I first discovered vegan baking when one of my kids developed a dairy sensitivity. At first, I worried that treats like pumpkin bread would never taste the same without butter, eggs, or milk. But after experimenting with flax eggs, non-dairy milk, and plant oils, I realized vegan baking could be just as indulgent — sometimes even more so. This bread is proof: it’s tender, perfectly spiced, and topped with crunchy pepitas for the ultimate fall vibe.
Table of Contents
Table of Contents
Why You’ll Love This Vegan Pumpkin Bread
When the leaves turn golden and the crisp air rolls in, nothing feels more comforting than the smell of fresh pumpkin bread baking in the oven. But what if you want all that flavor without dairy or eggs? That’s where vegan pumpkin bread comes in — a moist, flavorful, plant-based loaf that doesn’t compromise on taste or texture.
The best part is how simple it is to make. With just one bowl for wet ingredients, one for dry, and a loaf pan, you’ll have a bakery-worthy pumpkin bread in about an hour. Pair it with your morning coffee or serve it as dessert, and you’ll see why this has become a staple in my home every autumn.
For another twist on pumpkin loaves, try my Pumpkin Streusel Bread with its sweet crumbly topping. If you prefer a cheesecake-style swirl, you’ll love Pumpkin Cream Cheese Bread. But today, let’s keep it plant-based and focus on what makes vegan pumpkin bread truly shine.
Print
Vegan Pumpkin Bread – The Best Cozy Fall Bake
This moist and spiced vegan pumpkin bread is made with flax eggs, warm spices, and pumpkin puree for the perfect dairy-free fall bake.
- Total Time: 90 minutes
- Yield: 1 loaf (10 slices) 1x
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
1. Preheat oven to 350°F and grease a loaf pan.
2. Mix flaxseeds with water to make a flax egg. Let thicken.
3. In a bowl, whisk pumpkin, brown sugar, oil, flax egg, and soy milk.
4. In another bowl, combine flour, baking soda, baking powder, salt, and spices.
5. Fold dry ingredients into wet until just combined. Do not overmix.
6. Pour batter into pan, sprinkle pepitas on top.
7. Bake 70–75 minutes until a toothpick comes out clean.
8. Cool before slicing and serve.
Notes
For oil-free, sub applesauce, but loaf will be denser.
Any non-dairy milk works in place of soy milk.
Add-ins like chocolate chips, nuts, or dried fruit can be mixed in.
Store at room temp for 3 days, refrigerate up to a week, or freeze slices up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Bread, Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Ingredients Breakdown & Simple Technique for Bakery-Level Results
What Makes Vegan Pumpkin Bread Different?
Traditional pumpkin bread recipes often rely on eggs, butter, and milk to create a soft, rich texture. With vegan pumpkin bread, those ingredients are replaced by plant-based alternatives that work beautifully while keeping the loaf dairy-free and egg-free. The result? A tender, flavorful bread that’s kinder to your body and the planet.
One of the secrets behind this recipe is the flax egg. By combining ground flaxseeds with water, you create a natural binder that mimics the texture of eggs. It helps hold the loaf together while adding extra fiber and nutrients. This simple substitution is one of the reasons vegan baking has become so approachable.
Another difference is the use of non-dairy milk like soy, almond, or oat milk. Not only does this swap keep the recipe vegan, but it also adds subtle flavor variations depending on the milk you choose. Paired with canola oil or another neutral plant-based oil, the bread stays moist for days without becoming greasy.
Of course, the real star is pumpkin puree. Its natural sweetness and creamy texture bring the bread to life, giving it that cozy fall flavor we all crave. Pumpkin also adds richness without the need for dairy. Combined with cinnamon, nutmeg, and cloves, every slice feels like autumn in a bite.
If you love experimenting with fall flavors, you may also enjoy my Snickerdoodle Pumpkin Bread for a cinnamon-sugar twist, or Pumpkin Chocolate Chip Bars when you want a dessert-like treat. But when you’re looking for a wholesome, dairy-free option, vegan pumpkin bread is truly unmatched.
Step-by-Step Recipe for Vegan Pumpkin Bread
Making vegan pumpkin bread is surprisingly simple, and the results are every bit as delicious as a classic loaf. The recipe comes together in just a few steps, using everyday ingredients you probably already have in your pantry.
Start by preparing your flax egg. Mix one tablespoon of ground flaxseeds with two and a half tablespoons of water, then set it aside to thicken. This will be your egg replacement and is the key to keeping the bread moist while holding everything together.
