Readers, I have some advice. Listen; it’s important. You know those times when you have dinner at a friend’s house, and they serve you something really incredible? Always ask for the recipe. If you don’t, you will regret it. It might take months, or even years, but eventually, you’ll find yourself trying every recipe on the Internet to recapture that memory. Save yourself the hours of failed batches: just get the recipe and file it away somewhere safe. So when the folks I was living with a couple of years ago dished out this amazing vegan pumpkin bread, that’s exactly what I did.
This recipe is very slightly adapted from one over at Joy the Baker. Fortunately for you, this post is totally free of irritating, snarky commentary on veganism! Whatever, let’s not fight: we can all agree that this bread rules.
Yesterday I posted about agave-sweetened pumpkin muffins, so check those out if you want something brighter and milder in flavor. This here is the dark, spicy stuff, with a dark, crunchy top and dense, moist insides. It is my absolute favorite pumpkin bread of all time. I’m not always a fan of nuts in baked goods, but don’t even think about omitting the walnuts or pepitas here; they really take this quick bread to another level.
- 1 c flour
- ¾ c whole wheat flour
- 1 c dark brown sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp nutmeg
- ½ tsp cinnamon
- ½ tsp allspice
- ¼ tsp cloves
- 1 c pumpkin purée
- ½ c oil
- 3 Tbsp maple syrup
- 3 Tbsp water
- ½ c chopped walnuts or pepitas
- Preheat oven to 350°F.
- Grease and flour a loaf pan.
- In a large bowl, mix together flours, sugar, soda, baking powder, salt, and spices.
- In a small bowl, whisk together pumpkin, oil, syrup, and water.
- Add wet mixture to dry; combine until just moistened. The batter will be very thick; don’t worry!
- Fold in nuts.
- Pour into prepared pan and bake 45-50 minutes or until top is browned and a toothpick inserted in the center comes out clean.
- Let cool 20 minutes; use a butter knife to gently loosen bread from sides of pan, then invert onto a cooling rack.
143 comments
jojo @ veganinbrighton says:
Oct 12, 2012
You’re killing me with all of this pumpkin based awesomeness! This looks amazing!
claryn says:
Oct 14, 2012
Thanks, Jojo 🙂 And seriously, you should try it!
Sarah says:
Oct 12, 2012
I’ve got to try this! I love pumpkin bread… who am I kidding.. I love all things pumpkin! Mmmm Thank you, thank you!
Jaclyn says:
Oct 13, 2012
I made these into 6 jumbo muffins and they were so tender and delicious!
Pumpkin Bread by way of Hell Yeah It’s Vegan | Recipe for Going Vegan says:
Oct 14, 2012
[…] decided to try the Pumpkin Bread recipe from Hell Yeah it’s Vegan. I used light brown sugar rather than dark but other than that I followed everything in the recipe. […]
Christy says:
Oct 24, 2012
So delicious! I didn’t have maple syrup on hands so I subbed sorghum syrup instead, so yummy! This is going to be a new fall favorite. Thank you!
Caryn says:
Nov 5, 2012
This was my first attempt at vegan baking. So good!!! I’m feeling much less apprehensive now about going vegan thanks to this recipe. Thank you so much! 🙂
Blue says:
Nov 6, 2012
I’ve made this recipe at least 10 times now. It is amazing.
Victory! « TalkBackJaq says:
Nov 6, 2012
[…] got the recipe from a website called Hell Yeah It’s Vegan! Another lesson learned last night… never give up, you just don’t know what’s […]
Irene says:
Nov 15, 2012
I’ve made this bread tonight. It’s amazing, so moist and wonderful. I didnt have the maple syrup so i added honey instead. i also replaced a half of the oil with applesauce. I’ll be making it again and again.
Melissa Jo says:
Nov 16, 2012
I was very concerned this wouldn’t work because the batter was so gummy but whoa. This is delicious and I love that there are no egg substitutes. I didn’t have walnuts or cloves but substitutes coriander and extra ginger. Seriously yum. Can’t wait to make again with walnuts and cloves!
Sharing with my anti-vegan coworkers today. They can’t not love this.
Thanks!!
