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.
Read on for step by step instructions on making this Easy Vegan Pumpkin Bread With Raisins.
Why You'll Love This Vegan Pumpkin Bread
- 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 makes vegan baked goods too dense.
- Smells amazing: While it's baking your house will smell amazing!
Pumpkin Bread Ingredients
- Flour - I prefer using all purpose flour to keep the bread light.
- Brown and white sugars
- Oil - I like using vegetable or canola oils as they're neutral.
- Vanilla extract
- Pumpkin puree - Make sure you are using canned pumpkin puree and not pumpkin pie filling as it has sugar and spices already in it.
- Baking soda and powder
- Seasonings: cinnamon, ground ginger, nutmeg and salt
Substitutions and 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
1. To start, preheat the oven to 350 degrees.
2. 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.
3. Combine the flour, brown sugar, white sugar, baking soda, baking powder, cinnamon, ground ginger, nutmeg and salt in a large bowl.
4. Use a whisk to break up any clumps and make sure it's very well mixed.
5. Next, the wet ingredients. 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.
6. 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.
7. Fold in the raisins.
8. Pour the batter into the prepared loaf pan. Bake for around 50 - 60 minutes. I found 55 minutes to be the perfect bake time.
9. Take the baked pumpkin bread out of the oven and let rest in the pan for 15 minutes.
10. Carefully remove the bread to the cooling rack to cool completely.
The whole loaf can be cut into 8 - 10 pieces.
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, 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.
Reheating
Thaw overnight in the fridge. Then, pop individual slices of bread in the oven to reheat.
What to Serve with Pumpkin Bread
For breakfast or an afternoon snack, serve with a cup of tea or coffee. I like this bread as is but you can also put some vegan butter or cream cheese on a slice.
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!
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.
Interested in other vegan pumpkin recipes? Check out:
- Easy Pumpkin Chocolate Chip Vegan Muffins
- The Best Vegan Pumpkin Cookies With Pecans
- Vegan Pumpkin Chocolate Chip Cookies
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Easy Vegan Pumpkin Bread with Raisins (No Flax)
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.
Brittany says
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.
jencardenas says
Thanks Brittany. It's our favorite too!