Vegan pumpkin bread is an easy way to enjoy a sweet fall flavor. Pumpkin lends the bread its delightful moisture while the cinnamon gives this quick bread recipe its irresistible fall flavor. With this easy prep, you can make this just about any night of the week you want all season long.
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This recipe was originally published in Oct 2018 and has been updated with new instructions , pictures, video and pro-tips.
This Recipe's Index
What is pumpkin bread?
Vegan pumpkin bread is a sweet, quick bread mixed together in a high power blender before baking it to perfection. The recipe uses pumpkin puree to create a super moist bread that tastes like fall. Its such a quick and easy recipe, you can make it just about any night of the week.
What do you need to make this recipe
You don’t need much to make pumpkin bread at home. Here is what you will need to have on hand:
- All purpose gluten-free baking flour – I used Bob’s Red Mill
- Baking powder & Baking soda – baking agent make sure the are not expired
- Cinnamon powder – it complement the pumpkin flavor wonderfully
- Pumpkin puree – I use canned puree, but you can make your own and use that instead if you prefer, just make sure it is the same thickness as the canned variety
- Coconut sugar – you could substitute granulated sugar if you don’t have coconut sugar
- Coconut oil –Adds incredible moisture and lightens up the crumb.
- Dairy-free milk – if you aren’t following a vegan diet, you can use cow milk, otherwise pick you favorite unsweetened dairy-free milk
- Vanilla extract –
How to make it
Preheat the oven to 375 degrees. While it heats, use oil or a nonstick spray to grease a 9×5 loaf pan.
In your blender, pour in the wet ingredients first and then dump in all the dry ingredients. Close the lid to your blender and blend on low to medium speed until the batter is combined. Don’t over mix it!
It should only take about 30 seconds . You may need to scrape down the sides of the blender since the batter will be very thick.
Once the batter is mixed, use the spatula to scrape the batter into the prepared loaf pan. Place the pan in the oven and bake for about 35-40 minutes or until a toothpick comes out clean when inserted into the middle of the loaf.
Allow the loaf to cool for some time and then remove from the loaf pan to finish cooling on a wire rack. Slice the bread and serve with your favorite toppings and enjoy!
How to make Pumpkin Bread in an Instant Pot
- In your blender, pour in the wet ingredients first and then dump in all the dry ingredients. Close the lid to your blender and blend on low to medium speed until the batter is combined.
- Don’t over mix it! Pour the batter in greased spring form or bundt pan and cover it with foil .
- Add a cup of water to the Instant Pot. Then place the trivet into the pot, and place the foil-covered pans on the trivet. Cover the pot and set the seal to Sealing.
- Set the pot to cook for 55 minutes at manual high pressure.
- Once the cook time is complete, let the pressure release naturally for 10 minutes. Then release the remaining pressure and remove the lid.
- Carefully remove the loaf pans from the pot using oven mitts, and place the bread on a cooling rack. Remove the foil, and allow the bread to cool for a few minutes before removing them from the pans. Cool completely before serving.
Tips to making great pumpkin bread
Follow these tips and tricks to make the best pumpkin bread:
- Don’t over mix the batter, you should mix it until it is just combined
- Use pumpkin puree from the can for ease but avoid using pumpkin pie filling
- Use unsweetened milk for the recipe
- Don’t over-bake the bread, some ovens bake differently than others, so be sure to check the bread before removing it from the oven to check for doneness
Can I make this with regular flour?
You can use regular, all purpose flour if you prefer. You may need to adjust the flour or wet ingredients slightly if the batter is too thick or thin.
Can I use the batter to make muffins or doughnuts instead?
Yes! You can use the batter for the bread to make pumpkin muffins or doughnuts.
To make muffins, reduce the cook time to about 20 minutes. Around 15 minutes, check the muffins to help prevent burning.
To make doughnuts, reduce the cook time to about 15 minutes. The doughnuts should appear golden brown when done.
How should I store the bread?
Pumpkin bread is best served fresh from the oven the same day, but chances are good you’ll still have leftovers. To store them, allow the bread to cool completely on a wire rack. Once cool, you can either wrap tightly in plastic wrap or place in an airtight container. You can store it at room temperature for about 4 to 5 days.
If you want, you can freeze the bread. Follow the same steps either wrapping the bread or placing in a freezer safe container. You can freeze the bread for up to 6 months. When you are ready to eat the bread, thaw it in the refrigerator.
You can warm the bread in the oven set at 200 degrees or toast a few slices.
Can I use a stand mixer instead of a blender?