Sydney says:
Nov 19, 2012
I made this last week, and it is absoulutely AMAZING! I’m addicited! But question: would it work for me to make this in a 9×13 pan? I wasn’t sure…and if I did, would it turn out kind of like a “cake”? THe texture & taste of this bread is already like a pumpkin cake I make, but that isn’t vegan, so I thought this could possibly make an awesome replacement!
claryn says:
Nov 24, 2012
Hi Sydney! Cakes are usually a bit sweeter and lighter in texture than quick bread (and the batter is usually quite a bit thinner than this one), so you might want to consider adding more liquid and/or sweetener if you convert this into a cake. But if you like the texture and flavor as is, go for it!
Secondly, you may want to try it in an 8×8″ pan instead of a 9×13″ one — or double the recipe if you want to use it in the larger pan. I suggest this because both a 9x5x3″ loaf pan and an 8x8x2″ pan hold 8 cups. A 9×13″ pan, by comparison, holds 14 cups, so if you’re spreading the same amount of batter across this larger area, it’s going to make for a much thinner cake.
Good luck and have fun!
Beth says:
Nov 21, 2012
YUMMY!!! Tried it on my 16 year old that loves Starbucks Pumpkin Bread, she gave it a thumbs up:-) Thanks!!
Erika Medina says:
Nov 25, 2012
Hello! Thanks a lot! I just made it! Its amazing im eating right now 🙂 so moist, dense and flavorfull even my 4 yrs old kid is devouring 🙂
Nicole says:
Nov 27, 2012
This was absolutely amazing and so easy to make! I have been vegan for over a year now and have made a couple vegan pumpkin bread recipes and this was by far the best. I feel like vegan baked good recipes are really hit or miss, but this was delicious and no one even knew it was dairy free! I would also recommend baking it the full 50 minutes. I baked mine for 45, thought it was done, but it was still a little gooey in the middle.
claryn says:
Dec 2, 2012
Yay, I’m glad you liked it, Nicole! Some ovens run a little hotter than others, which is why I usually give a range for baking time — burnt baked goods make me sad!
At-Home Coffee Shop « Travel Eat Repeat says:
Nov 28, 2012
[…] shop it is! Cafe au lait made with a used-twice-a-year milk frother, our latest book club book and vegan pumpkin bread, all enjoyed in sweatpants on my own couch with a kitten on my lap. Who needs a real coffeehouse? […]
Aimee says:
Nov 29, 2012
Hot damn! I have made this recipe before and wouldn’t share these muffins with anyone they were so good (i made them into muffins). I also added in molasses and chocolate chips. I do a lot of vegan baking and have tried recipes from many different sources and this is by FAR the best. The muffins weren’t the least bit dense or gummy on the inside. I tried to find this recipe again to make tonight and I couldn’t find it (due to Googling vegan pumpkin muffins instead of bread) and i was sorely disappointed with the other recipe I used from another very popular vegan blog. Thank you! I remembered to bookmark you and can’t wait to try out your other recipes!
claryn says:
Dec 2, 2012
I hate when I can’t find the specific recipe I’m looking for! It’s definitely part of why I keep this blog — keeping all my favorites in one place. Glad to hear you love this one as much as I do!
Laila says:
Dec 9, 2012
even the raw batter is delicious…..hmmm… cookie dough vegan ice cream possibilities…any ideas how ?
Patricia says:
Dec 12, 2012
Can I substitute rice flour for the wheat flour? And use only maple syrup for the sweetener? These will be gifts for gluten and sugar intolerant people.
Irene says:
Dec 22, 2012
I made it with a mix of white, wheat and buckwheat flour. I also replaced some syrup with honey and added raisins. Also, cut down sugar in half. Made this bread over 5 times now. Love it!!!
dawn says:
Dec 18, 2012
I want to try this but I was wondering if I should make any changes due to higher altitude. Some cakes require this but I’m not sure about this.
Michelle says:
Dec 29, 2012
So happy I found your blog and can’t wait to try this recipe. I absolutely love anything pumpkin and have been looking for vegan recipe. Do you think coconut oil would work for the oil?
claryn says:
Dec 29, 2012
Though I haven’t tried it myself, I do! Obviously you’ll want it to be liquid enough to blend with the pumpkin, but other than that you should be good to go.
Elena says:
Jan 4, 2013
I made a gluten free version of this and it was amazing! thanks a lot for the recipe!! 😀
claryn says:
Jan 6, 2013
Awesome! Glad you liked it, Elena 🙂
Elle Withaar says:
Jan 15, 2013
WOW! this bread is perfect and tastes just like the one at Starbucks! I replaced the whole wheat flour for all-purpose flour (didn’t have any) and didn’t use nuts. I’m going to share this with everyone I know. Thank you!!
claryn says:
Jan 21, 2013
Thanks for the sweet review, Elle!
evolvingtastes says:
Jan 16, 2013
I have made this a couple of times now with tweaks in the spices, and it always turns out great! Thanks for posting this lovely recipe.
