Recipe by Isa Chandra
Soft, spiced, and perfectly cozy, the ultimate fall loaf
This super moist pumpkin bread is a plant-powered classic that will fill your kitchen with the warm aromas of cinnamon, nutmeg, and pumpkin. Perfect for breakfast, dessert, or a sweet snack, it is loaded with flavor and can be made extra special with toasted walnuts or flaked coconut. Inspired by Isa Chandra, this loaf is dense yet tender, sweet but not overpowering, and guaranteed to disappear fast.
Whether you are sharing with friends or keeping it all to yourself, this bread is comforting, indulgent, and fully vegan. It is perfect for fall gatherings, holiday breakfasts, or any time you crave a slice of soft, spiced pumpkin goodness.
Why You’ll Love This Recipe
- Soft and Moist – Dense yet tender, every slice melts in your mouth.
- Warmly Spiced – Cinnamon, nutmeg, and pumpkin create that perfect autumn aroma.
- Customizable – Add toasted walnuts or flaked coconut for texture.
- Easy and Classic – No complicated steps, just mix, bake, and enjoy.
- Plant-Powered – 100 percent vegan and packed with wholesome ingredients.
Super Moist Pumpkin Bread
- Total Time: 1 hour 30 minutes
- Yield: 2 Loaves or 1 Bundt Cake 1x
- Diet: Vegan
Description
This super moist pumpkin bread is a plant-powered classic that will fill your kitchen with the warm aromas of cinnamon, nutmeg, and pumpkin. Perfect for breakfast, dessert, or a sweet snack, it is loaded with flavor and can be made extra special with toasted walnuts or flaked coconut. Inspired by Isa Chandra, this loaf is dense yet tender, sweet but not overpowering, and guaranteed to disappear fast.
Whether you are sharing with friends or keeping it all to yourself, this bread is comforting, indulgent, and fully vegan. It is perfect for fall gatherings, holiday breakfasts, or any time you crave a slice of soft, spiced pumpkin goodness.
Ingredients
Equipment
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Two 8″ x 4″ loaf pans or one bundt cake pan
Ingredients
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1 cup chopped walnuts (optional)
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3 1/2 cups all-purpose flour
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2 cups packed dark brown sugar
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2/3 cup white sugar
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2 teaspoons baking soda
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1 teaspoon salt
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1 teaspoon ground nutmeg
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1 1/2 teaspoons ground cinnamon
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2 cups pumpkin puree
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1 cup vegetable oil
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2/3 cup coconut milk
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2/3 cup flaked coconut (optional)
Instructions
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Preheat oven to 350°F. Grease and flour two 8″ x 4″ loaf pans.
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Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8–10 minutes or until lightly browned. Set aside to cool.
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In a large bowl, stir together flour, dark brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon.
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Add pumpkin puree, oil, and coconut milk, mixing until all the flour is absorbed.
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Fold in flaked coconut and toasted walnuts. Divide the batter evenly between prepared pans or pour all into a bundt pan.
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Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
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Remove from oven and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent loosely with foil and allow to cool completely before slicing.
Notes
Toast the walnuts lightly to enhance their flavor.
Do not overmix the batter, folding is enough to combine ingredients.
Coconut milk can be substituted with other plant-based milk if desired.
Slice completely cooled bread for clean, even pieces.
Nutrition info is approximate
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American, Vegan
Nutrition
- Serving Size: Per slice (assumes 12 slices per loaf)
- Calories: 310kcal
- Sugar: 18g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
