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Vegan Pumpkin Bread (Easy + Healthy)

The best Vegan Pumpkin Bread is made with simple ingredients from your pantry and bakes up perfectly moist and flavorful! It uses 1 whole can of pumpkin puree, is healthy, dairy-free, and eggless – but most importantly, it’s delicious!

top down view of sliced vegan pumpkin bread on parchment paper.

Fall is here – it’s time to get the oven going and the house smelling like autumn!

Who doesn’t love the taste of fall? And what better way to celebrate fall than with a loaf of vegan pumpkin bread wafting through the air – especially one that’s healthy and so easy to make!

Turn on the oven, open up the windows, and let your neighbors smell all the deliciousness. It’s seriously the best air freshener!

Adapted from my favorite Vegan Banana Bread, this pumpkin loaf bakes up beautifully and works well replacing the banana with one whole can of pumpkin puree. It is the BEST vegan pumpkin bread if I do say so myself!

If you are a pumpkin lover, for variation, give this Vegan Pumpkin Oatmeal, Pumpkin Oat Muffins, or Pumpkin Spice Pancakes a try. The whole family will love them!

top down view of ingredients used to make the best vegan pumpkin bread recipe.

Ingredient Notes

In this recipe, flour, pumpkin puree & spice, sweetener, and almond milk are made into a batter and baked to perfection, creating a perfectly moist and flavorful loaf of the best vegan pumpkin bread.

Here is everything you will need, including ingredient substitutions:

  • Pumpkin Puree – Instead of the standard 1 cup of puree used in many recipes, I prefer using the whole can of pumpkin puree so as not to waste or have to use the rest later, which I never end up doing. Be sure to only use 100% pumpkin puree, not pumpkin pie filling.
  • Flour – Just about any flour will work – spelt, white whole wheat, all-purpose, 1 to 1 GF flour blend.
  • Sugar – I used coconut sugar, but feel free to use your favorite. I have also made this using 2/3 cup maple syrup at room temperature in place of sugar with great results.
  • Applesauce or neutral oil – I’ve used both with excellent results. Applesauce may yield a slightly denser loaf. Here is an easy homemade Unsweetened Applesauce.
  • Plant milk – Preferably unsweetened, use your favorite – almond, soy, cashew, oat, etc.
  • Spices – I used the pumpkin pie spice mix, plus a little extra cinnamon for an added boost of flavor. If using the individual spices, adjust the measurement to suit your taste.
  • Baking powder + baking soda – If you don’t have baking soda on hand, double the baking powder.
  • Toppings: Adding chopped pepitas, walnuts, whole sesame seeds, or oats to the top will add texture and visual appeal. Sometimes, I’ll lightly sprinkle the top with raw sugar before baking (this is my daughter’s preferred topping).

Now, let’s put it all together…

side by side photos showing the process of making pumpkin bread batter.

How To Make Vegan Pumpkin Bread

Making vegan pumpkin bread is as easy as 1, 2, 3! Here you’ll find photos for reference when baking your loaf.

  • Simply mix the dry ingredients together in a bowl, add the wet ingredients, and mix just until the flour is combined.
side by side photos showing the process of prepping batter to bake.
  • Place batter in a 9 x 5 loaf pan, top with optional pumpkin seeds (shown above right), and bake for 55 – 60 minutes.
  • Once done, let it cool (shown below) and enjoy the flavors of fall!

And that’s it – the best 1 bowl vegan pumpkin bread made easy and healthy!

Top Tips!

  • Use room temperature ingredients for best results. Cold ingredients do not incorporate as well as when they are at room temp. Room temp ingredients will yield a fluffier pumpkin loaf.
  • Don’t overmix the batter. Just mix until there are no streaks of flour. Overmixing may result in a loaf that does not rise well and may become gummy in the center.
  • Add chocolate chips. For variation, try adding a handful of chocolate chips to the batter!
  • For best results, remove the loaf from the pan after 10 minutes and let it cool on a wire rack. Letting your loaf remain in the pan while cooling may result in a soggy bottom and possibly a gummy center.

side angle view of freshly baked vegan pumpkin bread cooling on wire rack.