Chia says:
Jan 20, 2013
I JUST took this out of the oven- mmmmm yum! I followed the recipe exactly except on 4 points:
1) I used butternut squash rather than pumpkin.
2) I added fresh cranberries instead of seeds/nuts. As a result, I also decreased the liquid by 2 tbs.
3) Instead of a full 1/2 cup of oil, I put in 1/3 cup of oil, and then added applesauce to fill it up to the 1/2 cup line.
4) I halved the amount of sugar.
Like one of the bakers in the comment section above, I was also a little worried since the dough seemed to be a little gummier than the typical sweetbread dough (like banana bread), but it baked beautifully! The spices used complement the butternut squash flavor wonderfully. I will DEFINITELY be making this again (but maybe with 2/3 cup of sugar next time instead of 1/2, since the fresh cranberries tarten it up a bit… but still much preferred over dried cranberries!)
Thank you for sharing this delicious recipe with us!
claryn says:
Jan 21, 2013
Thanks for sharing your twist, Chia! I know folks’ve substituted squash in my sweet potato cranberry muffin recipe before, but I think this is the first I’ve heard of someone using an alternative squash for this one. Butternut squash rules!
Susan J. says:
Jan 30, 2013
Delicious — thanks for the recipe!
I found this one by googling “vegan pumpkin bread,” and this one sounded best. Instead of nuts, I used a couple of handfuls of dried cranberries. This recipe is definitely a keeper.
Stephanie says:
Feb 14, 2013
I don’t have maple syrup, can I substitute agave nectar?
Irene says:
Feb 14, 2013
I did and it turned out great. Mine was actually a light agave syrup
claryn says:
Feb 22, 2013
You can! Obviously it will taste a little different, but the maple flavor isn’t very pronounced in the first place — so you’ll be just fine.
Vanessa says:
Feb 23, 2013
This bread is fantastic! I used a heavy dose of Penzeys Pumpkin Pie spice and it was aromatic and delicious. You were right, you have to add the walnuts to give it the balance in flavor and the texture. I wrapped it up in foil and let it sit overnight and it was absolutely perfect this morning. In fact, I think I’ll eat another piece now….thank you for sharing this and many other fabulous recipes!!
claryn says:
Feb 23, 2013
Thank YOU for the nice comment, Vanessa! This bread — with nuts, please! — is one of my favorites.
Rhonda says:
Mar 20, 2013
Tried this recipe last month and it was awesome, so good. Wanted more, but was out of pumpkin and made it with fresh bananas and no spices, still so awesome. Allergic to eggs and finding a recipe that tastes so good is a treasure. Thank You for posting.
Pumpkin Trail Mix Bread | omsnoms says:
May 26, 2013
[…] recipe comes from here (hell yeah its vegan). But since I don’t have maple syrup (always extraordinarily expensive) […]
Tina says:
Jul 5, 2013
This is godly.
Thanks for posting!
Pune says:
Aug 25, 2013
Score! This is one of those “quietly” vegan recipes that can please eaters of all kinds. Made with olive oil (all I had on hand), and pepitas instead of walnuts. I also added some carob chips… the entire loaf was promptly gobbled up in 15 minutes! Thanks for this great recipe and your great blog. Yum!
Ally says:
Sep 9, 2013
My mother was making pumpkin bread, and I wanted to be able to have some too, so I searched for a vegan recipe for her. She ended up making her own, as well as this one. My whole family agreed that this version was much better. It was so delicious!
claryn says:
Sep 10, 2013
Glad to hear it, Ally!
Allison says:
Sep 14, 2013
Amazing recipe! Thank you for sharing. We added in mini chocolate chips and baked for 15 minutes. Best muffins in the world.
Sher says:
Oct 9, 2013
wonderful loaf, and yes – the nuts(walnuts)are a must. Question, do you use a liquid measuring cup AND a dry measuring cup? I did and my loaf needed another 15 min in oven before tooth pic was clear. I wondered if my liquid’s were more than you use.
Also I thought I had real maple syrup hiding in the cupboard, but alas I ended up using the fake stuff. totally great too.