Next, combine the wet ingredients. In a large bowl, whisk the pumpkin puree, brown sugar, canola oil, flax egg, and soy milk until smooth. The pumpkin puree not only adds flavor but also helps create the perfect texture.
In another bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Sprinkle the spices evenly over the flour to ensure the warm flavors are distributed throughout the loaf.
Now, fold the dry mixture into the wet ingredients gently. Be careful not to overmix — a few streaks of flour are fine. Overmixing can make your bread dense instead of fluffy. Pour the batter into a greased loaf pan, sprinkle with pepitas, and bake at 350°F for about 75 minutes, or until a toothpick comes out clean.
When it comes out of the oven, let the loaf cool for at least 10–15 minutes before transferring it to a wire rack. Slice carefully and enjoy warm, or let it cool completely for cleaner slices.
If you’re in the mood for other quick breads, my Banana Bread with Espresso and Cocoa adds a bold flavor twist, while Luscious Lemon Zucchini Bread offers a bright and tangy alternative. Both showcase how versatile quick breads can be, just like this vegan pumpkin loaf.
Toppings, Variations & Tips for Moist Vegan Pumpkin Bread
One of the best things about vegan pumpkin bread is how customizable it is. The classic version with pepitas sprinkled on top offers a lovely crunch, but there are endless ways to make it your own.
Toppings: If you want to elevate the loaf, add a sprinkle of turbinado sugar before baking for a sweet, crackly crust. A drizzle of vegan glaze made with powdered sugar and almond milk also gives it a bakery-style finish. And for a simple but satisfying touch, an extra layer of pepitas or chopped walnuts adds both texture and flavor.
Variations: Don’t hesitate to mix in extras. Chocolate chips turn the loaf into a dessert-like treat, while dried cranberries or raisins bring tartness that balances the pumpkin’s natural sweetness. Chopped pecans or shredded coconut can also be folded into the batter for more depth. If you love smaller portions, divide the batter into muffin tins and bake them for 25–30 minutes instead. These muffins are perfect for quick breakfasts or snacks.
Tips for Moist Vegan Pumpkin Bread
- Use pumpkin puree, not pumpkin pie filling. Pure pumpkin ensures the right moisture level without extra sugar or spices.
- Don’t overmix the batter; gentle folding is key to a tender crumb.
- Let the loaf rest before slicing. Cutting too soon can make it fall apart.
- Store the bread in an airtight container at room temperature for up to three days, or refrigerate for a week. For longer storage, freeze slices individually and reheat when needed.
If you want more cozy pumpkin inspiration, you’ll love my Pumpkin Cottage Cheese Bake or my classic Pumpkin Bread. Both recipes show how versatile pumpkin can be in sweet and savory dishes.
Frequently Asked Questions About Vegan Pumpkin Bread
Can you freeze vegan pumpkin bread?
Yes, vegan pumpkin bread freezes very well. Once cooled completely, wrap slices in parchment paper and store them in a freezer-safe bag. They’ll last up to three months. Thaw overnight in the fridge or reheat gently in the oven for a fresh-from-the-oven taste.
Can I make vegan pumpkin bread gluten-free?
Absolutely. You can substitute a 1:1 gluten-free flour blend in place of all-purpose flour. However, avoid almond or coconut flour since they don’t provide the same structure and will result in a dense loaf.
Why is my vegan pumpkin bread dense?
Overmixing the batter is the most common reason. Gently fold the dry ingredients into the wet mixture until just combined. Also, make sure your baking soda and baking powder are fresh, as expired leaveners won’t give the loaf its lift.
What spices go best with pumpkin bread?
Classic warm spices like cinnamon, nutmeg, and cloves are essential for vegan pumpkin bread. You can also add ginger, allspice, or cardamom for extra depth. Using a pumpkin pie spice blend is another easy way to get balanced flavor.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, fresh pumpkin can be used if you roast and puree it first. Make sure it’s thick and not watery, as excess moisture can affect the texture of your bread. Most bakers prefer canned pumpkin for consistency, but fresh works beautifully if done right.
Conclusion
There’s nothing quite like the comforting aroma of vegan pumpkin bread fresh out of the oven. With simple ingredients, cozy spices, and plant-based swaps, this loaf proves you don’t need dairy or eggs to enjoy a moist, flavorful fall bake. Whether you serve it with coffee at breakfast, slice it for snacks, or save it for dessert, it’s a recipe you’ll want to make again and again. Give it a try this season, and you’ll see why it’s become a staple in so many kitchens.
For More recipes Follow me on Facebook!