Can I make pumpkin bread gluten-free? Absolutely! You can use any gluten-free flour blend, oat flour, or buckwheat flour, replacing 1 – 1 the amount of flour called for. I do not recommend using all coconut flour as it’s tricky to work with.

Can I make this quick bread recipe oil-free? Yes! Replace the oil with unsweetened applesauce for a healthy oil-free pumpkin bread. The loaf may be a little denser but the flavor will still be great.

Can I make pumpkin bread without baking soda? You sure can! Instead of using baking soda, use 1 level tablespoon baking powder with great results!

How To Store + Freeze

Counter + Refrigerator: Once cooled, pumpkin bread can be stored, covered, on the counter for up to 3 – 4 days. You can also store it in the refrigerator for up to one week.

Freezer: Vegan pumpkin bread is freezer-friendly and can be stored in the freezer for up to 2 – 3 months. To freeze, let cool completely and store in freezer wrap or freezer bags, removing as much air as possible before closing. Let thaw in the refrigerator. Pumpkin bread can also be stored, covered, on the counter for up to 3 – 4 days. You can also keep in the refrigerator for up to a week.

healthy pumpkin bread upclose

More Vegan Quick Bread Recipes!

Vegan quick breads are the best and so easy to make! Take a look at these other quick bread recipes, you just may find yourself a new favorite!

top down view of slice of vegan pumpkin bread on parchment paper with items surrounding.

If you try this pumpkin loaf recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 67 reviews

Simple, minimal ingredients, bring in the fall season with a freshly baked loaf of pumpkin bread wafting through the air! This easy, 1 bowl pumpkin bread recipe is vegan + wfpb.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 55 min
  • Total Time: 1 hour 5 minutes
  • Yield: Makes 810 slices 1x
  • Category: Quick Bread
  • Method: bake
  • Cuisine: American
  • Diet: Vegan


  • 2 cups flour (spelt, all-purpose, whole wheat, 1-to-1 GF flour blend)
  • 1/23/4 cup sugar (coconut, turbinado or organic pure cane)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice or 1 tsp each cinnamon & ginger and 1/2 tsp each nutmeg & allspice and a pinch of clove
  • pinch of mineral salt
  • 12 teaspoons vanilla
  • 1/3 cup water or unsweetened almond milk (at room temp)
  • 1/3 cup neutral-flavored oil (or coconut oil is liquid state) or applesauce
  • 1 can (15 oz) 100% pumpkin puree or 1 1/2 cups (338 g) fresh pumpkin puree
  • small handful pepitas (pumpkin seeds), for topping (optional)


Preheat oven to 350 degrees F. Lightly grease loaf pan.

Mix: In a medium size bowl, combine flour, baking powder, baking soda, spices and salt. In a 2 cup measuring cup, combine oil, sugar, water/milk and vanilla. Add the wet mixture to the dry mixture along with the pumpkin puree and mix well. Careful not to over mix, but be sure there is no flour clumps. Taste batter, adjusting flavor or sweetness to your liking.

Bake: Pour batter into prepared loaf pan, place in oven, on center rake, and bake for 55 – 60 minutes. Once done, remove from oven and let cool 5 – 10 minutes. Remove loaf from pan and transfer bread to a wire rack to cool slightly before serving.

Sliced pumpkin bread is delicious warmed in a toaster oven and served with a smear of vegan butter.

Makes 8 – 10 slices

Store: Let cool completely before storing. Keep covered on the counter for 2 – 3 days. Warm in the toaster oven.


For ingredient conversions to grams, I recommend using the thorough King Arthur conversion weight chart.

Use room temperature ingredients for best results. Cold ingredients do not incorporate as well as when they are at room temp. Room temp ingredients will yield a fluffier pumpkin loaf.

