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!

sliced pumpkin loaf with brown wood background and orange towel

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!

stack of sliced 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.

collage showing how to make vegan pumpkin bread

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.

whole loaf, unsliced with pumpkin seeds on top

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!

looking down on sliced vegan pumpkin bread

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cut piece of vegan pumpkin bread showing texture

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sliced pumpkin loaf with brown wood background and orange towel
4.93 stars (91 ratings)

The Best Vegan Pumpkin Bread

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!
Prep: 10 mins
Cook: 1 hr 15 mins
Total: 1 hr 25 mins
Servings: 10 slices

Ingredients 
 

Wet Ingredients

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

  1. 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.
  2. Feel free to sub any non-dairy milk for soy milk.
  3. 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!
  4. 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

Serving: 1serving | Calories: 323kcal | Carbohydrates: 48g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Sodium: 240mg | Potassium: 208mg | Fiber: 2g | Sugar: 28g | Vitamin A: 6641IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg
Course: Breakfast, Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

 

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Comments

  1. It is indeed the best pumpkin bread. A huge hit with everyone I’ve made it for. I made it for the first time last month, and have made it 3 more times since. I add 1 chopped 3.5 oz dark chocolate bar, and about 1/4 cup more sugar because I’d like it a little sweeter. It’s nice with chopped walnuts mixed in as well. Top it with some brown sugar in addition to chopped nuts or the pepitas.

  2. This was easy to make and the flavor is outstanding. I added less nutmeg and substituted a little bit of allspice. However, I had issues with the inside being a bit dense and mushy and after reading the comments, I believe it was the canned pumpkin puree that I used. The puree was almost runny. I am going to try it again with either my own squashes or a can of thicker puree. So my advice would be to make sure the canned pumpkin is not so oozy. 🙂

  3. So easy, so amazing. I used whole wheat white flour, 1/4 cup oil and 1/4 cup applesauce and reduced the sugar to 1 cup. Came out perfect. The pepitas on top add the perfect crunch. I usually like chocolate chips in my sweet breads but the texture of this bread is too enjoyable on its own. You knocked it out of the park again with this recipe Nora! Thank you!

    1. Hi! You are welcome! Thank you for your ideas and feedback! I’m so glad the bread turned out perfect for you and that you loved it!

  4. You would have to use what are called “pie” pumpkins or “sugar” pumpkins, not those larger pumpkins sold for decorating.

  5. This is so delicious and even better THE NEXT DAY. I use a touch less brown sugar (about one cup), used 1/2 cup apple sauce and 1 Tbsp coconut oil. Mixed in dried no sugar cranberries, some raisins and walnuts. Moist and delicious. Truly awesome and what is even better, my meat eater friends don’t even know it’s vegan. Well, until they compliment me, ask for the recipe and then I tell them! Lol Thank you!

  6. Hi Nora,

    Your recipes always work well.
    I do not have pumpkin puree, but two tins of pumpkin pie filling available at home that I want to use. Does substituting the same for purée work at all?
    Thanks
    Shubha

    1. Hi Shubha. I’m glad to know you are enjoying my recipes! Thank you! I have never tried this with pumpkin pie filling, so I cannot say for sure. I have had a couple of comments from bakers who have. They mentioned it turned out great, and that they lowered the sugar to 3/4 cup since the filling was already sweetened. I hope this helps!

  7. I absolutely love this recipe!
    I’ve made it several times and shared with friends and family.
    I’ll be making it all winter long. 🙂
    I am going to try making it with gluten free flour next for a friend who is gluten intolerant.

    1. Hi Janessa. I’m am thrilled you love the bread! It is a great one to eat all winter! How kind of you to make a loaf for your friend! I have never made this gluten free. I hope it turns out well for you! Happy cooking!

  8. Hi Nora,

    Love all your baking! I was wondering can you sub the flax egg for egg substitute or for applesauce in this one like your banana bread?

