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    Home » Breakfast

    Vegan Pumpkin Bread

    Published: Sep 11, 2023 · by Nico Pallotta

    Jump to Recipe

    Our vegan pumpkin bread combines the sweet and earthy flavor of pumpkin with cozy, warm spices into a tender and heartwarming slice of autumn.

    Our recipe is easy to make, with a few pantry staples and no complicated vegan ingredients. You won't believe how easy this is!

    vegan pumpkin bread
    On this page:
    • Ingredients & Substitutions
    • How to make vegan pumpkin bread
    • Variations
    • Questions
    • Tips
    • Storage
    • More pumpkin recipes
    • More quick breads
    • Recipe

    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 a classic recipe that everyone loves. It's quick and easy to make and excellent for a festive breakfast or a cozy coffee date with friends.

    You'll love our recipe because it's packed with an irresistible flavor, a tender texture, it's without eggs and dairy-free, and 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.

    vegan pumpkin bread sliced

    Ingredients & Substitutions

    ingredients for vegan pumpkin bread

    Quantities are in the recipe box at the bottom of the page.

    Dry Ingredients

    • Flour: You can use all-purpose flour or half all-purpose flour and half whole wheat flour. For gluten-free, use a 1-to-1 gluten-free flour for baking.
    • Salt: Just a pinch, preferably sea salt or kosher salt.
    • Baking powder
    • Baking soda: optional; it makes a softer crumb and a darker color.

    Wet Ingredients

    • Plant milk: We use almond milk. Any other plant milk works; we tried soy milk, oat milk, and rice 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 ½ cup and a maximum of 1 cup. We have not tried maple syrup.
    • Neutral oil: We use olive oil for baking (not extra virgin olive oil). Substitute avocado oil or any other neutral vegetable oil, such as canola or sunflower oil or for melted vegan butter. Full disclaimer: Olive and avocado oil are the healthier choice. Substitute applesauce for oil.
    • Pumpkin puree: canned pumpkin puree is perfect here.

    Spices & Aromas

    • Cinnamon
    • Cloves
    • Nutmeg
    • Allspice
    • Ginger: You can use fresh grated ginger or powdered ginger.

    You can substitute pre-mixed pumpkin pie spice blend for all the spices above.

    Optional Add-Ins

    • Orange zest: This is optional. Grated orange zest adds a wonderful aroma to this vegan pumpkin bread. Substitute orange aroma or vanilla extract.
    • Chopped walnuts or pecans
    • Dark chocolate chips
    • Pepitas or pumpkin seeds (best for topping, but we are not the biggest fans)
    Vegan pumpkin bread after slicing

    How to make vegan pumpkin bread

    Preheat the oven to 350°F or 180°C. Line your 9 x 5 inches (23cm x 12cm) loaf pan with parchment paper.

    To a large mixing bowl, add pumpkin puree, oil, sugar, almond milk, cinnamon, ground cloves, grated nutmeg, allspice, and grated ginger.

    Whisk until well combined.

    wet ingredients in a bowl for vegan pumpkin bread

    Sift in flour, baking soda, baking powder, and salt and stir with a spatula until combined but without overmixing.

    wet and dry ingredients in a bowl

    Pour the batter to your loaf pan and bake at 350°F or 180°C for 50 to 60 minutes, or until a toothpick inserted in the center comes out dry.

    Tip: Sprinkle the top with a couple of tablespoons of cinnamon sugar for a crowd-winning topping.

    Pumpkin bread mix in a cake pan

    Let it cool down for 10 minutes in the loaf pan, then take it out and cool down on a cooling rack before slicing.

    vegan Pumpkin bread in slices

    Variations

    Tahini glazed pumpkin bread

    Pumpkin bread with tahini glaze

    Are you looking for a decadent yet healthy-ish glaze for your pumpkin bread?

    Then we recommend this delicious tahini glaze made with two tablespoons of tahini, ½ cup powdered sugar, and a couple of tablespoons of water.

    Whisk the ingredients in a bowl and add more water for a pourable consistency.

    The nutty, rich flavor of tahini and the spiced pumpkin flavor are a match made in heaven.

    Questions

    Can you make pumpkin bread without eggs?

    Yes, you can easily make pumpkin bread without eggs. We think the flavor is even better as you can fully appreciate the pumpkin and the spices.

    Also, our recipe is easy to put together, has no cholesterol, is affordable, and vegan-friendly. Check out our pumpkin bread without eggs here.

    Why don't you use flax egg?

    Because it is not necessary. After baking more than 200 vegan recipes without flax eggs, we have realized that vegan bakers often use flax eggs out of habit rather than out of necessity.

    What about aquafaba?

    We prefer not to use aquafaba because it hasn't been tested on humans for a long enough time to be sure it's safe.

    In most cultures, the wastewater from chickpeas and beans is NOT used for cooking.

    Also, it doesn't taste good and is unnecessary for this kind of baking.

    Tips

    Don't overmix the batter: This is possibly the easiest baking recipe ever. The only tip we can give you is not to overmix the batter.

    Overmixing develops the gluten in the flour, and your pumpkin bread will turn out heavy and gummy if you overmix the batter.

    Storage

    Make ahead: This pumpkin bread recipe is excellent to make 2 to 3 days ahead and keep ready to enjoy in the kitchen.

