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(Last Updated On: June 2, 2023)Vegan Pumpkin Bread Recipe
This easy vegan pumpkin bread recipe is so simple and irresistible!
It has a perfectly spiced crumb that is moist, soft and filled with comforting flavors of fall.
It’s also ready to go into the oven within 15 minutes and makes your home smell amazing while it bakes.
You’re going to love this quick and easy recipe!
As soon as pumpkin puree starts popping up in all the grocery stores, I stock up and can’t wait to make this bread.
It’s so simple to make yet has so much flavor – it’s also a hit when serving guests!
I absolutely love pumpkin as a flavor in baking; it’s even delicious for breakfast like with my Vegan Pumpkin Baked Oatmeal or my Vegan Pumpkin Chocolate Banana Bread!
Easy Homemade Pumpkin Spice Bread
This bread not only packs in plenty of comforting spices like cinnamon, nutmeg and cloves.
It also has hints of vanilla and brown sugar that add even more richness and depth to the overall flavor.
Vegan pumpkin bread is also incredibly fuss-free to make because the pumpkin acts as an egg while baking.
It helps to add moisture and also binds all the ingredients together, all while adding that cozy pumpkin flavor!
I love the bright orange color the pumpkin, brown sugar and spices give to this bread.
It’s so festive and inviting!
I also love adding in dairy-free chocolate chips or walnuts to the batter, depending on who I’m serving it too and what I’m craving.
You can also add pumpkin seeds to the top of the bread before baking for a little crunch on top, but it’s always perfect on its own too.
Try my Vegan Gingerbread Loaf next – I love alternating between it and this pumpkin bread!
How to Make Vegan Pumpkin Bread
Mixing the Ingredients
To make this easy vegan pumpkin bread, start by preheating your oven to 350 degrees F.
In a small bowl, mix the dry ingredients together.
Then in another bowl mix all the wet ingredients, including the brown sugar, until smooth.
I like to whisk both of these separately to save some time and help the wet ingredients get nice and smooth.
Finishing the Bread Batter
Now, add all the dry ingredients into the wet and mix until combined.
You want all the flour clumps to be smoothed out, and the batter to have a nice consistency with no lumps.
However, once you get to that point stop mixing, you don’t want to over mix either.
Baking Pumpkin Bread
Finally, add all the batter to a lightly oiled loaf pan.
Smooth out the top evenly and then pop into the oven for 70-80 minutes.
Check it with a couple toothpicks to make sure they come out clean, and then let it cool for 10 minutes in the pan.
After 10 minutes you can transfer the loaf to a cooling rack to finish cooling down.
It should flip right out onto the cooling rack if it’s been oiled before baking, then just carefully flip it over.
You can dig in immediately after this, but it is a bit easier to slice once it’s a bit cooler to touch!
Best Vegan Pumpkin Spice Cake
Pumpkin bread is easily one of the easiest and tastiest treats of the fall season.
I used to order it all the time at Starbucks, but now I love that I can make a completely vegan version right at home!
Not only does it save money, but homemade is always better, and it’s perfect to share with friends and family or enjoy throughout the week!
This recipe is:
- Easy
- Vegan
- Spiced
- Homemade
- Delicious
- Moist
- Healthy
Check out these other yummy vegan desserts!
Vegan Maple Glazed Pumpkin Donuts
Soft Frosted Vegan Pumpkin Cookies
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Vegan Pumpkin Spice Bread
This easy vegan pumpkin bread recipe is perfectly spiced and moist! The best Starbucks copycat that is completely egg and dairy free.
Ingredients
- 2 Cups All-Purpose Flour
- 1 Can Pumpkin Puree (15 oz.)
- 1 Cup Brown Sugar
- 1/3 Cup Neutral Oil
- 1/3 Cup Plant Milk
- 1 Tsp Vanilla
- 3 Tsp Pumpkin Spice*
- 1 Tsp Apple Cider Vinegar
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, mix together the flour, pumpkin spice, baking powder, baking soda and salt.
- In a large bowl, whisk together the pumpkin puree, brown sugar, oil, plant milk, vanilla and apple cider vinegar until smooth.
- Add dry ingredients to wet and mix until there are no flour clumps left.
- Add to a lightly oiled loaf pan and spread out evenly.
- Bake for 70-80 minutes, or until a toothpick inserted into the bread comes out clean.
- Allow to cool for 10 minutes in the pan, and then transfer to a cooling rack. Enjoy!
Notes
*If you don't have pumpkin spice, you can use 2 tsp ground cinnamon, 1/2 tsp ground nutmeg and 1/2 tsp ground cloves.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 309Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 440mgCarbohydrates: 52gFiber: 3gSugar: 24gProtein: 4g
I have made this 6 times now and it’s a hit! Thank you for the simplicity!
So happy you love the recipe!! 🙂
This pumpkin bread is delicious! I use whole wheat flour and it still comes out moist and flavorful. Thank you so much for this recipe. I’ve been making it every couple of weeks for my family since they enjoy it so much.
Thanks so much! 🙂 So happy to hear that!