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Super Easy Vegan Pumpkin Bread – One Bowl Recipe

Super moist, totally tender, and made in one bowl, this vegan pumpkin bread recipe is a fall favorite! Made with extra spices and topped with a cool vanilla and cinnamon frosting, this is such an amazing recipe that no one will believe is dairy free, egg free, and nut free!

Slices of vegan pumpkin bread with vanilla cinnamon frosting on a tablescape. Cinnamon sticks, green glasses, and a vase are blurred in the background. The pumpkin loaf is on a black slate serving tray.

When the cool weather hits, it’s officially pumpkin season! I love to make a ton of recipes like a pumpkin spice latte, pumpkin snickerdoodle cookies, and this pumpkin bread.

Made in just one bowl with simple ingredients, this pumpkin bread is packed full of flavor with the one-two flavor punch of both pumpkin pie spice and extra cinnamon. It’s one of my favorite quick bread recipes here on Friendly and I hope it becomes a family favorite for you as well.

If you want it more for breakfast, top it with crushed pumpkin seeds or a streusel topping. If you like it more like dessert, frost the bread with a super easy vanilla and cinnamon frosting. There is no wrong way to enjoy this recipe.

Ingredients

For the full ingredient list, complete with recipe quantities, please see the recipe box below.

Ingredients for vegan pumpkin bread in various glass bowls and plates on a wood table. Black and white labels have been added to name each ingredient.
  • Pumpkin: Make sure that you are using pure pumpkin and not pumpkin pie filling. The pie filling has spices already added to the mix so that will throw off the flavors.
  • Pumpkin Pie Spice Blend: I love to use my mix as I make it with extra cinnamon! This recipe uses a two teaspoons in the batter plus an additional teaspoon of cinnamon so you have an extra spicy loaf!
  • Molasses: This helps with deepening the fall flavors plus adds a ton of moisture and a bit of sweetness.
  • Brown and White Sugar: I prefer the combination of white and brown sugars in this loaf, but if you want to use only coconut sugar, you can do that.

Substitutions

Want to make this gluten free? You can! Simply use your favorite gluten free flour blend in a 1:1 equal amount for the wheat flour.

Variations

  • Want to make this bread but out of pumpkin? You can totally make this with some mashed sweet potato or mashed butternut squash. I would add an extra tablespoon of milk since canned pumpkin is generally more moist than mashed sweet potatoes.
  • Add some add ins! Add in up to one cup of the following: dried cranberries, chopped walnuts, or mini chocolate chips.
  • Make it dessert! Honestly, these are so sweet they could qualify as dessert, but especially if you warm them up in the microwave and then add a scoop of dairy free vanilla ice cream on top. YUM!

Instructions

Make sure to check out the recipe card below for the full recipe and ingredient list.

Making this vegan pumpkin bread is really easy. Here is how you can mix it together in one bowl:

  1. In a large bowl, whisk together the wet ingredients: pumpkin, oil, both sugars, plant based milk, molasses, and vanilla.
  2. Into the same bowl, add the dry ingredients: all purpose flour, baking powder and soda, pumpkin pie spice, cinnamon, and salt. Switch to a spatula as this batter is thick!
  3. Pour the batter into a parchment lined and lightly sprayed loaf pan.
  4. Bake for 60 minutes!
  5. Let cool and top with your topping of choice. Enjoy!
A glass bowl on a wood table filled with the pumpkin bread batter. A pink spatula is mixing the batter.
A silver loaf pan is on a wood table that is filled with the pumpkin batter before baking. Parchment paper is on all four sides and being held in place with plastic clips.
A silver loaf pan with the baked pumpkin bread inside and hot from the oven is on a wood table. The parchment paper lining is overlapping the sides of the pan. You can see the dark color of the baked bread.
Closeup of three slices of pumpkin bread with cinnamon vanilla frosting on top are laying down against each other. It's on crinkled brown parchment paper.

Different Topping Ideas

There are so many ways you can jazz up this bread and customize it to just how you like it!

  • Keep it simple and don’t add any toppings.
  • Add chopped pumpkin seeds to the loaf top before baking. Bake as directed.
  • Add a crumble topping to the loaf before baking. Add an additional 5 to 10 minutes to the final baking time. (Crumble topping recipe included in the recipe notes below.)
  • Add the cinnamon and vanilla frosting on top to match these photos! (Frosting recipe included in the recipe below.)
A close up of many slices of vegan pumpkin bread laying on crinkled brown parchment paper.

Pumpkin Bread Tips

  • To keep this bread moist without making it taste underdone, the trick is to let it rest for 10 minutes in the pan after baking and then remove it to a wire rack to finish cooling. Those first 10 minutes the bread is still baking a bit in the hot pan, sealing in the moisture.

How to Store

Countertop: If you’ve topped the bread with nothing, crushed pumpkin seeds, or a crumble topping, you can leave this bread on the countertop in an airtight container for up to 3 days.

Fridge: If you topped this bread with frosting, you’ll want to keep it in the fridge to remain the freshest. Wrap it in plastic wrap or another airtight container and store in the fridge for up to 5 days.

