1 Bowl Vegan Pumpkin Bread Recipe for Easy Fall Baking

Fall is the perfect season to embrace cozy, warm flavors in your kitchen, and nothing captures that spirit quite like pumpkin bread. This 1 bowl vegan pumpkin bread recipe is a game changer for busy bakers and beginners alike.

It’s incredibly simple, requiring just one bowl and a handful of wholesome ingredients to create a moist, flavorful loaf that’s perfect for breakfast, snack time, or dessert.

Whether you’re vegan or simply looking to add more plant-based options to your repertoire, this recipe guarantees a tender crumb, rich pumpkin flavor, and just the right amount of sweetness. Plus, cleanup is a breeze, making it an ideal choice for any busy household.

Bonus: it’s customizable, so you can add your favorite nuts, spices, or dairy-free chocolate chips to make it uniquely yours.

Ready to bake some magic? Let’s dive into this easy, delicious pumpkin bread recipe that will become your fall favorite in no time!

Why You’ll Love This Recipe

This recipe stands out for its simplicity and convenience. Using only one bowl means fewer dishes to wash and less hassle, perfect for a quick baking session or when you’re pressed for time.

The loaf is moist, tender, and packed with warm spices that evoke the essence of autumn.

It uses common pantry staples and wholesome ingredients, making it accessible and budget-friendly. Plus, being vegan means it’s suitable for a wide range of dietary preferences without sacrificing flavor or texture.

Finally, the recipe is highly adaptable. Whether you want to add walnuts, pumpkin seeds, or swap out the flour for a gluten-free mix, this pumpkin bread recipe is a versatile base for your creativity.

Ingredients

• 1 ¾ cups all-purpose flour (or whole wheat pastry flour for a healthier twist)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ¾ cup organic brown sugar or coconut sugar
• ¼ cup vegetable oil or melted coconut oil
• ¼ cup unsweetened plant-based milk (almond, soy, oat, etc.)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt
• 1 tsp vanilla extract
• Optional: ½ cup chopped walnuts, pecans, or vegan chocolate chips

Equipment

• Large mixing bowl (preferably glass or stainless steel)
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• 9×5 inch loaf pan
• Parchment paper or non-stick spray
• Cooling rack
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Grease your loaf pan with oil or line it with parchment paper to ensure easy removal.
2. In your large mixing bowl, combine the dry ingredients: sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. Add the wet ingredients: to the same bowl, add the pumpkin puree, brown sugar, oil, plant-based milk, and vanilla extract.
4. Mix everything together with a wooden spoon or silicone spatula until just combined. Be careful not to overmix; the batter should be slightly thick and a bit lumpy.
5. Fold in any optional add-ins like chopped nuts or vegan chocolate chips for extra texture and flavor.
6. Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon or spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Check at 50 minutes to avoid overbaking.
8. Remove from the oven and let the bread cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing.

Tips & Variations

“For an extra moist loaf, try adding a tablespoon of apple cider vinegar or vegan yogurt to the wet ingredients.”

• Make it gluten-free: Use a 1:1 gluten-free baking flour blend instead of all-purpose flour.
• Add texture: Mix in ½ cup of pumpkin seeds, chopped pecans, or shredded coconut.
• Spice it up: Adjust the spices to your taste — sprinkle in extra cinnamon or add a pinch of cardamom for a unique twist.
• Sweetener swaps: Use maple syrup or agave instead of brown sugar; reduce plant-based milk slightly to balance liquid.
• Mini loaves or muffins: Pour the batter into a lined muffin tin or mini loaf pans for individual servings; reduce baking time to 20-25 minutes.

Nutrition Facts

Serving Suggestions

This vegan pumpkin bread is delicious warm or at room temperature. Try these serving ideas to elevate your pumpkin bread experience:

• Spread with vegan butter or coconut oil for a simple treat.
• Top with a smear of almond butter or peanut butter for added protein.
• Serve alongside a hot cup of chai tea, coffee, or dairy-free latte.
• Make a quick dessert by toasting slices and drizzling with maple syrup or vegan caramel sauce.
• Pair with a bowl of warm, comforting Low Calorie Vegetable Soup Recipe for Healthy Eating or a fresh fruit salad for a balanced snack.

Conclusion

This 1 bowl vegan pumpkin bread recipe ticks all the boxes for an easy, delicious, and wholesome fall treat. With minimal ingredients and mess, it’s perfect for busy weekdays or relaxed weekend baking sessions.

The warm spices, rich pumpkin flavor, and tender crumb make it a crowd-pleaser for vegans and non-vegans alike.

Best of all, this recipe is highly adaptable, allowing you to customize it with your favorite nuts, seeds, or spices. If you enjoyed this pumpkin bread, be sure to check out other plant-based baking favorites like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the Vegan Bread Machine Recipe for Soft, Delicious Loaves for more cozy baking inspiration.

Happy baking and enjoy the taste of autumn in every slice!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “1 Bowl Vegan Pumpkin Bread”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple, moist, and flavorful vegan pumpkin bread made with just one bowl. Perfect for a quick breakfast or snack.”, “prepTime”: “PT10M”, “cookTime”: “PT50M”, “totalTime”: “PT60M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 3/4 cups all-purpose flour”, “1 cup pumpkin puree”, “3/4 cup brown sugar”, “1/4 cup vegetable oil”, “1/4 cup non-dairy milk (almond or soy)”, “1/4 cup maple syrup”, “1 teaspoon baking soda”, “1/2 teaspoon baking powder”, “1/2 teaspoon salt”, “1 teaspoon ground cinnamon”, “1/2 teaspoon ground nutmeg”, “1/4 teaspoon ground cloves”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and grease a loaf pan.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, combine pumpkin puree, brown sugar, oil, non-dairy milk, and maple syrup.”}, {“@type”: “HowToStep”, “text”: “Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves to the wet ingredients.”}, {“@type”: “HowToStep”, “text”: “Stir until just combined, do not overmix.”}, {“@type”: “HowToStep”, “text”: “Pour batter into the prepared loaf pan and smooth the top.”}, {“@type”: “HowToStep”, “text”: “Bake for 50 minutes or until a toothpick inserted comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.”}, {“@type”: “HowToStep”, “text”: “Slice and serve.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “3 g”, “fatContent”: “8 g”, “carbohydrateContent”: “34 g”}}