Yes! You can definitely use a stand or hand mixer if you don’t have a high powered blender at home. If you are using a stand mixer, use the paddle attachment and mix all the ingredients on medium low until the batter is combined. Just add the wet ingredients first and then the dry ingredients.
More Fall recipes
- Air Fryer Apple Chips
- Apple Butter
- Cinnamon Apple Pie Filling
- Butternut Squash soup
- How to make Pumpkin Puree
Other bread recipes you can try
If you love breads, you should check out these other baked recipes:
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Vegan Pumpkin Bread
A Vegan Blender pumpkin bread recipe that is baked to perfection! The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is a real crowd pleaser! It cannot get easier than this, use a blender to mix all the ingredients and avoid creating a mess with multiple utensils.
Ingredients
- 1-1/2 cup all purpose gluten-free baking flour - I used Bob's Red Mill
- 2 Tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp cinnamon
- 1 cup pumpkin puree
- 3/4 cup coconut sugar
- 1/3 cup coconut oil
- 1/2 cup dairy-free milk
- 1 Tbsp vanilla extract
Instructions
Baking Instructions
- Preheat oven to 375* Fahrenheit. Grease a 9 x 5 loaf pan.
- In a blender jar, add the wet and then the dry ingredients and give it a nice whirl on a medium to low speed until it's all combined.
- Don't over mix - up to 1 minutes while using your spatula to scrape down is enough. The batter will be VERY thick.
- "Pour" batter into the loaf pan.Sprinkle some cinnamon sugar on top.
- Bake for 35 -40 minutes. The loaf is finished when a tooth pick comes out clean .
Instant pot instructions
- In your blender, pour in the wet ingredients first and then dump in all the dry ingredients. Close the lid to your blender and blend on low to medium speed until the batter is combined. Don’t over mix it!
- Pour the batter in greased spring form or bundt pan and cover it with foil .
- Add a cup of water to the Instant Pot. Then place the trivet into the pot, and place the foil-covered pans on the trivet. Cover the pot and set the seal to Sealing.
- Set the pot to cook for 55 minutes at manual high pressure.
- Once the cook time is complete, let the pressure release naturally for 10 minutes. Then release the remaining pressure and remove the lid.
- Carefully remove the loaf pans from the pot using oven mitts, and place the bread on a cooling rack. Remove the foil, and allow the bread to cool for a few minutes before removing them from the pans. Cool completely before serving.
Notes
You can substitute whole wheat flour for gluten-free flour. It will need additional few Tbsp of milk.
Recommended Products
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Sugar In The Raw/Unrefined, 32-Ounce Boxes (Pack of 2) -
Unrefined, Virgin Coconut Oil
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Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4)
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Ninja Blender/Food Processor with Intelli-Sense Touchscreen, 1200-Watt Smart Sensor Base, Spiralizer, 72oz Pitcher, 64oz Bowl, and 24oz Cup (CT682SP)
Emmie says
Delicious!
I made this into regular sized muffins and mini muffins. I added raisins and held back a little sugar to sprinkle on top of batter before baking. This is the first gluten and dairy free treat I’ve actually enjoyed. Thank you!
Soniya Saluja says
Awesome Emmie! Thanks for sharing your feedback with us :)
Allison Remus says
I tried using almond flour and baked it for 45 mins at 375 and it literally will NOT cook all the way through. 😭
Soniya Saluja says
Hi Allison , We have only made this with Gluten free all purpose flour successfully. Try to bake it for few more minutes. Hope this helps!
Angela says
Pumpkin bread is so great in the fall. I look forward to it. This recipe is wonderful.
Beth says
Gosh, I love the simple ingredients and that the prep is so fast and easy! I can’t wait to give this a try!
Jess says
I love all things pumpkin and can’t believe how easy this is by making it in the blender!
Alison says
I love pumpkin bread this time of year, and this recipe is as easy as it gets. Everything blends up so easily in the blender, then just pour it into your bread mold, and you have a delicious homemade pumpkin bread in no time!
April K. says
This is so good! Have you tried making it with oat flour?
Soniya Saluja says
Hi April, Thanks! we have not yet tried it with oat flour. If you make it do share your feedback with us.
Sarah says
Yummy! Great recipe! Warning – if you have a Ninja personal size bullet blender do NOT attempt to make it in your blender. Although it all fit, when I blended it the baking soda expanded and pressurized the bullet and made a huge mess. I had to transfer the batter my kitchen aid to finish and that worked much better.
Soniya Saluja says
Thanks Sarah , for sharing your feedback with us.
Rachelle says
I’m excited to try this! How much flour does the recipe call for? This is what is showing up for me “1-1/2all purpose gluten free baking flour – I used Bob’s Red Mill”
Thanks so much!
