Deliciously sliced vegan pumpkin bread loaf, generously topped with vibrant green pumpkin seeds on a rustic wooden board.

As the leaves change and a crispness fills the air, nothing beats the comforting aroma of freshly baked bread. This vegan pumpkin bread is your new autumn essential, capturing all the cozy flavors you love without any dairy or eggs. It bakes up incredibly moist, bursting with rich spices, and comes together with surprising ease. Forget store-bought loaves; this homemade version is simply irresistible and perfect for sharing.

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Why You’ll Love This Vegan Pumpkin Bread

You are sure to fall in love with this recipe for many wonderful reasons:

It bakes up perfectly moist and fluffy every time.
Each slice is rich with comforting fall spices like cinnamon, nutmeg, and cloves.
This is a simple, one-bowl recipe, making cleanup a breeze.
We use accessible vegan ingredients you can easily find at any grocery store.
The recipe is versatile, allowing for fun customization with your favorite additions.
It is ideal for breakfast, a satisfying snack, or a delightful dessert.

Ingredients

Making this incredible vegan pumpkin bread starts with a few simple ingredients. Gather these items from your pantry and fridge:

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
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
1/2 cup pepitas (for topping)

Notes & Substitutions

Flax Egg: The flaxseed and water create a “flax egg,” which is an essential binder in this recipe. As detailed by Simply Recipes, flax eggs are a popular vegan egg replacer made from ground flaxseeds and water. There is no direct substitute that will achieve the same texture.
Pumpkin Puree: Always use plain canned pumpkin puree, not pumpkin pie filling. Pie filling contains added spices and sugar, which will alter the flavor and sweetness.
Sweetener: Feel free to adjust the amount of brown sugar to suit your taste. You can reduce it slightly if you prefer less sweetness.
Oil: Canola oil provides a neutral flavor, but vegetable oil or melted coconut oil also work well. For an oil-free option, you can substitute unsweetened applesauce, but note that the bread will be denser and less moist.
Non-Dairy Milk: We recommend soy milk for its richness, but almond milk or oat milk are also excellent choices.
Flour: All-purpose flour gives the best light and fluffy texture. For a slightly denser loaf, you can use whole wheat flour. If using a gluten-free blend, choose one designed for baking and be aware that the texture may vary.
Spices: Adjust the quantities of cinnamon, nutmeg, and cloves to your personal preference. A pinch of ground ginger can also be a lovely addition.
Add-ins: Make this recipe your own! Stir in up to 1 cup of vegan chocolate chips, chopped nuts like walnuts or pecans, or dried fruit such as raisins or cranberries.

Equipment

You likely have all the necessary equipment in your kitchen already. No special tools are required for this straightforward recipe.

Standard loaf pan (8.5 x 4.5 inches)
Large mixing bowl
Small bowl
Whisk
Rubber spatula or large spoon
Measuring cups and spoons
Cooling rack

Instructions

Creating this delightful vegan pumpkin bread is incredibly simple. Follow these easy steps for a perfect loaf every time.

Preheat your oven to 350 degrees F (175 degrees C). Lightly grease and flour a standard 8.5 x 4.5-inch loaf pan to prevent sticking.
In a small bowl, combine the ground flaxseed and water. Stir well and set it aside for 5-10 minutes to thicken. This mixture is your flax egg, which acts as a binder.
In a large mixing bowl, whisk together the canned pumpkin puree, brown sugar, canola oil, the prepared flax egg, and soy milk until the mixture is smooth and well combined.
Add the all-purpose flour to the wet ingredients. Then, sprinkle the baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves directly on top of the flour.
Using a large spoon or rubber spatula, gently stir the ingredients until they are just combined. Mix only until no dry streaks of flour remain. Do not overmix the batter, as this can lead to a tough and dense loaf.
Pour the batter evenly into your prepared loaf pan. Sprinkle the pepitas generously over the top of the batter.
Bake for about 1 hour and 15 minutes, or until a wooden toothpick inserted into the center of the loaf comes out clean. Baking times can vary, so keep an eye on it.
Let the vegan pumpkin bread cool in the pan for 10-15 minutes before attempting to remove it. This allows the loaf to firm up and prevents it from breaking.
After cooling in the pan, carefully transfer the loaf to a wire cooling rack to cool completely. While you can slice it carefully right away, letting it cool completely makes for easier, cleaner slices and a better texture. Enjoy your homemade treat!

Pro Tips & Troubleshooting

Achieving the perfect loaf of vegan pumpkin bread is easy with these helpful tips. Avoid common pitfalls for the best results.