Natesa says:
Oct 10, 2013
Thank you, this turned out amazing! I didn’t have allspice so I added extra cinnamon. My mom couldn’t believe it was moist and VEGAN! She wasn’t sure how moist it woild be without butter. Haha! I’m vegetarian but I’ve creeping my way onto the Vegan side.
andy says:
Oct 14, 2013
We added vegan chocolate chips!
Pumpkin Crazy! | Nooch your Grandma's Recipes says:
Oct 14, 2013
[…] smoothie. The pumpkin bread is not an original recipe but it’s delicious and can be found at Hell Yeah it’s Vegan: Vegan Pumpkin Bread. Here’s how mine turned […]
Tapiola says:
Oct 15, 2013
This recipe really rules!
I used almost a whole can of pumpkin rather than 1cup. I also added 1/2 tsp ginger & used molasses instead of maple syrup. So yummy!
Amy M says:
Oct 15, 2013
Just made this recipe in to muffins this morning and everyone loved them! Thank you so much for posting this keeper recipe!
my favorite season | Adventures in Bohemia says:
Oct 15, 2013
[…] Vegan Pumpkin Bread: found this recipe on the blog Hell Yeah it’s Vegan and fell in absolute love…it’s like pumpkin heaven in my […]
Tahireh says:
Oct 22, 2013
I used sunflower seeds (raw and unsalted) instead of walnuts and I added powdered ginger instead of allspice. Turned out great and my friends loved it 🙂 Thanks!!!
Tracey says:
Oct 25, 2013
This pumpkin bread was DELISH! A big difference from the failure vegan pumpkin bread that I made last week that was icky. I used a crookneck pumpkin puree and added walnuts and vegan chocolate chips. But I am sure the possibilities are endless…raisins, shredded coconut, etc. I didn’t have allspice so just subbed some ground ginger and it was still good for me! This is a keeper!
Matt says:
Oct 26, 2013
I subbed olive oil for vegetable oil as well! Here are the results: http://210degrees.blogspot.com/2013/10/pumpkin-muffins-vegan.html
Dani says:
Oct 28, 2013
My bread turned out great, although next time I’m going to add a pinch more of all the spices, and then leave it in the oven 50 minutes. I feel like 45 was a touch too soon. Hopefully it’ll come out perfect next time! Thanks!
Robin says:
Nov 3, 2013
Does this vegan pumpkin bread freeze well? We are going away until the evening of the day before Thanksgiving and then flying early the next day to celebrate TG with the family. I would like to contribute something to the meal but will not have time when we return or on TG to make anything. I thought this would be perfect if it freezes well so I could make it ahead.
claryn says:
Nov 3, 2013
It does! I usually freeze half the loaf if I’m not bringing it somewhere. If time is a big factor, you might want to slice it before you freeze it so it thaws faster (nobody likes their bread frozen in the middle!). Alternatively, you could make them into muffins.
Robin says:
Nov 3, 2013
Thank you for the answer. I will make this ahead and freeze it and take it in my carry on baggage from Naples to Cleveland for Thanksgiving.
Sincerely,
Robin
Fay says:
Nov 4, 2013
Wow! Unbelievably delicious! This is a must try recipe. I used unrefined, organic coconut oil (melted if needed), skipped the nuts, and folded in 1/2 cup of Enjoy Life mini chocolate chips before baking in muffin tins. These are the best vegan muffins that I have EVER tried.
Susan says:
Nov 4, 2013
Fantastic bread – and I’m not vegan. I made this for my boyfriend – who is – and will be making it as my standard pumpkin bread for now on. Really similar to a non-vegan recipe by Bobby Flay… YUM!
Mandy says:
Nov 10, 2013
this is amazing, I’ve made it 4 times just this year. took it to work too and everyone loved it.
Stephanie says:
Nov 23, 2013
This is the best pumpkin bread I have ever made! It has a great texture, it isn’t oily, and the outer crust is perfect! This recipe is way better than my mom’s non-vegan one!I will definitely be using this one from now on!
Jamie says:
Nov 23, 2013
Easy to make! Came out picture perfect for my Thanksgiving dinner.
claryn says:
Nov 26, 2013
Glad to hear, Jamie 🙂
Rana says:
Nov 28, 2013
Just wanted to say that I made this for Thanksgiving today and my non-vegan family DEVOURED it! (And a friend even asked for the recipe.) Thank you for helping me show them that being vegan is delicious!
