Our vegan pumpkin bread combines the sweet and earthy flavor of pumpkin with cozy, warm spices into a tender, moist, and heartwarming slice of autumn.
It’s perfect for snacking, breakfast, brunch, or dessert, and it’s easy to make with simple pantry staples and no complicated vegan ingredients.
If you are trying to eat less eggs, butter, and saturated fat or are curious and want to try something new, this vegan pumpkin bread will surely become a seasonal favorite.
What is vegan pumpkin bread?
Nothing says autumn more than a kitchen filled with the cozy fragrance of a freshly baked loaf of pumpkin bread.
Our vegan pumpkin bread is based on a classic recipe everyone loves. It packs all the moisture, flavor, and deliciousness of classic pumpkin bread.
Like our other easy breads, such as banana zucchini bread, vegan banana bread, and vegan zucchini bread, it’s quick and easy to make with simple everyday ingredients.
Also, it’s excellent for a festive breakfast, brunch, or a cozy coffee date with friends.
You’ll love this recipe because it’s packed with an irresistible flavor and a tender and moist texture, and it is probably the easiest loaf you’ll ever bake.
So, let’s celebrate the wonderful fall season and cut ourselves a slice of pumpkin happiness.
How to make vegan pumpkin bread
Quantities are in the recipe box at the bottom of the page.
1. Prepare the ingredients
The ingredients for vegan pumpkin bread are all-purpose flour, sugar, a can of 100% pure pumpkin puree, almond milk, olive oil, allspice, nutmeg, clove, cinnamon, ginger, baking powder, baking soda, and salt.
Excellent optional add-ins are grated orange zest and dark chocolate chips.
2. Mix wet ingredients
Preheat the oven to 350°F or 180°C. Line a 9 x 5 inches (23cm x 12cm) loaf pan with parchment paper.
To a mixing bowl, add pumpkin puree, olive oil, sugar, almond milk, cinnamon, ground cloves, grated nutmeg, allspice, and grated ginger.
Whisk until well combined.
3. Add dry ingredients
Sift in flour, baking soda, baking powder, and salt.
Stir with a spatula until combined but without overmixing.
4. Bake and enjoy
Pour the batter into the loaf pan.
Optionally, sprinkle the batter with 2 tablespoons of cinnamon sugar for a crowd-winning topping.
Bake at 350°F or 180°C for about 50 minutes, or until a toothpick inserted in the center comes out dry.
Let it cool for 10 minutes in the loaf pan, then remove it and let it cool completely on a cooling rack.
Slice with a bread knife.
Serving suggestions
We love having a quick bread like this one in our kitchen cupboard because we can have it for a quick breakfast or brunch, a mid-morning snack, a coffee or tea break, or a late-night snack.
Try it with jam, like orange jam, or with a delicious tahini glaze.
You can make it by whisking together 2 tablespoons of tahini, 1/2 cup powdered sugar, and 2 tablespoons of water.
The nutty, rich tahini flavor and the spiced pumpkin flavor are heavenly.
Substitutions
Dry Ingredients
- All-purpose flour: Substitute half whole wheat flour for half all-purpose flour. For gluten-free, use a 1-to-1 gluten-free flour for baking.
- Baking powder and baking soda cannot be substituted. Baking soda is optional.
Wet Ingredients
- Almond milk: Substitute any other non-dairy milk, such as soy milk, cashew milk, rice milk, or oat milk.
- Sugar: You can choose white sugar, brown sugar, coconut sugar, or palm sugar. Depending on your taste, you can add more or less sugar; we recommend a minimum of 1/2 cup and a maximum of 1 cup. We have not tried maple syrup.
- Olive oil: Substitute avocado oil or any other neutral vegetable oil, such as canola, sunflower oil, or melted vegan butter. Full disclaimer: Olive and avocado oil are the healthier choices. To make the vegan pumpkin bread oil-free, you can substitute applesauce for oil.
- 100% pure pumpkin puree: We use canned pumpkin puree. You can substitute homemade pumpkin puree, which you can make by roasting some pumpkin in the oven at 400°F or 200°C for about 30 minutes or until tender. Mash or blend it, let it cool, and use.
Spices & Aromas
- Cinnamon
- Cloves
- Nutmeg
- Allspice
- Ginger: You can use fresh grated ginger or powdered ginger.
You can substitute a pumpkin pie spice blend for the spices above.
Optional Add-Ins
- Orange zest: This is optional. Grated orange zest adds a beautiful aroma to this vegan pumpkin bread. Substitute orange aroma or vanilla extract.
- Chopped walnuts or pecans
- Dark chocolate chips
- Pepitas or pumpkin seeds for topping.
Storage
Make ahead: This pumpkin bread recipe is excellent for meal prep as it stays moist and delicious for days.
Room temperature: Store at room temperature for up to 4 days in plastic wrap or a plastic bag to keep moist.
Refrigerator: After the third day, transfer the loaf to the fridge. Wrap it in plastic and keep it in the refrigerator for up to a week. Reheat for 30 seconds in the microwave before serving.
