If you love pumpkin, this Vegan Pumpkin Bread is going to knock your socks off! Warmly spiced and super moist, it’s a perfect fall (or any season) dessert.
This healthier pumpkin bread is actually a muffin recipe I adapted from Mary McDougall, wife of world-renowned, Dr. John McDougall. Muffins are terrific, but I tweaked this just a bit to make the perfect pumpkin bread.
You’ll love this pumpkin bread because it’s…
- Perfectly sweet
- Wholesome & fresh
- Perfect as a cake or even muffins
This delicious pumpkin bread (or muffins) is made with warm and comforting ingredients like pumpkin, raisins, nutmeg, molasses, and cinnamon that make it yummilicious!
How to make vegan pumpkin bread
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Anytime I am baking, I always start out with two bowls. One is large for all the dry ingredients like flours, baking soda, baking powder, salt, spices, and dry sweetener.
This gives plenty of room to whisk these ingredients together, plus more room for combining even more later on.
The second bowl is a bit smaller and used for mixing the wet ingredients. If you are feeling creative, try making your own Almond Milk in about 10-minutes.
You’ll want to begin this recipe by preheating the oven to 350°F.
Another option is to use a nonstick silicone loaf baking pan. When using these silicone pans, always place a baking sheet beneath it before baking to add support.
Vegan egg replacer for baking
In Mary McDougall’s muffin recipe, she recommends a product called Egg Replacer. I have used it in the past, and it works just fine. However, I usually use a flax egg when I am baking.
- Flax egg- Flax eggs are very easy to make by whisking together 1 tablespoonful of flax meal and 3 tablespoons of warm water. Once it sits for a few minutes after frothing, it gels up a bit like an egg white and is ready to use.
- Egg Replacer product- If you decide to use the product called Egg Replacer simply froth it up with 1/4 cup warm water in a small bowl then set it aside.
In a large bowl, whisk together the flour, brown sugar, cinnamon, baking soda, nutmeg, baking powder, and salt.
In a separate slightly smaller bowl, stir together the pumpkin, apple sauce, molasses, and almond milk until no lumps remain.
Pour the small bowl contents with egg replacer mixture into the pumpkin mixture and stir until combined well. Add the walnuts and raisins if using them.
Pour the batter into a baking dish and cook at 350°F for approximately 30 minutes. Ovens vary, so check near around 20 minutes. When a toothpick can be inserted into the middle and come out clean, it is done.
This pumpkin bread recipe is so delicious, no one will ever guess that it’s a healthier version that is oil-free, egg-free, and dairy-free!
*Originally published November 2014.
Your Healthy Pumpkin Bread Questions Answered:
- Q: Can this pumpkin bread be made gluten-free? Though I haven’t made this gluten-free, I’m sure it can be. Oat flour would be a good option or check out Minimalist Baker’s gluten-free baking guide for suggestions.
- Q: Can I use regular whole wheat flour instead of pastry flour? Yes, you can! As a matter of fact, that’s what I used to bake the bread in the photos above.
- Q: Can I make this recipe with date paste? I’m sure you can, but I haven’t personally tried it yet. I would suggest replacing the dry sugar with 3/4 cup date paste. Other good less refined dry sugar options are sucanat and coconut sugar.
- Q: Would it be okay to bake this as muffins instead of bread? Absolutely! I do that all the time.
- Q: Can I freeze this bread? Yes, this recipe freezes very well. Simply defrost and enjoy again.
Other great vegan dessert recipes
- Healthy Pumpkin Cookies
- Glaze Carrot Cake
- Hot Fudge Cake
- Heavenly Tootsie Rolls
- Chocolate Chip Pumpkin Donuts
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- 2 teaspoons Ener-G Egg Replacer or Flax Egg (see notes)
- 1 cup whole wheat pastry flour
- 3/4 cup unbleached flour
- 3/4 cup dark brown sugar
- 1- 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 cup canned pumpkin
- 1/4 cup apple sauce
- 1/4 cup molasses
- 1/4 cup almond milk
- 1/4 cup raisins
- 1/2 cup coarsely chopped walnuts, (optional)
- You’ll want to begin this recipe by preheating the oven to 350°F.
- Next, select a loaf baking pan approximately 9″x5″ but it doesn’t have to be exactly that size. If using a glass or metal pan, you will need to line it with parchment paper to prevent sticking. Another option is to use a nonstick silicone loaf baking pan. When using these silicone pans, always place a baking sheet beneath it before baking to add support.
- Make a flax egg. Flax eggs are very easy to make by whisking together 1 tablespoonful of flax meal and 3 tablespoons of warm water. Once it is allowed to sit for a few minutes after frothing, it gels-up a bit like an eggwhite and is ready to use.
- In a large bowl, whisk together the flours, brown sugar, cinnamon, baking soda, nutmeg, baking powder, and salt.
- In a separate slightly smaller bowl, stir together the pumpkin, apple sauce, molasses, and almond milk until no lumps remain.
- Pour the small bowl contents with egg replacer mixture into the pumpkin mixture just until combined. Stir in the walnuts and raisins.
- Pour batter into a baking dish and bake at 350°F for approximately 30 minutes. Ovens vary, so check near around 20 minutes. When a toothpick can be inserted into the middle and come out clean, it is done.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 15
Amount Per Serving: Calories: 214Total Fat: 4gCarbohydrates: 41gFiber: 3gSugar: 17gProtein: 5g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.