Embrace the autumn fever and prepare this scrumptious best Vegan Pumpkin Bread drizzled with salted caramel and sprinkled with toasted coconut. Dairy-free and cruelty-free make this the only pumpkin bread recipe you’ll ever need. Spicy, decadent, and perfectly soft, you’ll melt with the first bite.
Vegan Pumpkin Bread Recipe
It’s officially the time of year where indulging in everything pumpkin isn’t frowned upon. Of course, it doesn’t bother me either way. I regularly indulge in all the pumpkin I want throughout the year. It’s too good to leave hanging for such a short period of the year. So, never allow yourself to be pumpkin shamed! Own it! That stuff is tasty!
All of my favorite pumpkin recipes are desserts, go figure. I have the Best Vegan Pumpkin Pie Recipe. Not to mention, a delightful Raw Vegan Pumpkin Cheesecake Recipe that is absolutely to die for. Life is short, so embrace the love of pumpkin and give this vegan pumpkin bread recipe, or these other pumpkin recipes, a whirl!
How to Make the Best Vegan Pumpkin Bread from Scratch
- Prep – Preheat the oven to 350 degrees and line a loaf pan with parchment paper.
- Mix dry ingredients – Make your flax egg and set aside. In a medium bowl, thoroughly mix together the flour, salt, baking soda, and baking powder.
- Mix the wet ingredients – In a separate bowl, mix together the vanilla, flax egg, olive oil, pumpkin puree, sugar, and 3 tablespoons coconut milk.
- Combine – Combine the dry and wet ingredient bowls thoroughly.
- Bake – Pour batter into the prepared pan and bake for an hour. Remove to a cooling rack.
- Make the coconut – Spread the coconut on a pan and bake for 5 minutes in the preheated oven.
- Garnish – Once the bread and coconut are cool, drizzle the caramel over the top of the load. Top it with sea salt and the toasted coconut. Allow to sit until dry and enjoy!
Recipe Tips + Variations
- Storage – Store, covered, at room temp, for 3-4 days. Can be stored in the fridge in a sealed container for up to a week.
- Reheating – Reheat using the microwave or allowing it to to warm up on its own without forced heating.
- Vegan pumpkin bread add-ins suggestions – Some of my favorite add-ins are toasted pumpkin seeds, dried cranberries, candied walnutsand freeze dried blueberries.
- Does this bread freeze well? – Yes, but you’ll want to leave the toppings off though. It’s best stored in reusable freezer bags either in slices or as a whole loaf.
- How do I make a vegan egg? – By combining 1 tablespoon ground flax or chia seeds with 3 tablespoons coconut milk or water in a small dish. Let it sit for a couple of minutes in order to thicken. You can also use water in place of milk.
- Make your own caramel for the topping – Go grab up my recipe for Vegan Salted Caramel Sauce and you can use it on top of this bread. It tastes so much better than store-bought, in my opinion. Such rich flavor.
- Do a streusel topping instead – Skip the caramel and coconut and go for a streusel topping in its place.
- Mix up the toppings – Of course, you don’t have to stick with what I chose for toppings. You can either nix toppings altogether or try something like vegan cream cheese frosting, a chocolate glaze, add coconut or chopped walnuts with the frosting, and more. Lots of ideas to choose from!
What Do You Eat with Pumpkin Bread?
There are countless condiments and additions that go well with this bread. Apple butter, vegan butter, fruit preserves, a fruit spread, cream cheese, etc. Treat it like you would a bagel and you’ll quickly find your favorite way to eat it.
Can You Substitute Brown Sugar for White Sugar?
As you can see by my recipe, you can definitely swap out the two or go half and half. Brown sugar gives it a more syrupy taste, or almost slight maple taste. White sugar just sweetens it without giving it any extra flavors. For me, I prefer the brown sugar because the flavors meld so well. However, it’s still over-the-top delicious with white sugar as well.
More Vegan Desserts
- Vegan Baklava
- Vegan Shortbread Cookies
- Homemade Apple Pie Filling
- Vegan Lemon Olive Oil Cake
- Vegan Chocolate Sheet Cake
P.S. As always friends, if you make this recipe please come back here and leave a comment rating below, snap a photo and tag me with #VeggieSociety on Instagram, it always brightens up my day ~ Florentina Xo’s
Best Vegan Pumpkin Bread
- 1.5 cups pumpkin puree 15 oz cn
- 1.25 cups brown sugar
- 1/2 cup light olive oil
- 3 tbsp coconut milk
- 2 tsp vanilla extract
- 1 vegan egg 1 tbsp ground flaxseed + 3 tbsp coconut milk or water
- 1.75 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 pinch sea salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg optional
- 3.5 oz dark chocolate bar or chips roughly chopped
- 1/3 cup vegan sea salt caramel
- 1/3 cup unsweetened coconut flakes
- Preheat your oven to 350”F and line a loaf pan with parchment paper leaving some of the paper hanging out on the sides to act as handles and help make the removal process super easy.
- Make your flax egg by combining 1 tablespoon ground flax with 3 tablespoons coconut milk or water and set aside to thicken for a few minutes.
- In a medium bowl whisk together the flour, baking soda, baking powder and a pinch of sea salt. Stir in the chocolate chunks if using.
- In a separate mixing bowl whisk together the pumpkin puree, olive oil, vanilla extract, sugar, 3 tablespoons coconut milk and flax egg until combined well. Pour into the bowl with the dry ingredients and using a spatula fold the two together until incorporated trying not to overmix.
- Pour into the parchment lined loaf pan and bake in the preheated oven for 1 hour or until a toothpick inserted in the center comes out almost clean. Remove from the oven and transfer to a cooling rack. Use the parchment paper handles to easily remove the bread from the loaf.
- Meanwhile toast the coconut. Spread the coconut flakes in a thin layer on top of a parchment lined baking sheet. Toast in the preheated oven for about 5 minutes until nice and golden stirring once or twice taking care not to burn it. Remove from the oven and allow too cool.
- Once your pumpkin bread has cooled off completely, drizzle it over the top with the caramel, sprinkle with a pinch of sea salt flakes and cover generously with the toasted coconut. Allow the caramel to harden and set before slicing.
- Storage - Store, covered, at room temp, for 3-4 days. Can be stored in the fridge in a sealed container for up to a week.
- Reheating - Reheat using the microwave or allowing it to to warm up on its own without forced heating.
- Pumpkin bread add-ins suggestions - Adding ingredients to your pumpkin bread can be a delicious idea. Some of my favorite options are pumpkin seeds, dried cranberries, candied walnuts, freeze dried blueberries, etc.
- Does this pumpkin bread freeze well? - Yes, this pumpkin bread recipe will freeze very well. You’ll want to leave the toppings off if you decide to freeze it though. It’s best stored in reusable freezer bags either in slices or as a whole loaf.
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