Soniya Saluja says
Hi Rachelle, you will definitely love it!its 1-1/2 cup. Sorry about that..looks like some glitch. I will fix it :)
Do share you feedback with us💁♀️❤
Katie says
I made with oat flour and used a bit of applesauce as I didn’t have enough applesauce. I also used avocado oil and topped with pecans. Turned out great!!
Soniya Saluja says
Hi Katie, Thanks for sharing your experience with us 😊 hope you try other recipes from our blog too. .xoxo
Angel Song says
This is a great recipe. I used King Arthur gluten free flour and it turned out amazing!!
Soniya Saluja says
Hey Angel, Thanks for sharing your experience with us ❤️
Hannah says
Hi there,
I’ve made this and love it but the notes say bake at 350 F but the recipe says 375 F. I did 375 but is 350 correct? Thank you!
Soniya Saluja says
Hi Hannah, thanks for getting that to my notice. It’s a typo mistake 375*f is correct . Hope you like the bread :)
Ve Eat Cook Bake says
Yum that Pumpkin Bread sounds amazing. And the texture looks amazing.
Sheryl says
Omg I love this receipe. I have tried a couple of times, the first time I actually made it,last minute I realized I didn’t have pumpkin purée like I thought I did. I replaced it with applesauce and added sliced apples to the bottom!!!! Omg amazing!!!
The second time I used pumpkin and added pecans!!!! It is just an amazing easg recipe
Lorelei says
So I tried making this and it would not cook all the way through (left in for a total of 1 and a half hours). What did I do wrong?
Soniya Saluja says
Hi lorelei, looks like the temperature of the oven was the issue.. the cake should not take more then 50 mins to cook.
GiGi Eats Celebrities says
YOU HAVE ME DROOLING and I totally just clicked on the link to the donut churros! GAHHH!! YUM!
Soniya Saluja says
Hahah,😂😂 go ahead and make them it’s super easy and quick ;) do give a shout out after you have tried them💖👆
ZyraKuma says
The bread looks scrumptious!
Kasey Ma says
This looks amazing! :)
Kasey Ma
thestylewright.com
Soniya Saluja says
Thanks,Kasey💖
Verria Kelly says
Can other flours be used…tigernut?
Soniya Saluja says
Hi Verria, I have not worked with tigernut brand.. but if you have used it and you are comfortable using it… Go ahead .happy baking!
leahashley85 says
Oh this looks amazing!! Most vegan breads I try are not nearly as fluffy and mouth watering good!!
Kerri Wigle says
Ah I want this so bad! It looks amazing!
Shar says
Oooh this sounds so good and so easy to make! I love that it is gluten free too so I wouldn’t have to alter the recipe :)
Soniya Saluja says
Thnaks Shar! It’s so moist and easy to make.. do give it a try :)
Chelsea says
I’ve never used a blender before to make a baked bread. I definitely want to try. Seems quick and easy, both for making and clean up!
Soniya Saluja says
Thanks! It was such a breeze :) do give it a try you will.love it too :)
♡Stephanie Stebbins♡ (@stephsteb) says
I’ve recently been trying more vegan recipes, so thank you for this! It looks so easy and YUM!
Marlynn | UrbanBlissLife says
Yummy! This sounds so great! I love pumpkin recipes!
Megan says
This looks so easy and delicious! Great recipe!
Stine Mari says
I love pumpkin bread, and this one looks suuper moist! So yummy looking!
Jessica Formicola says
This bread looks so moist and delicious! I wish I had a slice right now!
valentina maria kenney wein says
This would be such a hit in my house! And so cool to whip it up in a blender. I love the photo of the whole loaf –looks like it bakes to perfection. :-)
Soniya Saluja says
Thanks! It was such a breeza to whip this bread up.. no cleaning no mess.. do give it a try :)
peelwithzeal says
Vegan + GF…. you read my mind. pinning this for the weekend!
Soniya Saluja says
Awesome!! Do share your experience with us 💖
DeliciousLittleBites says
Wow – this is so easy and looks amazing! Perfect for the season!
Soniya Saluja says
Thanks!
Danielle says
This pumpkin bread looks so easy to make. I bet it would go well with a coffee.
Soniya Saluja says
Oh yes!! That’s definitely one of the ways you can enjoy it ! Thanks Danielle🎃
Amanda Yorton says
This recipe has a lot that I love: EASY, little mess, PUMPKIN and gluten free! What more can you ask for!? I will definitely be saving this and trying it!!
Soniya Saluja says
Happy to hear that you are my kind of gal💖💁 do share your feedback with us Amanda !