This crowd-pleasing vegan pumpkin bread is moist & delicious, and makes for a perfect dessert, snack or breakfast.

I’ve been on the pumpkin train for a couple months now, and I have yet to feel like I’ve gotten my pumpkin fill for the fall. Pumpkin cookies, breads, pancakes, smoothies, muffins… you name it, I’m into it.

It was probably the fifth time I’ve made today’s vegan pumpkin bread recipe this season when it dawned on me that I should share the recipe with you all.

I actually shared an older version of this vegan pumpkin bread recipe forever ago, but I’ve modified it over the years. I’ve nixed a few spices that I didn’t even miss when I baked it without them. I also made the recipe a teeny bit easier to whip up – not that it was ever difficult – by whisking ingredients by hand instead of with a hand mixer.

Because I mean… is it just me, or do you also avoid breaking out the electric mixer unless you really need to? Hey, I take no offense to being called a lazy baker!

Recipe photographing with a 1 year old!

Since I’ve experimented with this recipe a lot, I’ve included a few variations in the recipe below. For instance, the recipe calls for a good amount of sugar, which gives it a dessert-y taste and feel, but the sugar can also be swapped out for (less) maple syrup if you prefer.

Another ingredient that can be changed depending on your preference is the kind of oil you use. I like to use avocado oil or a combination of coconut + vegetable oils, but you can opt to do any other kind of oil that has a mild taste and handles heat well. I do not recommend reducing the amount of oil used. The combo of oil + a lot of pumpkin puree + mashed banana is what makes this bread super moist!

This is one of my go-to breads to make for people as a little gift, or to whip up when I have company coming into town for the weekend. It’s just a crowd pleasing snack that everyone loves! If you’re looking for a tasty pumpkin recipe that’ll give your house a wonderful smell, I hope you give my vegan pumpkin bread a try.

The Best Ever Vegan Pumpkin Bread

Foodie Loves Fitness

5 from 2 votes

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 280 kcal

Ingredients

1 cup whole wheat flour*
1 cup white flour*
1 TSP cinnamon
1/4 TSP nutmeg
1 TSP baking soda
1/2 TSP baking powder
1/2 TSP salt
1- 15 oz can pure pumpkin puree
1/2 cup almond milk
1/2 cup avocado oil You can also use coconut oil, vegetable oil, olive oil, etc.
1 TSP vanilla extract
1 large ripe banana mashed
1/2 cup light brown sugar**
1/2 cup cane sugar**

Instructions

Preheat oven to 350. Coat a loaf pan with cooking spray.
In a large bowl, mix together the flours, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate large bowl, whisk together the pumpkin, oil, and almond milk until well combined. Add the sugars, vanilla extract, and banana, and whisk until creamy.
Add the dry mixture to the wet mixture, and stir until all of the ingredients are well combined.
Pour the batter into the prepared pan and bake for an hour. Remove from the oven and cool on a wire rack.