Vegan Pumpkin Bread

Vegan Pumpkin Bread video recipe, it's a moist, delicious loaf perfect at any time of the day. Presented in our 2 variations. 1-Plain 2-Cranberries with Walnuts.

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Vegan Pumpkin Bread Recipe

Incredibly moist thanks to the pumpkin, soft like a cake or crunchy and with an incredible cranberry sauce. Today we prepare 2 easy and amazing variations of vegan pumpkin bread.

  • 350 gr All Purpose Flour

  • 250 gr Organic Beetroot Sugar

  • 125 gr Sunflower Oil 

  • 350 gr Pumpkin (puree) 

  • 50 gr Plant-Based Milk (Soy, Cashew, Almond)

  • 50 gr Apple Cider Vinegar

  • 1 tsp Ground Cinnamon 

  • Pinch of Salt

  • 1 Vanilla Pod / 2 tsp Vanilla Extract

  • 12 gr Baking Soda 

  • 12 gr Cream of Tartar

  • 350 gr All Purpose Flour

  • 250 gr Organic Beetroot Sugar

  • 125 gr Sunflower Oil 

  • 350 gr Pumpkin (puree) 

  • 70 gr Plant-Based Milk (Soy, Cashew, Almond)

  • 50 gr Apple Cider Vinegar

  • 1 tsp Ground Cinnamon 

  • Pinch of Salt

  • 1 Vanilla Pod / 2 tsp Vanilla Extract

  • 12 gr Baking Soda 

  • 12 gr Cream of Tartar

  • 100 gr Cranberries

  • 80 gr Walnuts

  • 100 gr Cranberries

  • 70 gr Plant-Based Milk

  • 30 gr Maple Syrup

The ingredients are for 8 Portions

Baking Loaf Pan 26 cm x 12 cm / 10 inch x 5 inch

Vegan Pumpkin Bread

Choose the one you prefer and make it at home or for your guests. 

If you want to enjoy a delicate taste of pumpkin with a note of cinnamon and vanilla in a cake-like loaf start preparing the plain vegan pumpkin bread.

We love it for breakfast as it gives you all the energy and positive vibes you need to start an incredible day.

Are you looking for and explosion for your senses? If yes, try the Cranberries and walnuts pumpkin bread and you will reach exactly what you are looking for.

It is moist inside and crunchy outside, and it has the same cake-like texture enriched by the walnuts and the cranberries. Garnish it with the sweet and fresh cranberry sauce that we will be preparing together and enjoy it.

Vegan Pumpkin Bread Video Recipes

Plain Vegan Pumpkin Bread

Preheat the oven at 180°C / 350°F and line with parchment paper (or grease) a loaf pan 26×12 cm / 10×5 inch.

We begin the recipe of vegan pumpkin bread by making the vegan buttermilk.

In a glass mix plant-based milk and apple cider vinegar. We used soy milk in order to have buttermilk, not all the plant-based alternative will work and curdle when the acid is added (lemon or vinegar).

Leave the vegan buttermilk aside for 15 minutes while you proceed in the preparation.

Using a large bowl add through a fine mesh strainer:

  • all purpose flour (or GF Flour)
  • organic beetroot sugar
  • a pinch of salt
  • cream of tartar
  • baking soda
Sift all the ingredients and whisk well to combine them.

Add the ground cinnamon and whisk.

In a medium bowl prepare the wet ingredients.

Add the vegan buttermilk you left aside.

Add the vanilla seeds or vanilla extract.

Add pumpkin puree (or canned pumpkin).

Add sunflower oil (or any other neutral tasting oil you prefer).

Blend using an electric hand blender (or in a blender). You need to blend until you have a homogenous consistency. It’s important to blend properly as this will ensure a lighter and moister dessert.

The pumpkin blend should have a consistency similar to mayonnaise. 

If you are using homemade pumpkin puree you may need to add 20 to 50 gr more of milk to the wet ingredients when you blend, based on how you cooked the pumpkin it may be a bit more dense than a canned one.

Add the wet ingredients to the dry ingredient, and whisk until just incorporated. 

It is going to require some energy, so if you have a stand mixer you could use it, with a whisk attachment, to mix at medium-low speed, until the ingredients are just incorporated.

Pour the pumpkin bread batter in the pan, and level the surface with a spatula.

Bake in a static oven at 180°C / 350°F for 50 / 55 minutes, or until light golden on top.

If you want a really moist pumpkin bread at half baking time ( after 25 / 27 minutes) cover the pumpkin bread with kitchen foil. Make sure you have everything ready for this and you open the oven for just the time to cover the loaf pan, or the pumpkin bread will collapse. ! Pay attention and make sure you have enough space to safely cover the bread without getting burned !

Once the vegan pumpkin bread is fully baked, after 50/55 minutes, remove from the oven and uncover it.

Let the vegan pumpkin bread cool on a cooling rack for 30 minutes. Then cover with kitchen foil or cling film to don’t let any moisture out, and let it cool completely.

You can serve the vegan pumpkin bread once completely cool.

 You can store the pumpkin bread, wrapped in cling film or in an airtight container, in the fridge to preserve it at its best.

You can enjoy the vegan pumpkin bread in all its moist deliciousness for 2-3 days. It could potentially last longer, but it will not be as moist and soft, so we do not recommend it. 

The vegan pumpkin bread can be frozen. 

Just unfreeze it overnight, in the fridge, before enjoying it.

Serve this dessert cold to appreciate all its flavour profiles.

Cranberries and Walnuts Pumpkin Bread

In a bowl rehydrate 200 gr of cranberries, covering with fresh water for 15 minutes. then drain them and separate in two equal portions. One portion will be used for the pumpkin bread, the other for the cranberry sauce.

For the preparation of the cranberries and walnuts pumpkin bread refer to the previous recipe “Plain Vegan Pumpkin Bread” as the only differences are:

  1. add 70 gr of plant-based milk when preparing the vegan buttermilk (instead of 50 gr) 
  2. add 100 gr of the rehydrated cranberries to the pumpkin batter
  3. add 80 gr of chopped walnuts to the pumpkin batter

If you want your pumpkin bread to be crunchy outside and moist inside, bake the cranberries and walnut pumpkin bread for 50 / 55 minutes at 180° /350°F uncover in the oven (middle rack).

Once golden colour on top, remove from the oven and let the cranberries and walnuts pumpkin bread cool, on a cooling rack, for 30 minutes.
After 30 minutes cover it with kitchen foil or cling film to don’t let any moisture out. 
Let it cool completely and store in the fridge for 2-3 days. 
 

This pumpkin bread can be frozen. Just unfreeze it overnight, in the fridge, before enjoying  it.

Cranberry Sauce

To prepare this easy and delightful cranberry sauce in a medium bowl add 100 gr of rehydrated cranberries.

Add the plant-based milk, maple syrup and few drops of lemon juice and blend with an electric hand blender until creamy and smooth.

Garnish your vegan pumpkin bread or spread it on a slice of toast.

 

We hope you will enjoy preparing this vegan dessert with us. 

We are looking forward hearing your feedback preparing the vegan pumpkin bread.

Let us know what you think about our two vegan pumpkin bread variations and feel free to share with anyone you think may like them. 

Drop a comment below for any query or if you have experimented any variation with our vegan pumpkin bread recipes that you want to share.

Let’s change the world today one dessert at the time.

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