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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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Bread
Cuisine: Baked Goods
Calories: 471
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.