This is the absolute BEST Vegan Pumpkin Bread Recipe. You will not find me holding a PSL in the Fall, but this is one of my favorite quick breads ever! I could eat it every day.
Fluffy yet moist, this easy vegan pumpkin bread uses simple ingredients to combine hearty pumpkin flavor with just the right amount of sweetness. You won’t want to miss this recipe!
If you can’t get enough pumpkin spice in your life, you’ll want to try these Vegan Pumpkin Spice Oatmeal Creme Pies or Vegan Pumpkin Spice Chocolate Chip cookies.
Or for more delicious vegan bread recipes, check out this Vegan Rye Bread or Vegan Cinnamon Raisin Bread.
Why You’ll Love Vegan Pumpkin Bread
- One bowl – Toss all of the ingredients into a large bowl and mix. It doesn’t get any easier!
- Fluffy yet moist – This bread comes out perfectly moist every time with just the right amount of fluffy without being dry.
- Easily customized – Throw in chopped nuts, dark chocolate chips, pumpkin seeds, or use a different flour – the possibilities are endless!
Ingredients
- Pumpkin purée – I use plain canned pumpkin, but you could make your own puree or get canned pumpkin with some spices already mixed in. Just avoid pumpkin pie filling as the moisture level will not be the same. The pumpkin puree actually acts as the egg in this recipe so there is no need for a flax egg or other egg replacement.
- Flour – I use all-purpose flour, but this works great with gluten-free flour as well.
- Brown Sugar – Dark or light brown sugar both work fine for this recipe. You can swap the granulated sugar for 3/4 parts maple syrup or equal parts coconut sugar if you want to avoid refined sugars.
- Canola oil – Any neutral oil (like vegetable oil) or melted vegan butter will do. Olive oil tends to have too strong of a flavor for breads like this one. Swap the oil for applesauce to make this recipe oil-free.
- Spices – Cinnamon, cloves, allspice, and nutmeg combined are essentially the same as the Pumpkin Pie Spice mix you’d find in a store.
- Baking essentials – Baking powder, baking soda, salt, and vanilla extract finish this recipe off.
Helpful Equipment
​In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- ​Large bowl
- cooling rack
- bread pan
- parchment paper (optional)
How to Make The Best Pumpkin Bread
Mix the Wet Ingredients
Start by adding the pumpkin purée, oil, and vanilla extract into a large bowl. Stir to combine.
Add the Dry Ingredients
Next, add all dry ingredients into the bowl and gently stir to combine. Do not overmix. Overmixing at this stage can create a dense and gummy bread. If the mixture appears too dry, add a few splashes of water or non-dairy milk (like soy milk or almond milk). If the mixture appears too wet, sprinkle in some flour.
The finished dough will be very thick, as shown below. That is okay!
Prep the Pumpkin Loaf
Using a bit of oil, grease a 9×5 loaf pan, and pour in the dough. Allow the dough to settle naturally or give the loaf pan a few jiggles (the technical term) until the dough has settled.
You can line the loaf pan with parchment paper to avoid using additional oil.
Time to Bake
Bake uncovered at 350 degrees Fahrenheit for about 55 minutes or until an inserted toothpick comes out clean. The top will be slightly golden brown.
That’s it! Let the bread cool slightly on a wire rack before slicing. Enjoy this pumpkin loaf at room temperature or reheated in the microwave.
How to Store
- Room Temp: Store this bread covered in plastic wrap or in an airtight container for up to 5 days.
- Fridge: Store the bread in an airtight container in the fridge for up to one week.
- Freezer: Freeze the whole loaf up to 3 months!
More Tips
- Not Vegan? Replace the oil with melted butter.
- Looking for oil-free? Replace the oil with 1/3 cup applesauce for an oil-free pumpkin loaf
- Gluten-Free? Opt for a 1:1 gluten-free flour replacement.
- No bread pan? Make these into vegan pumpkin muffins by portioning the dough into a lined muffin tin. This recipe should make about 12 muffins.
FAQ
Yes! This recipe should yield about 12 standard muffins when the cups are filled 2/3 of the way. Start checking for doneness around 20 minutes.
Yes! Swap the oil for equal parts unsweetened applesauce. The texture may change slightly, but the flavor and overall deliciousness will be the same!
Vegan Pumpkin Bread
Equipment
- Whisk
Ingredients
Wet Ingredients
- 1 15oz can pumpkin puree
- â…“ cup canola oil
- ½ tsp vanilla extract
- ¼ cup oat milk
Dry Ingredients
- â…“ cup brown sugar
- 1 ½ cup all-purpose flour (sub gluten-free baking flour 1:1)
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp allspice
- ¼ tsp nutmeg
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Add pumpkin, oil, and vanilla extract into a large mixing bowl. Stir to combine.
- Next, add the flour, sugar, baking powder, baking soda and salt and use a flat spatula to fold dough until all ingredients are evenly combined. Don't overmix!
- Use a dab of oil to grease your loaf pan, then pour in the dough.
- Bake uncovered at 350 degrees Fahrenheit for about 55 minutes or until an inserted toothpick comes out clean.
- Remove from oven and let cool about 10 minutes before slicing.
- Serve and enjoy!
Notes
- Not Vegan? Replace the oil with 1 egg.
- Oil free? Replace the oil with 1/3 cup applesauce.
- Gluten-Free? Opt for a gluten-free all-purpose baking flour.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on October 2, 2025
This pumpkin bread is so delicious and moist! I make it year round!