Vegan Pumpkin Bread
This insanely delicious vegan pumpkin bread is soft, fluffy and moist! The recipe uses a whole can of pumpkin puree, is packed with warm spices and comes together in just one bowl.
This quick bread is perfect for breakfast or as a snack in Fall/Autumn, just like my pumpkin muffins, pumpkin cookies or cinnamon quick bread.
Simple ingredients you’ll need
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
Notes about the ingredients
Pumpkin puree, either canned or homemade (I’ve tested this pumpkin bread with both)! I love using Libby’s canned pumpkin puree as it’s thicker than most brands. If you use homemade pumpkin puree, ensure it has a consistency similar to the above picture. To make your own pumpkin puree, scroll to the section ‘How do I make pumpkin puree at home.’
All-purpose flour. Please sift your flour if it’s a little lumpy. This recipe also works well with King Arthur’s measure for measure gluten-free flour!
Light brown sugar for depth of flavor. Granulated sugar makes the pumpkin bread fluffier but it lacks depth of flavor. To make this refined sugar-free, use coconut sugar, granulated stevia or erythritol.
Dairy-free milk. I prefer using soy milk in baking as its protein content makes breads/muffins more tender. However, any milk will work, such as oat milk or almond milk.
Flaxseed meal or dairy-free yogurt helps bind the ingredients. Your pumpkin bread will still work without these, but it’ll be more crumbly.
Baking powder AND baking soda to ensure the bread rises well and isn’t too dense or moist, unlike many pumpkin bread recipes.
How to make vegan pumpkin bread
I specially developed this recipe so the batter comes together in one large bowl! You don’t need to prepare the flax egg separately, which means less washing up.
Here are my top tips for a soft and fluffy pumpkin bread:
- Measure the flour accurately using the spoon and level method. Or use an electric kitchen scale. Adding too much flour to the batter will make the bread dry and dense.
- Use fresh baking powder and soda. Old baking powder and soda aren’t as effective and will result in dense bread.
- Don’t overmix the batter. Mix the batter until JUST combined. Please stop mixing when you can’t see any pockets of flour or pumpkin puree.
Your final pumpkin bread batter should be thick. If it looks curdled, don’t worry! Using Libby’s pumpkin puree sometimes results in a curdled batter (see images 2 & 4) but it bakes beautifully. When I used homemade pumpkin puree, my batter was smoother.
Tips for baking the bread loaf
This recipe makes a tall vegan pumpkin bread that will take over 1 hour to bake.
If your oven runs hot or has a strong upper heating element, the top of your pumpkin bread may brown quickly. If so, gently cover your loaf pan with aluminum foil and reduce your oven temperature by 50°F (10°C).
When you remove the pumpkin bread from the oven, let it cool in the pan for around 15 minutes then place it on a wire rack. If you let the bread cool in the pan, the bottom may develop a dense line and become soggy.
Serving the pumpkin bread
It’s best to slice this pumpkin loaf when it has mostly cooled down or is at room temperature. Cakes and quick breads are always more crumbly when they’re hot from the oven! This loaf is even easier to slice the next day.
If you have leftover pumpkin bread, you can keep it at room temperature for a few days, or store individual slices in the freezer. Leftovers are also delicious in my pumpkin trifle!
Customizing this vegan pumpkin bread recipe
Yes, some delicious add-ins are:
– chopped pecans, walnuts or pumpkin seeds (pepitas)
– cranberries
– a cinnamon sugar layer, for example from my pumpkin coffee cake recipe.
On top of the bread, you can add:
– a crumb topping such as the one from my pumpkin muffins
– chopped pecans, walnuts, chocolate chips or rolled oats
For a decadent chocolate pumpkin dessert, check out my pumpkin marble cake!
The easiest way to make pumpkin puree is:
1. Remove the skin and seeds of a large pumpkin. Cut it into chunks.
2. Steam or boil the pumpkin until tender.
3. Allow the pumpkin to cool then puree it in a food processor or blender. You may need to stop your appliance and scrape down the sides a few times.
