Name: Vegan Pumpkin Bread
Cook time: 50 min
Total time: 50 min
Ingredients: 2 cups flour; 1 1/2 tsp baking powder; 3/4 tsp salt; 1/2 tsp baking soda; 1 cup sugar (or granulated erythritol for sugar free); 1 cup pumpkin puree; 1/2 cup water; 1/4 cup oil (or pumpkin for fat free); 2 tsp pure vanilla extract; 1 tsp ground cinnamon; 1 tsp pumpkin pie spice (or additional cinnamon); optional 1/2 cup chocolate chips

This is the best vegan pumpkin bread recipe you will ever make, with a delicious moist and fluffy texture and cinnamon pumpkin spice flavor!

Favorite vegan pumpkin bread recipe

After years of requests, I’ve finally veganized my family’s classic pumpkin bread.

And every single person who’s tried it, even the non vegans, agreed that this vegan recipe is seriously even better than the original!

Packed with vitamin A and fiber, the pumpkin loaf is a wonderful addition to any Fall breakfast, snack, or dessert. I especially love adding chocolate chips.

This pumpkin bread also makes a great holiday or thank you gift for friends.

Also try these Sweet Potato Brownies

Easy dairy free pumpkin bread

Unlike many vegan pumpkin bread recipes, this one is made with no chia seeds or egg replacer, no flax eggs, and no hard-to-find expensive vegan ingredients.

Try serving it for breakfast, topped with dark chocolate chips or Vegan Cream Cheese or almond butter if you wish.

Or serve the homemade pumpkin loaf for a festive Thanksgiving or Christmas dessert.

The healthy pumpkin cake bread can be gluten free, soy free, low fat, low calorie, coconut free, trans fat free, butter and oil free, egg free, milk free, and nut free.

Use leftover pumpkin to make Pumpkin Baked Oatmeal

Plant based pumpkin loaf ingredients

Here is what you need: flour, baking powder, ground cinnamon and pumpkin pie spice, baking soda, salt, sweetener, pure vanilla extract, and pumpkin puree.

Pumpkin Puree – Be sure to use canned pumpkin puree, not canned pumpkin pie filling, which already includes spices and added sugar.

If you prefer to make your own fresh pumpkin puree from scratch instead of buying a can of Libby’s, this is fine too. Roast the raw pumpkin flesh, then blend until completely smooth or mash it very well.

Flour – The recipe works with spelt flour, white flour, or loosely measured gluten free all purpose flour. Oat flour also works, although the loaf will be a bit denser.

I do not recommend using coconut flour to make this quick loaf, or your bread will most likely turn out dry and crumbly. Coconut flour absorbs liquid like a sponge.

I have not tried almond flour, whole wheat flour, or any other flour not listed above and therefore cannot recommend them. If you experiment, be sure to report back.

Spices – No pumpkin pie spice at home? You can replace it with an equal amount of additional cinnamon. The finished product will not have quite the same Fall flavor, but the results are still delicious.

Vanilla – Look for pure vanilla extract at the grocery store. Using this quality ingredient instead of artificial or imitation vanilla flavoring will ensure the best taste.

Chocolate Chips – For chocolate chip pumpkin bread, simply stir a half cup of regular or mini chocolate chips into the batter or sprinkle a handful of semi sweet, dark chocolate, or oat milk chocolate chips on top right before baking.

Readers also love this Chocolate Banana Bread

How to make the best vegan pumpkin bread

Start by gathering all of your ingredients and greasing an entire 9×5 loaf pan, including the sides of the pan. Preheat an oven to 350 degrees Fahrenheit.

In a large mixing bowl, stir the flour, baking powder, salt, baking soda, cinnamon, sugar, and pumpkin spice. This can be done by hand; no stand mixer required.

Whisk the liquid ingredients in a separate bowl, or simply add them directly to the dry ingredients for a one bowl pumpkin bread. Stir until just evenly mixed.

Spread the pumpkin batter evenly into the prepared loaf pan. If desired, top with a handful of chopped chocolate, pumpkin seeds, roasted pecans, or shredded coconut.

Bake on the oven’s center rack for 50 minutes, or until the loaf has risen and is beginning to crack. A toothpick inserted into the center of the pumpkin loaf cake should come out mostly clean.

My loaf is always done after this amount of time. If you live in a humid climate or are using an oven that is not calibrated, yours may require a few additional minutes.

Try it for a healthy autumn breakfast with Tofu Scramble

Baking and storage tips

Overmixed baked goods can turn out tough or gummy, so be sure to only mix the pumpkin bread batter until it is just evenly mixed.

If you prefer to make mini pumpkin loaves, use mini loaf pans instead of the standard nine inch pan and reduce the baking time to twenty minutes.

Leftover vegan pumpkin bread can be stored on the counter or in the refrigerator the first day. Let it cool completely before covering, and leave a small opening to allow moisture to escape. This tip will prevent the loaf from becoming dense and soggy.

After a day or two, any leftovers still on the counter should be covered fully and refrigerated for up to five days or frozen for optimal freshness.

To freeze the pumpkin quick bread, first slice it with a sharp knife. Then place a piece of parchment paper in between each slice so the slices do not stick together.

When ready to eat, thaw frozen pumpkin bread slices in the microwave or overnight in the refrigerator. Serve cold, or reheat in a pan on the stove top.

You may also like this Almond Flour Banana Bread

Converting the dessert to grams

If you wish to use a food scale instead of measuring cups, here is the vegan pumpkin bread recipe in gram measurements:

Measure 240g flour, 200g sugar, 240g pumpkin puree, 120g water, 48g oil or additional water, and 10g pure vanilla extract. Don’t forget to add the baking powder, baking soda, salt, and spices.