Easy Vegan Pumpkin Bread with Raisins (No Flax)

5 from 2 votes

This vegan pumpkin bread is moist and full of warm spices. It's easy to make with simple ingredients and only one bowl.

Prep Time10

Cook Time55

Total Time1 5

Course: Bread, Dessert

Cuisine: American

Servings: slices

Calories: 255kcal

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.

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.