This Best Vegan Pumpkin Bread is soft, moist, incredibly delicious, and 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!
1x15ozcan pumpkin purée425g, or 1 ¾ cups homemade*
⅓cupneutral oilsuch as canola, grapeseed or sunflower oil
1tbspapple cider vinegaror lemon juice
1tsppure vanilla extractoptional
¾cuporganic cane sugaror to taste
1flax-eggoptional, *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.
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.
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!