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Vegan Snickerdoodle Pumpkin Bread

This week, in Sundays With Joy we all made Joy's Vegan Pumpkin Pecan Bread. I've made this recipe several times since purchasing her book last spring.

It is my very favorite easy, always have the ingredients on hand quick bread recipe. I've subbed in butternut squash and sweet potatoes for this bread as well and it was perfect each time!

This week I made some adaptions just for fun. Not because it needs any changes. For Joy's recipe you will need to get a copy of her book Joy the Baker Cookbook: 100 Simple and Comforting Recipes.

Vegan Snickerdoodle Pumpkin Bread

2 cups all purpose flour
1 3/4 cups white whole wheat flour
2 cups brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tbs cinnamon
15 oz fresh pumpkin puree
1 cup vegetable oil
1/3 cup honey (To make it vegan substitute maple syrup)
1/3 cup water
1/2 cup flour
1/2 cup granulated sugar
1/2 tsp salt
2 tbs cinnamon
2 tbs vegetable oil


Pre heat oven to 350.

Grease and flour 2 loaf pans. 

In a large bowl mix flour, brown sugar, baking soda, baking powder, salt, cinnamon. In a separate bowl mix pumpkin, oil, honey, and water together. Combine the bowls together.

Pour into prepared pans.

In a small bowl using a fork mix all of your topping ingredients together until slightly crumbly. Sprinkle over the tops of each loaf.

Bake for 1- 1 hour 15 minutes.Or until a tooth pick is inserted and comes out clean.

Allow loaves to rest for 20 minutes before removing from pans.

Are you a member of Sundays With Joy? If so link your post below. Not a member, but want to become one? Click HERE for more info.

(Disclaimer: I am in no way affiliated with the publishers of Joy the Baker Cookbook: 100 Simple and Comforting Recipes. All opinions are my own)



  1. As usual delicious and beautiful collide! My daughter & I have put this recipe on our baking list for the week. Please note however that honey is not vegan.---maybe agave nectar instead?

    1. I meant to add maple syrup in there as an alternative. I am adding that now! The original recipe used maple! I hope you enjoy it.

  2. I love the ingredients in this! And especially that it uses oil and not butter. Quickbreads made with butter just seem kind of drier. This is definitely my kind of recipe. :)

    1. Thanks Erin! I think I may even try olive oil next time to make it tad healthier!

  3. Carrie, I love your Snickerdoodle Bread, have to try it! I linked up my Vegan Pumpkin Bread. I hope you are having a wonderful evening. Nettie

    1. Nettie your bread looks fab! Thanks for linking up.

  4. So if you've ever found yourself pondering, "I'd love to have a 21-year old daughter", I'd like to submit my application, please :) this bread alone is wowzamazing!!

  5. I used Applesauce instead of the oil :) I will let you know how it turns out.

    1. Applesauce instead of oil works perfect. I've done it twice now... yummy every time!

  6. Can I just use all "all purpose flour" instead of the white whole wheat flour?

  7. This bread is wonderful!
    My husband's favorite cookie is snickerdoodles, so I made it with him in mind :)
    I used unbleached flour, agave nectar (instead of maple syrup) and half applesauce, half olive oil. I also added the chopped pecans... Scrumptious!


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