    Room temperature: Store at room temperature for up to 3 days in plastic wrap or a plastic bag to keep soft.

    Refrigerator: After the third day, transfer the loaf to the fridge. You can keep it in the refrigerator for up to a week, wrapped tightly in plastic. 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.

    More pumpkin recipes

    If you love pumpkin and winter squash, find more dinner inspiration with these vibrant and colorful meals:

    • Kabocha squash (Japanese pumpkin) soup
    • Pumpkin pasta
    • Roasted kabocha squash
    • Kabocha squash pasta
    • Roasted butternut squash
    • kabocha squash pasta
      Kabocha Squash Pasta
    • Kabocha squash soup in a white bowl with sesame seeds
      Kabocha Squash Soup
    • Pumpkin pasta bake and sage leaves
      Pumpkin Pasta Bake
    • Roasted kabocha squash on a white plate
      Roasted Kabocha Squash

    More quick breads

    Get more breakfast and snack inspiration with these easy, healthy breads:

    • Vegan zucchini bread
    • Banana bread
    • Zucchini banana bread
    • Banana nut bread
    • Banana zucchini bread with walnuts and chocolate
      Banana Zucchini Bread
    • Vegan banana bread on cutting board
      Vegan Banana Bread
    • banana nut bread sliced
      Banana Nut Bread
    • vegan zucchini bread
      Vegan Zucchini Bread

    For many more easy dessert ideas, check out our desserts category page.

    Recipe

    Vegan Pumpkin bread in slices

    Vegan Pumpkin Bread

    Author: Nico Pallotta
    Vegan pumpkin bread combines the sweet and earthy flavor of pumpkin with cozy, warm spices into a tender and heartwarming slice of autumn.
    Our recipe is easy to make, with a few pantry staples and no complicated vegan ingredients. You won't believe how easy this is!
    Print Recipe Pin Recipe Share Recipe
    5 from 1 vote
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Breakfast, Dessert
    Cuisine American
    Servings 12 slices
    Calories 207 kcal

    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 plant milk
    • ¼ cup olive oil sub another neutral oil or apple sauce

    Spices

    • 2 teaspoons cinnamon you can sub all the spices with 2 teaspoons of pumpkin spice mix
    • ½ teaspoon clove
    • ¼ teaspoon nutmeg
    • ¼ teaspoon allspice
    • 1 teaspoon ginger powder or fresh grated

    Dry Ingredients

    • 2 cups all-purpose flour or half all-purpose and half whole-wheat
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 pinch salt
    Keep screen on

    Instructions
     

    • Preheat the oven to 350°F or 180°C. Line your 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.
      Whisk until well combined.
      wet ingredients in a bowl for vegan pumpkin bread
    • Sift in 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch salt and mix with a spatula until combined but without overmixing.
      wet and dry ingredients in a bowl
    • Transfer the batter to your loaf pan and bake at 350°F or 180°C for 50 to 60 minutes, or until a toothpick inserted in the center comes out dry.
      Tip: Sprinkle the top with a couple of tablespoons of cinnamon sugar for a crowd-winning topping.
      Pumpkin bread mix in a cake pan
    • Let it cool down for 10 minutes in the loaf pan, then take it out and cool down on a wire rack before slicing.
      Vegan pumpkin bread after slicing

    Notes

    Nutrition information is an estimate for 1 slice of vegan pumpkin bread out of 12 slices.
    STORAGE
    Make ahead: This pumpkin bread recipe is excellent to make 2 to 3 days ahead and keep ready to enjoy in the kitchen.
    Room temperature: Store at room temperature for up to 3 days in plastic wrap or a plastic bag to keep soft.
    Refrigerator: After the third day, transfer the loaf to the fridge. You can keep it in the refrigerator for up to a week, wrapped tightly in plastic. 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.
    ALSO ON THIS PAGE
    • Substitutions
    • Variations
    • Questions
    • Tips
    • More pumpkin recipes
    • More easy breads

    Nutritional Values

    Nutrition Facts
    Vegan Pumpkin Bread
    Amount per Serving
    Calories
    207
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    4
    g
    Cholesterol
     
    0
    mg
    0
    %
    Potassium
     
    170
    mg
    5
    %
    Carbohydrates
     
    35
    g
    12
    %
    Dietary Fiber
     
    2
    g
    8
    %
    Sugar
     
    14
    g
    16
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    5513
    IU
    110
    %
    Vitamin B6
     
    0.03
    mg
    2
    %
    Vitamin C
     
    2
    mg
    2
    %
    Vitamin E
     
    1
    mg
    7
    %
    Vitamin K
     
    10
    µg
    10
    %
    Calcium
     
    54
    mg
    5
    %
    Folate
     
    50
    µg
    13
    %
    Iron
     
    2
    mg
    11
    %
    Manganese
     
    0.3
    mg
    15
    %
    Magnesium
     
    14
    mg
    4
    %
    Zinc
     
    0.3
    mg
    2
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

    If you liked this vegan pumpkin bread, you might also enjoy:

    • Tasty vegetarian meal ideas
      30 Tasty Vegetarian Recipes
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      40 Vegan Breakfast Recipes
    • 43 plant-based desserts including vegan custard and apple cake
      43 Plant-Based Desserts
    • 35 easy desserts with cake and muffins
      35 Easy Desserts
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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

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