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
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.
This is a great recipe! I always use less brown sugar and oil and it’s always a hit!
My mom can’t get enough of it.
Brought her a loaf on Sunday and it was gone by Thursday!!
And she told me to make 2 loaves!
Hi Viv. I’m so glad that you and your mom are loving the pumpkin bread recipe! It is a definitely a warm and cozy bread! Thank you for sharing your terrific review and comments! Happy cooking!
Mine came out quite dense. It wasn’t pourable as a batter either. I added more milk and oil but the end product didn’t rise much.
How would you adjust the bake time for mini loaf pans? I have 4, but am thinking this might fill 3 of them. Thanks for reading!
That will work, you’ll just need to bake them for less time, around 30 minutes I would guess. But I would do a toothpick check after 25 minutes. When it comes out clean with no wet batter, they’re done. Enjoy!
Hello!
I want to follow this recipe but can I substitute maple syrup for the brown sugar? If so, would I have to adjust the other ingredients at all and how much maple syrup would be best to use in place of brown sugar?
Thanks!
I decreased the oil to 80g (1/3 c) and sugar to 150g (3/4 c) and that was perfect for us! Love that it uses a whole can of pumpkin.
Not sure how this happened but the top of my bread was rock hard and burnt. Could it have been the oven ? I used a Typhur countertop oven.
Yes, I used to use a small countertop oven and it always burned the tops of things, especially quick breads and cookies. They just don’t have as much space for the hot air to move around, and can absolutely cause burning and uneven cooking.
I made the following changes and it came out great:
used fresh pumpkin – about 1 1/2 cups because it’s what I had
omitted the soy milk
reduced sugar to 1 cup
replaced 3/4 c all-purpose with spelt flour
added about 3/4-1 c. vegan chocolate chips
ADDICTIVE!
Hi Nora! Would this recipe still work if I substituted just egg for the flax egg?
That should work, but I’ve never tried it myself. I don’t see why it should be an issue. Enjoy!
I love this recipe. any ideas if I can sub gluten free flour? hoping to share w a friend who has celiac disease.
Sure, try a quality gluten free all purpose flour.