Ultimate Vegan Pumpkin Bread: A Moist, Spiced Loaf Cake for Cozy Autumn Days

There’s something truly magical about the aroma of pumpkin and warming spices filling your home during autumn. As much as I adore everything pumpkin, I often find it challenging to source the necessary ingredients here in the UK. Tinned pumpkin puree, a staple for many American Fall recipes, can be elusive, though I’ve had success finding it in larger Sainsbury’s, Tesco’s, and Waitrose stores. It’s often tucked away in a small ‘American section’ within the world foods aisle, a treasure hunt worth undertaking for this seasonal delight!

It’s a genuine pity that pumpkin-based baked goods aren’t more widespread in the UK. For me, pumpkin cake is the quintessential autumn equivalent of a comforting carrot cake. It’s brimming with those beloved warming spices, offering a soft, incredibly moist texture that’s utterly more-ish and addictive. This vegan pumpkin bread recipe perfectly encapsulates that delightful seasonal essence.

What makes this vegan pumpkin bread truly exceptional, beyond its incredible flavor, is its simplicity. It’s a true one-bowl wonder, meaning less washing up – always a huge bonus in my book! The result is a wonderfully soft, unbelievably moist, and beautifully spiced loaf that no one would ever guess is entirely plant-based. It’s completely eggless and dairy-free, making it accessible for many dietary needs without compromising on taste or texture.

This delightful loaf keeps exceptionally well, remaining fresh and flavorful for up to five days when stored in an airtight container at room temperature. It’s perfect for any time of day – a lovely snack with an afternoon tea, a decadent dessert, or even a comforting breakfast alongside a steaming cup of coffee or herbal tea. Each slice offers a taste of autumn, making it an ideal treat to share or savor yourself throughout the cooler months.

Crafting Your Own Pumpkin Puree: A Simple Guide

While store-bought tinned pumpkin puree offers convenience, especially for those in regions where fresh pumpkin is readily available, it can be a bit of a quest to find in the UK. As mentioned, major supermarkets like Sainsbury’s, Tesco, and Waitrose sometimes stock it in their international sections. Online retailers like Ocado and Amazon are also reliable sources. However, if you can’t locate it, or simply prefer the satisfaction of homemade ingredients, making your own pumpkin puree is incredibly easy and yields fantastic results.

To make your own, you’ll need an eating pumpkin (steer clear of the carving pumpkins, as their flesh is watery and less flavorful) or a butternut squash. Simply halve the pumpkin or squash, scoop out the seeds and stringy bits, and then roast it until the flesh is fork-tender. The roasting process concentrates the natural sugars and flavors, providing a rich, sweet base for your bread.

Preheat your oven to approximately 200°C (400°F / Gas Mark 6). Place the pumpkin halves cut-side down on a baking sheet. The roasting time will vary significantly depending on the size and thickness of your pumpkin or squash, so simply cook it until the flesh can be easily pierced with a fork. This usually takes anywhere from 45 minutes to an hour and a half. Once tender, remove from the oven, let it cool slightly, then scoop the soft flesh out of the skin.

Transfer the cooked pumpkin flesh to a food processor or blender and process until it reaches a smooth, consistent puree. If the puree seems a bit too thick, you can add a tablespoon of water or non-dairy milk at a time to achieve the desired consistency, though usually, roasting keeps it perfectly balanced. It’s crucial not to boil the pumpkin, as this adds excess moisture, which can make your final bread too wet and dense. Roasting is the secret to a perfectly textured pumpkin loaf.

Effortless One-Bowl Vegan Pumpkin Bread: Step-by-Step

(For a detailed list of ingredients and precise measurements, please refer to the comprehensive recipe card located further down below.)

*Achieving the best possible outcome for your vegan pumpkin bread relies heavily on precise measurements. I strongly advocate for using gram measurements with a digital kitchen scale over volumetric cup conversions, as cups can be inconsistent and may lead to varied results. Following the gram measurements closely will help ensure your cake has the ideal texture and flavor.*

Preparing the Dry Ingredients:

Begin by preheating your oven to 180°C (350°F / Gas Mark 4). Prepare your loaf tin (approximately 11.5 x 21.5 cm / 4.5 x 8.5 inches) by lightly greasing it, then lining it with a strip of baking parchment. Ensure the parchment extends slightly above the sides of the tin; this creates convenient ‘handles’ that will make lifting your perfectly baked loaf out of the tin much easier later on.

