Vegan Pumpkin Bread

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If you’re a pumpkin spice fan, you need to try this easy vegan pumpkin bread! It showcases an ultra-moist and tender crumb and is bursting with cinnamon, nutmeg, and other warming flavors. Every bite captures the cozy essence of fall and pumpkin season!

🧡 Why you’ll love this recipe

• Made with pantry staples: You can whip up this healthy vegan pumpkin bread recipe with just a few pantry staples you probably already have kicking around!
• Dairy-free goodness: Whether you’re vegan or just have food allergies in the house, this egg and dairy-free loaf is here to save the day!
• Perfectly spiced: Each bite of this vegan pumpkin bread carries a balanced pumpkin pie spice flavor that adds the perfect amount of warmth and depth.
• Crowd-pleaser: Seriously, even non-vegans will be reaching for another slice!

If you love vegan pumpkin bread, you should really check out our vegan apple crisp, vegan banana bread, and pumpkin banana muffins.

🍞 The best vegan pumpkin bread

Pumpkin bread is a classic fall staple, usually available at Starbucks to pair with their iconic pumpkin spice lattes. Well, their loaf just got a massive facelift with this vegan pumpkin bread!

We’ve perfected our recipe to ensure that it’s melt-in-your-mouth moist, packed with cozy autumn flavors, and incredibly easy to prepare. With just 12 ingredients, you’ll be able to throw this treat together whenever you need a little pick-me-up. 

It’s the perfect companion for a rainy afternoon or a festive fall gathering with friends and family. Now, all that’s left to do is prepare yourself for the intoxicating aroma that will fill your kitchen as this loaf bakes!

🌱 Why isn’t pumpkin bread vegan?

Traditionally, pumpkin bread recipes include ingredients like eggs and dairy-based milk. However, our eggless pumpkin bread is equally delicious and ensures that no animals are harmed in the process. Here’s how to swing it plant-based:

• Eggs: Instead of eggs, we use a flaxseed meal “egg” to bind the loaf. This is essentially made up of ground flaxseeds and water, creating a gelatinous mixture.
• Dairy milk: You can use any type of plant-based milk instead of cow’s milk to add moisture to the loaf.

🎃 The best pumpkin purees

If you’re not sure where to start, here’s a breakdown of what to look for, what to avoid, and our top picks for the best pumpkin purees on the market:

What to look for

• 100% pure pumpkin: A quality pumpkin puree should contain nothing but pumpkin. Beware of cans that list additives, fillers, or preservatives.
• Texture: It should be smooth and consistent without any large chunks. It should be thick but not watery.
• Color: A deep orange hue is a sign of a ripe, quality pumpkin. However, natural variations can occur, so a slightly lighter or darker shade doesn’t necessarily mean it’s of lesser quality.
• Packaging: Opt for BPA-free cans or tetra packs. Whenever possible, choose an eco-friendly or recyclable packaging.
• Origin: Pumpkins sourced from organic farms or trusted local growers generally tend to be fresher and free of pesticides.

Top recommendations

• Libby’s 100% Pure Pumpkin: One of the most trusted names in the game, Libby’s offers a consistent and delicious puree that makes it a go-to choice for many.
• Farmer’s Market Organic Pumpkin: This puree is organic and contains a rich, velvety texture perfect for both savory and sweet dishes.
• 365 Everyday Value Canned Pumpkin: A signature Whole Foods Market product, this puree is organic and delivers on both taste and texture.
• Pacific Foods Organic Pumpkin Puree: Packaged in a BPA-free box, this puree is great for eco-conscious consumers.

🛒 Ingredients & substitutions

• Flaxseed meal: You can use pre-ground flaxseed meal, which is usually available at bulk food stores. Or, you can purchase whole flaxseeds and grind them yourself in a spice grinder or small blender.
• Soy milk: Our top choices for this vegan pumpkin bread recipe include soy, pea, or oat milk. Once combined with apple cider vinegar, they tend to curdle the best.
• Apple cider vinegar: Combined with soy milk, this creates a vegan buttermilk that helps activate the baking soda. If you don’t have ACV, use lemon juice instead.
• All-purpose flour: Gives the bread its structure, providing a tender yet sturdy texture. If you’re sensitive to gluten, use a 1:1 gluten-free flour blend.
• Leavening agents: We use baking powder and baking soda to help the loaf rise. Always double-check the expiration dates on these, or test your baking powder in boiling water and baking soda in vinegar. If they bubble, they’re good to go!
• Pumpkin pie spice: Feel free to use store-bought or homemade pumpkin pie spice. For homemade, use a blend of ground cinnamon, nutmeg, ginger, and cloves.
• Salt: Salt balances the sweet flavors, adding more dimension to the loaf. 
• Pumpkin puree: Provides moisture and a rich pumpkin taste. Use 100% pumpkin puree, not pumpkin pie filling. For the best results, we suggest opting for canned pumpkin puree since the type of pumpkins used in these have a low water content and richer flavor.
• Vegetable oil: Adds moisture and creates an ultra-tender texture. Any neutral vegetable with a high smoke point will work, but canola is generally the most readily available. For an oil-free option, try an equal amount of applesauce.
• Vanilla: Use pure vanilla extract for the most intense aromas and flavors.
• Brown sugar: Sweetens and deepens the flavor profile of this vegan pumpkin loaf. Make sure you use vegan-friendly or organic brown sugar or substitute it with coconut sugar for a similar flavor profile.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make vegan pumpkin bread

Step 1: Mix the egg & milk

Combine your flaxseed meal with water and allow it to gel up, creating a vegan “egg”. This step is crucial for the structure, so be patient as it thickens.

