Vegan Pumpkin Bread

There’s something about the smell of pumpkin bread baking that instantly transports me back to Nonna Rosa’s kitchen in the fall. I was probably ten, sneaking extra cinnamon into the batter when she wasn’t looking, thinking I was a baking genius. Spoiler: I wasn’t. My first loaf was a dense, gummy mess, but those cozy afternoons taught me the magic of pumpkin and spice.

Fast forward to today, and I’ve spent years perfecting a vegan pumpkin bread that’s moist, fluffy, and bursting with warm autumn flavors—all without eggs or dairy. Whether you’re vegan or just craving a plant-based treat, this recipe is a game-changer. Trust me on this one, it’s the kind of loaf that’ll have your neighbors knocking, drawn in by the buttery, spiced aroma wafting from your oven.

Table of Contents

Why Vegan Pumpkin Bread is Special

What makes vegan pumpkin bread so special? For me, it’s the way it captures the essence of fall while being kind to the planet and your body. Pumpkin puree is the hero here, lending natural moisture and a subtle sweetness that pairs perfectly with warm spices like cinnamon, nutmeg, and cloves. Unlike traditional recipes that rely on eggs and butter, this vegan version uses plant-based ingredients to achieve that same tender crumb and rich flavor.

I’ve spent countless hours testing this recipe—probably more than I’d like to admit—tweaking the balance of flaxseed and applesauce to get that perfect lift and texture. The result? A loaf that’s just as indulgent as Nonna’s but inclusive for everyone at the table. Plus, it’s versatile enough to enjoy for breakfast, a snack, or even dessert with a drizzle of maple glaze.

Craving more fall-inspired treats? Try our Bite-Sized Pumpkin Spice Cupcakes with Cream Cheese Frosting for another cozy favorite.

Recipe Information

| Prep Time | 15 minutes |
| Cook/Bake Time | 60-65 minutes |
| Total Time | 75-80 minutes |
| Recipe Type | Bread/Dessert |
| Difficulty Level | Beginner |
| Servings | 10 slices |
| Calories per Serving | Approximately 220 calories |

Essential Ingredients for Perfect Vegan Pumpkin Bread

Let’s talk ingredients, because quality makes all the difference in vegan pumpkin bread. I’ve learned this the hard way—back in my early baking days, I’d grab whatever was on sale and wonder why my loaves didn’t sing. Here’s what you’ll need and why each matters:

• Pumpkin Puree (1 cup): This is the heart of the bread, giving it moisture and that iconic fall flavor. Use pure canned pumpkin puree, not pumpkin pie filling, which has added sugar and spices. I’ve tried fresh pumpkin, and while it’s great, canned is consistent and saves time.
• Flaxseed Meal (1 tbsp + 3 tbsp water): This is our egg replacer, creating a “flax egg” that binds the batter. Mix it first and let it sit for 5 minutes to thicken. Trust me, don’t skip this step—it’s key for structure.
• Unsweetened Applesauce (⅓ cup): Applesauce adds moisture and a touch of sweetness without extra oil. I’ve found that it gives the bread a softer crumb than just oil alone.
• Coconut Oil (¼ cup, melted): For richness and a tender texture. You can swap for vegetable oil, but coconut oil adds a subtle warmth that pairs beautifully with the spices.
• Brown Sugar (¾ cup): This gives the bread its caramel-like depth. I prefer light brown sugar, but dark works for a bolder molasses note.
• Plant-Based Milk (½ cup): Almond, oat, or soy milk all work here. I use oat milk for its creaminess, which complements the pumpkin’s earthiness.
• All-Purpose Flour (1¾ cups): The backbone of the bread. I’ve tested with gluten-free blends (like Bob’s Red Mill 1:1), and they work well if you need a GF option.
• Baking Soda (1 tsp) and Baking Powder (½ tsp): These give the bread its lift. Make sure they’re fresh—old leaveners can ruin your loaf (I’ve tossed a batch or two because of this!).
• Spices (1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, ¼ tsp ginger): These warm spices are non-negotiable for that classic pumpkin bread vibe. Freshly grated nutmeg makes a big difference if you have it.
• Salt (½ tsp): Don’t skip this—it enhances all the flavors. I forgot salt once for a wedding order, and let’s just say it was a humbling moment.
• Vanilla Extract (1 tsp): A splash of vanilla rounds out the flavors, giving the bread a cozy, inviting note.

Want to explore more pumpkin recipes? Check out our Pumpkin Chocolate Chip Oatmeal Bars for a chewy twist.

Step-by-Step Vegan Pumpkin Bread Recipe

Now, let’s get baking. This vegan pumpkin bread is straightforward, but I’ll walk you through it like we’re in my kitchen together. I’ve made this recipe dozens of times, and these steps are foolproof, even if you’re new to baking.

