This is seriously the best vegan pumpkin bread you’ll ever eat! It’s perfectly spiced, moist and easy to make in 1 bowl. Better than Starbucks, this will become one of your favorite Fall recipes!
This is one of those recipes that took me quite a few tries to get it just right. Even once I did, I tested again to make absolutely sure! Yep, this is the best pumpkin bread ever. And better yet, it’s vegan!
No one would ever guess this pumpkin bread is vegan. It’s so moist, fluffy, sweet and perfectly spiced with cinnamon, nutmeg and cloves. The bread slices beautifully once cooled, and it tastes better than the popular Starbucks pumpkin bread. I’m not kidding on that one, I had several people tell me it was better than Starbucks when they ate it!
So what are you waiting for? Get in the kitchen and make yourself this wonderful vegan pumpkin bread!
How do you make vegan pumpkin bread?
Start by preheating your oven to 350 degrees F and greasing a standard loaf pan. Then, in a small bowl combine a tablespoon of ground flaxseeds with 2.5 tablespoons water. Set aside to thicken.
In a large bowl, whisk together the pumpkin, brown sugar, canola oil, flax egg and soy milk until well combined and smooth. Now add the flour, then sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg and cloves on top of the flour. Mix gently until just combined, being careful not to over mix.
Pour into the prepared loaf pan, sprinkle with pepitas and bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool for a few minutes in the pan, then carefully transfer the loaf to a cooling rack.
The loaf will slice best when it’s given some time to cool, at least 30 minutes. But it will still taste good if you must eat a slice immediately!
Store any leftover bread covered on the counter for 2-3 days, or in the refrigerator for 4-5 days.
What else can I add to pumpkin bread?
I love this bread as is, topped with pepitas, but you can also get creative! Try adding chocolate chips, currants, raisins, cranberries, chopped walnuts, pecans or even some grated coconut.
Does vegan pumpkin bread freeze well?
Yes, this bread like most quick breads freezes very well. To freeze, cool completely first. Then, wrap it in plastic wrap, then wrap tightly in foil and freeze. You can also freeze slices of it, wrapped well and placed in a large freezer bag. Make sure to label it so you don’t forgot what it is!
Want more vegan pumpkin recipes?
- Vegan Pumpkin Pie
- Vegan Double Layer Pumpkin Cheesecake
- Starbucks Copycat Vegan Pumpkin Scones
- 1 Bowl Vegan Pumpkin Muffins
- Vegan Pumpkin Spice Latte
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The Best Vegan Pumpkin Bread
Ingredients
Wet Ingredients
- 1 tablespoon ground flaxseeds
- 2.5 tablespoons water
- 15 ounces canned pumpkin puree
- 1 1/4 cups brown sugar
- 1/2 cup canola oil
- 1/4 cup soy milk
Dry Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Topping
- 1/2 cup pepitas
Instructions
- Preheat the oven to 350 degrees F and grease a loaf pan.
- In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg.
- In a large bowl, whisk together the pumpkin, brown sugar, canola oil, flax egg and soy milk until smooth.
- Add the flour, then sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg and cloves on top of the flour. Stir with a large spoon or spatula, gently, until just combined. Do not over mix.
- Pour into the prepared pan and sprinkle the pepitas on top. Bake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.
Video
Notes
- For oil free, you can substitute applesauce for the oil, but the loaf will not be as moist or fluffy. It tends to make a denser, gummier loaf. You can also use coconut oil or another oil if you'd like.
- Feel free to sub any non-dairy milk for soy milk.
- For whole grain, you may sub whole wheat flour for the white flour, it just won't be as light and fluffy. I haven't tried this gluten free, but it may work with a gluten free mix. Do not sub with almond or coconut flour, it will not work!
- Other optional add ins: I like the loaf as is, but feel free to mix in chocolate chips, walnuts, pecans, raisins, currants, cranberries or even shredded coconut.
Nutrition
I don’t think any of your recipes have ever let me down.
This came out looking gorgeous and so tasty.
Followed recipe exactly, but I used roasted winter squash (Marina di Chioggia) instead of canned puree and took out the loaf about 10 min earlier as it was done
Hi Sinine. I am so glad you loved the pumpkin bread! Thank you for your amazing review and feedback! I appreciate you using my recipes!
This is the best ever sometimes make muffins using your recipe Thanks
It does make delicious muffins! Thanks for your wonderful feedback! Glad you are loving the recipe!
If I made these into muffins, do I need to cut the time in the oven? I feel like sense they are separated instead of all together, it would cut the time because they will cook faster?
This recipe will work well as muffins. You may also want to check out my Vegan Pumpkin Muffins. I prefer these when I want to make pumpking muffins. When baking the bread as muffins, bake 22-24 minutes in the oven. Enjoy!
Hi Nora. Can this recipe be doubled or tripled? Will any measurements change?
I would like to make several at one time.
It sounds delicious and I’ve loved all your recipes I’ve tried so far! Thanks so much!
Yes, you can double or triple the recipe by clicking the 2x or 3x buttons on the recipe card. The measurements will change automatically. Happy baking!
Hi Nora!
So excited to try this! I wonder would coconut sugar work as a good sub for brown sugar?
Thanks!
Hi Rebekah. Yes, coconut sugar should work. Enjoy!
Can you use something other then soy milk
Yes, any plant milk will work like oat, coconut, almond, cashew, and so on.
I was wondering if you could swap out oat flour for white flour, as I don’t eat white flour on my diet. Also, I only use maple syrup as a sweetener, so can you substitute that as well? Or do you know?
I’ve never tried it so I’m not sure. You can’t really just swap maple syrup here, as it would add a lot of liquid. Using maple syrup and oat flour would basically be a brand new recipe, and I’d have to test it out to know for sure. It would be an interesting experiment!
This is a solid recipe! It’s extremely moist and delicious! If y’all can, I’d recommend getting a fresh pumpkin and purée it yourself! The taste is a million times better!
Thank you Nora, this recipe is 10/10!!
You are welcome, Dee! I’m really glad you love the recipe! Thanks for sharing you wonderful feedback and review!
My partner and I both found this to be delicious, though next time I think I’ll take it out a bit sooner. An hour and 15m seemed slightly too long in our oven. I didn’t have canola oil or soy milk, and instead used olive oil and almond milk and it still turned out great.
Hi Kate. I’m glad the bread turned out great! I appreciate your feedback and wonderful review!
This was really good! I used whole wheat flour and it came out great, even my dad (who doesn’t like vegetables and is very skeptical of my vegan cooking) loved it! I’d like to know if I could add cocoa powder in the batter next time.
I’m thrilled you and your dad enjoyed it! Yes, cocoa powder would be delicous here. Try adding 1/3 cup when you add the dry ingredients.
I followed this recipe exactly and it was perfect. I usually find vegan quick breads dense but this one wasn’t. I will not look any further for a pumpkin bread recipe this is perfection
How wonderful! I’m thrilled this will be your new pumpkin bread recipe! Thanks for you ferric review and feedback!
Perfect. Not too sweet and very easy to make. This will be my autumn gift staple when I make thank you or get well baking for friends.
What a wonderful way to say thank you and get well! I love it! Thanks for your fabulous review! I am glad you are loving the bread!
I make this pumpkin loaf a lot. My family loves it, as do I. Thank you for such a great recipe.
You are welcome! Thanks for your fabulous feedback and review!
Hi Nora,
Best pumpkin bread that I have ever made!🎃
Thank you
Nancy
You are welcome, Nancy! I’m so thrilled to hear it! Thank you for your wonderful comments!
Can this be used in a bread maker?
I’m not sure but I don’t really think so, sorry!