Pumpkin Bread that is like Satan in your mouth

I have had several requests for this recipe of vegan pumpkin bread, so I decided to finally post it for others to enjoy and spread the word.  Honestly, I can not take ANY credit for it outside of my changes, although I have made my own tweaks quite a bit to change it ever so slightly.  PostPunkKitchen.com™ gave me the foundation and I tweaked it to my own version.  Some changes were suggestions from others who posted in the the original link's comments section, but most of the different elements I added on my own.  Either way, it's Satan in your mouth good, and you will want to keep this recipe in your brain for later.  Somehow I don't feel so bad cooking and pecking at-um-eating this as opposed to chocolate chip cookies sitting on the counter.  I'm getting my full 100% dosage of daily Vitamin A with each slice, right?


Below is the original recipe link I found on line, the owner is Isa Chandra Moskowitz, and the website is: "The Post Punk Kitchen™" (www.theppk.com, twitter @IsaChandra).  I adore her, and have proven that she has AMAZING vegan recipes... go check the website out and bake some sinfully good recipes today!  Don't wait!  Go RIGHT NOW.

My version of this above recipe link is as follows:

(2) 8″ x 4″ loaf pans (or)
(1) 8' x 4" loaf pan & (1) regular sized muffin pan


2 1/2 cups of organic whole wheat flower
1 cup all-purpose flour
1 cup packed organic dark brown sugar
1/3 cup organic white sugar
2 teaspoons baking soda
1 teaspoon of baking powder (aluminum free)
1 teaspoon salt
2 teaspoons organic ground nutmeg
3 teaspoons organic ground cinnamon
1 Tablespoon organic powdered ginger
1 teaspoon organic allspice
1 15oz. can of organic pumpkin puree
1/2 cup organic vegetable oil
1/2 cup of organic unflavored apple sauce
2/3 cup silk light coconut milk (original flavor)
2 tablespoons of organic vanilla extract
1/4 cup of organic agave nectar (or sub w/ organic raw honey)
**Note: if you want to get "SASSY" you can add 1/4 cup of teeny chunks of crystallized candied ginger into the mix.  YUM.  
But, ONLY if you can take the hot spice kicking your taste-buds into submission.


1. Preheat oven to 350 degrees F. Grease two 8″ x 4″ loaf pans, or grease one 8" x 4" loaf pan and one reg. sized muffin pan (or line with cupcake paper cups).
2. In a large bowl, stir together all the dry ingredients until they are blended very well: the flours, dark brown sugar, white sugar, baking soda, baking powder, salt, nutmeg, cinnamon, ginger and allspice. *Mix all the dry stuff.*
3. Add the pumpkin puree, oil, apple sauce, vanilla extract, agave nectar and coconut milk, and mix until all of the flour is absorbed. Divide the batter evenly between the prepared pans.  *Throw all the rest of the crap together.*

FOR LOAVES ONLY: Bake for 45 minutes - 1 hour in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and set aside to cool. 
FOR MUFFINS ONLY: Spoon out even batter filling to 3/4 full in each muffin tin.  Usually I bake these about 16-22 minutes *or until a toothpick inserted in the middle comes out clean, depending on your stove abilities (I have convection so it cooks more evenly and in less time... and, um, my stove is also awesome sauce).

For muffins & cupcakes:
The muffins (when made just right to ensure moistness level) make excellent substitutes for cupcakes for just about any occasion.  I have had many, many people exclaim how amazingly delectable they are and that they had no idea they were reduced sugar, whole wheat and packed with vitamin A (pumpkin).  I also would recommend that if you are making cupcakes out of them, once cool enough to touch the pan - place in the refrigerator to really reduce heat quickly.  The frosting I use in a pinch is: Betty Crocker Cake Decorating Icing™ in a can.  It even comes with decorating tips.  :)

Go ahead, get your VEGAN on.  I dare you. 


  1. Next time I go shopping I am going to Have to print out the list to see what I need to make this!!

  2. Ab-so-freaking-lutely. ;)
    Everytime I make this, since it's a double a batch, I split it and make one loaf with one set of muffins for kids to grab when mommy is too tired to wake her arse up and cook at the crack of dawn. Lol.