This Best Vegan Pumpkin Bread is as soft, moist, fluffy, and incredibly delicious as a healthier cake, but so easy to make in one bowl using simple pantry ingredients! The recipe is healthy, dairy-free, eggless and it can be easily made gluten-free, too! The perfect fall dessert you can eat for breakfast!
Who doesn’t love enjoying a freshly baked homemade vegan pumpkin bread in fall? Especially one that’s healthy while being as delicious as a rich cake, and super easy to make in one bowl! There are no unusual ingredients or professional baking skills required so anyone can make this no-fuss recipe at home, even kids! It’s simple, fail-proof, and the best vegan pumpkin bread that will be surely loved by vegans and non-vegans alike!
Just like banana bread, you can serve this moist pumpkin bread for breakfast or brunch, as a healthier dessert or quick snack – basically, at any time of the day whenever you feel like.
Everyone will love the flavorful fall smell of this pumpkin loaf baking in the oven. So if you’re looking for a versatile autumnal treat to impress your family and friends, try this recipe!
Canned or homemade pumpkin purée?
This easy vegan pumpkin bread recipe uses one whole can of pure pumpkin purée. However, if you’d like to make your own, here’s how to make homemade pumpkin purée. Depending on the variety of pumpkin you use, your homemade purée may be more watery than the canned one. To get a similar thick consistency, be sure to prepare the pumpkin puree as instructed in my Pumpkin Marble Cake Recipe or drain it in a fine-mesh sieve, preferably lined with a cheesecloth. However, you can also simply add less dairy-free milk to the batter.
Can I make pumpkin bread gluten-free?
Yes! I recommend using a gluten-free flour blend 1 to 1 or gluten-free oat flour. I haven’t tested it yet with other gluten-free flours but feel free to experiment with rice or buckwheat flour. However, please consider that different varieties of flour absorb different quantities of liquid so you may need to adjust the measurements.
Ingredients and Adjustments
- Flour: For the best soft texture, I recommend using all-purpose or light spelt flour or a gluten-free flour blend. If using a heavier flour, such as whole wheat or oat flour the bread will be denser and less cake-like.
- Baking powder & baking soda: That powerful combination works best but if you don’t have baking soda on hand you can add more baking powder.
- Spices/Flavors: You can use your favorite homemade or store-bought pumpkin pie spice mix or only cinnamon, depending on your taste. I’ve also added pure vanilla extract but that’s just optional. A pinch of salt will balance out the sweetness.
- Sugar: The pumpkin loaf is not too sweet but feel free to add more or even less. You can use any granulated sugar like white, brown, coconut, or raw cane sugar.
- Pumpkin Purée: Use canned or homemade (be sure to check the notes and tips above).
- Oil: This recipe doesn’t require a lot of oil but it adds moisture and flavor to the loaf. You can use any neutral oil, such as canola, grapeseed, avocado, or sunflower oil. To make this easy vegan pumpkin bread completely oil-free, you could substitute applesauce but note that the loaf will be a little denser.
- Dairy-free milk: I prefer using soy milk but any will do – oat, cashew, almond, or whatever you have on hand.
- Apple cider vinegar or lemon juice: This helps to activate the baking agents.
- Flax-egg: It helps to bind the ingredients. However, you can also skip it since the recipe works also without an egg substitute.
- Toppings: I used pepitas and pecans but feel free to use your favorite nuts and seeds or even dried fruit or vegan chocolate chips!
How to Make Vegan Pumpkin Bread
This amazing vegan pumpkin bread is so easy to make – you’ll love it! As always I recommend checking out this step-by-step instruction first, then find the full recipe with exact measurements in the recipe card below!
Step 1: Making the batter.
Start by whisking together the dry ingredients in a bowl. In a measuring jar, stir together the wet ingredients. Then pour the wet into the dry ingredients and stir with a whisk or spatula until just combined. Please avoid overmixing the batter or your bread will be dense and won’t rise very well.
Step 2: Fill the batter into your pan and bake.
Now pour the batter into a loaf pan lined with parchment paper and smooth out the top. Add your desired toppings and bake at 350˚F (175˚C) for about 50 to 60 minutes, or until a toothpick inserted into the center comes out almost clean with a few moist crumbs attached.
Step 3: Cool and enjoy!
Allow the loaf to cool completely before slicing and serving. Enjoy!
How to store and freeze pumpkin bread
Leftover homemade pumpkin bread can be stored in an airtight container on the counter for up to 3 days or covered in the refrigerator for up to a week. However, it can also be frozen for up to 2 months. Just be sure to wrap it tightly in plastic wrap and then store in a freezer-safe container or ziplock bag. Individual slices can be separated with a piece of parchment paper so that they do not stick together and can be removed individually.
When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before serving.
Tips for making the best vegan pumpkin bread
- Don’t overmix the batter. Just mix until the ingredients have just combined and there are no large lumps of flour. Otherwise, your loaf won’t rise well and will be dense.
