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
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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
I have made three loaves in two days, this recipe was flawless and so good! Thank you for sharing!
You’re so welcome!!
Trader Joe’s has pumpkin spice pepitas that totally take this to the next level!!
I tried this with a cup for cup gluten free flour blend and it came out very gummy and falling apart. It tasted great but I think it would have been so much better with all purpose flour.
Oh bummer! Different gluten free flours make for varied results.
Greetings Nora we absolutely adored your recipe. Though I replaced the soy with almond milk and used bobs red mill flour. Your pumpkin cake recipe was the best we found . It came out moist tasty and we are now fans. You can see my version of your amazing recipe here IG @lifebloggingwithdamien
I’m so glad it came out great!
I don’t have any ground cloves, do you think it will make a huge difference if I exclude it?
No, it’s fine to leave cloves out.
This is hands down the best pumpkin bread I’ve made, vegan or non-vegan. I followed the recipe as is, it was so easy. It baked all the way through and had a nice outer crust while retaining it’s moisture. My non-vegan friends beg me to make this for each of our fall/winter gatherings.
That’s so great to hear!
This bread is delicious! I’ve struggled with some vegan breads having a gummy texture, but this bread is perfect. Even those in my family who are not vegan ate this up, no one even knew it was vegan! I will make this many times again.
That’s so great to hear!
So delicious, so moist, and so easy!
Its in the oven right now! Smells amazing, I can’t wait to dig in!
I baked a double recipe of your Pumpkin bread today. The house smelled so wonderful during baking. I used two 9” round aluminum cake pans & baked at your recommended time & they turned out perfectly. I cut the bread into wedges. My husband said oh my, this bread is so moist & delicious & I totally agree. Your recipe is so yummy that I honestly have to say, it’s better than any pumpkin bread I used to make before we went plant based. Thank you, we love it ?
You’re so welcome! Thanks for the great comment!
Wow this vegan pumpkin bread looks absolutely amazing! I’m so excited to make this tomorrow. Perfect for fall, can’t wait!!!!
I made this loaf last night and it turned out well! I made it using the metric measurements because I prefer to weigh rather than measure when I bake. Both myself and my roommates felt that the loaf could have used a little more sweetness, but that it was still super tasty! Comparing the US vs. metric measurements for the brown sugar, I’m wondering if there’s a little bit of a discrepancy since you typically pack down brown sugar when measuring it? Either way, this is a great, super easy loaf and I’ll be making it again!
There could be a little discrepancy, yes with the brown sugar. I gently pack it down when measuring, and the metric is an automatic conversion. It’s usually pretty accurate but can be slightly off sometimes! I’m glad you enjoyed it, try adding a little more sugar next time. 🙂 Thank you!
This is so easy and delicious already baked 3 great gift as we all have to stay home
I’m so happy to hear it, thank you!
This pumpkin bread was FABULOUS and EASY! I added some dark chocolate chips too. Thank you!
You’re welcome!
Made this with whole wheat flour because it’s all I had. While it did turn out a bit gummy, I actually appreciate the density. I think it also makes it feel less sweet than had I used AP flour. I also think I over mixed it, which probably did not help the weight. I didn’t adjust anything else.
Will definitely try and make this again with AP flour to see if there’s a notable difference.
Amazingly delicious!
This recipe is so good! I topped mine with brown sugar and cinnamon 🙂
Made this for my office and they all asked for the recipe! I swapped in coconut oil and almond milk since that’s what I had around and it turned out great.
That’s so great!
This is incredible and so moist. I did a 9×9 pan and baked for less time. Added dark chocolate chips and walnuts. Thanks for this recipe!!
You’re welcome!
Just made this recipe on Sunday morning using a can of pumpkin pie filling and lowering the sugar to 3/4 cup since the pumpkin I had was already sweetened….this recipe is AMAZING! It was my first time making pumpkin bread and it was so simple, extremely moist and delicious. I will definitely be making this again and again, thank you Nora!
You’re welcome!
I have a can of pie filling sitting on my counter and now I’m going to use it. Thanks for letting us know it works out.
Would it work if I used a fresh pumpkin instead of canned?
The moisture content of fresh pumpkin varies a lot compared to canned, so you might be able to but you may have to adjust other ingredients, so I’m not sure how it will turn out.
What are the measurements if I were to sub a general “Pumpkin Pie Spice” instead of the individual spices cinnamon/nutmeg/cloves?
I would use 1 tablespoon of pumpkin pie spice, that should work well!
I needed comfort food and this really hit the spot. I’m going to make 2 loafs today and hopefully not eat them both today. :o)
Pumpkin Bread & pancakes were delicious?
Do you ever sub in whole wheat? I’m trying to avoid white flour, so would be interested in subs…for health reasons.
I wouldn’t use regular whole wheat flour, too dense, but white whole wheat or whole wheat pastry flour would work quite well. The loaf will still be more dense and wheat tasting, but better than whole wheat flour.