In a large mixing bowl, combine all your dry ingredients: the plain (all-purpose) flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda (baking soda), pumpkin spice blend (or your custom mix of cinnamon, ginger, nutmeg, allspice, and cloves as specified in the recipe card), and a pinch of salt. Whisk these together thoroughly until they are well combined and there are no visible lumps. This step ensures that the leavening agents and spices are evenly distributed, contributing to an even rise and consistent flavor throughout your bread.

Combining Wet and Dry Ingredients:

Once your dry ingredients are perfectly mixed, it’s time to introduce the wet components. Add the pumpkin puree (whether it’s store-bought tinned puree or your fresh homemade batch from the instructions above), sunflower oil (or another neutral-flavored oil such as canola or vegetable oil), unsweetened non-dairy milk (oat milk works wonderfully here, but almond or soy milk are also great choices), a teaspoon of vinegar (cider or white wine vinegar both work to activate the baking soda), and a generous splash of vanilla extract for depth of flavor.

Using a whisk, gently fold the wet ingredients into the dry. Mix only until no dry streaks of flour remain. The key here is to avoid over-mixing. Over-mixing can develop the gluten in the flour too much, resulting in a tough, dense loaf rather than the desired soft and moist crumb. A few small lumps are perfectly fine and often preferred over an over-mixed batter.

Baking to Perfection:

Carefully pour the prepared batter into your greased and lined loaf tin. Gently spread the top evenly with a spatula. For an extra touch of texture and visual appeal, scatter a handful of pumpkin seeds (also known as pepitas) over the surface of the batter. These add a delightful crunch and a nutty flavor that complements the spiced pumpkin perfectly.

Transfer the loaf tin to your preheated oven and bake for approximately 60-75 minutes. Baking times can vary depending on your oven, so it’s always best to rely on a visual and tactile test. The cake is ready when it looks golden brown, feels firm to the touch, and a skewer inserted into the very center comes out clean or with just a few moist crumbs clinging to it – but absolutely no wet batter.

If you notice the top of your loaf browning too quickly during the last 20 minutes of baking, don’t worry! Simply loosely cover the top of the tin with a piece of aluminum foil. This will prevent further browning while allowing the inside to finish cooking through perfectly.

Cooling and Storage:

Once baked, remove the loaf from the oven and allow it to cool in the tin for about 10 minutes. This crucial resting period allows the cake to firm up slightly, making it less prone to breaking when you handle it. After 10 minutes, use the baking parchment ‘handles’ to carefully lift the cake out of the tin and transfer it to a wire rack. Let it cool completely to room temperature before attempting to slice it. Slicing warm quick bread can lead to a gummy texture and a tendency to crumble. Patience truly pays off here!

Any leftover vegan pumpkin bread should be stored in an airtight container at room temperature. It will remain wonderfully fresh and delicious for up to five days, providing you with plenty of opportunities to enjoy this seasonal treat.

Expert Tips for the Best Vegan Pumpkin Bread

• Pure Pumpkin Power: If you’re using canned pumpkin puree, always double-check the label to ensure it’s 100% pure pumpkin. Avoid “pumpkin pie filling,” as this contains added spices and sugars that will throw off the flavor balance of this recipe.
• Don’t Over-Mix: This is perhaps the most vital tip for any quick bread or cake. Mix the batter just until the dry ingredients are barely incorporated and no streaks of flour remain. Over-mixing develops gluten, which can lead to a dense, tough, and chewy cake rather than a tender, moist crumb.
• Perfect Pan Prep: Greasing your loaf tin and lining it with a strip of baking parchment that extends slightly above the sides is a game-changer. These parchment ‘wings’ make it incredibly easy to lift the baked cake cleanly out of the tin, preventing any sticking or breakage.
• Prevent Over-Browning: Ovens can vary widely. If you notice the top of your pumpkin bread getting too dark before the center is fully cooked, simply tent it loosely with a sheet of aluminum foil for the last 15-20 minutes of baking. This shields the top while allowing the inside to finish baking.
• Test for Doneness: The reliable skewer test is your best friend. Insert a wooden skewer or toothpick into the very center of the loaf. If it comes out clean or with only a few moist crumbs attached, your bread is ready. If there’s wet batter, it needs more time.
• Cool Completely for Optimal Texture: I know it’s tempting, but resist the urge to slice into your warm pumpkin bread immediately. Allowing it to cool completely on a wire rack ensures the starches set properly, giving you that perfect, non-gummy, moist texture.
• Room Temperature Ingredients: Whenever possible, aim for your wet ingredients (like non-dairy milk and pumpkin puree) to be at room temperature. This helps them combine more smoothly with the other ingredients, leading to a more uniform batter and a better final texture.

