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CLASSIC PUMPKIN BREAD (VEGAN)

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healthy pumpkin bread upclose

This vegan pumpkin bread recipe uses simple ingredients from your pantry, and comes together easily. And it bakes up beautifully too, perfectly moist and dense with a nice soft crumb. It’s easy, healthy, dairy-free, eggless, and uses 1 whole can of pumpkin puree, but most importantly, it’s delicious!

Fall is here and 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 bring in the fall than with a loaf of pumpkin bread wafting through the air. Turn on the oven, open up the windows and let your neighbors smell all the deliciousness!

Adapted from my favorite Vegan Banana Bread, this pumpkin loaf worked well replacing the banana with a full can of pumpkin puree. Pumpkin puree works great in baked goods, try these Pumpkin Oat Muffins or Pumpkin Spice Pancakes for variation. The whole family will love them!

healthy vegan pumpkin bread sliced

Vegan Pumpkin Bread Ingredients

  • Pumpkin Puree: Instead of the standard 1 cup of puree, like many recipes, I rather use the whole can of pumpkin puree as to not waste or have to use the rest up later, which I never end up doing. I think you’ll love this 1 can pumpkin bread recipe as much as I do! Keep in mind to only use 100% pumpkin puree, and not pumpkin pie filling.
  • Sweetener: I used coconut sugar, but feel free to use your favorite. I haven’t tried this with maple syrup in place of sugar, if anyone it up for a test, please let us know in the comments!
  • Spices: I used the pumpkin pie spice mix, plus a little extra cinnamon for that added boost of flavor. If using the individual spices, adjust the measurement to suit your taste. I suggest using less spice if you want to taste more of the pumpkin. Remember with adding ingredients, it’s always best to start with the smaller amount and work your way up, since you can’t take away, but you can always add.
  • Toppings: Add chopped pepitas, walnuts or whole sesame seeds or oats to the top for added texture and visual appeal. Sometimes I’ll lightly sprinkle the top with raw sugar before baking (this is my daughters preferred topping).

Now, let’s put it all together…

PUMPKIN BREAD

How To Make Vegan Pumpkin Bread

  1. Simply mix the dry ingredients together in a mixing bowl, add in the wet ingredients and mix, just until the flour is combined (shown above left).
  2. Place batter in a 9 x 5 loaf pan, top with optional pumpkin seeds (shown above right) and bake for 55 – 60 minutes.
  3. Once done, let cool (shown below) and enjoy the flavors of fall!

And that’s it – easy, healthy and delicious pumpkin bread!

healthy pumpkin bread on a cooling rack

Commonly Asked Questions

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! Use 1 level tablespoon baking powder with great results! Baking soda does help the bread brown, so just know your loaf may not brown as much without it.

Can I freeze pumpkin bread? Sure thing! It will stay fresh in the freezer for up to 2 months if stored in a freezer safe container or bag. Simply let thaw in the refrigerator before eating. Pumpkin bread can also be stored, covered, on the counter for up to 3 – 4 days. Or store in the refrigerator for up to a week.

More Vegan Quick Bread Recipes

Quick breads are so easy to make, usually they can be made in one bowl, and can be stored in the refrigerator or freezer to keep longer. Take a look at these quick breads, you just may find yourself a new favorite!

easy vegan pumpkin bread sliced

Print

CLASSIC PUMPKIN BREAD (VEGAN)

healthy vegan pumpkin bread sliced

★★★★★

5 from 3 reviews

Simple, minimal ingredients, bring in the fall season with a freshly baked loaf of pumpkin bread wafting through the air.

  • Prep Time: 10 min
  • Cook Time: 55 min
  • Total Time: 1 hour 5 minutes
  • Yield: Makes 8 - 10 slices
  • Category: Quick Bread
  • Cuisine: Vegan

Ingredients

  • 2 cups (280 g) spelt flour, or flour of choice*
  • 1/2 – 3/4 cup (150 g) coconut, turbinado or organic pure cane sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 heaping teaspoons pumpkin pie spice mix or 1 tsp each cinnamon & ginger and 1/2 tsp each nutmeg & allspice and a pinch of clove
  • pinch of mineral salt
  • 1- 2 teaspoons vanilla extract
  • 1/3 cup (75 ml) water or unsweetened almond milk (at room temp)
  • 1/3 cup (75 ml) 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 pumpkin seeds, for topping (optional)

Instructions

Preheat oven to 350 degrees F.

