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.
Delicious!! Just added a splash of vanilla. The pepitas on top is chefs kisss!!
I’m thrilled you loved the pumpkin bread, Laura! Thanks for sharing your awesome review and recipe feedback! Happy cooking!
In my six years as a vegan I’ve learned one golden rule: Never doubt Nora.
Seriously, this recipe is one of the many, many Nora Cooks recipes that I remake religiously. This loaf is a showstopper with all my (non-vegan) coworkers every time I bring it into the office. I don’t change a single thing, and every time it turns out deliciously.
Thankyou!!!
Thank YOU, Lauren! I loved reading your recipe feedback, and appreciate your recipe love and support! I’m thrilled that you, and those you bake it for, are loving the pumpkin bread! Thank you so much for taking time to share your awesome review and encouraging words with me! Wishing you lots of happy cooking!
I have been using this recipe for a few years with chocolate chips as my add in, it’s seriously addictive. Always comes out incredibly moist, soft, and flavorful. I look forward to fall to make this. I 3x the recipe to make 10to 12 mini loafs, they bake for around 25 minutes or until the toothpick comes out relatively clean. They freeze very well!
Hi Taylor. I am so happy that you are loving the pumpkin bread recipe! That is a lot of mini loaves that you’ve made through the years! Thank you so much for taking time to share your recipe experience, as well as your glowing review. Wishing you lots of happy fall cooking!
Thank you for the amazing recipe!
I used freshly baked pumpkin, added dark chocolate chips and the bread turned out perfectly.
You bet, Evi! I’m so glad that the bread turned out perfect for you! I appreciate your awesome review, and loved reading about your recipe experience! Happy cooking to you!
Adding a teaspoon of Madagascar vanilla extract or vanilla paste is the one essential ingredient missing to add.
Can i distribute this batter to muffin tins and make it more like a muffin?
Yes, you can make muffins out of this recipe if you’d like. Or try my Vegan Pumpkin Muffins.
This was incredible! So moist, so flavorful, and sooo easy to make! Noracooks has some of my favorite vegan recipes. I can always count on this website! It never disappoints.
Hi Elysse. Thank you for your kind words, as well as your recipe love and support! I am thrilled that you are loving the pumpkin bread and find it simple to make and delicious! I appreciate your glowing review, and wish you lots of happy cooking!
Is there an substitute for canola oil? avocado oil maybe?
I love baking with avocado oil, it works great. Melted coconut oil will work as well instead of canola.
Hi! Would I be able to substitute coconut sugar instead of brown sugar? Thank you!
Coconut sugar should work pretty well in place of brown sugar.
It came out perfect with the coconut sugar! Thank you so much I’ll be remaking this recipe a ton!!
Hi Marissa. Wonderful to read that the recipe turned out perfect for you! Thank you for letting me know how the bread worked out for you, and for sharing your awesome review! I’m glad you’ll be making the recipe often! Wishing you happy cooking
Wonderful! I followed the recipe, except I substituted white whole wheat flour for the flour, and I added 30 g of plain pea protein powder. The bread came out moist and delicious and I will be making it again, thank you!
The best vegan pumpkin bread I’ve made! Very moist and delicious. Only thing I changed was added chocolate chips and mine bakes completely in 60 minutes.
Hi Amanda. I’m thrilled that you love the pumpkin bread recipe! What’s not to love about chocolate chips and pumpkin bread! Thank you for sharing your recipe experience and awesome review! Happy cooking!
Can I use a square pan for this recipe?
Sure, you could. Just only bake for around 30 minutes in the oven, or until a toothpick comes out clean.
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!
The best pumpkin bread! Made it with homemade pumpkin puree and forgot to add the flaxseed but turned out really good.It’s moist and spicy
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.