Vegan Pumpkin Bread

Hey guys, Christine here!  As promised, today’s post is a continuation of last week’s preparation of fresh pumpkin puree!  Get ready to fill your home with the smells of the season because we’re baking everyone’s favorite fall treat: Vegan Pumpkin Spice Bread.

And guess who has a home filled with the warm aroma of pumpkin spice right now…the No-Meat Athlete himself! That’s right, I’m baking at my brother’s house!

[chris and matt photo]

I was coming up for a small dinner to welcome our mom back stateside, but due to the electricity shorting out in my kitchen (adios, everything in the fridge) I showed up a couple hours early to work on my STF dessert.

This is actually round two of this week’s post: before my electric went on the fritz, I was working on an entirely different pumpkin dessert.  I had picked up some stevia and I was excited to use it instead of sugar.  I guess I should have done some more research on stevia because it was a disaster!  A sickeningly sweet yet bitter disaster!  I only did a tablespoon but this stuff is really potent!  After getting fed up with the intricate stevia experiment that wasted a batch of my homemade puree,  I was in the mood for something comforting and simple like this yummy bread.

The recipe this week is based on one from The Joy of Vegan Baking.  When I originally got interested in animal-free baking, this is the first book I picked up.  But to be honest, I rarely lift it off the shelf anymore. Why?  It’s not that the recipes don’t taste good; for me the deterrent is soy.

Many of the recipes in this book rely on soy — soy margarine, soy milk, and silken tofu.  The book also leans heavily upon Ener-G egg replacer.  As I’ve progressed as a vegan baker, I’ve became less interested in creating soy copies of “normal” desserts.  My focus now is on making delicious desserts through the combination of REAL ingredients- and by ‘real’ I mean food I would be comfortable eating in or out of a baked good.

That being said, this is the kind of book that can win over the vegan naysayers, and it was a great introduction for me to see what could be done without the use of eggs and dairy.  And there are still some true gems here, like this gorgeous pumpkin bread.

[pumpkin bread photo]

I hardly made any changes to this recipe — it was already filled with the goodness of flaxseeds and applesauce.  Of course, I subbed in my fresh pumpkin puree instead of the 14oz can specified.  Oh by the way, I said in my last post that I got 2 cups of puree from each ‘sugar pie’ pumpkin — I have no idea why but after freezing and pureeing smooth it was reduced by about a quarter to half a cup.

To make the recipe a little more NMA friendly, I used a combination of whole wheat flour and whole wheat pastry flour instead of the all-purpose.  I also cut down on the sugar by half a cup and switched to turbinado instead of refined.  Finally, I threw in some ground ginger instead of cloves- that’s just a personal preference because I always find cloves to be overpowering.  If you have it on hand, a tablespoon of pumpkin pie spice will do just fine in place of all the spices.

Pumpkin Spice Bread Recipe

  • 3 tbs ground flaxseed
  • 1/2 cup water
  • 1 1/2 cups turbinado sugar
  • 1/2 cup applesauce
  • 1/2 cup coconut oil
  • 2 cups fresh pumpkin puree
  • 3 cups whole wheat flour
  • 1 tsp each cinnamon, fresh nutmeg, and ground ginger
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup chopped walnuts
  • sprinkles of oats and sugar for garnish

Preheat the oven to 350 degrees.
Mix together the flaxseed and water until thickened.
Combine flax mixture in a large bowl with sugar, applesauce, oil, and pumpkin.
In a medium bowl, stir together the flour, spices, baking soda, baking powder, and salt.
Stir the dry ingredients into the wet.  Fold in the walnuts.  Lightly grease loaf pans.  Divide into two regular 8 inch loaf pans or four mini loaf pans.  If you’d like, sprinkle on some oats or turbinado to garnish.  Bake the large loaves for about 55 minutes and the smaller loaves for about 40 minutes.  Let sit for 20 minutes before removing from pan.