Adjusting oil: I’ve made this loaf using less oil, anywhere from  2 – 4 tablespoons, while substituting the remaining amount called for with almond milk or water. It turned out fabulous while cutting some fat out of the recipe. Use applesauce in place of oil as well, loaf may be a little denser – but still delicious!

Spices: I used the pumpkin pie spice mix plus some extra cinnamon. I like all the flavors. If using the individual spices adjust the measurement up to suit your taste. Use less spice if you want to taste more of the pumpkin. Remember to always start with the smaller amount and work your way up. You cannot take away, but you can always add.

Optional flax-eggs: Since there are no flax-eggs here, if you wish you can add two flax-eggs in place of the water + add 3 extra tablespoons water or you can simply add two tablespoons of flaxseed meal to the batter with the dry ingredients. Ground flax seeds have great nutritional benefits and can be added to boost the nutritional profile of this recipe. If you have some on hand, go for it!

Sugar adjustments: Adjust the sugar up a little if you like it a bit sweeter. Because this batter is on the thicker side, you can also add in up to 1/4 cup, or replace dry sugar with, warmed or room temperature pure maple syrup. Chilled maple syrup needs to be warmed or it will harden the coconut oil.

Maple Syrup: I have successfully made various loaves using 2/3 cup maple syrup at room temperature. I made a loaf using all unbleached all-purpose flour and another with half all-purpose and half whole wheat. Also, I tested one loaf with light flavored olive oil and another with applesauce. All my loaves baked up perfectly!

Toppings: Add chopped pepitas, walnuts or whole sesame seeds or oats to the top for added texture and visual appeal. Sometimes I will lightly sprinkle the top with raw sugar before baking (this is my daughters preferred topping). Even a cinnamon sugar mix would be delicious!

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  1. What kind of pans did you use for your loaves? I have a metal tin one and 2 silicone ones. I was wondering which would be better? I have all my stuff sitting out now, I plan on making a double batch :)

    1. Julie | The Simple Veganista says:

      I used the USA brand metal loaf pan for the pumpkin bread shown. I haven’t tried using silicone, but I’m sure that would be ok. You could try one metal and one silicone for your double batch to see which one you prefer. I hope that helps. Enjoy!

  2. This is the best pumpkin bread I have ever made , I followed the recipe doing 2 tbs apple sauce in 1/3 cup filled the rest of the 1/3 with oil . Nuts , raisins I love crunch and sweet raisins , 3/4 cup organic brown sugar this is for an event I used 3/4 cup so the bread is tasty , I had a slice and I don’t like sweet this was fantastic so freaking moist not gummy . If it would have been for me I would have used 1/2 cup coconut sugar , i baked my bread for 48 minutes , I love it thank you

  3. The very best Healthy Pumpkin Bread. I always rely on your recipes. Thank you, Julie.

  4. Your recipe is DEEEEELICIOUS!!! It’s moist & full of pumpkin spice goodness! Several people asked about substituting oat flour and since I was wondering the same, I decided to give it a try. I subbed 2 1/4 cups of ground whole grain oats & 1/4 cup almond flour (in place of flour), 1 cup pureed dates (in place of sugar), 1/3 cup pureed frozen apples (in place of oil), added 1 tablespoon ground flaxseed then followed the remainder of your recipe. Baked about 75 minutes to an internal temp of 203°. The result… The bread has a brownie like consistency, a cross between pumpkin bread and pumpkin pie, it’s quite tasty! Thank you for sharing your recipes!

  5. I wasn’t looking for a healthy pumpkin bread, just a vegan one. (I know the recipe says ‘healthy’ but I had a hard time finding a vegan pumpkin bread recipe that wasn’t healthy.) For anyone else looking for a less healthy version, here’s what I changed- tasted pretty close to the real thing:
    -Round up to a full cup of sugar
    -Round up to a half cup of oil. I did the 1/3 cup it called for plus 1/4 cup, so it was a bit more than a half cup.
    -Include a full 1/2 tsp of salt; a pinch is not enough.
    -I used oat milk but I think any vegan milk would probably be fine.

    Next time I might add an extra 1/2 tsp of baking powder.

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