This vegan pumpkin bread with cranberries and pumpkin seeds is the perfect breakfast or afternoon treat! Fragrant with pumpkin spice and chopped walnuts, it’s a must during fall.
Why This Recipe Works
I wanted to create an easy recipe that is healthier than most pumpkin breads. It’s vegan, super easy to make, insanely moist, and low in sugar.
It’s also very easy to make gluten-free. Just replace the all-purpose flour with oat flour or a gluten-free flour blend.
Thanks to the combination of all-purpose flour, coconut flour, and pumpkin flour the bread is super moist.
It’s sweetened with brown sugar, which goes perfectly with the pumpkin spices and cinnamon.
Dried cranberries add even more sweetness and they are the perfect addition to the pumpkin flavor. Chopped walnuts and pumpkin seeds add some nice crunch.
It’s the perfect breakfast or afternoon treat for fall days!
What Goes Into This Recipe
- Flour – I used all-purpose flour
- Coconut Flour – You could also replace it with all-purpose flour, but I highly recommend it as it adds some nice flavor and creates a great texture
- Flax Seeds – in combination with water they serve as an egg replacement (flax egg)
- Cranberries – use dried cranberries, not fresh
- Pumpkin Puree – either canned or homemade
- Almond Milk – unsweetened. You could also use soy milk
You can find all of the ingredients for this recipe in any regular grocery store. The only exception might be the coconut flour.
How To Make This Recipe
The recipe couldn’t be any easier. All you need is a loaf pan, a mixing bowl, and a spatula or a spoon.
The bread takes a while in the oven, but it’s super easy to make! Just enjoy a pumpkin latte while you wait for it to be done. You can never get enough of pumpkin, can you?
1./2. Step: Preheat the oven to 350 °F. 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 combine the dry ingredients for the batter.
4./5. Step: Then add the wet ingredients (vanilla extract, pumpkin puree, flax egg, almond milk, and melted coconut oil).
6. Step: Whisk with a wooden spoon.
7. 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, it should come out clean.
8. Step: Let the bread cool in the loaf pan for about 10 minutes. Then remove it from the pan and let it cool completely on a wire rack before slicing. Enjoy!
Recipe Notes:
- Instead of brown sugar you can also use maple syrup or coconut sugar.
- To make a gluten-free version, substitute oat flour for the all-purpose flour. You will have a flatter bread this way, but it will still be super yummy.
- Use whole wheat flour for a healthier version.
- You can either use store-bought pumpkin puree or make your own. I usually make my own and freeze it for later.
- I used 1/2 cup of coconut flour and I highly recommend following the recipe and using it. It gives the pumpkin bread such a great texture and taste.
FAQs
Can You Make This Recipe Gluten-Free?
Yes, you absolutely can. I recommend replacing the all-purpose flour with oat 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.
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.
Can You Freeze This Recipe?
Yes, it freezes really well.
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 bread tightly with aluminium foil or place it in plastic freezer bags.
To thaw it, simply let it sit on the counter for a few hours.
Related Pumpkin Recipes:
I Love To Hear From You!
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!
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Sina
Vegan Pumpkin Bread
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
- Instead of brown sugar you can also use maple syrup or coconut sugar.
- To make a gluten-free version, substitute oat flour for the all-purpose flour. You will have a flatter bread this way, but it will still be super yummy.
- Use whole wheat flour for a healthier version.
- You can either use store-bought pumpkin puree or make your own. I usually make my own and freeze it for later.
- I used 1/2 cup of coconut flour and I highly recommend following the recipe and using it. It gives the pumpkin bread such a great texture and taste.
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.
This looks great! I have fresh cranberries. Could you substitute evenly for the dried?
My son and I took some liberties which we thought really enhanced the flavor and texture. We added 1 full can of pumpkin vs 1 cup. We used black strap molasses in lieu of brown sugar and we tripled the amount of cranberries. I used coconut milk because that is what we had. We also made a spice blend of 1 heaping t cinnamon, 1/2 heaping t of ginger, 1/2 t level ground cloves, and 1/4 t level nutmeg. I didn’t realize until it was too late that this recipes has no salt which in my professional baking career is a no-no. So I made up for it by sprinkling pink Himalayan sea salt and turbinado sugar on top before it baked which really helped the flavor pop. In the future I will add 1 t salt. Also we swapped walnuts out for pecans. But the sign of a good recipe is being able to make a few exchanges and still get a solid product. I increased bake time to 50 minutes and pulled it out at 52 and it was perfect! Really enjoying today with a smear of natural peanut butter, just cuz!