Delightful Optional Mix-Ins for Your Loaf

This vegan pumpkin bread is absolutely delicious on its own, especially with a scattering of crunchy pumpkin seeds (pepitas) on top. However, if you’re feeling adventurous and want to add another layer of flavor and texture, this recipe is wonderfully adaptable. Consider incorporating some of these delightful mix-ins into your batter just before pouring it into the loaf tin:

• Chocolate Chips: Vegan chocolate chips (dark chocolate works beautifully) melt into pockets of gooey goodness.
• Dried Cranberries: These add a lovely tartness that cuts through the sweetness and spice.
• Raisins: For a classic touch, plump raisins bring a burst of sweetness and chewy texture.
• Chopped Nuts: Toasted pecans or walnuts offer a delightful crunch and a rich, earthy flavor that complements pumpkin exceptionally well.

Freezing Instructions: Can You Freeze Vegan Pumpkin Bread?

Absolutely! This vegan pumpkin loaf cake freezes exceptionally well, making it perfect for meal prep or saving slices for later cravings. To ensure the best quality upon thawing, follow these simple steps:

• Cool Completely: Before freezing, make sure your pumpkin bread is entirely cooled to room temperature. Freezing warm bread can lead to ice crystals and a soggy texture.
• Slice for Convenience: For individual portions that are easy to grab and thaw, slice the entire loaf before freezing.
• Wrap Properly: Wrap each individual slice tightly in plastic wrap, then again in aluminum foil. This double layer provides excellent protection against freezer burn. Alternatively, you can wrap the entire loaf securely if you plan to thaw and serve it whole.
• Storage Time: Properly wrapped, vegan pumpkin bread can be stored in the freezer for up to 2-3 months without a significant loss in quality.
• Thawing: To enjoy, simply remove the desired number of slices (or the entire loaf) from the freezer and allow them to defrost at room temperature for a few hours. For a warm, freshly baked experience, you can gently reheat thawed slices in a toaster oven or microwave for a short period.

More Irresistible Vegan Pumpkin Recipes to Try

If you’ve fallen in love with this vegan pumpkin bread and are eager for more seasonal, plant-based treats, you’re in luck! Pumpkin is an incredibly versatile ingredient, lending itself beautifully to both sweet and savory vegan dishes. Here are some of my other favorite recipes featuring this delightful autumn squash:

• Decadent Vegan Pumpkin Cake with Maple Pecans and Cinnamon Buttercream
• Fluffy Vegan Pumpkin Muffins – Perfect for Breakfast or Brunch
• Homemade Pumpkin Spice Granola – A Wholesome Vegan Treat
• Soft & Savory Pumpkin Bread Rolls – Ideal for Any Meal
• Chewy Vegan Pumpkin Chocolate Chip Cookies
• Vegan Sweet Potato Bread with Pecan Streusel (While not pumpkin, it offers a similar comforting vibe!)
• Fluffy Vegan Pumpkin Pancakes – A Delightful Autumn Breakfast
• Easy Vegan Pumpkin Chocolate Chip Cake Bars
• Creamy Vegan Pumpkin Mac and Cheese with Crispy Garlic Breadcrumbs
• Elegant Stuffed Mini Pumpkins with Cranberry and Pecan Rice

Have you baked this delightful vegan pumpkin bread? I would absolutely love to see your creations! Share your photos on Instagram and tag @domestic_gothess, making sure to use the hashtag #domesticgothess. Your baking inspires me!

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