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    Home » Recipes » Muffins and Breads

    Easy Vegan Pumpkin Bread with Raisins (No Flax)

    Published: Aug 30, 2022 · Modified: Sep 6, 2024 by Jen Cardenas

    Jump to Recipe - Print Recipe

    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.

    pumpkin bread with 2 slices cut.

    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.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Variations
    • How To Make Vegan Pumpkin Bread
    • Expert Tips
    • Storage Tips
    • What to Serve With Vegan Pumpkin Bread
    • Recipe FAQs
    • More Vegan Bread Recipes
    • Recipe
    • Comments

    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.

    Bowl with dry ingredients before being mixed.

    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.

    Wet ingredients in a bowl with the dry ingredients.

    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.

    Bowl of pumpkin bread batter with raisins.

    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.

    Bread batter in a loaf pan.

    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.

    Baked pumpkin loaf on a wire rack.

    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.

    Slice of pumpkin bread with cream cheese on a wire rack with the rest of the loaf.

    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

    Doesn't vegan 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 substitute regular whole wheat flour for the white flour?

    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

    • Sliced vegan zucchini bread.
      Easy Vegan Chocolate Chip Zucchini Bread
    • Loaf of Irish brown bread cooling.
      Traditional Irish Brown Bread (Dairy Free)
    • Gingerbread loaf on a plate with red napkin.
      Vegan Gingerbread Loaf Cake With Chocolate Chips
    • Slices of vegan pear banana bread.
      Easy Vegan Banana Bread With Pears

    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

    Vegan pumpkin bread on a cutting board.

    Easy Vegan Pumpkin Bread with Raisins (No Flax)

    This vegan pumpkin bread is moist and full of warm spices. It's easy to make with simple ingredients and only one bowl.
    5 from 2 votes
    Print Pin Rate
    Course: Bread, Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 10 slices
    Calories: 255kcal
    Author: Jen Cardenas

    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
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 255kcal | Carbohydrates: 49g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 218mg | Potassium: 169mg | Fiber: 2g | Sugar: 22g | Vitamin A: 4768IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg
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    Reader Interactions

    Comments

    1. Jen says

      September 19, 2022 at 2:46 pm

      5 stars
      This is the best pumpkin bread ever! I love the raisins in it. It has the perfect level of sweetness.

      Reply
    5 from 2 votes (1 rating without comment)

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    Hi, I'm Jen! I love all things vegan, especially baking. I'm a food blogger, recipe developer, and mom of three. My goal is to show how delicious vegan baking can be.

    More about me →

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