In a separate container, gently mix the soy milk and apple cider vinegar. This curdling process enriches the bread with more flavor.

Step 2: Dry & wet ingredients

Whisk your dry ingredients well to distribute the leavening agents. In a separate bowl, thoroughly combine the pumpkin puree, sugar, oil, and vanilla. Then, add the flax “egg” and soy milk mixture.

Transfer the dry ingredients to the bowl of wet ingredients, then stir everything together until there are no flour streaks left. When you’re combining the dry and wet ingredients, be careful not to overmix to keep the loaf tender.

Step 3: Bake the loaf

Pour your batter into a greased loaf pan, sprinkle the top with pepitas, walnuts, or any other topping you like. Pop the loaf into your oven and let it work its magic!

We suggest loosely covering the loaf with foil around the halfway point to prevent the top from browning too quickly. Let the loaf cool in the pan for around 15 minutes, then transfer it to a wire rack to finish cooling. Happy eating!

If you have questions about this easy vegan pumpkin bread recipe, check out our FAQs or leave a comment down below!

🧈 Spreads for vegan pumpkin bread

There is nothing quite like a slice of warm vegan pumpkin loaf straight from the oven. Feel free to serve yours on its own, or pair it with some sweet and creamy spreads like these:

• Strawberry compote
• Blueberry compote
• Sweet cream
• Vegan butter
• Cajeta
• Peanut butter
• Jam or apple butter

🌡️ Storage & reheating

For the best vegan pumpkin bread leftovers, follow these easy storage and reheating tips:

• Room temperature: Cover and keep the bread in an airtight container on the countertop. Vegan pumpkin bread will last for up to 1-2 days at room temperature.
• Fridge: After a day or two passes at room temperature, you can transfer your loaf to the fridge for up to 4-5 days.
• Freezer: Once completely cooled, cut the vegan pumpkin bread into slices and wrap them individually. Transfer them to a freezer-safe bag or container and store them for up to 3 months this way. 
• Thawing: You can thaw your vegan pumpkin loaf slices by leaving them on the countertop until they reach room temperature.
• Reheating: If you’d prefer a warm slice again, heat your vegan pumpkin bread covered in the toaster oven or microwave for a few minutes until warmed through.

♻️ Variations

• Chocolate: Incorporate vegan chocolate chips or sprinkle some on top.
• Nutty affair: Mix in chopped walnuts or pecans for added crunch and flavor.
• Fruit: Incorporate dried cranberries or raisins for little pockets of sweetness.
• Tropical: Blend in shredded coconut for a tropical flavor and unique texture.
• Zesty: Add orange zest for a vibrant, fresh, and citrusy twist.
• Extra spiced: Incorporate a touch more nutmeg or cloves if you prefer a more pronounced flavor.
• Frosting: Add a vegan cream cheese frosting layer on top followed by pumpkin seeds for a sweeter, more indulgent treat.

🧑‍🍳 Top tips

• Opt for fresh spices: Fresh spices guarantee a perfectly flavored pumpkin bread.
• Room temperature ingredients: Room temperature ingredients mix better and the soy milk curdles easier this way.
• Measure correctly: Precise measurements lead to a better and more consistent end product. Always weigh your ingredients if you have a kitchen scale.
• Avoid overmixing: This ensures the loaf turns out tender and moist. It also reduces the chance of your vegan pumpkin bread from sinking in the middle.
• Pan preparation: Properly grease your pan to prevent the loaf from sticking.
• Rotate the pan: Rotate the bread pan halfway through for even baking.
• Loosely cover: If your vegan pumpkin bread is starting to brown too quickly, remember that you can loosely cover the top with aluminum foil.
• Test for doneness: Use a toothpick to ensure your bread is perfectly baked. It should come out with very few (if any) crumbs attached. You can start checking around 10 minutes before the time specified in the recipe.
• Cool before slicing: Although this part is the hardest, waiting to slice your vegan pumpkin loaf will prevent it from crumbling and turning into a mess.

💬 FAQ

🍴 More baking recipes

If you loved this healthy vegan pumpkin bread recipe, take a peek at some more comforting vegan baked goods like these:

• Banana Oatmeal Cookies: Soft, tender, and naturally sweetened cookies. 
• Vegan Chocolate Muffins: A rich, indulgent, and guilt-free dessert. 
• Banana Almond Flour Muffins: A gluten-free and low-carb treat or snack. 
• Vegan Oatmeal Raisin Cookies: Soft, chewy, and perfectly moist cookies.