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Vegan Pumpkin Bread

The fact that this Vegan Pumpkin bread is egg-free, dairy-free, and oil-free makes it a healthy vegan recipe.
When I mention Vegan Pumpkin Bread most people go eeewww! After one taste though, they are pleasantly surprised by the good flavor. It’s a popular bread to give as a gift as well as to serve guests. I usually bring it every fall, when pumpkins are at their peak, to my Monday morning volunteer group


  • 2 cups freshly ground flour from hard winter wheat berries or whole wheat flour
  • 1 cup spelt flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1 teaspoon ginger
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • 1 and 3/4 cup sugar
  • 3 egg replacers
  • 1 (15-ounce) can pure canned pumpkin (puree) NOT pumpkin pie filling
  • 3/4 cup orange juice
  • 1 cup unsweetened applesauce
  • 3/4 cup vegan chocolate chips
  • 2 teaspoons vanilla extract
  • 2 teaspoons orange extract
  • 1 cup walnuts, chopped
  • A handful of raisins (optional)


  • In a large bowl, measure and mix all dry ingredients together. Then, add the pumpkin and all the wet ingredients. Fold in the walnuts and chocolate chips last. Mix well
  • Pour into two greased and floured loaf pans
  • Bake at 350 degrees for about 45 minutes. Test for doneness. Cool for 10 minutes. Remove from pan and slice. Or, cool very well and wrap and freeze for when you need a dessert to serve in a hurry