This vegan pumpkin bread with cranberries and pumpkin seeds is the perfect fall treat! Fragrant with pumpkin spice and chopped walnuts, this vegan pumpkin bread is a must during fall. And it’s super easy to make!

It’s this time of the year again! I’m getting all crazy about pumpkin recipes! Pumpkin latte, pumpkin cookies, pumpkin bread, pumpkin curry – yes, I’ve made it all over the last two weeks. What about you? Are you ready for pumpkin season yet?

Oh and then there’s this amazing smell every time you make pumpkin bread. Your whole apartment smells like pumpkin spice for hours. No scented candles needed!

This Vegan Pumpkin Bread Is:

• super easy to make
• insanely moist
• eggless
• dairy-free
• healthier than moist pumpkin breads
• easy to make gluten-free
• low in sugar
• such a great afternoon treat or even breakfast
• super delicious
• perfect for fall!

What You Need For This Vegan Pumpkin Bread:

• all-purpose flour
• coconut flour
• dried cranberries
• cinnamon
• pumpkin spice
• baking powder and baking soda
• chopped walnuts
• coconut flakes
• pumpkin seeds
• brown sugar
• vanilla extract
• pumpkin puree
• one flax egg
• almond milk
• coconut oil

You can find all of the ingredients for this vegan pumpkin bread in any regular grocery store.

The only exception might be the coconut flour. If you can’t find it, you can, however, also just replace the amount of coconut flour with regular all-purpose flour. It will change the texture of the pumpkin bread a little bit, but it will still be awesome!

As always, you can find the full ingredient list and the recipe instruction at the end of this post. 

How To Make Vegan Pumpkin Bread:

This vegan pumpkin bread recipe couldn’t be easier. All you need is a loaf pan, a mixing bowl, and a spatula or a spoon.

1. STEP: Preheat the oven to 350 °F.

2. STEP: You can either make your own pumpkin puree or use store-bought canned pumpkin puree. If you make your own, cut the pumpkin into cubes and cook until tender. Then transfer it to a food processor and process until smooth.

3. STEP: In a medium bowl, first combine the dry ingredients, then add the wet ingredients (vanilla extract, pumpkin puree, flax egg, almond milk, and melted coconut oil) and whisk with a wooden spoon.

4. STEP: Line a loaf pan with parchment paper and pour the batter into the pan. Bake for 40-45 minutes, depending on your oven. Or check by inserting a toothpick in the center of the pumpkin bread, it should come out clean.

5. STEP: Cool completely before slicing. Enjoy!

This vegan pumpkin bread recipe takes a while in the oven, but it’s super easy to make! Just enjoy a pumpkin latte while you wait for the pumpkin bread to be done. You can never get enough of pumpkin, can you?

Recipe Notes:

• This vegan pumpkin bread recipe calls for brown sugar. But you can also use maple syrup or coconut sugar. I’ve tried it with both and it turned out just as delicious!
• To make a gluten-free version of this pumpkin bread, you can substitute oat flour for the all-purpose flour. You will have a flatter pumpkin bread this way but it will still be super yummy. I haven’t tried using any other gluten-free flour such as buckwheat yet.
• For a healthier version, you can of course also use whole wheat flour.
• You can either use store-bought pumpkin puree for this vegan pumpkin bread or make your own. I usually make my own and freeze it for later.
• I used 1/2 cup of coconut flour for my vegan pumpkin bread and I highly recommend following the recipe and using it. It gives the pumpkin bread such a great texture and taste. I’ve also made it without the coconut flour once, but I liked it much better with the coconut flour.
• After baking, let the pumpkin loaf cool in the loaf pan for about 10 minutes. Then remove it from the pan and let it cool completely on a wire rack.
  

Vegan Gluten-Free Pumpkin Bread

As I’ve already said, it’s very easy to make this vegan pumpkin bread gluten-free. In the original recipe I used all-purpose flour. However, you can substitute oat flour for the all-purpose flour. I used 1 1/4 cups of oat flour and 1/2 cup of coconut flour for the gluten-free version.

I usually make my own oat flour at home using rolled oats and a food processor. I’ve used oat flour for this pumpkin bread a couple of times and it always turned out delicious.

