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
We love this recipe we’ve made it many times!!! I have a question for you though. I want to use two,  2 pound loaf pan so that I can stretch out the batch how would you reduce the cooking time for smaller pans and muffins etc? Thank you Nora!Â
Hi Lisa, I’m so glad you like the recipe! It’s hard for me to say for sure without testing it or knowing exact sizes. Maybe try checking it after 25 minutes for a smaller bread pan, and check after 18 minutes or so for muffins. They are done when a toothpick inserted comes out clean. Thanks!
Hello Nora,
Thank you so much for all your
vegan recipes. Now my son can enjoy eating his waffle, pancakes, cakes and this awesome pumpkin bread that use no egg and dairy. And it tastes so GOOD!!! We all love it!!!
Thank you, Sherly, for your review. It makes my heart happy that your son can enjoy all of these fun foods! Thank. you for sharing!
Thank you for this recipe! Second time baking I’ve used bananas instead of the pumpkin. Works like magic. The breads are so yummy. Vegan daughter and carnivorous daddy both gave thumbs up. I am a Happy Mum 🙂Â
I’m so glad you and your family are enjoying the breads! Thank you!
Made this just like the recipe except I pnly had almond vanilla creamer and I also sprinkled the top with turbinado sugar. Gave it to my vegan friend and she said it was the best thing she has ever tasted and she ate the whole loaf by herself on <24 hrs. She is world champion in kettlebell so she has no problem burning calories! Thank you for the great recipe.
Hi Pat. I’m glad your friend loved the bread! Thank you!
Wow what a great recipe
Thank you, Helen!
Can I use a chia egg in place of a flax egg
Yes.
Will it affect the bread if I cut the brown sugar in half? Thanks!
It might, but I’m not sure as I haven’t tried it. Hopefully it still comes out fine!
Oh my goodness this was delicious!! I am gluten free and vegan and also sugar free. I substituted monk fruit for the sugar I only did one cup as it tends to be sweeter than sugar when baked for me and it is so delicious! I had to stop myself from devouring this whole loaf! Thank you for the amazing recipe!
You’re welcome!
Great recipe – so easy and oven ready in minutes! Added walnuts & chocolate chips and made muffins. Thank you!
You’re welcome!
Mine turned out dense and gummy. The flavor is good but I’m not sure what went wrong with the texture. It had risen when pulled out of the oven but fell.
A few things may have happened: You may have over mixed the batter, resulting in a dense, gummy loaf. This is the most common issue. It also sounds like you didn’t bake it long enough, so make sure it’s done in the middle with a toothpick test before you take it out. Hope that helps! It should be fluffy, not at all dense.
After two failed attempts, I tested the baking soda and think that was the culprit. I also realized my purée, which was homemade, was more watery than the canned ones. But I think it was the soda. I’ve seen other recipes with only baking powder. Is there a reason yours uses both?
Homemade is tricky here, because the water content is much different than with canned, so I don’t recommend it. I would try it with canned pumpkin puree and fresh baking soda. If your pumpkin is watery, the loaf will not turn out right. I just found it works best here through my testing. Thanks!
HI
I made homemade pumpkin puree but steaming the pumpkin and then mashed and cooked off some of the water in a pot, then cooked.
I’m new to vegan baking. I made your banana loaf and your pumkin loaf. Both have come out slightly doughy. I did a skewer test and both occasions appeared to be cooked. The flavour of both loafs was/is fantastic. Any advice on how to establish when vegan bakes are ready? They don’t seem to ‘cling’ to the skewer as would a traditional bake.
Yes, it sounds like the loaves aren’t getting cook enough in your oven. I call them done when a toothpick comes out clean. Also, make sure to let them cool for quite awhile before slicing. The texture is so much better once they are mostly cooled.
Yes I concur, this is the best! I used one cup sugar, using half raw and half brown. Added a teaspoon vanilla and raisins. So glad to have this recipe. I just caught my husband sneaking another slice!