Freezer: No matter which topping you used, you can freeze this bread. Slice and place pieces of wax paper or parchment paper in between each slice for better storage. Keep in a freezer safe container for up to 2 months. To reheat after freezing, either allow individual slices to thaw in the fridge overnight, or place in the microwave and warm in 15 second intervals until warmed through.

A vegan pumpkin bread loaf with cinnamon vanilla frosting is on a black serving tray with three slices of bread in front to show the texture of the bread. Cinnamon sticks and seasonal decor are blurred in the background.

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If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, vegan friendly recipes you can subscribe to the newsletter. Did you make these? Please tag me on Instagram, Facebook, or Pinterest! I love to see your creations!

Slices of vegan pumpkin bread with vanilla cinnamon frosting on a tablescape. Cinnamon sticks, green glasses, and a vase are blurred in the background. The pumpkin loaf is on a black slate serving tray.

One Bowl Vegan Pumpkin Bread

Super moist, tender this vegan pumpkin bread recipe is a fall favorite with extra spices and a vanilla and cinnamon frosting on top.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Bread
Cuisine: Baked Goods
Keyword: bread, pumpkin, quick bread
Servings: 10 slices
Calories: 471kcal

Equipment

  • Mixing bowls and spoons
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Hand mixer or stand mixer (optional)
  • parchment paper
  • Loaf Pan

Ingredients

Pumpkin Bread

  • 1/2 cup pumpkin
  • 1 cup plant based milk soy milk recommended
  • 1/4 cup oil
  • 3 tablespoons molasses
  • 1 tablespoon vanilla
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup optional mix ins: pumpkin seeds chocolate chips, chopped pecans, etc.

Cinnamon Vanilla Frosting

  • 1/2 cup vegan butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • Pinch salt

Cinnamon Crumble Topping

  • 1/2 cup all purpose flour
  • 1/4 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons vegan butter melted

Instructions

  • Preheat the oven to 350°F/180°C. Make sure the oven rack is in the center of the oven. Prepare a loaf pan with parchment paper and lightly spraying with oil. Set aside.
  • Mix the wet ingredients. In a large bowl with a whisk, mix together the pumpkin, plant based milk, oil, molasses, both brown and white sugars, and vanilla. Whisk until fully combined, about 1 minute of whisking.
  • Add the dry ingredients. Into the same bowl, add the flour, baking powder, baking soda, pumpkin pie spice, extra cinnamon, and salt. Switch to a spatula to gently mix together. Be careful to not over mix the batter, but do make sure you scrape the sides and bottom of the bowl as needed.
  • Optional step: If making with optional mix ins, now is the time to add them before transferring batter to the pan. If making the crumble topping, set the pumpkin batter aside and mix together the crumble topping.
  • Transfer. Transfer the pumpkin batter to the prepared pan. Run a butter knife or chopstick down the center of the loaf to give it a guide of where to split while baking. If making with a crumble topping, add the topping now.
  • Bake. Bake uncovered in the oven for 55 to 60 minutes. If baking with the crumble topping, the time increased to 1 hour and 10 minutes. The bread is done when it has a dark color, has slightly pulled away from the sides of the pan, and a toothpick inserted into the bread pulls out clean. If you have a thermometer, breads are done at 190°F/80°C.
  • Remove and Cool. Remove the bread from the oven and let it rest in the hot pan for 10 to 15 minutes. Then, carefully remove with the parchment paper and let it cool completely on a wire rack, about an hour.
  • Optional: Frosting. If topping with frosting, in a large bowl with a hand mixer or in a stand mixer with a whisk attachment, whip together the room temperature vegan butter with powdered sugar. Add the vanilla, cinnamon, and salt, and mix again until frosting comes together. Top the cooled bread with the frosting. Slice and enjoy!

Notes

How to Store
Countertop: If you’ve topped the bread with nothing, crushed pumpkin seeds, or a crumble topping, you can leave this bread on the countertop in an airtight container for up to 3 days.
Fridge: If you topped this bread with frosting, you’ll want to keep it in the fridge to remain the freshest. Wrap it in plastic wrap or another airtight container and store in the fridge for up to 5 days.
Freezer: No matter which topping you used, you can freeze this bread. Slice and place pieces of wax paper or parchment paper in between each slice for better storage. Keep in a freezer safe container for up to 2 months. To reheat after freezing, either allow individual slices to thaw in the fridge overnight, or place in the microwave and warm in 15 second intervals until warmed through.

Nutrition

Calories: 471kcal | Carbohydrates: 82g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 2g | Sodium: 384mg | Potassium: 187mg | Fiber: 1g | Sugar: 61g | Vitamin A: 546IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 2mg
Love this recipe?Mention @friendlyvegankitchen or tag #friendlyvegankitchen!

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2 Comments

    1. My bread pan is 8.5×4.5-inches exactly. Any 8×4 ish loaf pan size will work, just watch the time as taller loaves will need a few extra minutes and wider loaves will take a few minutes less.

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