    1. Hi Robyn. Thanks for your positive words! I’m so glad. you are loving my baking recipes! I haven’t tried anything besides the flax egg I this recipe. Perhaps another egg substitute would work, like Bob’s Red Mill, or applesauce. If you use something different, let me know it work out! Hope this helps!

  9. Hi, Nora – What do you consider a “standard loaf pan”? I’ve got 2 Pyrex loaf pans. The larger one is 5.25″ x 9″ x 2.75″. The smaller one measures 8.5″ x 4.5″ x 2.5″. Am guessing that if I use the larger one, the bake time may be less. Thank you!

    1. Hi Aileen. I’m happy you loved the bread! The recipe works well for regular muffins, and it should work for mini muffins as well. Of course, they will need less baking time. Hope this helps!

  10. Hi! I’ve made this recipe once, so far (DELICIOUS!) in the large loaf pan. Today, I’m making smaller loaf pans; maybe 1/2 the size. Can you tell me about baking time for these? In the meantime, I’ll just keep checking with a toothpick.

    1. So glad you like the recipe, Anne! I believe they should only need to bake for around 30 to 35 minutes, but it’s hard to say for sure without knowing the dimensions of the pans.

      1. You were right! Thank you! I still don’t know the pan dimensions, but the old toothpick method worked well for testing doneness. People rave over this bread!

  11. I have made this before and it was delicious! Now my husband is diabetic and I thought I would use a tried and true recipe to substitute with an artificial sweetener ( just the one variable). It was as delicious ! It adapted well!!

    1. Hi Yolanda. I am glad you are enjoying my pumpking bread recipe! That is great to know this bread worked with artificial sweetener! Thanks for your wonderful feedback and ideas!

  12. Could you use maple syrup instead of brown sugar? My husband won’t eat refined sugar and has been begging for pumpkin bread ?

    1. Hi Bridgett. Subbing maple syrup is tricky because you would be adding so much liquid. I wouldn’t recommend it.

    1. Hi Hannah. This recipe will work well as muffins. You may 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!

      1. I just made it today and it’s absolutely delicious!! I did use Bob’s Red Mills egg replacement, walnuts because I did not have Pepitas and desiccated coconut…and it was perfect! I will try using Allspice/pumpkin pie spice next time 😊thank you for an easy peasy recipe!

        1. You are welcome, Leena! I’m so glad you loved the bread! Thanks for sharing your changes, and for the wonderful feedback! Wishing you happy cooking!

    1. Hi Andrea. It’s hard for me to say as can pumpkin is all I’ve ever used to make pumpkin bread. You might be able to use fresh pumpkin that is cooked down to a puree but I have never done that. Sorry I can’t be of more help!

    2. You can use any winter squash. Cut in half, then place cut side down on a tray in the oven. Cook for 45-50 minutes depending on the size of the pumpkin. The skin should be peeling away from the flesh. Then press the water out and whizz in a food processor or blender until smooth ?

    3. I always use kabocha puree as a substitute for pumpkin, it’s much tastier and can be found all year round in asian stores. Also known as Japanese pumpkin.

    1. Hi Andrea. 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! Hope this helps!

  13. Hi Nora, I absolutely love your recipe! 
    The only thing is that the texture came out more like a velvety dense pay rather than a bread like. I took the bread out of the oven bc it was golden brown and seemed firm enough but I noticed it wasn’t cooked through so I put it back inside the oven. I took it out after additional time because I was afraid that it was going to burn at that point.
    The bread flattened after cooling down and the texture didn’t come out as bread, except for the edges 🙁
    What do you think the problem could be? I want to give it another try 

    1. Hi Paola. Did you make any changes to the recipe or substitute any ingredients? Sometimes quick breads can sink in the middle when too much liquid is added to the batter or if the batter was over mixed, but it’s hard to know exactly what went wrong without being there.

  14. I should have doubled the recipe because the loaf we made didn’t make it past a few hours after cooking; this with apple butter is amazing! Thanks for the great recipe!

    1. Hi Stephanie. Yes, some recipes just need to be doubled! I’m so happy you loved the bread! Thank you or sharing your wonderful feedback and review!

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