Slices of Vegan Pumpkin Bread Recipe

Vegan Pumpkin Bread Recipe

Vegan Pumpkin Bread Recipe
Course bread
Cuisine American, Vegan
Keyword pumpkin
Prep Time 15 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 195kcal
Author Veg Life Staff


  • 1-1/2 c All Purpose Flour
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Nutmeg
  • 2/3 c Granulated Sugar
  • 2/3 c Brown Sugar
  • 1/4 c Almond Milk
  • 1/3 c PLUS 1 tbsp Aquafaba (the liquid from a can of chickpeas)
  • 1 c Canned Pumpkin Puree NOT pumpkin pie filling


  • Preheat oven to 350 degrees.
  • Prepare a loaf pan with cooking spray.
  • In the bowl of an electric mixer, add the dry ingredients and a give a good mix.
  • Drain a can of chickpeas, reserving 1/3 c plus 1 tbsp of the liquids. If you have enough left over, you could always make a double batch of this recipe. Save those chickpeas for your next salad or roast them!
  • Add the remaining ingredients and mix well to combine.
  • Add to a prepared pan, smoothing out the top with a spatula.
  • Bake for 55-60 minutes or until a toothpick inserted comes clean.
  • Cool for 20 minutes on a wire rack and remove to cool completely.
  • Slice and serve with either a non-dairy whipped cream or a non-dairy vanilla ice cream and a sprinkling of cinnamon. Enjoy!


Serving: 1slice | Calories: 195kcal | Carbohydrates: 43.9g | Protein: 2.2g | Fat: 2.1g | Saturated Fat: 1.7g | Sodium: 160mg | Potassium: 156mg | Fiber: 1.7g | Sugar: 29.8g | Calcium: 30mg | Iron: 1.4mg