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Vegan Pumpkin Bread with Cranberries and Pumpkin Seeds

October 5, 2018 by Sina 2 Comments

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Vegan Pumpkin Bread

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!

a stack of three vegan pumpkin bread slices on a marble counter top

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!

a loaf of vegan pumpkin bread on a marble counter tip with three slices in front and two forks in the background

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:

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.

You need: 

  • 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

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.

The 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?

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.

step-by-step photos of making pumpkin puree in a food processor

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.

step-by-step photos of the preparation of a vegan pumpkin bread (photos of the batter in a white bowl)

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.

batter for vegan pumpkin bread in a loaf pan lined with parchment paper before baking on a marble counter top

5. STEP: Cool completely before slicing. Enjoy!

a vegan pumpkin bread in a loaf pan on a marble counter top after baking

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.
    a loaf of vegan pumpkin bread on a marble counter tip with three slices in front and a few dried cranberries and pumpkin seeds on the side

Can You Make This Vegan Pumpkin Brad Gluten-Free? 

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

 

Vegan Pumpkin Bread with Cranberries and Pumpkin Seeds

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 on fall days!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: how to make vegan pumpkin bread, recipe for vegan pumpkin bread, vegan pumpkin bread
Prep Time: 8 mins
Cook Time: 40 mins
Total Time: 48 mins
Servings: 10 pieces
Calories: 175kcal
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

  • Preheat the oven to 350 °F.
  • 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.
  • 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.
  • Cool completely before slicing. Enjoy!

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

Calories: 175kcal | Carbohydrates: 32g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 134mg | Potassium: 152mg | Fiber: 4g | Sugar: 14g | Vitamin A: 76.3% | Vitamin C: 1.4% | Calcium: 5% | Iron: 9.1%
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Filed Under: All Recipes, Recipe, Sweets Tagged With: can you freeze pumpkin bread, healthy pumpkin bread recipe, how to make vegan pumpkin bread, pumpkin bread vegan, vegan gluten-free pumpkin bread, vegan pumpkin bread, vegan pumpkin bread recipe

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Reader Interactions

Comments

  1. Jessica

    June 3, 2018 at 20:06


    I tried it and it was so delicious!! Really easy to make! The only thing I changed was using coconut sugar instead of brown sugar.

    Reply
  2. Lori

    December 4, 2017 at 15:46

    This looks great! I have fresh cranberries. Could you substitute evenly for the dried?

    Reply

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Hi, Thanks for stopping by! I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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