The best vegan pumpkin bread is super moist, fluffy, and loaded with fall flavors! This festive fall baking recipe is easy to make and great for beginners. It's gluten-free friendly, egg-free, and dairy-free. The simple one bowl recipe is made with pantry staples like pumpkin puree, coconut oil, brown sugar, and pumpkin spice. Enjoy this pumpkin loaf for breakfast, brunch, or dessert!
With the fall season officially underway, I hope you've been enjoying all sorts of pumpkin baked goods! I have shared lots of delicious pumpkin desserts already, including Vegan Pumpkin Chocolate Chip Cookies and Gooey Chocolate Chip Pumpkin Bars. Today, I'm so excited to add this Vegan Pumpkin Bread to the list!
This pumpkin bread is ridiculously moist with a soft, light, and fluffy texture. The loaf is sweetened with brown sugar and contains hints of pumpkin spice in every bite. You can add toppings, like crushed pecans and pumpkin seeds, for a crunchy texture on top.
The Best Gluten Free Pumpkin Bread
This baked good can be enjoyed for breakfast, brunch, or dessert. I recommend pairing your slice with a cup of coffee for the coziest fall morning!
First, preheat the oven to 350 degrees F. Line a loaf pan with parchment paper. This will prevent the pumpkin bread from sticking to the pan. Also, it will help you easily remove it after baking.
Next, in a large bowl, add pumpkin puree, brown sugar, melted coconut oil, almond milk, and vanilla extract. Mix together until evenly combined.
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Then, add all-purpose flour, pumpkin spice, ground cinnamon, baking soda, baking powder, and salt to the bowl. Mix the dry ingredients into the wet ingredients just until evenly incorporated. Do not over-mix.
Pour batter into the loaf pan. Spread evenly across the pan. Add your choice of toppings, like crushed pecans and pumpkin seeds.
Bake the vegan pumpkin bread for 60-65 minutes. After, remove from the oven and let cool completely inside the pan. Gently remove from the pan and slice the bread. Enjoy!
Best Pumpkin Bread Recipe
Do not use pumpkin pie filling. Make sure you are using plain pumpkin puree, not sweetened pumpkin pie filling. They both come in cans, so double check yours!
Use parchment paper. Line your loaf pan with a piece of parchment paper before adding the batter. This will prevent sticking and help you easily remove the bread from the pan.
Use the toothpick test. When you think the pumpkin bread is fully baked, insert a toothpick into the center of the loaf. If it comes out wet with batter, continue baking for another 5 minutes and repeat the test. If it comes out clean, your bread is done baking.
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Cool before slicing. Allow the pumpkin bread to cool completely inside the loaf pan before removing it and slicing. If you slice the loaf too soon, you'll risk it crumbling and falling apart.
Yes! Use a muffin tin instead of a loaf pan. The baking time will be reduced to about 20-25 minutes. Use the toothpick test to determine doneness.
I have not tested this recipe yet with oat flour or almond flour. If you need a gluten-free option, I recommend using gluten-free all-purpose flour for the best results. My favorite brand is Bob's Red Mill 1-to-1 GF Baking Flour.
Easy Pumpkin Bread Recipe
Although this vegan pumpkin bread is delicious all on its own, I recommend adding your favorite toppings! Toppings add texture, flavor, and give your loaf a more professional appearance. I recommend crushed pecans, pumpkin seeds, and chocolate chips.
The next day? Store leftovers inside a tightly sealed container at room temperature. It will keep fresh for 3 days. If you would like it to last longer, store in the refrigerator for up to 1 week.
If you would like to store longterm, tightly cover the pumpkin bread in cling wrap. Store inside a sealed ziplock bag in the freezer. It will keep for up to 3 months. Let thaw before enjoying. To reheat, bake or microwave until warm.
Vegan Oil Free Pumpkin Bread Recipe With Flaxseed
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The BEST vegan pumpkin bread recipe is healthy, easy, and gluten-free friendly! It's super moist, fluffy, and loaded with fall flavors. This fall baking recipe is made with pantry staples like pumpkin puree, coconut oil, brown sugar, and pumpkin spice. It's simple, made with one bowl, and great for beginners. Enjoy this pumpkin loaf for breakfast or dessert! #pumpkinbread #pumpkin #pumpkinspice #pumpkinpie #fallbaking #fallrecipes #pumpkinrecipes #vegan #veganbaking #glutenfree
This post contains affiliate links. If you make a purchase through one of these links, I earn a small commission at no additional cost to you. I only recommend products I personally use, trust, and love!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!
Coconut Flour Keto Pumpkin Bread
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!
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.
The Best Vegan Pumpkin Bread
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!
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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.
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!
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!
Best Vegan Pumpkin Bread Ever!
Serving: 1 serving | Calories: 323 kcal | Carbohydrates: 48 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 1 g | Sodium: 240 mg | Potassium: 208 mg | Fiber: 2 g | Sugar: 28 g | Vitamin A: 6641 IU | Vitamin C: 2 mg | Calcium: 61 mg | Iron: 2 mg
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.This vegan pumpkin bread is seriously the best ever! It’s tender and moist and packed with fall flavors. It’s also really easy to make using simple ingredients.
This pumpkin bread is so easy to make, the hardest thing about it is waiting for it to finish baking in the oven! Especially with those delicious aromas wafting through the house.
Vegan Pumpkin Bread Story
The pumpkin flavor comes from lots of pumpkin purée. We didn’t skimp on the pumpkin, so the flavor is really delicious. And then we have all those delicious pumpkin pie spices like cinnamon, nutmeg, cloves and ginger.
The first time I made this I went a little heavy on the ginger and cloves, it was still good but I knew I had to tone it down a little. Once I did the flavor balance of pumpkin and spices was just perfect.
The batter for this vegan pumpkin bread is thick! So don’t be surprised and think I left out some crucial ingredients! It’s a bit heavy to stir it properly and I’ll admit I handed the mixing bowl to Jaye and told him to do it!
Paleo Pumpkin Bread
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
You can use fresh or canned pumpkin purée. Using canned pumpkin purée is easier as you
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