I had bought canned pumpkin to try a vegan pumpkin cake roll for my little one’s birthday last week. I had a lot of pumpkin puree leftover after using it for the cake roll, which by the way turned out perfect. I will post that recipe shortly. While browsing for recipes using pumpkin puree I stumbled upon this Thanksgiving Bread recipe. Although it had eggs in it I felt that replacing it with some egg substitute would be quite simple. And I had another reason to try this pumpkin bread recipe because it is Canadian Thanksgiving next Monday. So I wanted to post something relevant for my Canadian readers.
So here comes a vegan pumpkin cranberry bread recipe. Pumpkin and cranberries the essential ingredients for any Thanksgiving feast. Double this recipe for 2 loaves of bread. The original recipe was for 2 loaves which I halved to bake 1 loaf.
Vegan Pumpkin Cranberry Bread Recipe
|Prep Time||Cook Time||Makes|
|20 Mins||53 Mins||One 8×4 inch bread, 12 servings|
- 1/4 cup almond milk
- 1 teaspoon apple cider vinegar
- 1 cup white sugar
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil (spectrum’s organic and refined)
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped fresh or frozen cranberries
- almond milk – any other non-dairy milk for vegans or dairy milk for others
- coconut oil – any oil with neutral flavor
- pumpkin puree – sweet potato puree
- all purpose flour – whole wheat pastry flour
- fresh/frozen cranberries – dried cranberries
- Preheat the oven to 350F/180C for 15 minutes. Line a 8×4 inch loaf pan with parchment paper and grease the sides with oil. Mix together the milk and vinegar and set aside for 5 minutes or until it curdles.
- In a large bowl add the curdled milk mixture, sugar, pumpkin puree and vanilla extract. Blend it well preferably using an electric beater. Stir in the oil (See My Notes) and blend it once again.
- Hold a sieve over the wet mix and sift in the flour, cinnamon, baking soda and salt. Stir until just combined.
- Mix in the chopped cranberries too (See My Notes). Do not over mix.
- Pour the batter in the prepared pan and bake it for 50-55 minutes or until a toothpick inserted in the center comes out clean. I took out mine from the oven after 53 minutes.
- Place the pan on a cooling rack for about 15 minutes. Since we have lined the bottom of the pan with parchment paper you should be able to get the bread from the pan in such a short span of time. Otherwise you would have to wait for at least an hour or two to remove the bread from the pan. As I have mentioned already in all my quick bread recipes, let the bread cool down completely at least overnight before you can slice it. I can’t stress this point enough.
- It was the first time I was baking bread using pumpkin puree and was wondering how it would taste. The bread turned out amazing both taste-wise and texture-wise. My friends and family loved this vegan pumpkin cranberry bread very much. Although I felt that it could have been a bit less sweeter. I think I would reduce the quantity of sugar by 2-3 tablespoons. Or maybe increase the quantity of cranberries to 3/4th cup so that the tartness of the berries would balance the sweetness of the bread.
- I used canned pumpkin puree. You could use homemade puree too but make sure that it is quite solid because the store bought puree is thick.
- In my experience, melted coconut oil when mixed with cold milk solidifies into slabs. So do not mix the oil with milk and just leave it unattended. You will have a hard time to dissolve it.
- If using frozen cranberries, run it under cold water for a couple of seconds and the chop it. This would make the chopping easy otherwise the cranberries will be flying all over the kitchen.
- I forgot the step of tossing the chopped cranberries with some flour. So you can see in the picture that the cranberries have settled down to the bottom of the bread.
- Add a tablespoon of pumpkin pie spice if you have it instead of ground cinnamon.
Forgot I also have no fancy mixing tools. Just stirred in a bowl and added flour last. During covid, one of my favorite gourmet carrot cakes disappeared from the convenience store. It was extremely similar to this with added carrots and a topping of cream cheese (very sweet!) I won’t eat that now (vegan) even if it reappeared, but this is equally as good. Need to try it again with shredded carrots! Maybe with pineapple too as my sister had asked about. I did make some with yam and raisins which was good. Pumpkin was the best though!
That’s great to know that you enjoyed this recipe very much. I do have an excellent vegan carrot cake recipe if you want to try it.
I had cranberries on hand so had to try this.It turned out soft and moist.The only changes I made was add 3/4 cup cranberries and I topped the bread with chopped pecans. Thank you for the recipe .
You’re very welcome Jaishree.
This was very good! I used only half a cup of sugar and it was sweet enough. I forgot to let the milk and vinegar curdle and it really didn’t make a difference as far as I could tell, tasted just fine…made 2 mini loaves. Thanks for the recipe.
Thanks Judi. That’s true about the curdling. Sometimes mine doesn’t too and it really doesn’t matter.
