This is The Best Vegan Pumpkin Bread you'll ever taste. A moist and tender loaf, perfectly spiced with the warm, comforting flavors of fall. And it's made in just one bowl!
Whether you enjoy it as a cozy breakfast, a relaxed brunch, or share it with loved ones on a crisp autumn afternoon, this vegan pumpkin bread is sure to become a favorite.
The aroma of Pumpkin Pie Spice will fill your kitchen as it bakes, setting the stage for a delightful experience. It's the perfect way to enjoy fall, one delicious slice at a time!
Looking for more vegan fall treats? Be sure to try my Vegan Apple Crisp, Vegan Pumpkin Cookies, and Vegan Pumpkin Muffins. Each bite captures the essence of autumn!
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🌟 Why you'll love this recipe
- Deliciously Vegan: This recipe gives a tasty vegan twist to classic pumpkin bread, perfect for a dairy-free and egg-free treat.
- Moist and Flavorful: You'll adore the incredibly moist texture and the rich, warm flavors of fall spices in every bite.
- Quick and Easy: It's a breeze to prepare, requiring just one bowl for minimal fuss and cleanup.
- Versatile Treat: Enjoy it as a cozy breakfast, a delightful brunch addition, or a comforting snack alongside a cup of tea or coffee.
- Autumnal Joy: Indulge in the essence of autumn with the inviting aroma of pumpkin pie spice, making it a seasonal favorite.
🧾 Ingredient notes
All-Purpose Flour: While I suggest using all-purpose flour as the primary choice for this recipe, feel free to explore different flour options.
Keep in mind that you might need to make quantity adjustments. For a gluten-free alternative, consider experimenting with a gluten-free flour blend.
Baking Powder & Baking Soda: I use a combination of both for a good rise and a soft final product. It's important not to substitute one for the other.
Pumpkin Puree: You have the option to make your own from scratch or use store-bought puree.
Granulated sugar: Feel free to opt for different sugar varieties, just make sure they are vegan-friendly.
Unsweetened Non-Dairy Milk: You can use any unsweetened non-dairy milk you like, but I find that Soy Milk works particularly well for baking.
You can also use Almond Milk, Oat Milk, or Coconut Milk. Almond is lighter, oat is creamier, and coconut adds richness. Try different options!
Oil: There are several options when it comes to selecting the oil. I lean towards canola or sunflower oil for their neutral flavors, steering clear of extra virgin olive oil.
Alternatively, consider using melted coconut oil or even Vegan Butter for a flavorful twist. Just make sure they're in their liquid form when adding them to the mix.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Chocolate Chip Pumpkin Bread: Add ½ cup (85 grams) of vegan semisweet chocolate chips to the batter for a delightful chocolatey twist.
- Nutty Delight Pumpkin Bread: Incorporate ½ cup (60 grams) of chopped nuts (such as walnuts or pecans) for a delightful crunch and extra flavor.
- Fruit Medley Pumpkin Bread: Mix in ½ cup (80 grams) of dried fruits like raisins, cranberries, or apricots for a fruity and sweet touch.
- Spiced Orange Pumpkin Bread: Enhance the flavor with 1 tablespoon of orange zest and a dash of freshly squeezed orange juice.
- Pumpkin Spice Latte Bread: Add 1-2 tablespoons of instant espresso or strong coffee, plus a pinch of nutmeg and cinnamon for a coffeehouse twist.
🔪 Instructions
Step 1. Preheat the oven to 350ºF (180ºC) and grease a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper.
Step 2. In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
Step 3. Add all the remaining ingredients and gently stir until just combined, ensuring no flour pockets remain. Avoid over-mixing; some lumps are normal.
Step 4. Pour the batter into the prepared pan and bake for 55-60 minutes.
Step 5. Insert a toothpick into the center of the loaf, and if it comes out clean, the loaf is done. If the top of the vegan pumpkin bread browns before the middle is fully done, cover it with foil.
Step 6. Allow it to cool for 15 minutes before transferring it to a cooling rack and letting it cool completely.
💭 Expert tips
- Precise Measuring: Measuring accurately is the first step to better baking. Use measuring cups and spoons, or a scale.
- Overmixing Awareness: Avoid overmixing the batter. Gentle stirring ensures a tender loaf with the ideal texture.
- Precise Baking Time: Check the bread during the last few minutes. It's ready when a toothpick comes out clean from the center.
- Cooling Time: Let the bread cool completely on a rack before slicing so the flavor and texture turn out just right.
- Cracking is Okay: Don’t worry if the bread develops a crack on the top, this is normal for all quick bread. It’s simply the dough expanding.
❓Recipe FAQs
The best way to store it is to wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out.
You can also place it in an airtight container.