This recipe bakes a little differently in different pans. Instead, check out my pumpkin cupcakes, pumpkin muffins and pumpkin coffee cake.
More vegan pumpkin recipes
Or see my full collection of vegan Thanksgiving desserts!
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Vegan Pumpkin Bread
Ingredients
Wet ingredients for pumpkin bread
- 15 ounces (425g) pumpkin puree, canned or homemade (not pumpkin pie filling)
- 1 cup (190g) packed light brown sugar, or granulated cane sugar (note 1)
- ½ cup (125g) neutral flavored oil
- ⅓ cup (85g) dairy-free milk
- 1 tablespoon ground flax seeds, or ground chia seeds (note 2)
- 1 tablespoon apple cider vinegar, white vinegar or lemon juice (optional)
- 1 teaspoon vanilla extract, optional
Dry ingredients for pumpkin bread
- 2 ¼ cups (280g) all-purpose plain flour, spooned and leveled (note 3)
- 3 teaspoons pumpkin pie spice, (note 4 for homemade blend)
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
To decorate, optional (note 5 for streusel topping)
- ½ cup (60g) raw pumpkin seeds
Instructions
- Preheat your oven to 350°F (180°C). Line an 8-inch (20 cm) loaf pan with parchment paper.
Prepare the pumpkin bread:
- Add the wet ingredients including the sugar to a large mixing bowl and whisk until combined. Add the dry ingredients and mix until there are no big lumps of flour or streaks of wet ingredients. If your batter looks curdled, don't worry (this is will depend on the consistency of your pumpkin puree).
- Pour or scoop the batter into your prepared loaf pan and smooth the surface. If desired, sprinkle pumpkin seeds on top of the loaf.
Bake the pumpkin bread:
- Bake the bread for around 1 hour and 5 minutes. The length of time will depend on how hot your oven runs. If you insert a toothpick in the center, there shouldn't be any wet batter on it, though some moist crumbs are fine.
- Allow the bread to cool in the tin for around 15 minutes then transfer to cool on a cooling rack.
- When the pumpkin bread is at room temperature, cut with a serrated knife and enjoy! The bread is wonderful by itself or you can toast a slice and serve with vegan butter.
- Store leftovers in an airtight container at room temperature for 3 days or in the fridge for 5 days. Or store individual slices in the freezer for up to 1 month. However, it usually doesn't last that long in my home!
Video
Notes
- Light brown sugar provides the best flavor. However, you can use granulated sugar (for a fluffier bread) or coconut sugar (for a refined-sugar free bread).
- Alternatively, you can use 1/4 cup (60g) of dairy-free yogurt or applesauce. This adds more liquid to the recipe but does not affect how it bakes. If you’re in a pinch, the pumpkin bread will work without flax or yogurt, but it will be more crumbly.
- Make sure you measure the flour accurately otherwise, your bread will be dry and dense. If you’re using measuring cups, use the spoon and level method where you fluff up the flour in the bag, use a spoon to add flour to a measuring cup, then level it off with a knife. I don’t recommend using the measuring cup to scoop flour out of your container as this usually packs in too much flour. Alternatively, use the grams measurements.
Gluten-free version: This recipe works well with King Arthur’s measure for measure flour, and no other changes. The bread is almost identical to the regular version! - To make your own pumpkin spice, use 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/2 teaspoon ground cloves. If you don’t have any nutmeg, ginger or cloves, add more cinnamon.
- This pumpkin bread is amazing topped with the pumpkin seed streusel from my pumpkin muffins recipe. In a small bowl, mix 1/2 cup (65g) all-purpose flour, 1/4 cup (30g) pumpkin seeds, 3 tbsp (45g) vegan butter (melted and cooled), 2 tbsp (25g) brown sugar and 1/2 teaspoon pumpkin spice until the mixture is crumbly.
