Vegan Pumpkin Currant Bread

Vegan Pumpkin Currant Bread | via

Ahh, pumpkin bread – one of my favorite fall foods. Yes as in, it deserves its own food group. WE’RE GOING THERE.

Vegan Pumpkin BreadVegan Pumpkin Bread Recipe

I’ve attempted pumpkin banana bread before but never straight up pumpkin bread. I threw some currants into this batch but honestly, I’m such a purist when it comes to breads that I think I’d even leave them out next time.  Ya live ya learn.

Sorry currants, it’s nothing personal, I just discovered that dried cranberries and cherries will forever reign in my heart as favorite dried fruit. #sotangy #sogoooooood

Vegan Pumpkin Bread | Minimalist BakerVegan Pumpkin Bread | via

This pumpkin bread is incredibly easy to make, requiring just 1 bowl and ingredients you likely have on hand this time of year. Customize it by subbing cranberries, baked apples or nuts for currants. Or, even chocolate! What? Who said that…?

Easy Vegan Pumpkin Bread

This bread isn’t a super crumbly sugary bread, but rather a bit more dense and hearty. It’s the perfect healthier breakfast or snack, or fall party dessert. Top it with some pumpkin cashew frosting or dairy free cream cheese frosting and you’re in serious business. Like, whoa.

Vegan Pumpkin Bread with Maple Cashew Frosting | minimalistbaker.comVegan Pumpkin Currant Bread | recipes

5.0 from 8 reviews
Vegan Pumpkin Currant Bread
Prep time
Cook time
Total time
Healthier vegan pumpkin bread that's dense, moist and packed with fall flavor.
Recipe type: Breakfast, Dessert
Cuisine: Vegan
Serves: 9
  • 1.5 flax eggs
  • 1 cup pumpkin puree
  • 1/3 cup maple syrup, agave or sub honey if not vegan
  • 1/4 cup brown sugar
  • 3 Tbsp grapeseed or olive oil
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 teaspoon sea salt
  • 1/2 cup unsweetened almond milk
  • 1 cup whole-wheat pastry flour (or sub 1/2 all purpose 1/2 whole wheat)
  • 1/3 cup oat flour
  • 1/4 cup dried currants, cranberries, or cherries (or sub chocolate chips or nuts)
  1. Preheat the oven to 350 degrees. Spray a 9X5-inch loaf pan with non-stick spray.
  2. In a large bowl, prepare the flax egg by mixing water and flaxseed meal and letting it rest for 5 minutes. Then add maple syrup, pumpkin puree, brown sugar, oil and stir. Next add baking soda, baking powder, spices, salt and whisk again. Then add almond milk and whisk again.
  3. Add oat and whole wheat flour and stir until just combined. If it appears too thick, add a little more almond milk.
  4. Lastly add dried fruit or nuts and fold until just incorporated.
  5. Pour the batter into the loaf pan and bake until the top is browned and a knife or toothpick inserted into the center comes out clean - about 50 - 60 minutes.
  6. Allow to cool in the pan for 10 minutes, then transfer the bread to a wire rack to cool completely before slicing. Leftovers will keep fresh in an airtight container or bag for several days.
Nutrition Information
Serving size: 1 slice Calories: 169 Fat: 5 g Saturated fat: .6 g Carbohydrates: 27 g Sugar: 12 g Fiber: 2.3 g Protein: 2.6 g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

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Talk About It

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  1. Bec says

    Sounds lovely. Just wondering though, How big is your tin of canned pumpkin? I’ve never seen it in Australia so I would have to steam and mash my own so I’m wondering how much I’ll need.

  2. Abbie Emmons says

    Mmm, this bread looks awesome! I would love a slice right now with a hot cuppa tea. <3 especially if it was soaked in pumpkin cashew frosting like that. gaah, it looks so awesome.

  3. Sherry (BTLover2) says

    I made this today and just had a piece. OMG! So delicious!! Moist and and not overly sweet. I used cranberries (probably 1/2 cup or so) and did not make the pumpkin cream, but enjoyed it immensely!! This is a keeper!

  4. Tamara says

    I made this on Monday with chocolate chips and it came out DELICIOUS! Thank you :) One question – do you think this could be made into bars in a baking dish instead of in a bread loaf pan?

  5. Chrissy says

    I’m going to try to make this for Thanksgiving. But I’m not sure where to get the oat flour. Do you think I can use All Purpose Flour for all the flour instead of combining them?

  6. Angela Sparrow says

    This was delicious. I made 2 small changes. I used all oat floor ( gluten free) and made it into 12 muffins. Cooked for 32 minutes ( odd amount of time, but I live in CO and sometimes the altitude messes with baking). Probably could have skipped spraying the muffin tin as the bottoms were a tad greasy. The taste was super! I will definitely make these, again. Thank you for a great vegan recipe!

  7. Maria says

    I adore this recipe! As a matter of fact, I’ve made a loaf every week to last me through the work week for the past 6 weeks! It is simply a fantastic hearty loaf that us free of all ingredients I am most allergic to. I’ve even shared the loaf which helps so many that are struggling with food allergies.
    Thank you so much for such a solid recipe!
    Victoria, BC

  8. Lily says

    Best cake ever!!! I made one last week for a playdate and everyone, including a bunch of 4 year olds devoured it. Today I woke up early and made two just so I could have some for breakfast. It goes great with tea and isn’t very sweet. It’s just perfect!!!!

  9. Genevieve says

    made this to the T and it didn’t turn out–it didn’t cook at all despite me adding to the recommended bake time (still tasted pretty raw on the inside). it is one of my first all vegan recipes though so maybe i didn’t do something right. will try again! thanks for the recipe.

  10. TinaStone says

    My my, I’m really in love with your easy&gorgious recipes!

    I made this pumpkin bread yesterday and it came out so delicious. I used dark chocolate pieces instead of the currents and yes, that was a very good idea… I wasn’t sure if it would work though, because the raw batter was really runny, almost pancake-y! But instead of adding more flour, I decided to trust on your recipe and I’m so glad I did. The bread is just the perfect mix of light and moist.


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