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.

Vegan Pumpkin Bread – Best Easy Fall Treat

Ingredients

Scale

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

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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.

Author: Emily Frost
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