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Absolutely delicious!
I made it with spelt flour and added a good extra dash of milk, as suggested, and it came out perfect – moist and dense (just how it should be).
I used macadamia oil which was a good option as I couldn’t taste it.
I also used my own roasted pumpkin puree, which unfortunately didn’t have the best flavour, so looking forward to making this again with a better pumpkin base!
SO easy and delicious, and it lasted fresh for 5 days – usually I’d toast a loaf after 2-3 days. Big winner, will be making again!
Hey Sarah, thanks for the lovely feedback! It’s great to hear your tweaks worked so well and that the bread stayed fresh for days. We can’t wait for you to make it again and hope that the pumpkin puree adds that extra flavour! ✨
Wonderful recipe! It turned moist and very delicious 😊
Hi Borislava, that’s amazing! I’m so glad you enjoyed it and thanks so much for your lovely feedback!
Ottimo 👌
Hello!! Can I replace all purpose flour with whole spelt flour?
Thanks
Hi! Sorry, I just saw your message. Yes you can, but I would add a generous dash of milk as whole spelt flour is quite absorbent. Hope that helps!
This turned out so good. It was the perfect texture, spongy but moist, perfectly and evenly cooked all the way through (which rarely happens when I make loaves) and tasted delicious. Already bought more pumpkin puree to make again next week.
Hi Loren, I’m thrilled that you loved this pumpkin bread!! Thanks so much for your lovely feedback 🙂
Looks Wonderfull. I am going to try.👏
Can I substitute the all purpose flour for almond flour o 1.1 flour please ?
Hi Veronica! Unfortunately, almond flour will not work. I think this recipe will work with a good 1:1 gf flour but it I haven’t tested it myself.
It was so delicious! I added walnuts and brown sugar with cinnamon as a topping because I like some crunchy-ness. I took it to work and everyone loved it! Will definitely be making it again!
Hi Debbie, oooh that topping sounds so so delicious! I’m glad that you and everyone else enjoyed this bread. Thanks so much for your positive feedback 🙂
The recipe and reviews sound great. I used the gluten free Bob Mills 1 cup for cup flour; not sure if it was the flour, but it did not cook on the inside bottom half of the loaf. Very gummy. Any suggestions. Thanks so much. I really want to get it right.
Hi Fernie, sorry I missed your comment! Aww, I’m so sorry that it didn’t work out for you. Other readers and myself have had mixed results with Bob’s Red Mill flour so I suspect that just doesn’t work for this recipe :(. However, a few other reader used King Arthur’s measure for measure flour with great results so it may be worth to try that? I hope that helps!
This is the best pumpkin bread recipe and even better because is vegan. I’m making it for the second time. I added chocolate chips and pecans. I also added a tablespoon of coconut yogurt and turned super moist. Thank you so much for sharing this amazing recipe.
That’s amazing to hear Marisela!! I’m so happy that you loved the pumpkin bread and I love the sound of your additions. Thank you so much for your kind feedback, I appreciate it a lot!
I made this gluten-free using King Arthur’s 1:1 flour (based on someone’s recommendation on Instagram) and it turned out so well! Thank you for the recipe!
Ooh that’s amazing that you enjoyed it with gluten-free flour! Thanks so much for your comment!
What is the recipe for gluten free
Hi Leah, the gluten-free version is just about finding the right gluten-free flour to use. Another reader successfully made this with King Arthur’s 1:1 flour.
I made this 4 times already, so good and easy. Thank you for sharing the recipe. ❤
Oh you’re amazing Tessa!! I’m so stoked that you loved this recipe. Thanks so much for leaving a kind comment x
I made this recipe today and it was delicious! The texture was perfect. I added dried cranberries and vegan chocolate chips. Thank you for the recipe and tips, Anthea! I will definitely be making this again.
Ah, I’m so happy that you loved this pumpkin bread! I’m drooling at the sound of cranberries and choc chips too. Thanks so much Amber :).