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 dessert or any season of the year.
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. Be aware that using a silicone pan will reduce the cooking time by 5-10 minutes.
In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, nutmeg, baking powder, and salt.
In a separate slightly smaller bowl, stir together the pumpkin, maple syrup, vanilla, vinegar, and almond milk.
Pour the small bowl contents into the large bowl with the dry ingredients and mix with a spoon until combined but don't over-stir it. Fold in the walnuts and raisins.
Pour batter into a baking dish and bake at 350°F for approximately 60 minutes. Oven temperatures vary so check around the 45-minute mark. When a toothpick can be inserted into the middle and come out clean, it is done.
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Notes
Recipe was updated and tweaked October 2022.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. Check out Minimalist Baker’s gluten-free baking guide for suggestions.
Q: Can I make this recipe with date paste? I’m sure you can, but I haven’t personally tried it yet. Other good less refined dry sugar options are date sugar, maple syrup, 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.