Vegan Pumpkin Bread - Moist, Spiced & One Bowl
A tender, warmly spiced vegan pumpkin bread that is egg-free and dairy-free, studded with toasted pepitas and ready in about an hour - the perfect autumn loaf.
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 3/4 cups (425 g) pumpkin purée (not pumpkin pie filling)
- 3/4 cup (150 g) brown sugar or coconut sugar
- 1/3 cup (80 ml) neutral oil (such as sunflower or vegetable)
- 1/4 cup (60 ml) non-dairy milk (oat or soy)
- 1 teaspoon vanilla extract
- 1/3 cup (40 g) pumpkin seeds (pepitas), plus extra for the top
Instructions
- Heat the oven to 175 C (350 F) and lightly grease a 9x5-inch loaf tin, then line it with parchment paper.
- In a small bowl, stir the ground flaxseed and water together and leave to thicken for 5 minutes to make a flax 'egg'.
- In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt together.
- In a separate bowl, whisk the pumpkin purée, brown sugar, oil, non-dairy milk, vanilla and the flax 'egg' until smooth.
- Pour the wet mixture into the dry ingredients and fold with a spatula until just combined - do not overmix; a few streaks of flour are fine.
- Fold in 1/3 cup of the pumpkin seeds.
- Pour the batter into the prepared tin and scatter the remaining pumpkin seeds over the top.
- Bake for 50-60 minutes, until a skewer inserted into the centre comes out clean and the loaf springs back lightly when pressed.
- Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Cook’s tips
- Use plain pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
- Do not overmix the batter - that is what keeps the loaf tender rather than dense.
- Check early: every oven differs, so test at 50 minutes with a skewer.
- For a shiny top, brush the warm loaf with a little maple syrup as it cools.
- For a richer loaf, fold in a 1/2 cup of dark chocolate chips before baking.
Substitutions
- Swap up to half the all-purpose flour for whole-wheat flour or oat flour for a more rustic loaf.
- Use applesauce in place of half the oil to make it lower in fat.
- Swap the pepitas for walnuts or pecans.
- Replace the brown sugar with coconut sugar, or use maple syrup and reduce the milk by 2 tablespoons.
Storage & reheating
Store tightly wrapped at room temperature for up to 3 days, or in the fridge for up to a week. Freeze the whole loaf or individual slices, well wrapped, for up to 3 months; thaw at room temperature and warm gently before serving.
FAQ
Can I make this gluten-free?
Yes. Use a good all-purpose gluten-free flour blend in the same amount. The loaf will be slightly more tender and crumbly, so let it cool fully before slicing.
Why is my pumpkin bread not baking in the middle?
The oven may be too hot, causing the outside to brown before the middle cooks, or the tin is too small. Use a 9x5-inch tin and bake at 175 C, testing with a skewer from 50 minutes.
Can I use fresh pumpkin instead of canned?
Yes. Roast or steam pumpkin, then blend and drain it so it is as thick as canned purée. Reduce the milk slightly if the purée is very wet.