Happy Holidays!
claryn says:
Nov 30, 2013
Right back at ya, Rana! And kudos to you for sharing the vegan food love with your family 🙂
Karen says:
Dec 20, 2013
I want to make this for holiday gifts (It looks delicious). Most of the people are vegetarian/vegan. However, My dad is Whole-Foods Plant Based (i.e. no white floor or oil). Can I make this with all whole wheat flour and apple sauce instead of the oil?
Karen says:
Dec 23, 2013
I made it today with all whole wheat flour, 1/4 cup apple sauce and 1/4 cup apple butter instead of the oil, used raisins instead of nuts and reduced the sugar to 2/3 cup. It was delicious and best of all, my dad can enjoy it too. Thanks so much.
Barbara says:
Dec 21, 2013
I wanted to try this recipe as Christmas gifts. I have 4 mini loaf pans. Do you think a single recipe would work or should I double it? Thanks!
claryn says:
Dec 22, 2013
Generally speaking, I’d say yes, this recipe should fit 4 mini loaf pans. I’ve done it myself, and the photo in this post is actually of a miniature loaf! That said, I don’t know what size your mini loaf pans are, and you may want to calculate the volume of your specific pans. If yours measure around 5-1/2″ x 3″ x 2-1/2″, you’ll be fine! (If this is confusing, you can check out the math here!)
Barbara says:
Dec 23, 2013
Thank you so much!
Robin says:
Dec 23, 2013
This is an Amazing recipe! I’ve used it with pumpkin and butternut squash! Yummy as well.
Cheryl Laemmle says:
Dec 27, 2013
Loved this recipe It is the best I ever tried making…I did not have maple syrup so I used honey …and organic cane sugar along with the brown sugar equal amounts for my sweet tooth family…It was so delicious….will make from now on….5 stars for this one
Cheryl Laemmle says:
Dec 27, 2013
Sorry I forgot to add I used double on all spices asked for in this bread for more spicy bread…. Delicious!
Sharon Slaten says:
Jan 1, 2014
Delicious! Even my omnivore husband liked it.
Susannah says:
Jan 1, 2014
Great recipe, have made it several times. Wanted a similar quick bread but with a different flavor direction — apple cinnamon. So, switched out the pumpkin purée for the same amt of applesauce, used just cinnamon and mace for spice, and sprinkled cinnamon sugar and chopped walnuts on top. Fresh cranberries would have been a nice addition. I bet it would have been good too with almond extract instead of vanilla, and slivered almonds, with an applesauce base. Could even make a bit of a crumble topping, with a little earth balance, a small amt of rolled oats and brown sugar, vanilla or almond extract pinched together and sprinkled on top before baking. Smushed banans could stand in for the pumpkin too, to make a dynamite banana bread. Thanks for the nice site!
Bea says:
Jan 1, 2014
I have made this pumpkin bread 3 times now. Delicious!
I end up using the whole can of pumpkin and cutting the oil in half so as not to make the batter too wet. I like to add some flax meal for a nutritious kick and some vegan choc chip for decadence 🙂
Finally a pumpkin bread that not only tastes like pumpkin but in which nobody misses the eggs.
Thank you for this awesome recipe!!
kristine says:
Feb 16, 2014
I only have all purpose flour. Can I use that in place of both flours?
claryn says:
Feb 17, 2014
You can indeed.
Chontel says:
Mar 16, 2014
Can I substitute something for the maple? I’m all out! Molasses? Don’t mind the lack of extra sweetness…
Cate says:
May 13, 2014
This looks amazing. Thank you for the handy print button too. So good not to have to cut and paste and faff around!
my favorite season | bringing bohemia to LA says:
Jul 8, 2014
[…] Vegan Pumpkin Bread: found this recipe on the blog Hell Yeah it’s Vegan and fell in absolute love…it’s like pumpkin heaven in my […]
Rebecca Miller says:
Sep 22, 2014
Just made it and it is divine. Thanks for sharing the recipe. Looking forward to making it again soon.
Satya says:
Sep 27, 2014
Thanks a lot for the recipe! Just came out of the oven and was devoured by a whole party! 🙂 Everyone loved it. Definitely gonna bake it more often. 🙂
Bea says:
Sep 28, 2014
I make these so often for a quick breakfast! They are quite literally the best muffins in the universe. Quite literally 🙂
Andrea says:
Oct 2, 2014
So good!! Everyone at my work place loved it!!!!
