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
This post contains affiliate links. Read my full disclosure here.
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
Vegan or not- This truly is the very BEST recipe!!
I especially love adding a splash of vinegar to my milk and some freshly grated ginger.
Better than Starbucks.
**chef’s kiss**
Hi Tatiana. Thanks for your fabulous feedback and review! I am so happy you are loving the bread!
I made this with gluten-free flour and it was a hit with all! Thank you, Nora, for sharing your amazing talent with us all 🙂
You are welcome, Natasha! I’m thrilled the bread was a hit! Thanks for your wonderful review!
I know this is supposed to be vegan but could I use 1 regular egg in place of the flax egg.
You probably could, yes.
tastes just like Starbucks pumpkin bread, so freaking good
Great recipe!! I have baked a number of loaves and it is loved by vegans and non vegans alike!
How wonderful! Thanks so much for the review, Rosemary!
Sooooo rich, moist, and delicious. I sub chocolate chips instead of the pepitas. It’s a crowd favorite!
Thank you for your wonderful review! I’m thrilled you are loving the recipe!
Hi Nora, I want to make the little loaves. If you had to guess when should I start checking if they are done? Or do you know the baking time? I’m making them for a vegan sweet exchange party. I am excited to make the pumpkin bread. Thanks!
I would guess they will take 20-30 minutes to bake in the oven. I need to get a mini loaf pan, it sounds like so much fun!
How long can you keep out this pumpkin bread room temperature?
It will keep about 3 days at room temperature.
My friend hates cloves. What other spice could I add?
I would just leave them out, no need to substitute another spice.
Thanks so much for the recipe! It rose nicely and is very tasty. I added some chocolate chips and omitted the pepita seeds because I didn’t have any, I also used baker’s sugar (refined white). The only thing I would recommend is checking your loaf after 1hr because mine was done early and I think it dried out a bit from over baking
You are welcome, Elsa! I’m so glad you loved the bread! Appreciate the time reminder, as ovens do bake differently. Thanks for sharing your fabulous review and comments!
I make this loaf at my cafe and it always sells out. I add chopped white chocolate and it’s absolutely delicious!!!
Hi Amanda. Sounds amazing with chopped white chocolate! How wonderful the bread is a hit at your cafe! Thanks for sharing your fabulous review and feedback!
For those who were wondering, I made it with Bob Red Mill’s GF all-purpose flour. I added xanthan gum (as directed on back of Bob Red Mills GF flour packaging), I used avocado oil instead of canola oil, and coconut brown sugar instead of regular brown sugar, and it came out great!
Looks delicious. Can do not use refined sugar in my baking. Is there a good substitute for the brown sugar? Thank you
I’m not really sure, maybe coconut sugar but I haven’t tested it myself.
I’ve made this recipe a couple times now and it always turns out amazing! I’m planning on making it again this year but have a guest attending that is gluten free. Do you have any general tips/alterations for subbing in gluten free all purpose flour?
Hi Jade. I’m so glad you are loving the pumpkin bread! 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! Thanks for your wonderful review!
Hi Nora! I usually use the Bob’s Egg Replacer for baking – do you think that would work or is the flaxseed vital for flavor/texture? Thanks!
Hi Jenny. I’m sure Bob’s egg replacer would work just as well as the flax egg here. Happy baking!
Does this bread freeze well?
Yes, it freezes perfectly.
Hi Nora,
What type of non milk replacement would be best if you can’t use soy?
Oat milk, almond, cashew or coconut all will work. You don’t have to use soy.
Thank you!
The “Hallelujah!” of Pumpkin Bread! Thank you Nora!!!!
I just made tonight & it is delicious, moist, aromatic, spicy & the perfect sweetness! It is better than any pumpkin bread I’ve ever had & the best thing is that this is fresh not full of preservatives or weird ingredients! My husband just asked if this was the only loaf I made, hahahahaha!
I added pepitas ontop as well. I did make a couple of substitutions per your suggestion (if needed) 1st- the soy milk, instead I made cashew/coconut milk (in my almond cow maker) & 2nd- I used coconut oil versus canola. This recipe is another easy peasy to make. I hope you know that you have brought some joy & new light back into my life baking & cooking your vegan recipes! I can hardly wait to make more I’ve not made yet! A million Thank you’s! Grateful in Southern California!
Hi Aimee! You are so welcome! It’s awesome to learn you love the pumpkin bread! Thank you for taking time to share your fabulous review and feedback. I appreciate your encouraging words! Wishing you lots of happy cooking!
This was by far one of the best pumpkin breads I’ve ever made. Nora, you are a gifted and talented young lady. Thank you.
I sure appreciate your kind and uplifting words, Fran! Means a lot! Thank you for taking time to share you awesome review and feedback! Happy cooking!
Hi Nora,
I made this Pumpkin bread last night. The taste was amazing! I have a question about the flax egg. I watched your video after my bread was in the oven and realized that my flax egg didn’t look anything like yours. Mine was much runnier. I’m not sure why because I followed your instructions exactly. Maybe I should have left it to thicken a little longer?
Do you think that would affect the texture of the bread? The texture of mine looked a little denser than the pic of yours though that will not affect how quickly it will be devoured!
Hi there! Sometimes my flax eggs are runnier than other times. But I don’t notice a difference in the outcome. I wouldn’t worry about it! I hope you enjoyed the bread.
Thanks, Nora! I tried another flax egg last night when I made your chocolate banana bread. I let the flax egg sit for about an hour, and it thickened up quite a bit. The bread turned out perfectly. Amazing flavour and so easy to pull together.
Thanks for all the great recipes on this site!,
I’m glad it turned out perfectly! I think it depends on the brand and even just the certain bag of ground flaxseeds you get. They vary for me. I hope you enjoy many more recipes here!
I’m not a vegan, but have to eat dairy and egg-free while nursing my son. This recipe made a believer out of me! I love that it used pantry staples and simple techniques. (I can never get aquafaba right, as hard as I try. This was my first flax egg and it went as well as I could have hoped.) I’ve already sent the recipe to two friends, and I know I’ll be making it again.
Hi Jen. Your feedback is so encouraging! I’m thrilled you love the bread! Thank you for sharing your terrific review and comments, and for sharing my recipes with others!
Hello,
Can you use chia seeds instead of flax?
Thanks
Yes you can!
Looks amazing! I’m going to try it with fresh pumpkin purée. Have you ever tried with with oat flour?
I have never tried with oat flour, and am not sure how that would work. If you use oat four, let me know how it works for you! Happy baking!
I didn’t even have the right amount of pumpkin puree in the recipe (I used 1/3 cup less because of another recipe) and it still turned amazing. Great flavor and moist. Thanks!
You are welcome, Ellen! I’m thrilled the bread turned out wonderful. Thanks for your awesome review!
This pumpkin bread was quick and so easy to make. So moist with lots of flavor – better than any non vegan pumpkin bread I have made. I didn’t add any pepitas but it was still delicious. Thank you so much for all of your wonderful recipes!
You are welcome, Martha! Thank YOU for your terrific review and feedback! I appreciate you using my recipes! Happy cooking!
Absolutely delicious!! I doubled the recipe and our family of 5 devoured both loaves in under 3 days! It is way more delicious than Starbucks and the texture is beautiful too! Thank you for sharing this recipe and all other beautiful creations with us. XOXO
Hi Neelima! I am thrilled you loved the pumpkin bread! I love this bread as well! Thank YOU for sharing your amazing review and feedback!