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Just Some Good Ol' Fashioned Pumpkin Bread (Vegan)

Brit Wolfe - Panthers & Peonies
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins


  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar plus 1 Tbsp. for sprinkling
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 cup nondairy milk
  • 1/2 cup coconut oil melted and cooled
  • 2 Tbsp. molasses
  • 1 tsp. vanilla extract
  • 1 cup pureed pumpkin


  • Preheat oven to 400ºF.
  • Sift together the dry ingredients (flour, baking powder, salt, and spices). Add the sugar and mix well.
  • In a separate bowl, mix together the wet ingredients (milk, oil, molasses, and vanilla). Pour into the dry ingredients, then add the pumpkin and mix until no lumps remain, being careful not to overmix.
  • Pour into a greased loaf pan and sprinkle with 1 Tbsp. granulated sugar.
  • Bake 40-50 minutes until golden brown across the top. Start checking the doneness around 30 minutes to make sure it isn't browning too quickly on top. If it is, cover the top loosely with foil and continue baking.


Because of the high moisture content, this bread should be eaten within 2 days. If you won't finish it in time, wrap half in plastic wrap and throw in the freezer!