This Easy Vegan Pumpkin Bread with Raisins is the perfect recipe that no one will know is vegan. This moist pumpkin bread is easy to make, doesn't use flaxseed, and only requires 1 bowl.
Once it's fall (aka pumpkin season) I like all of my baked goods to be filled with pumpkin flavor. I can't get enough of it! I love the combination of pumpkin and raisins but if you're not a fan you can leave them out. This easy recipe uses simple ingredients and doesn't take long to put together. While it's baking your house will smell amazing! Read on for step by step instructions on making this Easy Vegan Pumpkin Bread With Raisins.
Making the Vegan Pumpkin Bread
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. 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.
Next, the wet ingredients. Add the vegetable oil (or canola 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.
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. Make sure you are using canned pumpkin puree and not pumpkin pie filling as it has sugar and spices already in it.
Fold in the raisins. 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.
Pour the batter into the prepared loaf pan. Bake for around 50 - 60 minutes. I found 55 minutes to be the perfect bake time.
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.
The whole loaf can be cut into 8 - 10 pieces. 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 or wrap in plastic wrap for up to 3 days at room temperature.
This homemade pumpkin bread is very versatile. Check out the following options:
- 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
Doesn't this bread need a flax egg?
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.
Can I use coconut oil in this bread?
Yes, just make sure it's liquid first. It will add some coconut flavor.
Instead of the cinnamon, ground ginger and nutmeg, can I use pumpkin pie spice?
Sure. I'd substitute those spices with 2 teaspoons of pumpkin pie spice.
Can I use regular whole wheat flour in this?
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.
How can I make this more of a dessert?
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. You can add some non-dairy chocolate chips on top!
This easy vegan pumpkin bread recipe is delicious any time of year but I especially love it in fall. The fluffy pumpkin loaf is sweet, moist, and full of warm spices. It's sweet enough for a dessert but it's also great as an afternoon snack, especially with a cup of tea. I hope you enjoy it as much as we do!
Interested in other vegan pumpkin recipes? Check out:
Easy Vegan Pumpkin Bread with Raisins (No Flax)
- 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
- 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.
This is the best pumpkin bread I’ve ever had! I love the raisins in it. It had the perfect level of sweetness for me. Thanks for the recipe.
Thanks Brittany. It's our favorite too!