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Vegan Pumpkin Bread

vegan oil free pumpkin bread by very veganish square

As soon as the weather starts to even hint at fall, we all get excited. Cooler weather is the biggest draw after a long, hot Texas summer. That nice cool breeze when you open the front door puts me in an instant good mood.

Floating scents of pumpkin bread take my good mood to another level. Have you ever made a recipe and everything came together just perfectly? That’s what happened with this pumpkin bread. It turned out so beautiful and moist with just the right amount of sweetness. I’m not a fan of overly sweet things. I get an instant headache. This was spot on.

vegan pumpkin bread oil free very veganish


This recipe uses a little brown sugar, but most of the sweetness comes from coconut sugar, maple syrup and the pumpkin itself. It needs no oil whatsoever, so is Whole Food Plant Based, McDougall, Starch Solution friendly.

While I use a blend of flours, you can use all whole wheat or white whole wheat, if you wish. The bread will just turn out a bit heavier.

vegan pumpkin bread oil free very veganish

The almond milk + apple cider vinegar becomes a “vegan buttermilk” of sorts.  This interacts with the baking soda and baking powder to make this bread rise without using eggs. You can use any other plant-based milk of your choice, but the thicker milks (coconut, soy, cashew) will be the closest substitute for the almond milk.

Stoneware bread pans from Pampered Chef are naturally non-stick and cook very evenly. My mini pans are normal non-stick bread pans. If you don’t have non-stick pans, you can line your bread pans with parchment paper to prevent from having to use oil.

Okay, enough about the mechanics and onto the actual recipe. Can you already smell it?

vegan pumpkin bread oil free very veganish


Vegan Pumpkin Bread
Prep time
Cook time
Total time
Moist and not-too-sweet pumpkin bread that is vegan, oil free, starch solution, plant based.
Recipe type: Bread
Cuisine: Baking, Vegan, Oil Free
Serves: 8
  • 1 cup flour
  • ¾ cup whole wheat flour
  • ⅔ cup coconut sugar
  • ⅓ cup dark brown sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp pumpkin pie spice
  • 1⅓ cup pumpkin purée
  • 3 tbsp maple syrup
  • 3 tbsp almond milk mixed with 1 tsp apple cider vinegar
  • ½ cup chopped walnuts and/or pipits (optional)
  1. Preheat oven to 350°F
  2. In a large bowl, mix together flours, sugars, soda, baking powder, salt, and spices.
  3. In a small bowl, whisk together pumpkin, maple syrup, and almond milk/vinegar.
  4. Add wet ingredients to the dry and stir together until moistened.
  5. Fold in nuts, if using.
  6. Pour into non-stick or lined bread pan and bake 45-50 minutes or until the top is browned and a knife inserted in the middle comes out clean.
  7. Cool for at least 15 minutes before serving.
If using a mini loaf pan, bake for 30-40 minutes.


Abi Cowell
Abi Cowell is a pasta-slinging food and travel blogger with a cup of tea in one hand and her phone in the other. She believes that making even small changes in what you eat can improve your health and quality of life. Her family of four travel for fun and purpose, homeschooling on the road and love sharing their fun adventures and tips for family travel with you.


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