Easy Vegan Pumpkin Bread with Pumpkin Seeds

There’s nothing like the warm, comforting flavors of pumpkin in the fall, and this Easy Vegan Pumpkin Bread with Pumpkin Seeds is a delicious way to celebrate the season. Made with wholesome plant-based ingredients and aromatic spices, this moist pumpkin bread is topped with crunchy pumpkin seeds for extra texture and flavor. Enjoy a slice for breakfast, a snack, or a cozy fall dessert with coffee or tea. This easy vegan pumpkin recipe is perfect for sharing during the holidays or enjoying throughout pumpkin season. In fact, you can enjoy this pumpkin bread recipe year round! Yes, you really can make your own rich, earthy vegan pumpkin bread with pumpkin seeds in a jiffy with this foolproof healthy recipe, which is light in added sugars and oils, and packed with moist, pumpkin-spice flavors. Chia and flax seeds provide the properties to provide a wonderful texture, with a touch of whole wheat flour and crunchy pumpkin seeds to provide fiber and essential nutrients in this healthy pumpkin bread recipe. This easy pumpkin bread is fabulous in lunch boxes and for breakfast, coffee breaks, and desserts. You can make a double batch and stick one in the freezer, too!

Watch me make this recipe live in my Plant Power Live Cooking Show here.

Easy Vegan Pumpkin Bread with Pumpkin Seeds

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• Author: The Plant-Powered Dietitian
• Total Time: 1 hour 10 minutes
• Yield: 12 Servings 1x
• Diet: Vegan

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Description

This easy vegan pumpkin bread is moist, warmly spiced, and topped with crunchy pumpkin seeds for a delicious plant-based fall treat.

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Ingredients

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• 1 1/2 cups pumpkin puree, canned or cooked (learn how to make it yourself here)
• ¼ cup plant-based milk, plain, unsweetened
• ½ cup vegetable oil
• 2 tablespoons chia seeds
• 2 tablespoons ground flax seeds
• ½ cup packed brown sugar (or coconut palm sugar)
• 1 cup all purpose flour
• ¾ cup whole wheat flour
• 1 ½ teaspoons baking soda
• Pinch salt (optional)
• 1 ½ teaspoons cinnamon
• ½ teaspoon ginger
• ½ teaspoon nutmeg
• ½ cup coarsely chopped pumpkin seeds

Garnish: (optional)

• 1 tablespoon pumpkin seeds

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Instructions

1. Preheat oven to 350 F.
2. Place pumpkin, plant-based milk, oil, chia seeds, and flax seeds in a large mixing bowl and combine with an electric mixer for 2 minutes (or beat vigorously by hand with a wooden spoon).
3. Add brown sugar (or coconut palm sugar), all purpose flour, whole wheat flour, baking soda, salt (optional), cinnamon, ginger, and nutmeg, and combine with electric mixer (or by hand) just until smooth and well blended (do not overmix).
4. Stir in pumpkin seeds with a wooden spoon.
5. Line a loaf pan with parchment paper. Pour batter into parchment-paper lined loaf pan, smoothing to even with a spatula. Sprinkle with 1 tablespoon pumpkin seeds, if desired (optional).
6. Place in oven and bake for about 55-60 minutes, until fork inserted in center comes out clean.
7. Remove from oven and allow to cool slightly in pan for about 8 minutes. Lift paper with bread out of loaf pan and cool for an additional 20 minutes. Slice into 12 slices. Cover and store in refrigerator for up to 10 days, or in freezer for up to 6 months.
8. Makes 12 servings

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Bread
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 264
• Sugar: 10 g
• Sodium: 168 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Protein: 7 g

Sharon’s 10 Favorite Pumpkin Recipes

Discover more plant-based pumpkin goodness!

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• Homemade Pumpkin Spice Latte
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• Pumpkin Spice Energy Balls
• Spiced Pumpkin Smoothie
• Soft Vegan Pumpkin Chocolate Chip Cookies with Pumpkin Seeds
• Vegan Carbonara with Pumpkin
• Spicy Pumpkin Black Bean Burgers
• Sunny Peach Pumpkin Smoothie

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