In a medium size bowl, combine flour, baking powder, baking soda, spices and salt. In a small bowl, 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.

Pour batter into a lightly greased loaf pan. Bake for 55 – 60 minutes.

Once done, remove from oven and let cool slightly before serving.

Let cool completely before storing.

NOTES:

*If substituting the flour, use unbleached all-purpose and/or white whole wheat flour or your favorite gluten-free all purpose flour blend. 

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!

For the 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.

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!

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.

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).

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Reader Interactions

Comments

  1. What would you recommend to make it GF? Do you think I would need to get one of the all-purpose blends, or would something like oat flour work?

    Reply

    • I'm not 100% sure of what to use as GF flour blends can still be tricky and not turn out as expected as a substitute. You could try it and see if your not afraid of a not so perfect loaf. I would love to work on another one making it gluten free soon. I have used gluten free all-purpose flour before but never in a bread. If you try a gluten free version I would love to know your experience. :)

      Reply

    • I have successfully made banana bread with GF Oats, so I will give it a shot with this. I mean, the loaf may not be perfect, but it's still going to taste like pumpkin, so there really is no losing :) I will report back.

      Reply

    • Perfect! That is exactly the way to look at it. It may not be a 'perfect' loaf as we've come accustomed to seeing but it still works and is good enough for the rest of us! I will definitely try using oat flour when I attempt a GF version! ♥

      Reply

    • I've used both and even without any extra liquid. The one I did without, the batter was much thicker but the loaf came out well enough. I decided to add the extra water for good measure, adding the option of maple syrup for those who would like it a little sweeter. You can even do half and half if you like. I really don't have a preference and liked both ways. I prefer to adjust to less sugar in my foods but I can go either way with recipe. I suppose it would also depend on the sweetness of the pumpkin whether I would use the maple or not. Hope that helps! :)

      Reply

  12. Thanks for sharing this. I love all things pumpkin and sometimes it is hard to find vegan options. This looks like a great addition for your families diet this fall!

    Reply

  16. H Julie! I made your version for the hubby and kids tonight and it came out great. I used fresh pumpkin that I cooked up last night. I will need to make one of the gluten free versions for me to try. I did get to enjoy the aromatherapy that infused the house.Definitely a keeper. Also appreciated that it was only for one loaf since I broke my other loaf pyrex when I moved last. Thanks!!!

    Reply

  17. Thanks for sharing this! I have never been brave enough to do anything exciting like this with pumpkin but I have just made this and it is delicious! It has made me love pumpkin even more than I thought possible ;) Lucia :)

    Reply

  20. Hi Julie! Firstly, I would like to say that I absolutely LOVE your blog. I have made many of your recipes and none of them have disappointed. I made this Pumpkin Loaf last year and will most likely make it again for Thanksgiving this year. I was curious though…. would this recipe transfer well to make muffins/cupcakes? Would any changes need to be made to the recipe? Would I need to increase/decrease the baking time? Thanks again and keep up the awesome work!

    Reply

  21. I just tried this. I've been craving pumpkin bread for a while. I didn't have any organic sugar but I had dark brown sugar. It worked in a pinch. I used 2 TBSP of oil and made up the rest with Almond milk like one of the suggestions said. It is delicious! I'm thinking of hiding it from the kids! Also, we are in the middle of a remodel and I have no oven. I used my bean pot in the microwave for 20 minutes.

    Reply

  22. I am confused. There is no listing in the ingredients for syrup. It says 1/3 cup water or almond milk. Did no one else notice this?

    Reply

      • Looks lovely. But I see no syrup in the ingredients list either! I see water or almond milk too. I’m a bit confused I’m sorry.
        Love Helen

        Reply

        • Hi Helen, the maple syrup is suggested as a substitute as noted in the notes. It’s not in the recipe ingredients. You can replace the dry sugar with pure maple syrup if you prefer. Hope you give the bread a try. It’s delicious! Cheers :)

          Reply

          • Many thanks. Yes, I did read the notes and thought things were clear but then became confused by some of the comments above which seemed to suggest that syrup could be in place of water.. ….Thank you very much for clarifying. I will go ahead and make this for sure. I will be using maple instead of the sugar and leaving her water/milk as it is!
            Helen

  23. I had great success with using Bob's Red Mill Gluten Free All Purpose Baking Flour, and substituted Cashew Milk for the Almond milk, added a spoon of ground Flax meal and a bit more Pumpkin.