[christine and mom photo]

Go ahead and enjoy these warm from the oven, or wrap up the whole loaf and make somebody very happy with a gift of pumpkin cheer!  This vegan pumpkin spice bread got a resounding “MMMMMMM!” from Matt, Erin, my mom, and me!  Plus, the loaves were so easy to make- just stir together!  I hope you enjoy this yummy and healthy slice of autumn.  Maybe I’ll get that stevia figured out for next Sweet-Tooth Friday!

Until then, stay sweet!
xoxo Christine



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  1. This bread is so good! I just finished eating some that you left for me. I’m not a big fan of really sweet breads, and the amount of sweetness in this one is perfect. Reducing the sugar was a good idea.

  2. this looks deliciously easy. just might bake a batch this weekend!
    .-= Crunchy Granola Gal´s last blog ..FEED Whole Grain Granola =-.

  3. Stevia is a little different to bake with! I used the nunaturals baking blend (which allows for a 1:1 exchanged with sugar) and that made it a lot easier. I LOVE pumpkin bread and enjoy how natural this recipe is! Thank you for sharing and Happy weekend!
    .-= Erica´s last blog ..CSN Stores Cory Everson Yoga Mat Giveaway =-.

  4. meatlessmama says:

    Your bread looks so yummy, I love the oats on top. We were both cooking with squash this week!

  5. Christine,

    Thank you so much for sharing your delicious recipes with us! It is fabulous that you are trying to use ‘real’ foods – you need to make a cookbook!

    🙂 Kate

  6. I love the look of that recipe! We have a “family pumpkin bread recipe” that I’d love to veganify and I think this has some great tips to do that successfully.
    .-= Evan Thomas´s last blog ..Determination And A Bit Of Math =-.

  7. Pumpkin bread looks yummy! I just love anything with pumpkin in it. I prefer ginger too. I typically do a pinch of cloves with more cinnamon and ginger! Thanks for sharing!
    .-= Pure2Raw Twins´s last blog ..Day full of goodies =-.

  8. Looks great! I too and very bummed when recipes call for soy.
    .-= Whitney @ Lettuce Love´s last blog ..Scary Burrito =-.

  9. The bread looks wonderful and I love the health-ed up recipe, thanks!

    I’m also loving the pictures in this post – looks like you’ve got some great taste testers 😉
    .-= katherine´s last blog ..Happy Birthday, HUZ!! =-.

  10. What brand of stevia did you use? I use SweetLeaf brand. I haven’t baked with it yet, but I have a cookbook of stevia recipes that tells me exactly how much I need to put in. It’s called, “Stevia: Naturally Sweet Recipes for Desserts, Drinks, and More” by Rita DePuydt. There is also a conversion chart that shows how much stevia should be used for a given amount of sugar at
    They also have some great-looking recipes, including holiday recipes!

    • Thanks Yoda and Erica for your tips on stevia. I used Stevita brand spoonable stevia, and though it is spoonable it is not a 1:1 ratio! It’s 95% pure glycosides, and according to the conversion chart that kind of concentration is equal to 6 cups of sugar! ha oops! I’ll look into those recipes, thanks again!

  11. I had this bread plain, toasted and this morning I dipped it in an egg wash and made it “french toast” style with maple syrup. It was delicious all three ways. You may be interested to hear that Ringo seemed to like it too. He jumped up on the end table where I had placed my plate after finishing and he started licking the syrup and crumbs! I’ve never seen him do that. Lucy, who saw this happening, was staring at him with a rather upset look on her face. She obviousy wanted pumpkin bread crumbs and syrup too! It was so cute.

  12. You had me at pumpkin : ) Thanks for sharing the yummy recipe and delicious looking pics!
    .-= Nicole´s last blog ..The Importance of Yoga =-.

  13. Sounds great! I really hate how a lot of vegan recipes use things like vegan mayonnaise or vegan margarine etc etc, so it ends up being all this processed crap… much nicer to eat real food 🙂

    I tried baking with stevia a couple times. Ended up just tossing it. I can’t bring myself to enjoy the taste of it at all.
    .-= Sagan´s last blog ..Product Review: POMx Tea =-.

  14. Perfect timing! I adore your recipes; keep them coming!
    .-= CinnamonQuill´s last blog ..Boeuf Bourguignon, sans boeuf =-.

