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!
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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.
Ingredients & Substitutions
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)
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.
Sift in flour, baking soda, baking powder, and salt and stir with a spatula until combined but without overmixing.
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.
Let it cool down for 10 minutes in the loaf pan, then take it out and cool down on a cooling rack before slicing.
Variations
Tahini glazed pumpkin bread
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
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.
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.
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:
More quick breads
Get more breakfast and snack inspiration with these easy, healthy breads:
For many more easy dessert ideas, check out our desserts category page.
Recipe
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 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
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.
- 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.
- 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.
- Let it cool down for 10 minutes in the loaf pan, then take it out and cool down on a wire rack before slicing.
Notes
Nutritional Values
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