Jenn says:
Oct 8, 2014
Is there a way to use almond or coconut flour instead of the wheat stuff?
aubspl says:
Oct 14, 2014
Anything to replace part of the sugar with to make it healthier?
Farzana says:
Oct 25, 2014
I use about half the sugar ….the rest is liquid stevia. You CANNOT taste the stevia AT ALL. TRUST ME !!! I do half the sugar (half white, half brown) then about 16 drops of the liquid stevia…although it depends on how sweet you like it !
Farzana says:
Oct 25, 2014
Also, you wont miss the oil in these suckers ! I do 1/4 cup oil and not even bother replacing the other 1/4 cup with anything. Pumpkin puree is AMAZING. It gives so much moisture and softness !
Weekend again already | eVolstyle says:
Oct 20, 2014
[…] At least I already know that my breakfast is going to be amazing because I just made my very favorite pumpkin bread recipe. […]
sam says:
Oct 21, 2014
This is so good! It is even a hit with my non vegan friends and family. My husband asks for this bread regularly. It is a staple in my kitchen!
Debra says:
Nov 21, 2014
These are amazing. I accidentally forgot to put in the oil and I couldn’t tell the difference. Maybe they are more amazing with the oil, but I doubt it. You absolutely do not need the oil.
Melissa says:
Dec 4, 2014
I used what I had: AP flour, no nuts or pepitas, and cut the oil to 1/2 cup. I also added a few chocolate chips. I made this yesterday and have only half a loaf left. Absolutely delicious. Will make again for sure.
Brittany says:
Dec 12, 2014
Swapped out the pumpkin for a cup of smashed banana…best banana bread I’ve ever had!! Can’t wait to make the pumpkin next 🙂
wendy says:
Dec 29, 2014
I loved it. my husband did not know it was vegan
Weekend Guests Vegan Style | third act evolution says:
Jan 12, 2015
[…] I also baked a yummy pumpkin bread earlier in the day figuring that it could be toasted for breakfast or snacked on while we were hanging around. Here’s a look at my breakfast this morning (recipe here): […]
Pumpkin Chocolate Chip Walnut Bread | Meat Free Arizona says:
Jan 12, 2015
[…] Adapted from Hell Yeah It’s Vegan! […]
Kim says:
Feb 7, 2015
It comes out great with brown rice flour or all purpose gluten free flour plus 1.5 tsp xantham gum. Thanks for the great recipe we have made 3 loaves this week so far. 🙂
pooja rohan nanda says:
Mar 10, 2015
What can be substituted for maplee syrup.
Pumpkin Extravaganza | Vegan Victuals: The Blog says:
Jul 6, 2015
[…] more pumpkin? How about pumpkin bread? A moist and wonderful spiced loaf from Hell Yeah It’s Vegan. With a cup of sugar and maple syrup in this baby, how can it not be good? This is my sweet fix for […]
Dormowa says:
Jul 20, 2015
I made this pumpkin bread this weekend and I am so pleased with how it turned out! Its really moist and delicious. My oven is not the greatest so I had to leave it in for 1 hour and 10 minutes instead of the given 45-50, but the finished product was well worth the extra wait. I also subbed all the spices with 1.5-2 tbsp. of pumpkin pie spice and it worked out great. I can’t wait to make this bread again! Thanks for the recipe.
KC says:
Aug 1, 2015
The recipe looks awesome! Just wondering whether 1 standard cup is the same as in Australia which is 250 ml. Thanks so much.
claryn says:
Aug 2, 2015
Hi KC, U.S. cups (as opposed to metric cups) hold about 236 ml!
Adele says:
Aug 19, 2015
This is the best pumpkin bread that I have ever eaten. It is unbelievable! I substituted molasses for the maple syrup and replaced the dark brown sugar with raw cane sugar. Thanks for the recipe!
claryn says:
Aug 21, 2015
I’m so glad you to hear you liked it, Adele!
Donna says:
Sep 19, 2015
This is really good! I substituted applesauce for half of the oil. The bread is spicy, moist, and delicious!
Sarah says:
Oct 4, 2015
This is such a winner of a recipe! My husband, who is not a vegan, loved it. I am excited to have it packed in our lunches all week 🙂 Perfect way to welcome fall!
Kelly says:
Oct 13, 2015
I love pumpkin bread, but have yet to get a quick bread to turn out properly. I live at high altitude. I’ve tried every adjustment out there, but have yet to end up with a decent bread. Boo! Going to give this one a try…fingers crossed.
