffee! If you would like it to be glazed or extra fancy for guests, use this cream cheese glaze from my cinnamon rolls or try it with my 3 Minute Pumpkin Spice Caramel Glaze or Pumpkin Spice Sauce!
Recipe Notes
For the coconut milk, I highly recommend the Thai Kitchen or Taste of Thai brands, they are high quality, the creamiest and not watery at all. Make sure to shake the can well before measuring. You do NOT taste coconut. If you are allergic to coconut, you can try another high fat milk, maybe macadamia or cashew, but it will likely not be as moist or fluffy since coconut is very buttery when baked. Do not use soy milk, the high protein will make the bread too chewy and it’s already a firm bread, like a pound cake texture.
Ooh, I was just looking for a recipe to have for coffee with the ladies on Tuesday and this popped up in my FB feed! The only sub I need to make is to use a gluten free flour. Will a combination of oat and almond flour work in this recipe? I also have Bob’s 1 to 1 GF baking flour on hand. Will that work better? Thanks Brandi for sharing all your wonderful recipes with us!
Hi Mary Ann! I linked to my gluten-free pumpkin loaf in the post! I would use that one, it uses sorghum and oat flour and is also oil-free. Since I write my recipe so specifically to each ingredient’s relevance, it’s very hard to say if a gluten-free commercial blend would work. Personally, I don’t find them to ever be as good as my individual flours and I think it would dry it out, especially since it’s low-fat. I am also testing this one with my oat and brown rice flour blend and will update it with results, but you of course can make this one since it’s already gluten-free! https://thevegan8.com/vegan-gluten-free-caramel-pumpkin-loaf-muffins/
Geez, how did I miss that! I scoured the entire recipe for substitution notes, as you often provide, and it’s in the first paragraph…duh, sorry! I’ll give the GF version a try. Thanks!
Haha no worries!!
Oooh yes, please do share how the oat/brown rice flour combo turns out. Thank you for your amazing recipes!
This looks absolutely delicious! I hate to sub ingredients, but I’m allergic to coconut, I know it probably is a key ingredient however! I cringe at the thought, but would soy or cashew milk provide an adequate substitution?
Hi Eden! I addressed that in the post under the header “INGREDIENTS NEEDED TO MAKE VEGAN PUMPKIN BREAD”, see the coconut milk part for a suggestion 🙂 Hope that helps!
Hi Brandi! Thank you so much! I looked through the notes before commenting, as I love how you always address substitutions of every kind, but I didn’t read through the recipe description, my bad! Cashew milk will be a perfect substitution, thank you!!
I apologize Eden, I meant to put it under the NOTES at the bottom of the recipe card, as well and forgot, I’ll add it now, thank you!
Eden, I didn’t have coconut milk and wanted to make this recipe, so I subbed almond milk and the bread was good. My husband has gone back for a second slice both last night and this morning…a sign of a successful recipe! Thank you, Brandi.
Thank you, Kathleen! That’s good to know!
Looks delicious! Definitely on the to-do list.
Yay Cyd!!
I can’t wait to make it! Thank u! How can we make the pumpkin puree if it’s not sold at supermarket? Here in Spain I’ve never have seen it anywhere…
Thanks
Hi Monica, here is a recipe on how to make it. Just don’t add any salt. Also, making it homemade may give it more moisture that way than the canned stuff, so just check for the clean toothpick in the baking, in case it takes longer! like this https://www.foodnetwork.com/recipes/alton-brown/pumpkin-puree-recipe-1922629
I substituted 1/4 cup of unsweetened applesauce for the coconut milk and it came out fine. Now if I can just reduce the sodium content…
Glad you enjoyed it Jan! There is only 1/2 teaspoon salt, the only sodium, in the entire loaf which comes out to about 117mg sodium per slice. It’s a very low sodium dessert. If you still want to reduce it, you can try reducing to 1/4 teaspoon salt, but I find desserts to really taste like they are lacking something without any salt, so I would not omit completely. I actually accidentally left out the salt one time while testing it and it definitely tasted off, even with all the pumpkin spices.
