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!
So what are you waiting for? Get in the kitchen and make yourself this wonderful vegan pumpkin bread!
How do you make 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.
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!
Store any leftover bread covered on the counter for 2-3 days, or in the refrigerator for 4-5 days.
What else can I add to pumpkin bread?
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.
Does vegan pumpkin bread freeze well?
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!
Want more vegan pumpkin recipes?
- Vegan Pumpkin Pie
- Vegan Double Layer Pumpkin Cheesecake
- Starbucks Copycat Vegan Pumpkin Scones
- 1 Bowl Vegan Pumpkin Muffins
- Vegan Pumpkin Spice Latte
This post contains affiliate links. Read my full disclosure here.
The Best Vegan Pumpkin Bread
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 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
Topping
- 1/2 cup pepitas
Instructions
- Preheat the oven to 350 degrees F and grease a loaf pan.
- In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg.
- In a large bowl, whisk together the pumpkin, brown sugar, canola oil, flax egg and soy milk until smooth.
- Add the flour, then sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg and cloves on top of the flour. Stir with a large spoon or spatula, gently, until just combined. Do not over mix.
- Pour into the prepared pan and sprinkle the pepitas on top. Bake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.
Video
Notes
- For oil free, you can substitute applesauce for the oil, but the loaf will not be as moist or fluffy. It tends to make a denser, gummier loaf. You can also use coconut oil or another oil if you'd like.
- Feel free to sub any non-dairy milk for soy milk.
- For whole grain, you may sub whole wheat flour for the white flour, it just won't be as light and fluffy. I haven't tried this gluten free, but it may work with a gluten free mix. Do not sub with almond or coconut flour, it will not work!
- Other optional add ins: I like the loaf as is, but feel free to mix in chocolate chips, walnuts, pecans, raisins, currants, cranberries or even shredded coconut.
Nutrition
This bread turned out delicious! The only thing I changed to the mix was the soy milk. I had unsweetened almond milk on hand so that is what I used. I also did not have pepitas. The bread is moist and does need butter. The house smelled so good that my husband couldn’t wait to sample! I made 4 mini loaves and 1 large loaf. Everyone in my house approved! I have passed on this recipe website to my vegan friends! This will definitely be made again!
So glad to hear it was good!!
I just made three loaves for Thanksgiving, everyone loved it. I used Oatmilk and Chia/flax seed mix (it’s what we had) it raised beautifully. I am making this again fo sure ! i want to try adding chopped candied ginger I think that would go nicely with my tea 😀
So glad everyone loved it!
I never leave comments I have 3 boys 4 and under but I have made this recipe 10 times and my entire family loves it .
Thank you for taking the time to leave a comment, it means so much to me! 🙂 So happy your boys and you love the pumpkin bread.
Unbelievablely amazing!! I have made this twice in less than a week.
Glad you liked it! I usually make two loaves whenever I make it. 🙂
I am actually never one to leave comments simply because I never have the time to sit down (mother to two young boys) and write something out. But I had to make time for this recipe! I have made it 5 times now, not only for myself but for friends and relatives as well, and it has been such a resounding hit! Thank you so much for posting it!
You’re so welcome! I’m so glad to hear that it’s been a hit. And thanks for letting me know. 🙂
Love this…
Love this recipe, so moist and delicious! I added coconut flakes and my roommates loved it. I am a dairy free and vegetarian, so I substituted the flax egg for an egg. I’m sure the flax works just as well! Perfect for this time of year!
New go-to recipe for pumpkin bread! I used 1/4 cup of olive oil and added two tablespoons of blackstrap molasses. It was great just topped with roasted pumpkin seeds! I am making another loaf now, though this time I added some chopped walnuts and will top with a “cream cheese” glaze. Thanks Nora!
FYI: walnuts & cream cheese glaze were an excellent combination! For the glaze, I used 2 tbsp vegan butter, 2 tbsp almond milk, 1/4 tsp acv, 1/4 tsp vanilla, and ~1 cup powdered sugar, and applied it after cooling the bread for about 30 or 45 minutes. Very elegant looking – would be perfect as a gift or to bring to a gathering. 🙂
Sounds wonderful, thank you! I’m going to try this soon.