    Thank you so much for sharing these wonderfully delicious and easy to make recipes on your blog, you rock!

    Amy

    Reply

  24. Just made this for the first Sunday in October! It’s so delicious! I used whole wheat all-purpose instead of spelt (I can’t find spelt flour near me, it’s a quest!), and added in ground flax, about 1tbsp maple syrup, and extra of all the spices (cus’ I can). I topped it with pecans, pepitas, and a quick brown sugar/coconut oil/spice crumble (cus’ I can) which makes it beautiful and extra sweet on top!! The color is brighter orange than in your pictures, which looks great and is complemented by the green seeds. Thanks SO much for this recipe! I love your website and I will definitely be making this again! :D

    Reply

  25. tried this a couple times, and you’re right- spelt is amazing. i’ve been using applesauce instead of oil and it also works wonders. one question- how do you keep the loaf fresh? i left slices in a plastic bag in the pantry and they were moldy after 4 or so days. do you recommend freezing/refrigerating?

    Reply

    • Honestly my loaf is usually gone within 3 – 4 days max. I keep mine covered with a glass dome on a cake stand. To keep it fresh as possible I think refrigeration would be your best best. Take a slice out in the morning and either warm it or let it come to room temp. So glad you love the flour and the loaf! Cheers :)

      Reply

  26. I made this recipe using buckwheat flour and no oil; subbed with more soy milk, and it was a success!! Very delicious! Next time I need a tad more sugar though ;)

    Reply

  27. This recipe looks great I’ve read all the reviews. I can’t wait to try it. I’m new to your blog and Love it. You have given
    me true inspiration to continue my journey 45 days strong no meat plant based WAY OF LIFE but.. I’m craving
    something sweet. I’m not a fan of pumpkin can sweet potato be a substitute?

    Reply

  28. Hi Julie, of course the pumpkin bread is perfect, everytime i make it. What is really want to say is thank U, thank U, thank U. U r a true artist!! I have loads of vegan cook books, but I use your recipes most often. I have made so many things of yours. They all turn out perfect. From flax eggs to more involved things, they are always great!! Thanks again for sharing your art. Sincerely, Kathleen

    Reply

  29. One could probably use any puree from butternut, acorn or buttercup squash as well? I have two cases from a farm stand, one buttercup and one butternut.

    Reply

  31. This is absolutely delicious. I substituted the spelt flour with equal parts oat and chickpea flower. Will be making this again. Thank you!

    Reply

  32. O Hi! I made 2 loaves this morning. I used 4 Tablespoons of avacodo oil (for 2 loaves), soy milk, flax eggs, brown sugar and raisins. So good and moist! One loaf is going to be given as a gift. The other loaf is for home consumption. Grandson had some warm before going to preschool. He had 2 slices and wanted more! It won’t last long and I can see I’ll be making more of this. Thanks for the recipe.

    Reply

  33. Hi! I’m wondering how much maple syrup to use in place of sugar; the notes say 1/4 cup, but I wasn’t sure if that was referring to how much you could add in addition to the sugar or how much is needed to replace the sugar.
    Thanks for your help! The recipe looks delicious and I can’t wait to try it!

    Reply

    • Hi Alex,

      You can replace the sugar with maple syrup, 1 – 1. You may not need to add the 1/3 cup milk/water as the maple syrup will add plenty of moisture.

      I’m going to test this out tonight just to be sure. If you try today, I’d love to know how it goes!

      Reply

      • Thanks for your help!
        I will report back here once I’ve tried making it (although it will probably be a few days until I’m able to)!

        Reply

  34. Thank you so much for this delicious recipe! I just made it and it is SO good (have to step away from the pan…). I used spelt, coconut oil, cashew milk instead of almond (on sale!), one extra tsp of pumpkin spice, and one extra tsp of vanilla. I used the lower end of the sugar volume (1/2 c). 57 mins was perfect. Thanks again – I think this will be a staple for Fall from now on!

    Reply

  35. I love your site! I have been growing more veggies and your blog is my #1 stop for what to do with them! Do you think you’ll put out another recipe compliation soon? I’d love to get the newer recipes as well as the classics. Thanks for all you do!

    Reply

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