Vegan Pumpkin Bread

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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.

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 9x5 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

1. 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.
2. Don’t over mix it!  Pour the batter in greased spring form or bundt pan and cover it with foil .
3. 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.
4. Set the pot to cook for 55 minutes at manual high pressure.
5. Once the cook time is complete, let the pressure release naturally for 10 minutes. Then release the remaining pressure and remove the lid.
6. 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:

• Date & Walnut Loaf Cake
• Whole Wheat Coconut & Banana Bread
• Everyday 100% Whole Wheat Bread

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Vegan Pumpkin Bread

Prep Time: 5 minutes

Bake Time: 40 minutes

Total Time: 45 minutes

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.

Print

Ingredients

• 1-1/2 cup all purpose gluten-free baking flour - I used Bob's Red Mill
• 2 Tsp baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon cinnamon
• 1 cup pumpkin puree
• 3/4 cup coconut sugar
• 1/3 cup coconut oil
• 1/2 cup dairy-free milk
• 1 tablespoon vanilla extract

Instructions

Baking 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.
5. Bake for 35 -40 minutes. The loaf is finished when a tooth pick comes out clean .

Instant pot instructions

1. 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! 
2. Pour the batter in greased spring form or bundt pan and cover it with foil .
3. 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.
4. Set the pot to cook for 55 minutes at manual high pressure.
5. Once the cook time is complete, let the pressure release naturally for 10 minutes. Then release the remaining pressure and remove the lid.
6. 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 tablespoon of milk.

Recommended Products

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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)

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