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.
81 comments
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.
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…