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Halloween

Vegan Pumpkin Bread

September 25, 2019 by hannahhossack 3 Comments

Vegan pumpkin bread – this spiced pumpkin loaf cake tastes like Autumn in cake form! This one-bowl pumpkin cake is soft, moist, spicy, easy to make, full of Fall flavours and perfect for snacking on. Eggless and dairy-free.

a loaf of vegan pumpkin bread topped with pumpkin seeds on a sheet of baking parchment on a blue background with mini pumpkins, cinnamon sticks, a grey cloth and a knife.

I absolutely adore pumpkin cake; sadly pumpkin based baked goods are not very common here in the UK, and tinned pumpkin puree can be difficult to find, though I have managed to find it in Sainsbury’s, Tesco’s and Waitrose so far!

 

It’s a shame it’s not more popular here, as pumpkin cake is like the Autumn version of carrot cake; full of warming spices with a soft, moist, incredibly more-ish texture.

This vegan pumpkin bread is super easy to make and just uses one bowl – always a bonus to have less washing up to do! It has a wonderfully soft and moist texture and a beautifully spiced flavour; you would never be able to guess that it is vegan!

It keeps well for up to five days in an airtight container, and is perfect for snacking on or even for breakfast with a cup of something hot.

Close up of slices of vegan pumpkin cake from above on a blue background.

How To Make Pumpkin Puree:

I used tinned pumpkin puree to make this vegan pumpkin bread which I get from Sainsbury’s; it can also be found in some Tesco’s, Waitrose and on Ocado and Amazon. In the supermarkets it is often hidden away in a little ‘American section’ in the world foods aisles.

If you can’t find it however it is also really easy to make your own; you just need to halve, de-seed and roast an eating pumpkin (NOT a carving one) or a butternut squash until it is tender then scoop the flesh out of the skin and puree it until smooth.

Roast it at around 200C/400F/gas mark 6. The time it takes will very much depend on how large the pumpkin/squash is so just cook it until the flesh can easily be pierced with a fork.

I don’t recommend boiling the pumpkin to cook it as that will make the puree, and therefore the cake, too wet.

Close up of vegan pumpkin loaf cake cut into slices with mini pumpkins in the background.

How To Make Vegan Pumpkin Bread:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by whisking together plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice (or you can use your own blend of spices – quantities are given in the recipe card below) and salt in a large mixing bowl.

Add pumpkin puree (either tinned or homemade – see instructions above), sunflower oil (or another flavourless oil), non-dairy milk, vinegar and vanilla extract and whisk gently until no dry lumps remain but be careful not to over-mix.

step 1 - making the batter

Transfer the batter to a greased and lined approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and spread it level. Scatter a handful of pumpkin seeds (pepitas) over the top then bake for 60-75 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

Loosely cover the top with tin foil for the last 20 minutes of baking if it starts to get too dark.

step 2 - baking the cake.

Leave the cake to cool in the tin for 10 minutes then carefully lift it out onto a wire rack and leave to cool completely before slicing. Store leftovers in an airtight container for up to five days.

Sliced pumpkin bread loaf on a blue background with mini pumpkins.

Top Tips:

  • If you are using tinned/canned pumpkin puree, make sure that it is 100% pumpkin, NOT pumpkin pie filling.
  • Don’t over-mix the batter as that can make the cake tough, just mix it until no dry lumps remain.
  • Grease your loaf tin and line it with a strip of baking parchment that comes above the sides of the tin so that it is easy to lift the cake out of the tin.
  • Depending on your oven the top of the cake might start to get a bit dark before it is cooked in the middle. If this happens you can loosely cover the top with a sheet of tin foil for the last 20 minutes of cooking.
  • The cake is ready when it is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
  • Make sure that the cake has cooled completely before you slice it as otherwise the texture can be a little gummy.

Optional Mix-Ins:

I love this pumpkin bread as it is, topped with pumpkin seeds (pepitas), but if you want to get creative why not try adding:

  • chocolate chips
  • dried cranberries
  • raisins
  • chopped pecans or walnuts

The end of a sliced loaf of vegan pumpkin cake with mini pumpkins in the background.

Can I Freeze This Vegan Pumpkin Bread?:

Yes. This pumpkin loaf cake freezes really well in well-wrapped individual slices (make sure it is completely cold before you slice and wrap it!). Allow to defrost at room temperature.