Do Not Overmix: Mix the batter only until the dry ingredients are just incorporated. Overmixing develops gluten, leading to a dense, tough bread instead of a moist, tender crumb.
Proper Pan Preparation: Always grease and lightly flour your loaf pan thoroughly. This ensures your bread releases easily without sticking, preventing tears and frustration.
Cooling is Key: Allow the loaf to cool in the pan for the recommended time, then transfer it to a rack to cool completely. Cooling firms up the structure, making it much easier to slice and enhancing the texture.
Even Baking: If your oven tends to bake unevenly, rotate the loaf pan halfway through the baking time. This helps ensure consistent browning and doneness.
Flavor Boost: Enhance the warmth of your spices by adding 1 teaspoon of vanilla extract to the wet ingredients. A pinch of ground ginger also complements the pumpkin beautifully.

Common Mistakes

Overmixing the batter: This is the number one culprit for tough pumpkin bread. Mix gently and briefly.
Not greasing the pan properly: A poorly greased pan will make your loaf stick, leading to breakage upon removal.
Cutting the bread too soon: Patience is key here. A warm loaf is fragile and difficult to slice cleanly.
Using pumpkin pie filling instead of puree: These are not interchangeable and will yield vastly different results. Always use plain pumpkin puree.

Serving, Storage & Variations

Once your delicious vegan pumpkin bread is ready, there are many ways to enjoy and store it.

Serving Suggestions

Enjoy a slice plain for a simple treat, or toast it lightly. It pairs wonderfully with a smear of vegan butter or a dollop of vegan cream cheese. Serve it alongside your morning coffee or an afternoon tea for a cozy moment.

Storage

Store your loaf at room temperature, tightly covered in plastic wrap or an airtight container, for 2-3 days. For longer freshness, store it in the refrigerator for up to 4-5 days. Always keep it well-covered to prevent it from drying out and to maintain its moist texture.

Freezing

This bread freezes beautifully! You can freeze the entire loaf or individual slices. Wrap it tightly in plastic wrap, then an additional layer of aluminum foil, or place in a freezer-safe bag. It will keep well for up to 2-3 months. Thaw frozen bread at room temperature, either wrapped or unwrapped, until soft.

Flavor Variations

Get creative with your next batch of vegan pumpkin bread:

Chocolate Chip Pumpkin Bread: Fold in 1 cup of vegan chocolate chips for a sweet indulgence.
Nutty Pumpkin Bread: Add 1 cup of chopped walnuts or pecans for extra crunch and flavor.
Dried Fruit Additions: Mix in raisins, dried cranberries, or currants for a chewy texture.
Coconut Flakes: Stir in 1/2 cup of shredded coconut for a tropical twist.
Citrus Zest: Add the zest of one orange or lemon to the batter for a bright, fresh flavor.

Nutrition

Here’s an estimated nutritional breakdown for one serving of this delightful vegan pumpkin bread. Please note that these values can vary based on specific brands and exact measurements of ingredients used.

Nutrient	Amount
Serving Size	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

FAQ

Here are answers to some common questions about making this delightful vegan pumpkin bread.

What makes this pumpkin bread vegan? We use a flax egg instead of traditional chicken eggs and non-dairy milk (like soy milk) in place of dairy milk. These simple swaps make it entirely plant-based.
Can I use homemade pumpkin puree? Yes, you can definitely use homemade pumpkin puree. Just ensure it is thick and not too watery, as excess moisture can affect the bread’s texture.
Can I reduce the sugar in the recipe? You can certainly reduce the brown sugar. We recommend starting by reducing it by a quarter or even half to see how you like the sweetness level.
Can I make these into muffins instead? Absolutely! Divide the batter into a greased muffin tin. Adjust the baking time to about 20-25 minutes, or until a toothpick comes out clean.
What’s the best non-dairy milk or oil to use? Refer to the “Notes & Substitutions” section for detailed recommendations on the best non-dairy milk and oil choices for this recipe.
What size loaf pan should I use? This recipe is designed for a standard 8.5 x 4.5-inch loaf pan for optimal baking and loaf size.

Conclusion

This easy and incredibly moist vegan pumpkin bread is truly a taste of autumn, perfect for any occasion. With simple ingredients and straightforward steps, you can create a wholesome, comforting treat everyone will adore. As discussed by Puratos, the demand for plant-based baked goods is on the rise due to perceived health benefits and ethical considerations. Enjoy baking this wonderful loaf for your family and friends, savoring every spiced bite. We encourage you to try it, share your creations, and let us know what you think in the comments below!