- Make your own pumpkin pie spice mix. Simply mix together 2 tsp ground cinnamon + ½ tsp ground ginger + ¼ tsp nutmeg + ¼ tsp cloves. If you don’t have these spices on hand, you can also use only cinnamon.
- Make Muffins/Cupcakes. You can make muffins or cupcakes with this easy pumpkin bread recipe. Fill the cups 2/3 full and bake for about 20-25 minutes.
- Add more ingredients. For variation, add your favorite nuts, seeds, dried fruit, or chocolate chips to your pumpkin bread batter. You can really get creative with the add-ins and flavors.
- Cool before slicing and serving. After baking, the moist pumpkin bread is very delicate so be sure to cool it for at least one hour before serving and slicing.
This Best Vegan Pumpkin Bread Recipe is:
- Easy to make
- Egg-free, Dairy-free
- Can be made gluten-free
- Soft & fluffy
- Perfectly spiced
- Can be frozen
- The perfect dessert that can be enjoyed for breakfast!
Looking for more easy vegan bread or loaf recipes?
I have so many simple yet delicious vegan bread and loaf recipes that you should try! I’m sure you’ll find something on this list to suit your tastes!
- Best Vegan Banana Bread
- Vegan Chocolate Banana Bread
- Apple Cake with Cinnamon Streusel
- Apricot Cake with Coconut
- Strawberry Rhubarb Cake
- Chocolate Chip Banana Bread
- Cranberry Orange Bread
- Chocolate Zucchini Bread
- Vegan Marble Cake
If you try this moist vegan pumpkin bread, please leave me a comment below sharing how you liked this easy recipe! And if you take a picture of your delicious loaf and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka, so I won’t miss your post! Have fun trying!
Vegan Pumpkin BreadAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 2 cups (250 g) all-purpose flour or sub gluten-free flour*
- 1 tsp (1 tsp) baking powder
- 1 tsp (1 tsp) baking soda or add more 2 tsp of baking powder
- 3 tsp (3 tsp) pumpkin pie spice mix *see recipe notes
- ½ tsp (½ tsp) salt
- 1x15 oz (425 g) can pumpkin purée 425g, or 1 ¾ cups homemade*
- ⅓ cup (80 ml) neutral oil such as canola, grapeseed or sunflower oil
- ⅓ cup (80 ml) dairy-free milk
- 1 tbsp (1 tbsp) apple cider vinegar or lemon juice
- 1 tsp (1 tsp) pure vanilla extract optional
- ¾ cup (150 g) organic cane sugar or to taste
- 1 (1 ) flax-egg optional, *see recipe notes
*Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list! Also, check out the recipe video + step-by-step photos above.
- Preheat the oven to 350˚F (175˚C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang on both sides.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin spice mix, and salt.
- To a measuring jar add the pumpkin purée, oil, dairy-free milk, vinegar, vanilla extract, sugar, and flax-egg (if using). Mix to combine.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. (The batter should be pretty thick but not too firm as pictured in the photos above. Add a little more non-dairy milk as needed).
- Spoon the batter into your prepared pan and smooth out the top evenly. Sprinkle with pepitas and pecans or other desired toppings. Bake for about 50-60 minutes (depending on your oven), or until a toothpick comes out almost clean.
- Let the loaf cool in the pan for about 10-15 minutes, then using the parchment paper overhang to lift it out onto a wire rack. Cool for at least 1 hour before serving.
- Slice and enjoy it!
- This recipe is adapted from my Chocolate Marble Pumpkin Cake.
- Flour: For the best soft texture, I recommend using all-purpose or light spelt flour or a gluten-free flour blend 1:1. (If using a heavier flour, such as whole wheat or oat flour the bread will be denser).
- Homemade pumpkin purée: find the recipe here. Since homemade puree is more watery than canned, be sure to drain it in a fine-mesh sieve preferably lined with a cheesecloth, or use less dairy-free milk.
- The flax-egg helps to bind the ingredients but you could also simply add a bit more dairy-free milk (or sub a regular egg if you’re not vegan). To make the flax-egg, mix 1 tbsp flaxseed with 3 tbsp hot water, then set aside for 5 minutes until jelly.
- Oil-free: You could use applesauce instead of oil but the loaf will be a little denser.
- Pumpkin Spice Mix: 2 tsp ground cinnamon + ½ tsp ground ginger + ¼ tsp nutmeg + ¼ tsp cloves.
- Muffins/Cupcakes: You can make muffins or cupcakes with this recipe. Fill the cups ⅔ full and bake for about 20-25 minutes.
- Store leftovers in an airtight container on the counter for up to 3 days or covered in the refrigerator for up to a week. You can also freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap and place in a freezer bag to avoid freezer burn. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Please read my blogpost for helpful tips, recipe variations, and further information!
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