More Vegan Pumpkin Recipes:

  • Vegan pumpkin cake with maple pecans and cinnamon buttercream
  • Vegan pumpkin muffins
  • Pumpkin spice granola
  • Pumpkin bread rolls
  • Vegan pumpkin chocolate chip cookies
  • Vegan sweet potato bread with pecan streusel (ok, so not technically pumpkin but pretty close!)
  • Vegan pumpkin pancakes
  • Pumpkin chocolate chip cake bars
  • Vegan pumpkin mac and cheese
  • Stuffed mini pumpkins with cranberry and pecan rice

close up of slices of vegan pumpkin loaf cake

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

a loaf of vegan pumpkin bread topped with pumpkin seeds on a sheet of baking parchment on a blue background with mini pumpkins, cinnamon sticks, a grey cloth and a knife.
5 from 1 vote
Print

Vegan Pumpkin Bread

Vegan pumpkin bread - this spiced pumpkin loaf cake tastes like Autumn in cake form! This one-bowl pumpkin cake is soft, moist, spicy, easy to make, full of Fall flavours and perfect for snacking on. Eggless and dairy-free.

Course Dessert, Snack
Cuisine American, baking, vegan
Keyword cake
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

  • 280 g (2 1/4 cups) plain (all-purpose) flour
  • 135 g (3/4 cup) light brown soft sugar
  • 100 g (1/2 cup) caster sugar
  • 2 1/4 tsp baking powder
  • 3/4 tsp bicarbonate of soda (baking soda)
  • 2 1/2 tsp pumpkin spice/mixed spice (or use 1 tsp cinnamon, 1 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp allspice and 1/8 tsp cloves)
  • 1/2 tsp salt
  • 320 g (1 1/3 cups) tinned pumpkin puree (NOT pumpkin pie filling) (see instructions above to make your own)
  • 120 ml (1/2 cup) sunflower oil (or another flavourless oil)
  • 100 ml (1/3 cup + 1 Tbsp + 1 tsp) unsweetened non-dairy milk (I used oat)
  • 1 tsp cider vinegar/white wine vinegar
  • 1 tsp vanilla extract
  • a handful of pumpkin seeds (pepitas) to decorate (optional)

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line it with a strip of baking parchment that comes a little way above the sides so that you can easily lift the cake out once it is baked.

  2. Whisk together the plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice and salt in a large mixing bowl.

  3. Add the pumpkin puree, sunflower oil, non-dairy milk, vinegar and vanilla extract and whisk gently until no dry lumps remain but be careful not to over-mix.

  4. Transfer the batter to the prepared loaf tin and spread it level. Scatter a handful of pumpkin seeds over the top then bake for 60-75 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter. Loosely cover the top with tin foil for the last 20 minutes of baking if it starts to get too dark.

  5. Leave the cake to cool in the tin for 10 minutes then carefully lift it out onto a wire rack and leave to cool completely before slicing. Store leftovers in an airtight container for up to five days.

vegan pumpkin bread pinterest image

Filed Under: Baking, Cakes, Halloween, pumpkin, Recipes, Spice, vegan Tagged With: loaf cake, pumpkin bread, pumpkin cake, quick bread, snack cake, vegetable cake

Vegan Red Velvet Cupcakes With Cream Cheese Frosting

October 29, 2018 by hannahhossack Leave a Comment

Vegan red velvet cupcakes – moist, fluffy, easy to make chocolate and vanilla cupcakes with tangy vegan cream cheese frosting. Perfect for Halloween (or just any day).

A vegan red velvet cupcake with cream cheese frosting and a sprinkle of red velvet cake crumbs on a mini white cake stand.

Red velvet cake is good all year round, but it’s deep, blood red colour is particularly well suited to Halloween, which is why I chose now to post my vegan red velvet cupcakes recipe.

These vegan red velvet cupcakes are really quick and easy to make; and their delicious, not quite chocolate, not quite vanilla flavour is very moreish; particularly when they are topped with tangy vegan cream cheese frosting!…

Read More

Filed Under: Baking, Chocolate, Cupcakes, Halloween, Recipes, vegan Tagged With: Halloween, halloween cupcakes, red velvet cupcakes, vegan cupcakes

Tombstone Cupcakes For Halloween (Vegan)

October 21, 2018 by hannahhossack 8 Comments

Tombstone cupcakes for Halloween – these impressive chocolate graveyard cupcakes with gingerbread tombstones, cookie dirt and royal icing bones are seriously spooky, utterly delicious and totally vegan! Step by step photos included.

Tombstone cupcakes for Halloween - these impressive chocolate graveyard cupcakes with gingerbread tombstones, cookie dirt and royal icing bones are seriously spooky, utterly delicious and totally vegan! Step by step photos included. #vegan #Halloween #cupcakes #chocolate

I realised last week that although I have made a lot of Halloween cakes for the blog, and various other small spooky things; I hadn’t done a single Halloween cupcake recipe! I have plenty of ideas for cupcakes, just none that I had gotten round to actually making….

