This is the best vegan pumpkin bread recipe you will ever try, 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.
The 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.
The healthy pumpkin cake bread can also be gluten free, soy free, low fat, low calorie, coconut free, butter and oil free, egg free, and nut free.
Try serving it for breakfast, topped with chocolate chips or Vegan Cream Cheese or almond butter if you wish. The homemade pumpkin loaf is also a fantastic dessert.
Use leftover pumpkin to make Pumpkin Baked Oatmeal
Plant based pumpkin loaf ingredients
Here’s what you need: flour, baking powder, cinnamon, pumpkin pie spice, baking soda, salt, sweetener, pure vanilla extract, and pumpkin puree.
Be sure to use canned pumpkin puree, not canned pumpkin pie filling. 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 and blend the pumpkin flesh, or mash it very well.
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, or your bread will turn out dry and crumbly.
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.
No pumpkin pie spice at home? You can replace it with an equal amount of additional cinnamon. The taste won’t have quite the same flavor, but the results are still delicious.
For chocolate chip pumpkin bread, you can stir a half cup of regular or mini chocolate chips into the batter or sprinkle a handful 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 a 9×5 loaf pan. Preheat the 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 into the prepared loaf pan. If desired, top with a handful of chocolate chips, pumpkin seeds, chopped 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.
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 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, first slice the loaf. 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.
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.
Above, watch the step-by-step vegan pumpkin bread recipe video
Vegan Pumpkin Bread
- 2 cups flour (For flourless, make Keto Pumpkin Bread)
- 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 each: cinnamon and pumpkin pie spice
- optional 1/2 cup chocolate chips
- Whisk liquid ingredients, including pumpkin, in a large mixing bowl. Preheat the oven to 350 F, and grease a 9×5 inch loaf pan. Stir remaining ingredients into the bowl until just evenly mixed. Smooth batter into the loaf pan, sprinkle chocolate chips on top if you wish, and bake on the center rack for 50 minutes or until a toothpick inserted into the center comes out mostly clean. Store leftover vegan pumpkin bread loosely covered on the counter or in the refrigerator (it tastes even better the next day!). After a day or two, refrigerate or freeze for freshness.*The recipe works with spelt, white, or loosely measured gluten free all purpose flour. Oat flour also works, although the loaf will be a bit denser. I have not tried almond flour or whole wheat flour and do not recommend coconut flour here.View Nutrition Facts
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