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Slice of vegan pumpkin bread with maple syrup

Easy Vegan Pumpkin Bread

  • Author: Sara Kidd
  • Total Time: 1 hour 5 minutes
  • Yield: 12 serves 1x
  • Diet: Vegan


This is a very easy vegan pumpkin bread recipe. Serve with maple syrup.


  • 220 g plain all-purpose flour (1 3/4 cups)
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons pumpkin spice mix (or spice mix below)
  • 115 g brown sugar, firmly packed (1/2 cup)
  • 55 g caster sugar (1/4 cup)
  • 125 ml plain soy milk (1/2 cup)
  • 1 tablespoon white vinegar
  • 250 g pumpkin puree (1 cup) see instructions above to make your own
  • 80 ml vegetable oil (1/3 cup)
  • 1 teaspoon vanilla bean paste
  • Maple syrup to serve


  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger



  1. Preheat your conventional oven to 180°C/360°F and grease a standard loaf cake tin  (23 x 10 x 10cm) and line with baking paper. Make sure the baking paper over lapped the cake tin. Set aside.
  2. In a large mixing bowl add all your dry ingredients and stir with a whisk to combine.
  3. in a large jug mix all your wet ingredients together and stir with a whisk to combine.
  4. Make a well in the middle of your dry ingredients and pour in your wet ingredients.
  5. Use a spatular to fold the wet ingredients into the dry until just combined.
  6. Pour into your loaf cake tin and bake for 50 to 55 minutes or until a skewer comes out almost clean with a few sticky crumbs. The top should be firm and spring back when touched.
  7. Allow the cake to cool in the cake tin for 10 minutes before using the overlapped baking paper as a sling to remove the cake from the tin.
  8. Drizzle with maple syrup and serve.


See notes above for substitutions. Cup measurements are in Australian/New Zealand size.

  • Prep Time: 10
  • Cook Time: 55
  • Category: Dessert
  • Method: 1 bowl mixing
  • Cuisine: Dessert

Keywords: vegan, pumkin, bread

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