Vegan Pumpkin Bread

Vegan Pumpkin Bread


  • 1  1/2 cup vegetable oil
  • 2 2/3 cups granulated sugar
  • 1/2 cup mashed avocado
  • 2 cups pumpkin 
  • 2/3 cup water
  • 3 1/3 cups Plain/All-Purpose Flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 tablespoon nutmeg
  • 1 tablespoon cinnamon
  • 1 tablespoon ginger powder
  • 1 tablespoon black pepper
  • 1 tablespoon vanilla paste
  • Black sesame seeds, pumpkin seeds, oats, brown sugar and powdered sugar for the topping. 


  • Preheat the oven to 350°F/175 C. Lightly grease two 9" x 5" (22 cm x 12 cm) loaf pans. 
  • In a large bowl, beat together the oil, sugar, mashed avocado, pumpkin, vanilla and water.
  • Add the flour, baking powder, baking soda, salt, nutmeg, cinnamon, black pepper, ground ginger stirring/sifting to combine.
  • Add a quarter of the dry ingredients at a time to the wet ingredients until the batter is smooth. 
  • Spoon the batter into the greased and floured pans. Sprinkle the tops of the loaves with brown sugar, oats, sesame seeds and pumpkin seeds. 
  • Bake the bread for 70 to 80 minutes, or until a  toothpick comes out clean. 
  • Remove the bread from the oven and cool. 
  • Dust with powder sugar and cut thick slices. Serve room temperature or toasted with cinnamon sugar butter.