Nora, OH MY GOODNESS this is delicious! So moist. I did sub out the oil with unsweetened applesauce and added dark chocolate chips. Will make again and again! Thank you!
Yay! So happy you enjoyed the pumpkin bread!
Can you use almond milk instead of soy?
Yes, no problem.
Can you sub brown sugar with coconut nectar?
If it’s a liquid sweetener it will throw off the wet/dry ratio and probably make the loaf too moist. You could use coconut sugar.
Made this bread. Fabulous! However next time I will not let it cook for the whole time as it became too dark, will check it done at 1hr next.
Can this be made in a 7 x 11 or 9 x 13 cake pan?
Can pumpkin pie spice be used in place of individual spices?
I haven’t tried making it in either of those pans, but you probably could. You might be interested in my Pumpkin Bars, if that’s more what you are looking for. Yes, you could use pumpkin pie spice mix instead of individual spices. I’d try about 2 teaspoons. Thanks!
This COMPLETELY satisfies my Starbucks pumpkin loaf craving! It’s absolutely perfect.
I experimented with reducing the sugar in order to justify eating larger quantities and it was a huge success. I also used coconut oil and it was fabulous! Can’t say enough good things. Will be making this ever year.
This COMPLETELY satisfies my pumpkin loaf craving! It’s absolutely perfect.
I experimented with reducing the sugar in order to justify eating larger quantities and it was a huge success.
Delicious!! I cooked this loaf for the designated time, 1 hr 15 min., and the toothpick came out clean, however, there was about and 1/8” of wetness on the bottom of the loaf. This didn’t compromise the flavor or texture. Is this normal? Also, I ground whole cloves instead of using bought ground cloves, it really made the flavor pop! I also made brown sugar so the color was darker, again, delicious! I recommend making this! Thank you!
So glad you enjoyed the pumpkin bread! I’m not sure why there was a wet area on the bottom of the loaf, that is kinda odd. I’ve made it several times and never had that happen. Might be something to do with the kind of pan you used? I always use a metal loaf pan that I lightly grease. Thank you!
This happened to me too! The flavor is delicious and I’m eating the semi-cooked slice even now before I through it back in the oven but I wonder what went wrong??
It sounds like you just needed to bake it for longer. It also helps (once it’s baked and a toothpick comes out clean in the middle) to let it sit and cool for quite awhile. It really helps the texture, and it cooks a bit more even when you remove it from the oven.
Can I freeze this loaf?
Yes, it freezes well. Make sure to cool it completely, then wrap it very well and freeze.
This bread is wonderful!! My husband ate four pieces!! Will make this again. I did make one change though. I substituted 1 1/2 cup of date sugar for 1 1/4 cup of brown sugar since I didn’t have any. I added 1/4 cup more because date sugar is not as sweet as brown sugar. It turned out great.
Have you tried this with gluten free all purpose flour? Will it change the loaf terribly?
I haven’t tried it myself, but a few people have tagged my on Instagram saying that it worked. I think it will work quite well! If you try it, please let me know I’d love to hear. Thanks!
Hi! You’re right, this is the best pumpkin bread! And actually my quick bread dreams have been to replicate that texture of the Starbucks ones, and this does it. Thanks!
That was my dream when making this pumpkin bread! 🙂 So glad you like it, thank you.
I made this recipe but I added allspice and I used grapeseed oil because that’s what I had and added chocolate chips and it ended up very dark almost like a double chocolate bread but it was delish and easy to make yummy
Just made these as muffins! Same recipe, in muffin tins, and 25 minutes at 350.
Thank you! Glad it worked out!
The bread is awesome! I added an 1/8 cup of mini chocolate chips so used less brown sugar, 3/4 cup and reduced the oil to an 1/8 cup. Yum!!!
Have you tried to make this with Gluten free flour? I wonder if it would change the recipe at all?
I haven’t tried it, but it might work with a gluten free all purpose blend. I would not simply sub almond or coconut flour, that is unlikely to work! If you try it, I’d love to know how it turns out!
What size loaf pan did you use?
A standard 9 by 5 inch pan.
Definitely going to try this! I love this recipe calls for a whole can of pumpkin–I never like having part of the can left over!