Reba says:
Oct 17, 2015
This was excellent, and I did omit nuts inside the bread… Sorry! I just can’t stand nuts in bread! 🙂 I used pecans on top! I also used less Nutmeg, since I don’t like it. The bread turned out moist and delicious! It was a little sweet for me, but good! Trying it again today with a freshly-baked pumpkin!
Thanks!
Cecile says:
Oct 18, 2015
Really freakin’ delicious! Better than my old favorite!
Jean says:
Oct 28, 2015
I know a recipe is good and solid when I can totally ef it up and still have a delicious product at the end! I have made this a few times, switching up the ingredients to some degree. I have gone with half applesauce/half oil, I always halve the sugar, and always add chocolate chips, chia seeds and whatever else I’m craving. Yesterday I made it again with raw cranberries (so good!) and when I was mixing the wet ingredients to dry, I noticed the dough was weird and dry. I added some more water and had nearly convinced myself it looked OK when I noticed the cup of pumpkin still sitting on the counter! Ooops! I added it in and mixed well, and you know what? Even after adding too much water earlier and with the moisture from the cranberries, it still came out amazing! I did have to cook it nearly 12 extra minutes, but who cares? This recipe is a winner.
Sami says:
Oct 30, 2015
This is seriously so good, I can’t believe it! Usually I have to make adjustments to vegan recipes I find online but I wouldn’t change anything about this!
Chris says:
Nov 8, 2015
For the flour, can I use all All-Purpose flour rather than the wheat? My work is having a thing where we’re all bringing in baked goods & I think there may be a few vegans there, so I wanted to bring a vegan option. But I don’t have wheat flour & didn’t want to buy it, as it’s something I really don’t use & the recepie calls for so little.
claryn says:
Nov 12, 2015
You sure can!
Chris says:
Nov 10, 2015
Nevermind, I tried it w/all white flour yesterday & it turned out fine-in fact, the entire loaf is nearly gone. And I live alone, so it was just me eating it, lol! It was nice & moist, rose up like any other pumpkin bread (I’ve seen some vegan loaf breads made by experienced vegan bakers that don’t rise & won’t get that domed top & ‘fissure’ that a bread like this should have, not to mention being too dense & having a weird ‘vitamin-y’ taste, but this wasn’t like that) Definitely gonna make it for the thing for work, I think it’ll be a hit, & it was definitely easy to make-the only thing I had to buy that I didn’t already have was a can of pumpkin puree, & it was inexpensive to make.
claryn says:
Nov 12, 2015
Haha, glad to hear it worked out, Chris. 🙂
Jean (again) says:
Nov 12, 2015
I have also made this with butternut squash and/or sweet potato mash when I didn’t have pumpkin. I have made it at least 6 times and it never fails. Fresh cranberries are an absolute must, my kids loooove it!
Kristina says:
Nov 21, 2015
Ridiculously delicious!
Kristin B. says:
Nov 22, 2015
Went into my pumpkin bread foray a little bummed because I was looking for a specific recipe that I used a very long time ago and couldn’t find it. Thought I was “settling” on this recipe, but it actually turned out better than the one that I was remembering! Everyone else is right about the gumminess of the batter, and my stupid youth arthritis hands found it difficult to hand mix, but it comes out great and tastes so bomb!!!
Victoria says:
Nov 23, 2015
Made this for some coworkers and it went so fast I never even got a taste! Guess I’ll have to make it again, darn! I was begged for the recipe by more than one person. I quote, “…it was like heaven in my mouth and I was so sad when I got to the last bite, knowing it was almost over.” 🙂 Thanks for this one! I’ve got a bunch of your recipes I’m making for Thanksgiving this year as well – let’s see which of my carnivorous family members comments on how delicious they are first!
Elena says:
Dec 14, 2015
hi. is it possible to make it gluten free?
Amber says:
Dec 17, 2015
Best pumpkin loaf I’ve ever had. Hands down. I’ve made this numerous times. Sometimes with walnuts sometimes without. Always with coconut oil. ALWAYS DELICIOUS.
Pumpkin Chocolate Ribbon Bread - Dig In With Dana says:
Jan 27, 2016
[…] Adapted from Claryn at Hell Yeah It's VeganOne of my favorite bloggers; I love her recipes and writing! […]
Ken says:
Mar 9, 2016
Goodness, too delish! I’m thinking that I’ve probably made this bread at least four times in the past year. This is definitely my favorite way to eat pumpkin.