The bread will be a bit flatter compared to the version with all-purpose flour, but it will still be very moist and super delicious.

I’ll also try using buckwheat flour soon, but so far I’ve only tried a gluten-free version with oat flour.

Can You Freeze Pumpkin Bread?

Yes, freezing this vegan pumpkin bread is not a problem. You can either freeze the whole loaf or slice it first and then freeze individual slices. This way you’ll have individual servings that are perfect for a quick breakfast.

Wrap the pumpkin bread tightly with aluminium foil or place it in plastic freezer wraps. To thaw it, simply let it sit on the counter for a few hours.

More Vegan Pumpkin Recipes You Might Like:

• Pumpkin Hummus
• Vegan Pumpkin Cookies 
• Vegan Pumpkin Pie Smoothie 
• Pumpkin Burger 
• Pumpkin Pasta with Basil and Tomatoes 

Or check out my roundup of 35 stunning vegan pumpkin recipes, if you’re looking for more delicious fall recipes.

I LOVE TO HEAR FROM YOU GUYS!

I hope you like this vegan pumpkin bread recipe as much as we do around here.

If you give it a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina – xx

5 from 1 vote

Print

Vegan Pumpkin Bread with Cranberries and Pumpkin Seeds

This vegan pumpkin bread with cranberries and pumpkin seeds is the perfect fall treat! Fragrant with pumpkin spice and chopped walnuts, this vegan pumpkin bread is a must when the summer comes to an end! 

Course Breakfast, Dessert

Cuisine American

Keyword how to make vegan pumpkin bread, recipe for vegan pumpkin bread, vegan pumpkin bread

Prep Time 8 minutes

Cook Time 40 minutes

Total Time 1 hour 28 minutes

Servings 10 pieces

Calories 175 kcal

Author Sina

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup coconut flour
• 1/4 cup dried cranberries
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 2 teaspoons pumpkin pie spice
• 2 tablespoons chopped walnuts
• 2 tablespoons coconut flakes
• 1 tablespoon pumpkin seeds
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1 flax egg (1 tablespoon ground flaxseeds + 3 tablespoons of water, soaked for 5 minutes)
• 3 tablespoons almond milk
• 1 tablespoon melted coconut oil

Instructions

1. Preheat the oven to 350 °F.
2. In a medium bowl, first combine the dry ingredients, then add the wet ingredients (vanilla extract, pumpkin puree, flax egg, almond milk, and melted coconut oil) and whisk with a wooden spoon.

3. Line a loaf pan with parchment paper and pour the batter into the pan. Bake for 40-45 minutes, depending on your oven. Or check by inserting a toothpick in the center of the pumpkin bread, it should come out clean.

4. Cool completely before slicing. Enjoy!

Recipe Notes

• This vegan pumpkin bread recipe calls for brown sugar. But you can also use maple syrup or coconut sugar. I've tried it with both and it turned out just as delicious!
• To make a gluten-free version of this pumpkin bread, you can substitute oat flour for the all-purpose flour. You will have a flatter pumpkin bread this way but it will still be super yummy. I haven't tried using any other gluten-free flour such as buckwheat yet.
• For a healthier version, you can of course also use whole wheat flour.
• You can either use store-bought pumpkin puree for this vegan pumpkin bread or make your own. I usually make my own and freeze it for later.
• I used 1/2 cup of coconut flour for my vegan pumpkin bread and I highly recommend following the recipe and using it. It gives the pumpkin bread such a great texture and taste. I've also made it without the coconut flour once, but I liked it much better with the coconut flour.
• After baking, let the pumpkin loaf cool in the loaf pan for about 10 minutes. Then remove it from the pan and let it cool completely on a wire rack.

Nutrition Facts

Vegan Pumpkin Bread with Cranberries and Pumpkin Seeds

Amount Per Serving

Calories 175 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 1g 5%

Sodium 134mg 6%

Potassium 152mg 4%

Total Carbohydrates 32g 11%

Dietary Fiber 4g 16%

Sugars 14g

Protein 3g 6%

Vitamin A 76.3%

Vitamin C 1.4%

Calcium 5%

Iron 9.1%

* Percent Daily Values are based on a 2000 calorie diet.