I’m sure you could find it online. Something from a can would ensure a successful loaf as opposed to homemade due to moisture content differences. I’ve found many things on amazon!
Yay!! So happy this was the best for you too Michelle, thank you so much for making it!! And great sub idea for the small amount of milk!
Can you substitute arrowroot powder for cornstarch?
Another great looking recipe, thank you for sharing with us. I cannot find canned pumpkin puree in Australia. Do you think steamed mashed pumpkin well work just as well?
Hi Julie, yes, should work! It may contain more moisture that way than the canned stuff, so just check for the clean toothpick in the baking, in case it takes longer!
Thank you
Any alterations for altitude? I’m at 6200′.
Hi Valerie, I’m so sorry I have no experience baking at a higher altitude. I did find this guide online from King Arthur, not sure how reliable it is with different flours and no oil, but give it a shot and you can always make adjustments for the next time. The chart will suggest adjusting the baking soda, however, I do not suggest doing that since the chart is in relation to standard recipes that use eggs/oil, etc. Since my recipe doesn’t use eggs, we need the baking soda to help it rise. https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Hi Brandi. I’ve always bought my spelt flour at the co-ops in my area; one has both white and whole wheat but the other sells only whole wheat. I’m not sure which is more commonly used. Which do you recommend for this recipe?
Hi Barb, I always use the whole grain spelt flour, not the white spelt! I like Bob’s Red Mill brand.
Y’all! This Pumpkin Bread is AMAZING!!!!!! I doubled the recipe (which made 3 smaller loaves). As I was measuring the spelt flour, I ran out with 99 grams remaining. I added almond flour to finish the flour measurement and it turned out very moist and still very “magical”. Can’t wait to try with all spelt flour next time to see how much more magical it can get! Thanks, Brandi, for ANOTHER INCREDIBLE recipe. Make it! Y’all won’t be disappointed!
Yay!! So thrilled you loved it so much Samantha!! Thank you so much for making it!!
Hey Brandi, like Mary Ann’s comment above, I too need a GF version. I see the link you provided to the other pumpkin bread, thank you! That one seems like it will be sweeter, and I prefer a less sweet version (plus, I’m trying hard to reduce sugar in my family’s diet), so I will also excitedly await to see your test results for trying your oat + brown rice flour blend in this recipe. You’re really a baking sauvant, girl! I don’t know how you figure it all out! Thanks SO much, Brandi, for taking the extra time to figure it out for us who have to eat GF and are vegan as well. I know what a huge baking hurdle that can be (big hug to you)!
For anyone else reading this comment, if you have not bought her Vegan 8 book, it’s amazing. Every recipe is delicious :).
Thank you so much for the praise on my book, so kind of you, Tanya!! I’ll be sure to update here when I perfect the rice flour version! Thank you so much for your sweet words as well. Thankfully, I love baking more than anything (as far as hobbies are concerned, haha) and I love the challenge of perfecting these recipes 🙂
I made this today. I substituted 2 TBS coconut oil mixed with 2 TBS soy milk for the coconut milk. Everything else was exactly as written . Brandi, you are absolutely right when you say this is the BEST pumpkin bread ever! WOW, it is really delicious! I used your spice blend along with the pepper and the flavor is divine. You are a genius!
So awesome to hear this Michele!! So glad it was the best for you as us, awesome feedback! Thank you so much for the review and making it!
Looks yummy! I loved it when I lived in the States. Bummer that one can’t buy canned pumpkin in Europe…
See my comments above about making homemade pumpkin purée. Or you can probably find it online maybe to order?
I know the feeling! Always recipes that look so mouth-watering good, but ingredients you hardly find in Europe. But I’ve just realized my brother is on honeymoon in the US, time to ask for a favor 🙂
When Brandi said this is the BEST pumpkin bread..she was NOT kidding. Not only did it make my house smell terrific while baking all those smells came through when you bite into this fabulous bread. Huge thumbs up from James!!! Starbucks ain’t got nothing on this bread. I also used her caramel glaze.