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper. I like parchment for easy removal—trust me, it’s a lifesaver when you’re impatient to slice into that warm loaf.
2. Make the Flax Egg: In a small bowl, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes until it thickens. This is your binding agent, and I’ve found it works better than chia seeds for this recipe.
3. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, applesauce, melted coconut oil, brown sugar, plant-based milk, and vanilla extract. Add the thickened flax egg. Keep whisking until it’s smooth and glossy—about 1 minute. Don’t rush this; a well-mixed base is key to a moist loaf.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. I like to give my spices a quick sniff here—the aroma is pure fall magic.
5. Bring It Together: Gradually add the dry ingredients to the wet, stirring gently with a spatula or wooden spoon. Here’s where most people go wrong: don’t overmix! Stop as soon as no flour streaks remain. Overmixing makes the bread dense, and I’ve learned that lesson after a few too many hockey-puck loaves.
6. Pour and Smooth: Pour the batter into your prepared loaf pan and smooth the top with a spatula. If you’re feeling fancy, sprinkle a few pumpkin seeds or a pinch of cinnamon on top for extra flair.
7. Bake: Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 55 minutes—ovens vary, and I’ve had mine finish early. The top should be golden-brown, and the smell will be irresistible.
8. Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. I know it’s tempting to cut in right away (I’ve done it!), but letting it cool for at least 30 minutes helps the texture set.

Love no-bake fall treats? Try our Mini Caramel Apple Bites for a quick, plant-based dessert.

Pro Tips for Vegan Pumpkin Bread Success

• Check Your Pumpkin: Always double-check you’re using pure pumpkin puree, not pie filling. I made this mistake once at a family gathering, and the overly sweet result was not a crowd-pleaser.
• Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs it down, which can lead to a dry loaf. I’ve been guilty of this in my rush to bake!
• Adjust Spices: If you love a bolder flavor, add an extra ¼ tsp of cinnamon or a pinch of allspice. Nonna Rosa always said spices are the soul of baking.
• Test Doneness: Ovens can be finicky. If your toothpick comes out with wet batter, give it 5 more minutes and check again. Patience is the secret ingredient here.
• Room Temperature Ingredients: Let your plant-based milk and applesauce sit out for 15 minutes before mixing. Cold ingredients can make the batter seize up, something I learned after a lumpy disaster batch.

Curious about more vegan baking? Our Vegan Marbled Banana Bread is another plant-based favorite.

Variations and Customizations for Vegan Pumpkin Bread

This vegan pumpkin bread is a blank canvas for creativity. Here are some tweaks I’ve tried over the years:

• Chocolate Chip Pumpkin Bread: Fold in ¾ cup of vegan chocolate chips before pouring the batter. The melty pockets are a hit with my kids, Emma and Lucas.
• Nutty Crunch: Add ½ cup of chopped walnuts or pecans for texture. Toast them first for extra flavor—I learned this trick from a French pastry chef.
• Gluten-Free Option: Swap the flour for a 1:1 gluten-free blend. I’ve had great results with King Arthur’s blend, but add an extra tablespoon of plant-based milk to keep it moist.
• Maple Glaze: Whisk ½ cup powdered sugar with 1 tablespoon maple syrup and a splash of plant-based milk. Drizzle over the cooled loaf for a sweet, glossy finish.
• Spiced Streusel Topping: Mix ¼ cup flour, ¼ cup brown sugar, 2 tablespoons coconut oil, and ½ tsp cinnamon. Sprinkle over the batter before baking for a crunchy top.

For more plant-based inspiration, check out our Easy Vegan Chocolate Cake Recipe for a decadent treat.

Storing and Serving Your Vegan Pumpkin Bread

To keep your vegan pumpkin bread fresh, wrap it tightly in plastic wrap or store it in an airtight container. It stays moist at room temperature for 2-3 days—perfect for snacking. For longer storage, pop it in the fridge for up to a week, but let it come to room temperature before serving to revive that soft texture. You can also freeze slices (wrapped individually) for up to 3 months. I like to toast frozen slices lightly for a warm, cozy treat.

Serve this bread as is, or elevate it with a smear of vegan butter or almond butter. For dessert, pair a slice with a scoop of vegan vanilla ice cream and a sprinkle of cinnamon. It’s also a fantastic addition to a fall brunch spread, especially alongside a steaming cup of David’s freshly roasted coffee.

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Conclusion

This vegan pumpkin bread is more than just a recipe—it’s a love letter to fall, family, and the joy of baking. Every time I pull a loaf from the oven, I’m reminded of those Sundays with Nonna Rosa, laughing over flour-dusted counters. Whether you’re a seasoned baker or just starting out, this recipe is forgiving, flavorful, and sure to become a staple in your kitchen. So grab your apron (maybe not as flour-dusted as mine!), and let’s make some autumn magic together. Don’t be afraid to make it your own—add nuts, chocolate, or that extra pinch of spice. Baking is about creating memories, not just desserts.