Description

Super moist and tender, this vegan pumpkin bread recipe is truly made in one bowl and honestly rivals the Starbucks pumpkin loaf. Perfectly spiced and topped with either a cinnamon streusel or vegan cream cheese icing for the moist MOIST and soft pumpkin bread you’ll ever have, vegan or not!

Ingredients

Scale

*Please note that the video features a pumpkin bread recipe that is slightly different than the written. The written version is the most improved upon and therefore should be the one to follow!

1 cup (260 g) pumpkin puree (not pumpkin pie filling)
1/2 cup (100 g) organic granulated sugar
3/4 cup (150 g) organic light brown sugar
1/2 cup (113 g) cooking oil, such as avocado oil, olive oil, or a blend
1 tsp vanilla extract
1/4 tsp sea salt
2 tsp pumpkin spice blend
1 tsp ground cinnamon
1 1/2 tsp baking powder
1/4 tsp baking soda
2 cup (250 g) all purpose flour or gluten free 1:1 baking flour

Below are the optional toppings. Keep in mind that the cinnamon streusel changes the baking time by 20 minutes.

Cinnamon Streusel:

1/2 cup (67 g) all purpose flour
1 tsp ground pumpkin spice blend
1/3 cup (75 g) light brown sugar
3 tbsp vegan butter, melted and cooled to room temperature
1 tsp vanilla extract
1/8 tsp sea salt

Vegan Cream Cheese frosting:

1/4 cup (65 g) vegan butter, room temperature
1/4 cup (65 g) vegan cream cheese, room temperature
1 cup powdered sugar
1 tsp vanilla extract

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Instructions

Please read through all instructions before beginning.
Prep: Preheat the oven to 350F. Grease an 8″ or 9″ loaf pan and line with parchment paper. Measure out all ingredients before beginning.
If using a the streusel topping: Whisk together the melted vegan butter, brown sugar, flour, and cinnamon until it resembles a crumble. Then set aside.
Whisk together the wet ingredients: In a large bowl, whisk together the pumpkin puree, sugar, brown sugar, oil, vanilla extract, and sea salt. Mix until combined. Then add in the pumpkin spice, baking powder, and baking soda, whisking to integrate.
Finish the pumpkin bread batter: Add in the flour. Whisk until the dry JUST combines with the wet. Be careful NOT to over mix. It’s okay if there are still some clumps- the batter shouldn’t be entirely smooth, just no dry mixture showing.
Bake the pumpkin bread: Pour the batter into the prepared loaf pan. If topping with the streusel, sprinkle the streusel on top. Place the pumpkin bread into the oven to bake. If baking with the streusel, baking for 1 hour and 15 minutes, covering the pumpkin bread after 1 hour to prevent the streusel from burning. For a plain pumpkin bread, bake for 55-60 minutes. Remove the pumpkin bread once fully baked and a toothpick comes out clean.
Slice and serve: Allow the pumpkin bread to cool in the loaf pan for 10 minutes before carefully transferring to a cooling rack to cool for another 10 minutes. If using the frosting, cool entirely before topping with frosting.
Cream cheese frosting: To make the frosting, use a hand mixer to cream together the vegan butter and vegan cream cheese. Then add in the powdered sugar and vanilla extract, and mix just until combined. Top the pumpkin bread with the frosting, slice and enjoy!
Storage: wrap the pumpkin bread in plastic wrap and allow it to sit at room temperature for up to 2 days or store in the fridge for up to 5 days. Alternatively, you can freeze the bread by slicing it and placing the slices into a freezer bag. Store in the freezer for up to 1 month. To reheat, place a piece on a piece of tin foil and heat for 5 minutes at 350F.

Notes

Gluten free: use gluten free 1:1 baking flour to make this a vegan gluten free pumpkin bread. I recommend using King Arthur Measure for Measure gluten-free flour blend.

Nutrition

Serving Size:
Calories: 173
Sugar: 16 g
Sodium: 121.9 mg
Fat: 2.8 g
Saturated Fat: 1.6 g
Carbohydrates: 34.7 g
Fiber: 1.5 g
Protein: 2.6 g
Cholesterol: 6.3 mg