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!
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.
Amazing Vegan Pumpkin Bread Recipe
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!
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!
Cozy Vegan Pumpkin Bread With Walnuts & Chocolate
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!
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.
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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.
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.
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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!
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 don’t have to make it from scratch but if you want to make it up fresh then it’s really easy to do. Just bake peeled and chopped pumpkin on a parchment lined baking tray at 350°F for 30 minutes until soft and cooked. Let it cool and then purée it in the food processor. Let the puréed pumpkin stand in a sieve over a bowl for an hour or so to let any excess water drip off. Canned pumpkin purée isn’t wet so your freshly made purée should not be either.
Vegan Streusel Pumpkin Bread
You can really use any oil that you like. We have made this with olive oil and canola oil and coconut oil and loved all three. However, some brands of olive oil can leave an aftertaste so it’s not always the first choice for a lot of people and canola oil or vegetable oil can be a better neutral tasting option. If you’re using coconut oil then it should be melted first. Just a note though that using coconut oil results in this batter being even thicker which can make it more difficult to work with. The end result will be the same though.
Weigh your flour for the most accurate results in this recipe. If you don’t have a food scale then make sure you use the spoon and level method for measuring flour which is the most accurate way to measure flour when using cups.Just spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
The batter is very thick. This is perfect and results in perfectly textured moist pumpkin bread. So just be patient in mixing it as it can take a little arm power.
Pumpkin Dinner Rolls (vegan)
Chocolate chips would be a great addition! Add a cup of chocolate chips to the batter and fold them in before baking for a delicious chocolate chip pumpkin bread. Other optional add in’s could be chopped walnuts or pecans, dried cranberries or raisins. Keep any add-in’s to around a cup in total.
Sure, if you’d like to make this pumpkin bread gluten-free then use a gluten-free all purpose flour blend. Something like Bob’s Red All Purpose Baking Flour would work well. It must be a blend that is meant to replace regular flour in baking. Don’t use something like coconut flour as that will not work well.
Yes you can! This recipe only uses ¼ cup of oil and it can easily be replaced with ¼ cup of applesauce for an oil-free option.
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Keep it stored in an airtight container at room temperature and it will stay fresh and delicious for a few (3-4) days. It can also be stored in an airtight container in the fridge for up to a week.
Serving: 1 Serve | Calories: 243 kcal | Carbohydrates: 42.7 g | Protein: 3.4 g | Fat: 6.7 g | Saturated Fat: 0.9 g | Sodium: 269 mg | Fiber: 2 g | Sugar: 21.2 g
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Classic Vegan Pumpkin Bread
Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.
Loving It Vegan is 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. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.I am despairing a little bit as when I sat down to plan all my recipes up until Xmas, I realised that 75% of them are sweets!! What can I say, I love tarts, cakes and cookies, and in an ideal world, I would devote this blog to them alone. This would not be a very wise move, however, as I don’t just love making them…
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So in a bid to inject some balance into my life,
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