Vegan Pumpkin Bread

Moist and delicious, this easy Vegan Pumpkin Bread Recipe is a delightful fall treat! The warm pumpkin pie spices and cinnamon add intense flavor to every bite. You’ll love the minimum ingredients in this tasty pumpkin bread recipe!

If you’re into vegan pumpkin recipes, try these Vegan Pumpkin Muffins with Chocolate Chips or these Pumpkin Chocolate Chip Cookies.

A loaf of vegan pumpkin bread has several slices cut. There's a bowl of Pumpkin Puree next to the loaf.

I’ve been making pumpkin bread every autumn for years. It’s a household favorite thanks to its moist texture and warm spices. Some people look forward to the fall season because of pumpkin spice lattes. But me? I’m all about the pumpkin bread.

Believe it or not, figuring out the best way to make my pumpkin bread vegan was easy. I took my popular vegan banana bread, made a few tweaks, and voila!

Marly’s Tips

  • Brown sugar adds moisture and the perfect texture in addition to a caramel flavor
  • Adding apple cider vinegar interacts with the baking soda to create a nice, lofty loaf
  • Pumpkin pie spices add all the right warm spices, like nutmeg and cloves, making every bite delightfully delicious!

Recipe Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  • Brown sugar — You can use light, dark, or make homemade brown sugar
  • Vegetable oil
  • Water
  • Pumpkin puree — Be sure to use the plain (not spiced) pumpkin puree
  • Apple cider vinegar — The vinegar interacts with baking soda to create a rise
  • All-purpose flour — You can also use whole wheat pastry flour (different from whole wheat flour)
  • Salt
  • Baking soda — Make sure your baking soda is fresh
  • Pumpkin pie spice — If you don’t have it, you can make your own pumpkin pie spice
  • Optional Chopped nuts — If you like nuts, you can add chopped walnuts or chopped pecans

How to Make Vegan Pumpkin Bread

This is such a simple recipe, you’re going to love it! Now, you can prepare a loaf of easy pumpkin quickbread in minutes and have it in the oven baking. Here’s how to make it:

  1. Combine Dry Ingredients — In a mixing bowl, whisk together the flour, salt, baking powder, baking soda, and spices. Pour the flour mixture into the pumpkin mixture and stir until just combined. Add optional nuts if using.
  2. Combine Wet Ingredients — In a separate bowl, combine the sugar, vegetable oil, applesauce, pumpkin, and vinegar. Stir to combine. Set aside.
  3. Make the Batter — Pour the flour mixture into the pumpkin mixture and stir to combine.
  4. Pour and Bake — Pour the batter into the prepared pan. Bake for 60–65 minutes, until a toothpick inserted into the center, comes out clean.

Step-by-Step Instructions

Here’s a more visual guide to help you make this recipe:

Step One: Combine Dry Ingredients

In a mixing bowl, whisk together the flour, salt, baking powder, baking soda, and spices. Pour the flour mixture into the pumpkin mixture and stir until just combined. Add optional nuts if using.

Step Two: Combine Wet Ingredients

In a separate bowl, combine the sugar, vegetable oil, applesauce, pumpkin, and vinegar. Stir to combine. Set aside.

Flour is being poured into a pumpkin batter mixture.

Step Three: Make the Batter

Pour the flour mixture into the pumpkin mixture and stir to combine.

A batter is being poured into a loaf pan lined with parchment paper in the bottom.

Step Four: Pour and Bake

Pour the batter into the prepared pan. Bake 60–65 minutes, until a toothpick inserted into the center, comes out clean.

Storage Tips

To store, allow the pumpkin bread to cool completely, then wrap in plastic wrap to seal in moisture. You can store this bread at room temperature for up to 3 or 4 days. You can refrigerate for up to 7 days. To freeze pumpkin bread, wrap it in plastic wrap and store it in a freezer container or freezer bag You can freeze the entire loaf or individual slices. To thaw, sit the loaf at room temperature.

Making Gluten-Free Vegan Pumpkin Bread

Make your pumpkin bread gluten-free by substituting a quality gluten-free baking flour in place of the all-purpose flour. Because this recipe uses the gluten in all-purpose flour as a binder, you should add an egg replacer like a flax egg or a chia egg to your batter.

However you slice it, this super-moist vegan pumpkin bread is the best!

Marly’s Tips

  • You can make vegan pumpkin bread with walnuts by adding a half cup of chopped walnuts to the batter
  • Don’t want to use oil? Make your vegan pumpkin bread with applesauce instead. Substitute the oil called for in the recipe with a half cup of applesauce

Eggless Pumpkin Recipes

This pumpkin bread is made without eggs or dairy. Interestingly enough, you don’t need an egg replacer for this recipe. Some typical pumpkin bread egg replacers would be ground flax, chia seeds, mashed bananas, or even applesauce.

However, you don’t need any of those. First of all, pureed pumpkin is a great egg substitute, and there’s plenty of that in this recipe. Also, the gluten from the all-purpose flour serves as a great binder, creating the necessary structure. Once this pumpkin bread cools, it holds together nicely.

More Vegan Pumpkin Recipes

If you love pumpkin bread, you’ll want to try these tasty vegan pumpkin recipes too:

Looking down on a slice of pumpkin bread on a plate. There's a pat of butter on the slice. The rest of the loaf sits nearby alongside a bowl of Pumpkin Puree.

I hope you love this recipe as we do. Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A loaf of vegan pumpkin bread has several slices cut. There's a bowl of Pumpkin Puree next to the loaf.

Vegan Pumpkin Bread

This lightly-sweetened vegan pumpkin bread is a delicious fall treat. This spiced bread is made with warm spices like cinnamon and more. It's tastes like pumpkin pie bread!
5 from 1 vote
Print Pin Rate
Course: Bread
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Resting Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 14
Calories: 264kcal
Author: Marly

Ingredients

  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 1 tablespoon pumpkin pie spice (see note)
  • 1 teaspoon ground cinnamon
  • Optional Topping: Chopped nuts
  • 1 cup  brown sugar packed
  • cup vegetable oil
  • 1 cup water
  • 15 oz can pumpkin puree
  • 1 tablespoon apple cider vinegar

Instructions

  • Preheat oven to 350°F. Spray a large loaf pan (or two smaller loaf pans) with vegetable spray. Cut a piece of parchment paper to fit the bottom of the pan. Place the parchment in the bottom of the pan and spray with vegetable cooking spray.
  • In a mixing bowl, whisk together the flour, salt, baking powder, baking soda, and spices. Pour the flour mixture into the pumpkin mixture and stir until just combined. Add optional nuts if using.
  • In a separate bowl, combine the sugar, vegetable oil, applesauce, pumpkin, and vinegar. Stir to combine. Set aside.
  • Pour the pumpkin mixture into the flour mixture and stir to combine. Pour the batter into the prepared pan. Bake for 60–65 minutes, until a toothpick inserted into the center, comes out clean.
  • When done, remove from the oven and allow to cool for 10 minutes. Then invert the pan and place the loaf on a cooling rack to cool completely.

Recommended Equipment

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Notes

Make it Gluten-free: Use a gluten-free baking flour in place of all-purpose flour. Be sure to add a flax egg to create the binding.
Make Your Own Pumpkin Pie Spice: If you don’t have pumpkin pie spice handy, you can make your own by combining:
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
 
Nutrition Facts
Vegan Pumpkin Bread
Amount Per Serving
Calories 264 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 9g45%
Sodium 247mg10%
Potassium 117mg3%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 18g20%
Protein 3g6%
Vitamin A 4727IU95%
Vitamin C 1mg1%
Calcium 30mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

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