Store it at room temperature for up to 2 days, or in the refrigerator for up to a week.
Absolutely! Pumpkin bread freezes wonderfully for future indulgence.
Once your pumpkin bread has fully cooled, wrap it tightly in plastic wrap or aluminum foil, or place it in a resealable freezer bag.
Be sure to label and date the packaging for easy identification. Your frozen pumpkin bread will stay fresh for up to 2-3 months.
When you're ready for a delicious treat, take it out of the freezer and let it thaw at room temperature.
You can also reheat individual slices in the microwave or oven.
Of course! You can prepare the pumpkin bread batter in advance.
After mixing it according to the recipe, but before baking, store the batter in an airtight container or cover the bowl with plastic wrap.
Keep it in the refrigerator for up to 24 hours.
When you're ready to bake, simply take it out, preheat the oven, pour the batter into your pan, and bake as usual.
Keep in mind that due to the chilled batter, the bread may take a slightly longer time to bake.
You can easily replace all-purpose flour with a gluten-free flour blend using a 1:1 ratio.
You can use either homemade or store-bought pumpkin puree for this recipe.
Homemade puree can offer a fresher flavor, but store-bought is convenient and reliable.
🍞 More vegan bread recipes
Did you like this recipe? Please leave a rating and comment below!
📖 Recipe
The Best Vegan Pumpkin Bread
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice, or a blend of ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 15-ounce can pumpkin puree
- 1 cup granulated sugar
- ½ cup unsweetened non-dairy milk, I used soy milk
- ¼ cup oil, I used canola oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF (180ºC) and grease a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
- Add all the remaining ingredients (pumpkin puree, sugar, milk, oil, and vanilla extract) and gently stir until just combined, ensuring no flour pockets remain. Avoid over-mixing; some lumps are normal.
- Pour the batter into the prepared pan and bake for 55-60 minutes.
- Insert a toothpick into the center of the loaf, and if it comes out clean, the loaf is done. If the top of the vegan pumpkin bread browns before the middle is fully done, cover it with foil.
- Allow it to cool for 15 minutes before transferring it to a cooling rack and letting it cool completely.
Notes
- Precise Measuring: Measuring accurately is the first step to better baking. Use measuring cups and spoons, or a scale.
- Overmixing Awareness: Avoid overmixing the batter. Gentle stirring ensures a tender loaf with the ideal texture.
- Precise Baking Time: Check the bread during the last few minutes. It's ready when a toothpick comes out clean from the center.
- Cooling Time: Let the bread cool completely on a rack before slicing so the flavor and texture turn out just right.
- Cracking is Okay: Don’t worry if the bread develops a crack on the top, this is normal for all quick bread. It’s simply the dough expanding.
Trena Long says
Is there something you can substitute for the sugar, like date paste?
Iosune says
Hi Trena! I've never tried myself, so I'm not sure. You could add date paste, but you should add less milk or more flour. Hope it helps!
Laurie says
I love this Pumpkin bread but it is not done at the time it says, so I have to re-check
in 5-minute increments but overall it is delicious. I have made it 3 times now. I will be
trying more of your recipes.
Iosune says
Hi Laurie! So glad you liked it 🙂 Mine was ready in the time specified in the recipe, but every oven is different. Have a nice day!
jacquie says
the pumpkin bread looks great but that is a lot of sugar and i know from past experience that it would be way too much for me. do you think i could cut it in half? thanks.
Iosune says
Hi Jacquie! I think it should work. However you may need to add more flour is the batter is not thick enough, or add less liquid instead 🙂 Hope you like it!
Lynn Riley says
I forgot to give it my rating, Lynn
Iosune Robles says
Thanks!
Lynn Riley says
Thank you again for another great recipe. I made this pumpkin bread 2 days ago and it keeps so well in the fridge. I am gluten free so I used a combo of rice and oat flours and it turned out quiet well.
Iosune Robles says
Hi Lynn! I'm so glad you liked our vegan pumpkin bread 🙂
Darlene says
I'm surprised at how delicious this bread is! It's easy to make too.
Iosune Robles says
Hi Darlene! I'm so glad you liked this recipe 🙂
Agnes Chrismer says
I love anything pumpkin, and this recipe looks amazing and simple. How much time to cook if I wanted muffins instead? Can I use Persimmons instead of pumpkin? Same amount? Less sugar? My sister has a persimmon tree and it is just spouting out fruit like crazy, so of course she gave me a lot. It would be great to have pumpkin bread and the other. Thanks for sharing such good recipes.
Iosune Robles says
Hi! I haven't tried to make muffins with this recipe, so I'm not sure about the time, sorry! Feel free to use Persimmons 🙂 Yes, same amount and same sugar.