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 like this better than the non-vegan kind I used to make.
I’m glad you love the bread! Thank you for sharing your wonderful review and comments!
Loved this. I was driving through Starbucks the other day and wished I could have their pumpkin loaf. This really is better. I can’t wait to make it for the holidays. I’ve tried many of Nora’s recipes and they are always amazing.
Hi Margaret! I’m so glad you love the pumpkin loaf! Thank you for the great review and comments! This bread is lovely for the holidays! Thank you for using my recipes, and happy holiday cooking!
I’ve tried many of Nora’s recipes -apple pie, banana bread, sugar cookies, chocolate chip cookies, brownies – and all of them are the most delicious vegan desserts I’ve made! This one is just perfect. if you need a recipe, always come here first! Wonderful pumpkin bread!!
Hi Evelyn! I appreciate you taking your time to share your wonderful review and comments! I’m so glad you love my desserts! I’m glad the pumpkin bread turned out perfect for you! Thank you, and happy cooking!
Hi Nora!
Thank you for this wonderful recipe, it was delicious! I followed the recipe very closely and although it did rise a fair amount in the oven, it sort of flattened out when cooling and there was a small layer of gumminess at the bottom. Any idea or tips to reduce the risk of this?
Thanks a bunch!
Hi Camille. Without seeing everything you did, it’s difficult to know for sure. A few things may have happened: You may have over mixed the batter, which results in a dense, gummy loaf. This is the most common issue. It may have not baked 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. I’m glad it turned out delicious!
I am tempted to try this with 2.5 T of sherry instead of water. I used to make a traditional pumpkin bread with sherry in it, and it went over well. looking for a moist flavorful vegan version. Thank you so much Nora, for sharing this recipe!
You are welcome! Let me know how it works with the sherry! Happy cooking!
This recipe is amazing, thank you for everything that you do!!
So moist and delicious! Really one of the best pumpkin breads I’ve ever had.Â
Thank you for sharing your wonderful review and comments! I’m so glad you love the bread! Your kind words are so encouraging!
Hi! Â How much mini chocolate chips would one add?
Thanks!Â
Hi Abby. I would suggest adding about one cup of chocolate chips. You could adjust the amount depending on how chocolatey you want the bread to be. Hope this helps!
Better than I imagined!!Â
The flavor, texture and ease of baking make this a recipe that I can’t wait to try again. I used coconut oil in place of the oil and a bit of pumpkin spice since I did not have cloves and it turned out delicious.
My bread did flatten out quite a bit as it cooled however, so I’m thinking I may need to bake longer in the future. 🙂
I’m glad the bread turned out delicious for you! Thank you for sharing your review and comments!
This is fabulous!!! Â Yum yum!
This was so delicious and the fam loved it too. I had no flax so used half bottle of Just Egg and it turned out perfect. Thanks!
Hi Michelle. Good to know it turned out great using Just Egg! Thanks for taking time to share your great review and comments! I’m so glad you and the fam loved the bread!
cool!!!!!!!!!!!
Hey I love this recipe but can you leave out the sugar for a savory pumpkin bread? I also have stevia, wondering if I can use that instead? Thank you!
I’m honestly not sure, but sugar does help the texture set correctly. I’m afraid if you totally removed it, the bread won’t bake well. Again, you could try stevia but it works different than real sugar, so I can’t predict the outcome, sorry!
Wow! This recipe is so forgiving! was putting it together and got distracted; after it was in the oven for over five minutes, I realized I forgot to mix in the flax egg. I pulled it out and added it in and put it back in the oven. I started cooking dinner while it was baking, and when the timer was nearing the end, I checked and discovered I must’ve inadvertently turned off the oven at some point! I figured there was no way I was saving the bread, but I turned the oven back on anyway. I put it on the counter to cool after it seemed to be done, and I fell asleep without wrapping it up. This morning I tried it, and it’s amazing! I know I keep leaving long reviews, but I just have to share my experiences with your recipes. Thank you for another gem, Nora! ?Â
Hi Kimbra. That was quite an experience with the bread! I’m so glad it turned out great for you! Thanks so much for sharing your great review! I appreciate you taking your time to share!
I tried this recipie tonight…substituting applesauce for olive oil and almond original flavor for soy milk, and folded in some carob chips and about 2 tsp of honey with 1 cups of brown sugar. Since a pumpkin loaf doesnt last but 1.5 days in our home, I baked the mix in a 12 mini loaf pan…my 8 and 6yo boys think there is actually more bread this way. They came out super moist.
Thanks for sharing your review and comments!
Love it Nora! ???
Thank you! I appreciate you taking your time to share your review!
Yup, straight up darn delicious pumpkin bread. Subbed the spices for pumpkin pie spice, and took it out at 65min for a perfectly moist bake!
Can confirm it tastes great a la mode with vegan vanilla ice cream.
Hi Audrey! I’m glad you loved the bread! Thanks for taking time to share your review and comments!
Have you even naw this recipe as muffins? I’m thinking about how the cook time might change. I don’t want to overcook them.
Yes, it works quite well, though I prefer making my Vegan Pumpkin Muffins. Muffins will only take 22-24 minutes in the oven.
This pumpkin bread is the bomb! LOVE IT!
Thank you!
Love this recipe!! It is very similar to Starbucks! My family really enjoys it (and not just in the fall?).
I’ll share my ingredient compromises… I agree with you about how oil-free often yields an unappetizing texture. So I do 1/4 cup oil and 1/4 cup applesauce here. Also, for 1/2 the total amount of flour, I used whole wheat pastry flour. It turns out great! ????
Thank you, Nora, for all your fabulous recipes!
Hi Aliesha! I appreciate you taking your time to share your review and comments! I am glad that you are enjoying the pumpkin bread! I love pumpkin anytime of the year as well! Thank you for using my recipes, and happy cooking!
Have made many times. So delicious! I am currently out of sugar. Could I omit or use maybe maple syrup?
Thank you Kelly! Subbing maple syrup is tricky because you would be adding so much liquid. I wouldn’t recommend it.
I’ve been making this recipe for over a year and it’s the best! Â I add more spices and it’s simply divine!
Thank you for sharing your wonderful review! I’m glad you love the pumpkin bread!
Hi Nora
I live in Australia and we don’t have canned pumpkin. Could you please tell me what I should use instead of this?
Thanks & Regards
Q
Hi there! It’s hard for me to say as that’s 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 not ever done that. Sorry I can’t be of more help!
Hi I’m an Aussie too and I have always just used cooked mashed pumpkin to substitute the canned stuff, and mixed spice for ‘pumpkin spice’.
Also discovered, for the record, that metric cups are not the same as imperial cups and that the US uses imperial, Australia uses metric.
Thanks for sharing!
I only use pumpkin that I have steamed or roasted and put in the freezer to use throught the year. It works better than canned pumpkin and is so inexpensive to make. Just make sure you mash or puree it thoroughly.
This recipe deserves way more than 5 stars. Absolutely amazing! Light, fluffy, moist…..too good.
I’m so glad you love it! Thank you for sharing your wonderful review!
Is there another egg sub that I can use besides flaxseed?
I haven’t tried anything else, but perhaps another egg substitute would work, like Bob’s Red Mill, or perhaps applesauce.