Wow, just wow. I mean I have no words girl except this was the longest 45 minutes to wait for it to cool!!🤤🤤🤤💁💁💁
Woohoo!! Your review made my day! So happy it was the best for you too!! Yay
This turned out so delicious and THAT texture! LOVE IT! I followed the recipe precisely and it is perfection. So quick and easy. I’ll be making this one again and again. Thank you, Brandi!
This makes me so happy to hear Lana, thank you for the amazing review and gorgeous pics on Instagram!!
Thank you so much for an amazing recipe! Loved the pumpkin bread! My 14-year-olds made it last night! YUM!! Is there any sub for the maple syrup? Even a partial sub? We’re always running out…and it gets a bit expensive!!
So wonderful to hear Allison!! Yes, you can sub with agave. It won’t have that same depth of flavor that maple has, but with all the spices you should be fine, as it behaves the same in baking for moisture.
Made this today and I really enjoyed it! Thank you for making a recipe with no oil, moistness, and so much fall flavor! Happy stomach 🙂
So glad you enjoyed it Leah, thank you so much for making it!
i MADE THIS YESTERDAY AND THE DAY BEFORE. 🙂
Tuesday I made this with Buckwheat flour [denser texture] and then yesterday I went and bought Spelt flour [Lighter more cakey texture] because I really wanted to see how amazing it was with the correct flour. And it was just as good. But, personally, I preferred the buckwheat – yes, the heavier and less soft texture! More like a cake that was a few days old [which is my preference] – I loved it.
Anyway, I am clearly abnormal as all my family and my work colleagues tried both and preferred the spelt [so obviously I held the last bit of Buckwheat made pumpkin bread back for myself]. 🙂
Well done – great recipe though.
Apparently, there is white and wholemeal spelt!!!
Which is one supposed to use? I used wholemeal.
I’m so glad you loved it Johanna! Thank you! Haha that’s too funny! Yes, I much prefer spelt over buckwheat since I’m not crazy about the texture buckwheat gives in cakes/muffins, etc. although I do like it in cookies in smaller amounts it’s delicious!
Yes, I always use whole grain spelt!
If I could eat spelt, I would be ALL OVER this recipe in a heartbeat!!! I mean, look at that texture!! It looks so perfect, my friend! An almost pound cake texture sounds heavenly especially since I used to LOVE pound cake. But what’s really luring me in is your pumpkin pie spice blend….extra clove?! Yes, please!! I love the deep, bold flavor that clove brings so I know I would love this. I will just sit and drool over the photos for now 😉 While I never tried or knew about Starbucks pumpkin bread, I’m sure it’s got nothing on yours!! Looks incredible, Brandi! xo
Yum! This was so good! Mine needed to bake for 50 minutes. Possibly because I replaced the maple syrup with 3/4 cup of brown sugar plus hot water to make 3/4 cup when the sugar dissolved. This usually works for me and the texture of the bread was perfect! Tastes like gingerbread. I love spelt, it always works so well.
So glad you loved it Nicki! Yes, brown sugar has molasses in it so it makes things very moist in baking!
This is my first ever pumpkin anything. I never baked or cooked with pumpkin before. I just made this and it is beyond amazing. It was indeed worth it to wait for it to cool down.
Yay, what a fantastic review Karin, thank you so much!!
This is outstanding! So moist and delicious! Will definitely be making this one again.
I was wondering about making these as muffins, and also if coconut sugar would work as a sub for maple syrup? Thanks!!
Hi Delia! I wouldn’t recommend these as muffins, they are very firm, as they are meant to be a loaf bread texture. I just published a pumpkin cake version of this bread, which is very soft and light and would work as muffins. You do need the maple syrup though, as it provides a lot of the liquid and moisture to the cake. Coconut sugar would make it much drier here.
I just made 2 of these (needed an extra 10 minutes of baking) and I send my congratulations. The same – or better- wonderful flavor and consistency as the ones with eggs and oil. Congratulations and many thanks.