I made the bread this morning and it’s delicious! It’s my first time with vegan baking and I was thrilled when I found this recipe because I needed to use up my canned pumpkin. My family loved it, and I think it’s great too, but it’s VERY sweet! I used 3/4 cup sugar and it’s still extremely sweet. I WILL make this again but I think I’ll reduce it to 1/2 or 1/3 cup sugar and then increase the cranberries! But thank you so much for the recipe!
You’re very welcome Luna.
What can be used to replace apple cider vinegar?
I have tried this recipe 2-3 times. I use walnuts instead of cranberries. It comes out delicious every time. Thanks a lot for sharing all the eggless recipes. My 2 year old daughter is crazy about cakes and I can’t stand the smell of egg. I love trying out recipes from your website. Today i am going to try the banana nutella muffins. 🙂
You’re welcome Sheetu.
What was better in experience frozen or fresh I don’t want them too tart
It doesn’t matter Jennifer.
[…] So what to do with all of this pumpkin?� How about pumpkin bread?� I found this wonderful Pumpkin Bread Recipe.� I made it with soy milk, canola oil, and raisins instead of cranberries.� Within 24 hours, it […]
How do make pumpkin pur�e which you have used in this recipe?
You can either buy canned pumpkin puree (not pumpkin pie filling) or make your own by cooking the pumpkin and blending it in a food processor/blender.
I made this bread last Friday and it was soooo good that I want to make it again…A little sweet for me because I don’t eat sugar, but I’m planning to make it again with half the sugar. I have 15 year old twin girls and they would probably say something if it doesn’t taste somewhat sweet.
Thanks Lourdes. But I’m guessing that if you cut back on sugar there could be a change in the texture of the bread as sugar not only sweetens the bread but also provides some moisture. Maybe you could try some liquid sweetener like agave or maple syrup.
I only use 1/3cup sugar and it doesn’t change the texture.
That’s good to know Ashley.
Probably the best vegan baking/dessert recipe I’ve yet made.
Hi, we’re trying this recipe and can’t wait to take a bite. 1 recommendation though, is to put your note about tossing the cranberries in flour to prevent sinkage into the recipe body instead of in the notes. We didn’t read the notes until it was in the oven (fingers crossed that our cranberries will naturally float). Not something I’d know to do instinctively. 🙁
Thanks for the suggestion Christen.
This is an amazing recipe. Because I’m old and can barely see (haha) I accidentally bought whole cranberry *sauce* (canned) and my flour was not white but actually bleached wheat! Another oops buy. Added walnuts. My milk was Chobani Oat Vanilla. One of the only brands without palm oil. Texture and taste is perfect. Not sure I taste cranberry with this method. Gourmet quality for sure in any case. I have pics too! Made it twice and froze some as I had so much pumpkin etc. left over. Might make another with sweet potatoes I already cooked. Didn’t use your brand of coconut oil. Threw in pumpkin pie spice and halved the cinnamon.
Wow! It’s great to know that the recipe turned out good even after all those substitutions! Thank you for taking the time to leave your feedback.
I have few questions here:- 1. Can I use canola/olive oil instead of coconut oil?
2. What is white sugar? (cane or confectionery sugar)
Please let me know.
You can use any oil of your choice. I personally avoid using canola oil and other refined oils. White sugar is regular granulated cane sugar.
My dad brought home a LOT of cranberries from up north that he had no idea what to do with so I tried this recipe. SO SO SO GOOD! I have made seriously six loaves in the past two months, thank you very much. Is there any way to make it a little LESS moist? I saran wrap it and leave it overnight and it is ALMOST slimey on top (but not quite). Either way, I’ll reuse this recipe for forever. Thanks again!
Thank you very much Bridget. I’m guessing that wrapping the bread is making it slimy. I went through the recipe and really don’t find anything to cut back. Do you wrap it once the bread cools down completely? Maybe the next time try not wrapping it and you should be fine.
Hi Madhu, the bread looks fabulous. Can I substitute the apple cider vinegar with some other ingredient? thanks!!
You can use white vinegar or try substituting the milk and vinegar mix with buttermilk.
Thanks a million for all these wonderful recipes. I will enjoy making them and trying them with my family.
You`re welcome Doris.
Hello – I am bright shiny new to vegan cooking/baking. I was looking for something to make for a picnic with my niece who is vegan. This looks so good!
My question is – which part of the recipe is the egg replacement? Just looking to get educated… Thanks!
I have substituted 1 egg with the almond milk and vinegar.
Delicious. I made it with fresh pur�e of pumpkin and sweet potato. Moist and tender with chewy texture. Will definitely add it to my repertoire.
I’m glad you liked it, Lea.
wow soft and yummy….