Vegan Pumpkin Bread

I haven’t had or made pumpkin bread in ages. Which is a shame.

Pumpkin bread is a special kind of delicacy. I remember eating it as a kid. The sticky-gooey crust. The moist deliciousness. Way better than banana bread, if you ask me.

I’m not sure what happened to the original recipe (Mama, please send it!) so I had to settle for a new recipe. The original recipe came from Joy the Baker and just so happened to be vegan. Fitting, since I just so happened to be out of eggs.

The texture of the bread was greatβ€”though no sticky-gooey crust. And…it actually gets better (more moist, in fact) the next day.

Yields 2

Pumpkin Bread

A delicious and moist vegan Pumpkin Bread inspired by Joy The Baker.

20 minPrep Time

85 minCook Time

1 hr, 45 Total Time

Save RecipeSave Recipe


  • 1 cup unbleached all-purpose flour
  • 2 1/2 cups whole wheat flour
  • 1 cup light brown sugar, packed
  • 1/3 cup granulated sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp freshly grated nutmeg
  • 1 tsp allspice
  • 1 (15-oz) can pumpkin puree
  • 1 cup safflower oil
  • 1/3 cup maple syrup
  • 1/3 cup water


  1. Preheat oven to 350Β°F.
  2. Grease and flour two loaf pans and set aside.
  3. In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt, and spices.
  4. In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.
  5. Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in.
  6. Divide the dough between the two greased pans. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven.
  7. Let rest in the pans for 20 minutes, then invert onto a cooling rack.
  8. Serve warm.

Allergen Information

Nightshade free, dairy free, soy free, and egg free.


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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

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