I have a couple of questions: 1) the 15 oz can of pumpkin was just 1 oz shy for 2 loaves. I added 1 oz of cooked winter squash I happened to have in the fridge. In the future, how can I make up that shortage for a double recipe? What else might I add (apple sauce)? 2) I may want to make these for a church sale, but the pure maple syrup makes it too expensive. Is there a substitution, such as agave nectar? Or half nectar? 3) For thanksgiving, I’m thinking of adding a few whole, fresh cranberries. I love the burst of juicy tartness they provide. What do you think?
Hi Angela, I’m so happy to hear how much you loved this bread!! I would just use applesauce for that tiny small shortage when doubling. I have not tried agave personally, but that was going to be my suggestion, as I’ve given it to others when subbing maple syrup. It performs the closest in baking and since there is so much depth of flavor from the spices, the agave flavor should still work great! Yes, cranberries sounds great!
Sounds delicious..Can’t wait to try this..
1-Can I substitute a can of full fat coconut milk be used (I happen to have a can).
2-can walnuts be added.
3-can part molasses be used. I’ve never used it but just wondered.
Thank you!!
Hi Gina, yes, you can add walnuts. No, I would not add molasses. The moisture level is perfect and adding an additional liquid will totally change the texture and moisture level. Full fat coconut milk should work fine, although it is much, much thicker, so your batter will be more thick. I’d suggest mixing the can of coconut milk with 1 part milk, 1 part water, blend well and then add the 1/4 cup to the recipe
Hi again..thanks for the information. Just to be clear (because vegan baking is not something I excel at, and coconut milk is something I haven’t used much at all), is it one can coconut milk mixed with one can of water, then measure out 1/4 cup of this mixture? Or do I measure out 1/4 cup coconut milk and mix with 1/4 water? Is milk supposed to be added to both? Sorry, I was confused by the one part “milk”, one
part water.
Hi! Sorry for any confusion. Yes, shake the can well first, dump it all out into a bowl or blender and then fill the can with water and add to the milk, blend that up until smooth and then measure 1/4 cup for the recipe. I use coconut milk for several recipes on the blog, particularly muffins, so you can definitely use it all up.
I made this today and it turned out wonderful! I’m wondering what is the best way to store it, in the fridge or is on the counter ok?
Wonderful to hear that Pam! I store it on the counter so it stays moist!
Hi Brandi. I love your book and your site, trying things slowly. Tried this recipe and I have to agree with my 14 yr old…not much pumpkin flavor. It was a great texture and I made your spice recipe. The pepper intensifies the ginger…or perhaps all the pumpkin spice. But it tastes more like a gingerbread flavor in a loaf type texture! Which was delicious, but we were kind of disappointed that it didn’t have much pumpkin flavor. Just curious if you have a recipe that calls for more pumpkin added to it…muffins or the gluten free one mentioned above? Thanks for your hard work; making healthier meals is much easier with your book and web site in hand!
Hi Barb! Thank you for the kind words! Glad you thought it was delicious! Interesting, because this tastes very rich in pumpkin flavor to me! It does have a full cup which is a good amount. I do have a gingerbread cake, but it’s very different than this as gingerbread has a lot more ginger and also molasses and of course, no pumpkin, so I don’t find it comparable to this. However, I understand we are all different, so if you are looking for a recipe that uses more pumpkin and definitely a rich pumpkin flavor, try my pumpkin pie, it uses the full can, hope that helps! Thank you Barb! Here is the recipe: https://thevegan8.com/vegan-cinnamon-roll-pumpkin-pie/
Another home run! I’ve made enough of your recipes by now to know that none of them are ever duds (people… if you haven’t bought her book, what are you waiting for?!), so I’m totally confident that they’ll turn out great… to the point where I doubled this recipe and gave a loaf to my neighbors before even tasting the one I kept for us.
For those looking to cut back on maple syrup, either due to cost or sugar content, I used half maple syrup and half date syrup (made myself from 1 cup Medjool dates and 1 cup water in the Vitamix). I haven’t compared it to 100% maple-syrup, but I think it’s delicious.