Catherine says:
Oct 7, 2016
Just made this. Can I say…wow! Soooooo good!! I am going to make it always. Yumfest!! xxxooo Thank you!!
Meghan says:
Oct 12, 2016
I have tried many different vegan pumpkin bread recipes and this is THE best recipe ever! I don’t have to look any further because this is the recipe I will always use going forward. The consistency of the bread was perfect, moist, not crumbly and not caky. Many breads I have made were too oily but this bread was not. Thank you for such a great recipe!
Moe says:
Oct 30, 2016
This is amazing. Best vegan pumpkin bread (or zucchini bread, or carrot bread, or any such bread) I’ve ever had.
Taylor says:
Nov 11, 2016
Made this last night with molasses in place of maple syrup and rye flour in place of whole wheat and it is amazing, even with no nuts/seeds. Will make again!
JulieT says:
Nov 13, 2016
Just lovely! Of course I have to add my 2 cents. I added vanilla, ginger, and cardamon. I have found in vegan baking a bit of apple cider vinegar combined with the baking soda in the recipe really helps with the rise and lightness. So I used 3 tablespoons of vanilla soy milk with a teaspoon of apple cider vinegar in it instead of the water. My husband is not a vegan and usually doesn’t like my vegan baking. I totally slipped this one by him. He loved it and didn’t know it wasn’t vegan until I ate a piece. Thanks!
kim H says:
Dec 1, 2016
We love this recipe.I make it in muffin form usually. It sustained my 16 yo son through a season of swimming while being on an elimination diet. We would go through 2-3 dozen muffins at a time! We make it gluten free by just substituting GF flour plus Xantham gum and they come out delicious. I have probably made at least 30 dozen of these.
Bee says:
Jun 25, 2017
OMG!…this might sound repetitive but these recipe was absolutely amazing. I am not really a baker, I love to cook vegan since I’ve been a vegan for 15 years… but baking is not my forte. However, I have a sweet tooth hubby and I make the effort to bake and prepare sweets as much as I can.. and I’m always looking for easy recipes. This recipe is not only easy but it has very few ingredients, is moist and it’s delicious. I was also confused as Sydney regarding the size of the pan, I used a larger size which I really don’t know the measurements, next time I will use smaller loaf pan so it will come out taller, It came out perfect anyways it only lasted 2 days!!! Is going to my Pinterest als one of my favorite breads!
Greenie says:
Sep 6, 2017
I don’t know if you’re still reading these, but this is google’s “answer” for vegan pumpkin bread recipe, congratulations!! I love your blog and I base my vegan pumpkin bread on your recipe, but I make so many changes that it isn’t fair for me to review your recipe, although I’m sure it’s great as written too. Thank you for your blog/recipes they rock!!!
Grace says:
Oct 5, 2017
Great! Lovely loaf, over rather than under bake it though 🙂
Ann Marie says:
Oct 17, 2017
Just made this for the first time and it was amazing !! It’s a keeper !!
Tony Bologna says:
Nov 23, 2017
I can die now that I’ve had this. But what is sound coming from the basement? I think it’s Satan wanting some motherfucking pumpkin bread! Ohhhhh shit. Run
Brienne says:
Nov 24, 2017
This is my new favorite recipe. I have made it 3 times and it comes out perfect each time. Also used it for bread pudding and I cant describe the yumminess!!!!
Jo says:
Dec 1, 2017
I made this the other day and now I am addicted. Perfectly moist and I even added a little less coconut oil and less coconut sugar but it was still perfection!!! Now I’ll pretty much be baking this every week 🙂
Kathy says:
Dec 21, 2017
Are the allspice and cloves whole or powered?
claryn says:
Jan 4, 2018
Ground!
Brian says:
Dec 28, 2017
This was an incredible recipe to try for Christmas, and in fact is not hard to do Gluten Free either! It doesn’t have the same perfect rise, but so long as you fold in the wet ingredients to the dry, the rise is still pretty damn good. I made 12 mini loaves and they were the hit of the season! If you are curious, I used Red Mill’s all purpose baking flour (with garbanzo beans as the main flour) as the primary, and Red Mill’s 1 to 1 baking flour (with rice flour as the main four) as the secondary. Also! I substituted 1 tablespoon molasses for the one of the tablespoons of maple syrup. Delish!
Beautiful recipe, and will be checking out this site more often.