I made this as a bread and as muffins. Both were awesome. I prefer the muffins. I used the suggestions in one of the comments: 350 degrees 25 mins. Perfect!
Hey!
I tried the recipe yesterday and I must have done something wrong since the bread did not bake well. I followed the recipe, but after 1h and 15min bread somehow wasnt baked, it was still very moist inside. I tried to bake it longer, for approximateley 10 minutes, but the outside started to burn.
Any advice/comment on what can I change the next time?
It still smells and tastes gorgeous!
It sounds like it just didn’t get cooked through. Ovens can vary, so you just need to bake it until a toothpick comes out clean in the middle. Also, make sure you bake it in the center rack of your oven. If it truly starts to burn, cover the top with foil and cook until it’s done. I also wonder what size pan you used? I use a standard loaf pan (8 1/2×4 1/2 inches or 9×5). Hope that helps!
My favorite pumpkin bread recipe! ?
I use coconut oil or applesauce
For the milk I use oat milk
Thank you for the recipe ?
You’re welcome!
This recipe is simply delicious. I love how moist it is. I found it to be plenty sweet with 1 cup of sugar and might try reducing it to 0.75 cups next time. Thanks so much!!
You’re welcome!
DELICIOUS! I’ve tried about 4 other pumpkin bread recipes (both vegan and non-vegan) and this is by far my favorite! It rises so beautifully and is very flavorful without being too sweet. The only thing I added in was walnuts. If you are craving something sweeter, you can alway add chocolate chips. This recipe is perfect, and I’ve already saved it for future use!
I’m a home baker & fairly new to Vegan baking.  This Pumpkin Bread was the best vegan recipe I’ve made so far.  Also delicious!  Would love to send pic!
Thank you, Barbara!
Made this last night for my husband. He absolutely loved it. I added about a tablespoon of vanilla because I just couldn’t help it. Honestly, it didn’t need it. It was super moist. I had to bake it about 30 mins longer for it to be done. I ended up making a tin foil tent to place on top of it in the last 15 mins of baking so the top wouldn’t burn.
We added finely chopped pecans. It was wonderful! Thanks, as always, for great recipes!
You’re welcome!
This came out really good. Great texture, moist and fluffy.  I was missing the ginger spice, so I’ll add a bit in next time. But otherwise super easy to throw together and  will definitely make again.  I baked for 1:15. Toothpick came out clean.  When I cut the slices, there’s a dark edge on the inside.  Is that normal or should I have baked a bit longer?Â
I’m happy you enjoyed it! Hmmm I don’t know why there is a dark edge, was it in the middle, bottom, or somewhere else? It sounds like it either burned somewhere or it didn’t get cooked all the way through.
This was absolutely delicious! I did use Oatmilk and it was just fine. I can’t wait to make it again!Â
I can’t accurately rate this recipe, as I used sweet potato instead of pumpkin.Â
For that, I will say I probably could have left out milk and slightly less oil, as it came out very dense and kind of collapsed in on itself, haha. It’s not very pretty, but it’s still good! The flavor is great. 🙂Â
Glad it still turned out yummy even with your changes! 🙂
Indont own a loaf pan but have muffin pans could you suggest bake time and oven temperature for this recipe please.
I’d say 350 degrees for about 20-25 minutes.
I made this loaf and I agree that it was easy to make and is very delicious. The spices are wonderful and they really bring out the pumpkin flavour. Very moist too.Â
Thanks for another great recipe! Now I am on the hunt for more pumpkins to purée!
You’re welcome!!
Is there an alternate sugar you have used that you like? Date or coconut or other? I would like to make this but don’t eat regular sugar normally. I tried your pumpkin pie the other day and it’s delicious but a bit too sweet for me.
I’ve never used an alternative, but I’m sure coconut or date sugar would work fine here. Same with the pie, or just add less regular sugar, no problem. 🙂
Thanks so much for this great recipe!! I replaced the flour with a glutenfree flour blend and added 1/4 cup of coconutmilk (as glutenfree flour tends to need more liquid) and it is perfect. Love it!!
That’s so great!