  15. Thank you, we used this recipe this morning and made the puree to teach the boys about pumpkins. I doubled the cinnamon and omitted the ginger, used 3/4 cup oil because I’m out of applesauce and used dark dark chocolate chips instead of walnuts. We made both muffins and bread and everything turned out great!

  16. Thanks for sharing! I love to bake and this sounds delicious.

  17. I’m making the pumpkin bread today and hoping my non-veggie family won’t taste the difference. Thanks for the recipe! 🙂
    .-= Erin´s last blog ..Kennedy Center Christmas =-.

  18. Mmmm I just made the pumpkin bread, only I added an extra 1/4 cup of sugar- my whole family are sugar addicts- the batter was delicious and the kitchen smells heavenly- I’ll let you know when it come sout of the oven how it went 😀

  19. DELICIOUS! Eveyrone except the littlest one devoured it, it was gone within hours 🙂 Thanks so much, this one is going in the book for sure!

  20. Shellbell says:

    I just made this today and it is absolutely unbelievably delicious and THE BEST pumpkin bread I have ever tried, let alone baked! Thanks so much for sharing this wonderful recipe.

  21. This looks amazing. I just printed the recipe and about to make it!

  22. Wow–this looks really good! I became a veg last fall and I have had such a hard time with food—I am not all about soy-this, soy-that… and I am so glad to have found your site that calls attention to that. Thanks! I hope to make this bread this weekend! 🙂

  23. Canola oil is BAD for you!
    Don’t use it!!!!

    Other than that, the bread was terrific!

  24. I just put the bread in the oven and my house is smelling wonderful. I love how easy it was to make!!! Since I ran out of oil I used 3/4 cup applesauce and only 1/4 cup oil…we’ll see how it turns out when it comes out!!
    Thanks for the recipe I have so much pumpkin puree left over that I’ve been making pumpkin recipes all week.

  25. I made this today with chocolate chips and a bit of mesquite flour substituted. SO GOOD! If you’re never played around with mesquite flour, you should really try it! Start with pancakes. 😀 You won’t be sorry.

  26. I made these last year! (see comment above). I loved it and I plan to make it again!

    Thanks for sending this out.


  27. Hi!

    I have been eating a vegan diet for 3 weeks now. I am really craving some pumpkin brad this time of year. I found your recipe and I am going to make it tomorrow!

    It looks great!. I even have all the ingredients in the house…even better : I)

    thanks so much,


  28. OMG this is an amzing recipe!! i have tried so many different vegan pumpkin bread recipes and they all collapse on me…not this one!!! yay!! thanks! any ideas on nutrition facts for this?

  29. Before baking:
    I just tried out this recipe and it is in the oven now. I changed only one tiny thing- I used twice the amount of baking powder just because it was on the older side. Also, my mother told me that doubling baking powder will make the bread fluffier and lighter- we’ll see what happens. I made half the batter with walnuts and half without.

    After baking:
    I have yet to try them but I’ll say they look and smell awesome!!!!! My silly brother grinned and said,”Eew, what’s that smell,” but I know he liked it. I know they will taste awesome!!!!!!

  30. Great recipe … But the coconut oil? I’m sure it’s NOT suppose to have the big chunks 🙁
    How are you suppose to break that stuff down?

    • I know you, Susan, posted this a while ago, but for anyone else wondering why their coconut oil has chunks or is solid, it is because coconut oil solidifies when it reaches cooler temperatures. Just heat it up a bit! 🙂

  31. I made this 2 days ago and its all gone. Omb….. All my family and friends loved it. Will make again. I used can puree pumpkin canola oil because that’s what I had and I double the baking powder.

  32. Just had to ask about the dog in the photo– is that a Basenji? (I have one, looks like one to me)

  33. Bronwen osteen says:

    This bread is SO GOOD!!!!! and very easy to make!

  34. I have made this pumpkin bread for all parties/events I attend for years, and it’s always a huge hit. Everyone loves it and no one believes it’s vegan! I usually put in chocolate chips instead of walnuts, but it’s good in any form. Thanks so much for the recipe!

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