Freezer: Let the loaf cool down completely, wrap it tight, and freeze for up to 3 months. Thaw in the refrigerator or the microwave.
Similar recipes
EASY VEGAN BAKING: Vegan carrot cake, vegan lemon cake, vegan pumpkin muffins, vegan apple muffins, vegan apple cake, vegan banana muffins, vegan blueberry muffins, easy vanilla cake, and vegan brownies.
For more vegan cake ideas, check out our compilation of 40 vegan desserts.
WINTER SQUASH RECIPES: Pumpkin curry, vegan pumpkin pie, pumpkin pasta bake, lentil stew, stuffed butternut squash, butternut squash soup, Kabocha squash soup, pumpkin pasta, roasted kabocha squash, kabocha squash pasta, and roasted butternut squash.
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Vegan Pumpkin Bread
Equipment
- Loaf pan 9 x 5 inches (23cm x 12cm).
Ingredients
Wet Ingredients
- 1 can (15 ounces) 100% pure pumpkin puree
- ¾ cup sugar you can go as low as ½ cup
- ⅓ cup almond milk or another non-dairy milk
- ¼ cup olive oil
Spices
- 2 teaspoons cinnamon You can substitute 2 teaspoons of pumpkin spice mix for the spices listed here
- ½ teaspoon clove
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 teaspoon ginger powder or fresh grated
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch salt
Instructions
- Preheat oven to 350°F or 180°C. Line loaf pan with parchment paper.To a mixing bowl, add 1 can (15 ounces) 100% pure pumpkin puree, ¾ cup sugar, ⅓ cup almond milk, ¼ cup olive oil, 2 teaspoons cinnamon, ½ teaspoon clove, ¼ teaspoon nutmeg, ¼ teaspoon allspice, and 1 teaspoon ginger (grated).Whisk until well combined.
- Sift in 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch saltMix with a spatula until combined but without overmixing.
- Pour the batter into the loaf pan.Optionally, sprinkle the batter with 2 tablespoons of cinnamon sugar for a crowd-winning topping.Bake at 350°F or 180°C for about 50 minutes, or until a toothpick inserted in the center comes out dry.
- Let it cool for 10 minutes in the loaf pan, then remove it and let it cool completely on a cooling rack.Slice with a bread knife.
Video
Notes
- All-purpose flour: substitute 50% whole wheat flour for 50% all-purpose.
- Almond milk: substitute another non-dairy milk, such as soy, oat, cashew, or rice milk.
- Sugar: you can use white or brown sugar, coconut sugar, or palm sugar.
- Olive oil: substitute avocado oil, canola oil, or sunflower oil.
- Canned pumpkin puree: You can substitute homemade pumpkin puree, which you can make by roasting some pumpkin in the oven at 400°F or 200°C for about 30 minutes or until tender. Mash or blend it, let it cool, and use.
- Spices: substitute pumpkin spice blend for spices.
- Optional add-ins: feel free to add 1/3 cup dark chocolate chips, chopped walnuts, or pecans in the batter. You can also add grated orange zest.
- Room temperature: Up to 4 days (wrapped).
- Refrigerator: Up to 1 week.
- Freezer: Up to 3 months. Let cool down before freezing.
- Reheat in the microwave before serving if desired.
Nutrition
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This is an excellent recipe! I’ve made 3 variations of it, once with pumpkin puree, another with butternut squash puree, and another with sweet potato puree all with great success! Also, I had success using 1:1 ratio between all purpose flour and semolina flour, with maple syrup additionally as a substitute when I ran out of sugar 😭😂
Thanks again!
That’s fantastic!! You have been baking quite a bit 🥳❤️
Thanks so much for your valuable feedback, and great substitution tips! Kindest, Louise
Another perfect recipe for our foggy Fall San Diego day. The sound of the fog horns outside got me in the mood to bake pumpkin bread on this first day of October. Love that there was less sugar and it turned out delicious! Came out of the pan so easily I didn’t even have to run a knife around the edges.
I used avocado oil and tossed in fresh cranberries. Thank you for this great recipe. Now a favorite in our house!
What a beautiful scenery you’re describing, Sydney!
I’m so happy that you enjoyed it, great way to welcome the fall season 🥰🍁
Thanks so much for your comment!
Thank you for this great recipe and the helpful suggestions for modifications! It’s like you read my mind, because I was just searching for an egg-free pumpkin bread. I made the bread this morning with brown sugar and topped it with pumpkin seeds. Delicious!
Amazing, LF!! So happy that we were able to time it with your pumpkin-cravings 😉
Thanks so much for leaving a comment here. Kindest, Louise
2 cups di farina a quanti grammi corrispondono? il convertitore automatico converte solo gli ingredienti liquidi in automatico. grazie
Grazie, Marianna, per il tuo mesaggio.
Abbiamo correto l’errore, sono 300 grammi di farina 🤗
So easy to make and just delicious! I used freshly grated ginger and will do so again next time I make this, so good. I am excited to try your other recipes.
Fantastic, Regina!! What a delicious variation with grated ginger – great idea.
Thank you for taking the time to leave a comment, we really appreciate it 💪
All the best,
Louise