Read More

Filed Under: Baking, Biscuits/Cookies, Chocolate, Cupcakes, Halloween, Holidays, Recipes, vegan Tagged With: graveyard cupcakes, halloween cupcakes, halloween dessert, tombstone cupcakes, vegan chocolate cupcakes, vegan gingerbread, vegan halloween

Pentagram Topped Vegan Apple Pies For Halloween

October 16, 2018 by hannahhossack 4 Comments

Pentagram topped vegan apple pies for Halloween – these mini vegan apple pies are topped with a pastry pentagram; perfect for Halloween and fans of Supernatural! Step by step instructions included.

Pentagram topped vegan apple pies for Halloween - these mini vegan apple pies are topped with a pastry pentagram; perfect for Halloween and fans of Supernatural! Step by step instructions included. #vegan #Halloween #applepie

I finally got round to doing some Halloween baking; I’m a bit behind on things this year but hopefully I should get a couple more recipes done before we get to Halloween….

Read More

Filed Under: Apple, Baking, Desserts and Patisserie, Fruit, Halloween, Holidays, Pastry, Pies and Tarts, Recipes, Uncategorized, vegan Tagged With: coconut oil pastry, dairy free, egg free, mini apple pies, muffin tin apple pies, pentagram pies, vegan apple pie, vegan pastry

Stuffed Mini Pumpkins With Cranberry & Pecan Rice (Vegan)

October 12, 2018 by hannahhossack 6 Comments

Stuffed mini pumpkins with cranberry and pecan rice – cute little individual pumpkins or squash stuffed with delicious cranberry, pecan and vegetable wild rice. Vegan and gluten-free. Post sponsored by Appletiser.

Stuffed mini pumpkins with cranberry and pecan rice – cute little individual pumpkins or squash stuffed with delicious cranberry, pecan and vegetable wild rice. Vegan and gluten-free. #vegan #pumpkin

Halloween is fast approaching so I have been brainstorming some recipe ideas to make for the occasion. I always have loads of ideas for sweet treats to bake, but you can’t JUST have sweet things so I’ve tried to come up with some savoury recipes too….

Read More

Filed Under: Halloween, Holidays, Mains, nuts, pumpkin, Recipes, Savoury, Uncategorized, vegan, vegetarian Tagged With: roasted pumpkins, stuffed pumpkins, stuffed squash, vegan main course, wild rice

Vegan Pumpkin Cake With Maple Pecans & Cinnamon Buttercream

October 10, 2018 by hannahhossack 12 Comments

Vegan pumpkin cake with maple pecans and cinnamon buttercream – this easy to make, fluffy, moist and perfectly spiced cake is perfect for Autumn; you would never guess that it’s vegan!

Vegan pumpkin cake with maple pecans and cinnamon buttercream - this easy to make, fluffy, moist and perfectly spiced cake is perfect for Autumn; you would never guess that it's vegan! #vegan #pumpkinspice #layercake

I’m excited about this recipe; pumpkin cake is one of my absolute favourites and is one that I have been eager to veganise. Happily it worked out perfectly, the cake is fluffy, moist, wonderfully spiced and absolutely addictive!…

Read More

Filed Under: Baking, Cakes, Halloween, Holidays, nuts, pumpkin, Recipes, Spice, vegan Tagged With: candied pecans, pumpkin layer cake, pumpkin spice, sugared pecans, vegan layer cake, vegan pumpkin cake

Pumpkin Bread Rolls

September 24, 2018 by hannahhossack 4 Comments

Pumpkin bread rolls – these cute little pumpkin flavoured dinner rolls are easier to make than you might think and are the perfect centrepiece for an Autumn celebration!

Pumpkin bread rolls - these cute little pumpkin flavoured dinner rolls are easier to make than you might think and the perfect centrepiece for an Autumn celebration! #pumpkin #dinnerrolls #bread #baking

These adorable little pumpkin bread rolls are so much fun to make and perfect for Halloween or Thanksgiving. The dough is lightly flavoured with pumpkin and spices; it gives them a delicious flavour but they are mild enough to be able to serve with anything….

Read More

Filed Under: Baking, Bread, Buns and Rolls, Halloween, Holidays, pumpkin, Recipes Tagged With: bread rolls, buns, pumpkin dinner rolls, pumpkin shaped, yeasted

Witches’ Finger Cookies And Red Velvet Hot Chocolate

October 28, 2017 by hannahhossack 15 Comments

Witches’ finger cookies served with red velvet hot chocolate ‘blood’ make a spooktacular treat for Halloween!

Witches' finger cookies - a gory but delicious treat for Halloween!

Witches' finger cookies - a gory but delicious treat for Halloween!

This is my last Halloween post (for this year), I promise! These witches’ finger cookies are fun to make and very creepy looking, especially if you serve them with red velvet hot chocolate ‘blood’ for dipping them in!…

Read More

Filed Under: Almonds, Baking, Biscuits/Cookies, Chocolate, Drinks, Halloween, Holidays, Recipes Tagged With: Biscuits/Cookies, cookies, Halloween, halloween biscuits, red velvet hot chocolate, shortbread, witch finger cookies, witches' fingers

Halloween Jack-O-Lantern Pumpkin Pies

October 25, 2017 by hannahhossack 7 Comments

Halloween Jack-O-Lantern pumpkin pies – put your pumpkin carving skills to good use with these tasty, creepy (or cute – your choice!) pumpkin pies for Halloween.

