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.

Vegan pumpkin bread on platter with two slices cut out showing fluffy golden texture.

Simple ingredients you’ll need

Flatlay of ingredients for vegan pumpkin bread.

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.

Loaf of pumpkin bread on plate with slice cut off showing texture of the bread.

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.

Four image collage showing how to make the batter in one bowl.

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.

Two image collage before and after pumpkin bread is baked.

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!

Close up of one slice of pumpkin bread on plate.

Customizing this vegan pumpkin bread recipe

Can I add other ingredients to this 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!

How do I make pumpkin puree at home?

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.

Can I bake this recipe in a different pan?

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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5 from 18 reviews

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.

Ingredients

Wet ingredients for pumpkin bread

Dry ingredients for pumpkin bread

To decorate, optional (note 5 for streusel topping)

  • ½ cup (60g) raw pumpkin seeds

Instructions 

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

  1. 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).
  2. 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.
  3. 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!
  4. 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.
  5. 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.
Serving: 1 slice without topping, Calories: 296kcal, Carbohydrates: 42g, Protein: 4g, Fat: 13g, Sodium: 234mg, Potassium: 128mg, Fiber: 2g, Sugar: 14g, Vitamin A: 6616IU, Vitamin C: 2mg, Calcium: 102mg, Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

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