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. If you’re a pumpkin fan ( like me) and eagerly wait for the fall season (as I do), then this one for you. Perfect for any type of gathering or for gifting!
Hi everyone! So how are you all feeling about fall? Do you Love it? Are you sad that summer is over? I LOVE fall and it colors. The weather has started to cool off, the leaves have started to change color and even fall. I have been patiently waiting to share some pumpkin and apple recipes with you! The first pumpkin recipe I want to share is this simple homemade Vegan pumpkin bread. It’s a keeper!
If you’re going to bake just ONE THING this month … Let it be this Pumpkin Bread. This vegan Blender Pumpkin Bread is easy to make, soft, super moist, Its always a hit! The super easy pumpkin bread recipe is gluten-free, vegan and very easy to make.
There’s also something I love about the simplicity of this gluten-free Pumpkin Bread. All you have to do is whisk together your wet and dry ingredients, pour the batter into a pan and bake it. That crunchy sugar-crusted lid…is drool-worthy! Grab a cup of coffee and this my friends is my favorite way to start the day.
Another great thing about making cakes in a loaf pan is that you don’t really have to worry about decorating them. It doesn’t get much easier than that, does it? Once the bread pans were filled with batter, I then sprinkled cinnamon sugar to the top before baking. This creates the sweet crust you see in the photos! Oh my gosh you guys, it’s my new favorite way to eat Pumpkin bread!
Let’s start with a couple of essentials :
- Pumpkin purée, most often found in a can – though I know there are those of you who make your own.If you cook up your own purée, make sure it’s as thick as the canned variety.
- When measuring your flour, avoid scooping it from the container. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- Make sure to use pumpkin puree and not pumpkin pie filling in this recipe. Pumpkin pie filling is already sweetened and has spices added to it.
- Avoid overmixing the cake batter. Although we are mixing the batter in a blender, avoid mixing it for a long time.
Now, can you make the pumpkin bread as muffins, doughnuts?
- Absolutely. The time for baking will decrease.
How to make Vegan Pumpkin Bread:
- Start by greasing your loaf pan with baking spray or a combination of oil and flour. Set the pans aside and preheat oven to 375*degrees F.
- In a Blender jar, Add all the ingredients mentioned in the recipe card and Mix just until blended.
- Pour mixture into prepared loaf pan and generously sprinkle the tops with cinnamon sugar. Bake for 35-40 hour. Check if it is done with a toothpick inserted into the center of the loaf and making sure it comes out clean.
- Remove from pan to wire rack and allow to cool before eating.
How to freeze the best Pumpkin Bread recipe?
- Store leftover cake in an airtight container in the refrigerator for up to 4 days
The baked (and cooled) loaf can also be wrapped up and frozen for up to 3 months! Thaw overnight in the refrigerator and bring to room temperature before serving.
If you love today’s Vegan Blender Pumpkin Bread recipe, here are a few other recipes you may enjoy:
- Date & Walnut Loaf cake: hands down this is my favorite Loaf cake recipe ever!
- Vegan Banana Bread: my other favorite quick bread!
- Mini Churros Baked Donuts: The name says it All :D
How to make Vegan Blender Pumpkin Bread video:
So, what are you waiting for? Bake and devour this beautiful Vegan Blender Pumpkin Bread!
Vegan Blender 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
1. Preheat oven to 375* Fahrenheit. Grease a 9 x 5 loaf pan.
2. 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.
3 Don't over mix - up to 1 minutes while using your spatula to scrape down is enough. The batter will be VERY thick.
4 "Pour" batter into the loaf pan.Sprinkle some cinnamon sugar on top.
6. Bake for 35 -40 minutes. The loaf is finished when a tooth pick comes out clean .
Notes
You can substitute whole wheat flour for gluten-free flour. It will need additional few Tbsp of milk.
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 !