Halloween Jack-O-Lantern pumpkin pies - creepy (or cute - your choice!) pumpkin pies for Halloween.

Halloween Jack-O-Lantern pumpkin pies - fun, tasty individual pumpkin pies for Halloween.

It is very nearly Halloween so I should probably get a move on and share the couple of Halloween recipes that I have left before it is too late! these Halloween Jack-O-lantern pumpkin pies take a little bit of time and effort to make but they look really effective and would make a great addition to a Halloween party spread….

Read More

Filed Under: Baking, Desserts and Patisserie, Halloween, Holidays, Pastry, Pies and Tarts, pumpkin, Recipes, Spice Tagged With: Dessert, Halloween, jack-o-lantern, party food, pastry, pumpkin pie, shortcrust, tarts

Monochrome Cake

October 23, 2017 by hannahhossack 23 Comments

Monochrome cake – a stylish black and white stripy chocolate and vanilla cake which is perfect for a classy Halloween party.

Monochrome cake - a stylish black and white stripy chocolate and vanilla cake. Perfect for a classy Halloween party.

Monochrome cake (aka Beetlejuice cake) - a stylish black and white stripy chocolate and vanilla cake. Perfect for a classy Halloween party.

I’ve had the idea for this cake in mind since last year and have been collecting black and white sweets for it for months so I figured i should probably get round to turning my ideas into reality. The reality did not disappoint, the cake turned out exactly as I had imagined and I’m sure you’ll agree that it is quite the looker!…

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Filed Under: Baking, Cakes, Chocolate, Halloween, Holidays, Recipes Tagged With: Beetlejuice cake, birthday, black and white cake, celebration, chocolate, ganache drip, Halloween, layer cake, meringue kisses, monochrome cake, striped cake, stripy cake, swiss meringue buttercream, vanilla

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Link in profile. #whatveganseat #thebakefeed #instafood #christmasrecipes #christmasbaking #foodblogfeed #foodandwine #forkyeah #foodartblog #foodfluffer #hautecuisines #feedfeed #still_life_gallery #vegantreats #veganchristmas #veganbaking #veganbread #veganjunkfood #veganfoodlovers #veganrecipes #veganfoodshare #veganeats #vegansofinstagram #bestofvegan #stollen #breadporn #breadbaker
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On a side note, just want to give a shout out to @blackvelvetstyling who provided the gorgeous 'Earl' backdrop in this photo. I absolutely love Sophie's backdrops, they may be paper but the print quality is amazing and they are totally matte to shoot on (they are also so much more affordable than painted boards!). This one was gifted but I have purchased lots of others and genuinely love them. Well worth checking out if you are in need of new backdrops. 🖤 #bvsbackdrops 
#whatveganseat #cakelove #cakesofinstagram #cakecakecake #cakeoftheday #cakestagram #thebakefeed #instacake #bundtbakers #bundtcake #christmas #vegantreats #veganbaking #vegancake #veganjunkfood #veganuk #veganchristmas #veganfoodlovers #veganrecipes #veganfoodshare #vegansofinstagram #foodblogfeed #feedfeed @thefeedfeed #foodartblog #foodfluffer #hautecuisines #foodheaven #foodlovers #mincemeat
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Also, how lovely is this backdrop from Black Velvet Styling?! @blackvelvetstyling You would never be able to tell that it is actually paper and not a beautiful rustic wooden table!

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It is rich, moist, boozy and very easy to make. I think that it is just as good as, if not better than, the classic suet and egg laden version! The recipe is on the blog, link in profile. #christmas #christmasrecipes #christmaspudding #stirupsunday #veganchristmas #veganpudding #vegandessert #vegantreats #veganfoodlovers #veganrecipes #veganfoodshare #veganuk #vegansofinstagram #veganeats #still_life_gallery #foodblogfeed #foodandwine #forkyeah #foodblogger #foodartblog #foodlovers #foodfluffer #sweettoothforever #vzcomade #bestofvegan #hautecuisines #feedfeed @thefeedfeed
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The recipe is on the blog, link in profile.

On a side note, just want to give a shout out to @blackvelvetstyling who provided the gorgeous backdrop in this photo (and lots of my other photos!). I absolutely love Sophie's backdrops, they may be paper but the print quality is amazing and they are totally matte to shoot on (they are also so much more affordable than painted boards!). This one was gifted but I have purchased lots of others and genuinely love them. Well worth checking out if you are in need of new backdrops. 🖤

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