The Best Vegan Pumpkin Bread

sliced pumpkin loaf with brown wood background and orange towel

4.95 stars (120 ratings)

The Best Vegan Pumpkin Bread

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!

Prep Time10

Cook Time1 15

Total Time1 25

Course: Breakfast, Dessert

Cuisine: American

Servings: slices

Calories: 323kcal

Author: Nora Taylor

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

US Customary - Metric

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