This easy vegan pumpkin bread is a pumpkin spice lover’s dream! It’s quick and easy to whip up in 1 bowl in just minutes and bakes up perfectly moist and delicious every time. Pop it in the oven and fill your home with the aroma of pumpkin spice. Add chocolate chips or top with my homemade vegan cream cheese frosting for an extra decadent treat!
You’ll love this vegan pumpkin bread recipe because it’s…
- quick and easy to make!
- dairy-free, egg-free, and easily made soy and gluten-free as well.
- perfectly moist, yet not mushy.
- sliceable and doesn’t fall apart and crumble.
- packed with 77% of your daily RDA for vitamin A in one slice!
This recipe was born out of my vegan pumpkin muffin recipe. I made the muffins all of the time but wanted to make a bread version instead. My first batch turned out delicious but too crumbly. I quickly realized that pumpkin bread usually requires an egg or an egg-like substitute as a binder. I added the equivalent of 2 flax eggs to the bread and then it baked with a perfect texture!.
Ingredients and substitutions for vegan pumpkin bread:
- Pumpkin Puree – 1 can of pumpkin puree (not pumpkin pie filling).
- Sugar – any vegan sugar will work. Brown sugar, coconut sugar, or Sucanat will give it a richer flavor and darker color.
- Refined Coconut Oil – you can also use vegan butter, margarine, or another neutral-flavored oil. I find that coconut oil gives the best texture.
- Plant Milk – soy, oat, almond, or hemp will all work well.
- Vanilla – for flavor
- Flax Meal – mixed with water to make a flax egg.
- Flour – you can use white, wheat, or gluten-free flour mixes or my homemade gluten-free flour mix. I have tested this recipe with may types of flour and they all work well.
- Baking Powder – to help it rise.
- Baking Soda – to help it rise.
- Pumpkin Pie Spice – for flavor. You can also use 1 1/2 tsp of cinnamon and 1/2 tsp of nutmeg instead.
- Spray Oil – to coat the inside of your loaf pan. You can also use regular oil or line your pan with parchment paper instead.
How to make easy vegan pumpkin bread:
- Preheat your oven to 350° F
- Mix together flax meal and water and set aside.
- Then add all the wet ingredients (pumpkin, melted coconut oil, soy milk, vanilla, and flax egg) plus the sugar to a medium-sized mixing bowl and stir well.
- Sprinkle the dry ingredients (flour, baking soda, baking powder, salt, pumpkin pie spice) on top of the wet ingredients then stir into a thick consistent batter. (It will be a thick batter).
- Add 1/3 cup of chocolate chips, raisins, nuts, or dried cranberries and mix again. (optional)
- Pour into an oiled bread loaf pan.
- Bake at 350° F for 50 minutes.
- Allow it to cool in the loaf pan for about 15 minutes before taking it out and then an additional 25-30 minutes before slicing. (This allows it to set and slice perfectly).
- Top with my homemade vegan cream cheese frosting! (optional)
Pro tips for a perfect vegan pumpkin loaf:
- Be sure to spoon measure the flour. This means measuring the flour by spooning it into the measuring cup and leaving it off. You don’t want to press the flour down or you will have too much and your loaf with be too dense.
- Stir the dry ingredient into the wet until they are incorporated and you have no lumps. Don’t over stir your batter or your pumpkin bread will be chewy.
How can I make gluten-free pumpkin bread?
You can simply use a gluten-free flour mix to make this gluten-free pumpkin bread. I have tested it with many varieties and it comes out well with all the gluten-free mixes that I’ve tried as well as my own gluten-free flour recipe. I do not recommend using almond or other grain-free flours in this recipe. (The loaf in all of the photos is made with a gluten-free flour mix).
What if I want to make pumpkin muffins?
Use my vegan pumpkin muffin recipe, for perfect vegan pumpkin muffins. There are a few significant changes that I make between the pumpkin bread and muffins that make a big difference like the flax egg, bake temperature, and bake time.
What egg replacer is best to use in vegan pumpkin loaf?
I use a flax egg to replace the equivalent of 2 eggs in a traditional pumpkin loaf. The flax has a nice taste and texture and works well as a binder, especially with the gluten-free flour.
Want a pumpkin bread that is not too sweet?
This is a sweet, but not overly sweet pumpkin bread. Even though it does call for a cup of sugar, pumpkin can tend to be bitter and needs sugar to sweeten it to most people’s taste. You can cut the sugar in half if you prefer for much less sweet bread. Do not use maple syrup or another liquid sweetener to replace the dry sugar, or your bread will be to wet.
Storing and freezing the bread?
Storing: The bread will keep well on the countertop for about 24 hours or 3-5 days covered in the fridge.
Freezing: Allow the bread to cool completely and then wrap it in plastic wrap or another airtight container. Freeze up to 3 months.
Some other sweet breakfast vegan bread and muffins… (all with gluten-free options)
- Vegan Zucchini Bread
- Vegan Banana Bread
- Healthy Vegan Muffins with Hidden Veggies
- Orange Cranberry Muffins
Subscribe to my email list to get my free eBook “The Beginner’s Guide to Homemade Vegan Staples” or if you are ready to fully dive into making your own vegan cheese, butter, yogurt, and more check out my cookbook, “The Ultimate Guide to Homemade Vegan Staples!”
An easy 1 bowl vegan pumpkin bread recipe made with pumpkin spice and your choice of added chocolate chips, raisins, and/or cream cheese frosting.
- 2 cups flour (gluten-free, regular wheat or whole wheat flour will all work)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice or 1 1/2 tsp cinnamon and 1/2 tsp nutmeg.
- 1 spray oil on the loaf pan
Preheat your oven to 350°F (177°C).
Mix together 2 tbsp flax meal and 1/3 cup of water and let it sit for a few minutes.
Add 1 cup of pumpkin, 1/3 cup melted coconut oil, 1/4 cup soy milk, 1 tsp vanilla, 1 cup sugar, and the flax mixture to a medium-sized mixing bowl and stir well.
Sprinkle the dry ingredients (2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp pumpkin pie spice) on top of the wet ingredients then stir into a thick, consistent batter. Stir it just enough to get the wet and dry ingredients mixed together.
Add chocolate chips, raisins, nuts, or dried cranberries and mix again. (optional)
Pour into a greased or parchment-lined loaf pan.
Bake at 350°F (177°C) for about 50 minutes until the top is dry and golden brown.
Allow it to cool in the loaf pan for about 15 minutes before taking it out, and then an additional 25-30 minutes before slicing. (This allows it to slice perfectly).
- Be sure to spoon measure the flour. This means measuring the flour by spooning it into the measuring cup and leaving it off. You don't want to press the flour down or you will have too much and your loaf with be too dense.
- Stir the dry ingredient into the wet until they are incorporated and you have no lumps. Don't over stir your batter or your pumpkin bread will be chewy.