Pumpkin Bread (Vegan)

This is such a wonderful bread! Our guests never know that there is no dairy in this moist, flavorful loaf. We keep a supply in our freezer in case a guest requires no dairy or is vegan.


2 1/2 cups flour
2 cups sugar (less if you prefer)
2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon salt
1 1/2 cups pumpkin
1/2 cup vegetable oil
2 cups coarsely chopped sun dried cranberries
1/2 cup sunflower or other nuts or seeds (optional)
1/2 cup finely chopped walnuts (optional)


Preheat oven to 350 degrees. Spray and flour two large loaf pans or four small loaf pans.
Mix all dry ingredients in a medium bowl and the pumpkin, oil, nuts and berries in a large bowl.
Stir dry ingredients into pumpkin mixture (batter will be stiff).
Divide among prepared pans. Top batter with coarse sugar if desired.
Bake large loaf pans about 55 minutes. If using the mini pans, check after 30 minutes. Bread is done when tester comes out clean.
Cool on rack for 10 minutes. Turn out and cool completely.

The William Henry Miller Inn
Lynnette Scofield
Bed and Breakfast Foodie

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