I made this a day or two after it was posted, and I just pulled a piece out of the freezer. Still delicious, and not dry at all! I wrapped each piece in parchment paper, then put them all together into a Ziplock bag. I’m thanking my September self for stashing some away even though I could have eaten the entire loaf. 🙂
This bread is truly delicious. The combination of moist texture and deep rich pumpkin spice flavor cannot be beat. I have tried several vegan pumpkin bread recipes and this is the overwhelming favorite. I love baking with spelt flour and here is another great example of how it’s delicate texture lends itself to delicious and tender baked goods.
I used Penzey’s pumpkin pie spice blend and then added the extra 1/4 tsp of ground cloves that you recommended, as well as the ground black pepper. Amazing flavor! Thank you so much. This recipe will be on repeat every “pumpkin season”! I thought the flavor actually developed overnight and the bread was even better the second day!
PS – The spice flavor developed even more overnight and I think the bread is even better the second day, if that’s possible.
Thank you so much! What an amazing bread. Made it for Thanksgiving and got rave reviews. Just made another two loaves for hubby, gave him 3 choices of bread and he chose your pumpkin bread.
Woohoo, that is a wonderful testimony from your hubby!!
The look on my husband’s face when he tried this bread was priceless. It is truly the BEST!! He immediately said “We are going to be baking this again!”. I agree. It was fun to include my daughter in the making of it and with the grams listed the mess is less and requires fewer dirty measuring cups, etc. Such a fan of that! I also love that Brandi will typically cover substitution options in the recipes. Helps tremendously. This pumpkin bread is the BEST we’ve ever had and I didn’t even make a frosting for it!! I did add the pumpkin seeds on top.
Aww this was so sweet Shelley, thank you for the lovely review!!
Can you freeze this.? I would like to make this and take it on our rv trip
Hi Lisa, I’m so sorry I missed this comment! I have never tried freezing it, personally, so I’m not sure! I suppose if it’s wrapped really tightly and sealed well, it should be ok.
Do you recommend any certain bread pan (metal,ceramic, silicone)?
Hi Ness, yes, I mention that I used stone in step 1! So a ceramic of some kind is best.
Hi…I finally got all ingredients, dusted off the loaf pan (got a “fancy” Gold Touch pan at Williams Sonoma 3 years ago and never used!!), and realized that it is an 8″, not a 9″. How do I adjust cooking time?
Thank you 🙂
^ P.S. The dimensions of the pan are 8 1/2 X 4 1/2 X 2 3/4; made of metal.
Hi Gina, I used a 9×5 loaf pan so yours is only slightly smaller and will work just fine! The baking time should not make a big difference, so just follow the directions for when to check for doneness!
I made this for company and it was excellent. couldm yhis batter be used in muffins?
Hi Mike, so glad to hear that! I wouldn’t make this as muffins since it’s really firm and meant to be a loaf. However, this pumpkin cake is VERY similar, as it was this bread recipe I used to adjust for a smaller cake, which also works great as muffins. They will be softer. Follow this recipe instead: https://thevegan8.com/vegan-pumpkin-cake-with-low-sugar-frosting/
This bread is divine! I love pumpkin bread and am so happy to now have a vegan and oil free option!
Thank you so much for this wonderful recipe! It has become my go to recipe during the Pandemic, as I have found the recipe to be very flexible in accommodating the ingredients I have on hand. For example, today I made this using whole wheat flour, applesauce (one cup to replace the pumpkin), dried apple bits pre-soaked in water, and only the cinnamon spice, and of course the same amounts of maple syrup, lite coconut milk, corn starch and baking soda as in your original recipe. It came out great! I have also made it with a cup of mashed ripe banana instead of the pumpkin, sometimes adding vegan chocolate chips and/or cocoa powder (to make the cake chocolate). And, I have also used cooked mashed sweet potato instead of the pumpkin. Truly a versatile recipe that results in a dense, moist loaf.
Thank you so much Sue, so happy to hear you’ve been enjoying this pumpkin bread, in varying ways, during this quarantine!!