This vegan pumpkin bread is the perfect recipe that no one will know is vegan. This moist pumpkin bread is easy to make and only requires 1 bowl. It's light and fluffy and doesn't use flaxseed.
Once it's fall (aka pumpkin season) I like all of my baked goods to be filled with pumpkin flavor. Whether it's vegan pumpkin muffins, vegan pumpkin chocolate chip cookies, or other desserts, I can't get enough of it!
I love baking and cooking with raisins because of their sweetness and chewy texture. If you're looking for more recipes with raisins, check out creamy rice pudding and Irish soda bread.
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Why You'll Love This Recipe
- Easy: This easy recipe uses simple ingredients and doesn't take long to put together.
- Pumpkin flavor: If you are craving everything pumpkin, this bread is packed with pumpkin spice flavor.
- Texture: This bread is light yet moist.
- No flax: No ground flaxseed is needed in this bread. Making flax eggs is just another (unnecessary) step which also can make vegan baked goods too dense.
Ingredient Notes
- Flour - I prefer using all purpose flour to keep the bread light.
- Oil - I like using vegetable or canola oils as they're neutral.
- Pumpkin puree - Make sure you are using canned pumpkin puree and not pumpkin pie filling as it has sugar and spices already in it.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
- Add dairy-free chocolate chips to make this bread even more of a vegan dessert
- Substitute dried cranberries for raisins
- Add some chopped walnuts or pecans
- Sprinkle some pumpkin seeds on top of the loaf before baking
- Make a glaze of powdered sugar and non-dairy milk to drizzle on top
How To Make Vegan Pumpkin Bread
Step 1: To start, preheat the oven to 350 degrees. Prepare the loaf pan by spraying with nonstick oil spray. If you don't have the spray, you can also line the pan with parchment paper.
Step 2: Combine the flour, brown sugar, white sugar, baking soda, baking powder, cinnamon, ground ginger, nutmeg and salt in a large bowl. Use a whisk to break up any clumps and make sure it's very well mixed.
Step 3: Add the vegetable oil, water and vanilla extract to the dry ingredients. Use a rubber spatula to lightly mix. You don't have to get it completely combined yet.
Step 4: Add the pumpkin puree and continue to mix until combined. Do not over mix it but make sure there aren't any clumps of flour. Fold in the raisins.
Step 5: Pour the batter into the prepared loaf pan. Bake for around 50 - 60 minutes. I found 55 minutes to be the perfect bake time.
Step 6: Take the baked pumpkin bread out of the oven and let rest in the pan for 15 minutes. Carefully remove the bread to the cooling rack to cool completely.
Step 7: Slice and enjoy plain or with vegan butter or cream cheese.
Expert Tips
- Make sure you don't over mix the batter or it could become too dense when baked.
- If you want to make sure your raisins don't sink to the bottom, mix them with a little flour in a separate bowl before adding to the batter.
- It's really important to let the baked bread rest in the pan before turning it out onto a cooling rack. If you rush and it isn't cool enough, the bread could bread apart.
Storage Tips
Storing At Room Temperature
Store in an airtight container or wrap in plastic wrap for up to 3 days at room temperature.
Freezing
To freeze the bread, first wrap the cooled bread in plastic wrap and place in a freezer safe bag. The bread can be frozen for up to 6 months.
For easy reheating, you can cut the bread in slices before freezing. Thaw overnight in the fridge. Then, pop individual slices of bread in the oven to reheat.
What to Serve With Vegan Pumpkin Bread
For breakfast or an afternoon snack, serve with a cup of tea or coffee. This pumpkin bread is sweet enough on its own. But if you want to make it into more of a dessert, try topping it with vegan whipped cream or vegan vanilla ice cream.
Recipe FAQs
No. I never use flax eggs (made with ground flaxseed and water) in my baking as it makes the baked goods too dense. This bread doesn't need a flax egg or any other egg replacer.
Yes, just make sure it's liquid first. It will add some coconut flavor.
Sure. I'd substitute those spices with 2 teaspoons of pumpkin pie spice.
If you want to substitute some of the all purpose flour, I suggest whole wheat pastry flour. I would use no more than one cup of the whole wheat pastry flour with one cup of white flour.
More Vegan Bread Recipes
If you tried this Vegan Pumpkin Bread Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Easy Vegan Pumpkin Bread with Raisins (No Flax)
Equipment
- Loaf pan
- cooling rack
Ingredients
- 2 cups all purpose flour
- ½ cup brown sugar
- ½ cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ cup vegetable oil
- ½ cup water
- 1 teaspoon vanilla extract
- 1 ¼ cup pumpkin puree
- ½ cup raisins
Instructions
- Preheat the oven to 350°. Prepare the loaf pan by spraying with non-stick oil spray.
- First combine the flour, brown sugar, white sugar, baking soda, baking powder, cinnamon, ground ginger, nutmeg and salt in a bowl. Whisk until very well mixed.
- Next, add the vegetable oil, water and vanilla extract to the dry ingredients. Use a rubber spatula to lightly mix.
- Add the pumpkin puree and continue to mix until combined. You don't want to over mix it but you also don't want clumps of flour.
- Fold in the raisins.
- Pour the batter into the prepared loaf pan. Bake for around 55 minutes.
- Take the baked pumpkin bread out of the oven and let rest in the pan for 15 minutes. Carefully remove the bread to the wire rack to cool completely.
- I like this bread as is but you can also put some vegan butter or cream cheese on a slice. Store in an airtight container for up to 3 days.
Notes
- Make sure you don't over mix the batter or it could become too dense when baked.
- If you want to make sure your raisins don't sink to the bottom, mix them with a little flour in a separate bowl before adding to the batter.
- It's really important to let the baked bread rest in the pan before turning it out onto a cooling rack. If you rush, the bread could bread apart.
Jen says
This is the best pumpkin bread ever! I love the raisins in it. It has the perfect level of sweetness.