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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!

healthy pumpkin bread upclose

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 bring in the 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 baked up beautifully and worked well, replacing the banana with one whole can of pumpkin puree. It’s 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, like many recipes, I prefer to 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! Be sure to only use 100% pumpkin puree, not pumpkin pie filling.
  • Flour – Use just about any flour – 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 temp in place of sugar with great results (works with oil or applesauce).
  • Applesauce or neutral oil – I’ve used both with great results, use your preferred. 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 that 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: 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…

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 can find photos for reference when baking your loaf.

  • Simply mix the dry ingredients together in a mixing bowl, add in 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 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 batter. Just mix until there are not 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 loaf from pan after 10 minutes and let cool on wire rack. Letting your loaf remain in the pan while cooling may result in a soggy bottom and possibly 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. Or store 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. Or store in the refrigerator for up to a week.
top down view of sliced vegan pumpkin bread on parchment paper.

More Vegan Quick Bread Recipes!

Vegan quick breads are the best! They are so easy to make and can be kept stored in the refrigerator or freezer to keep longer. 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 49 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. HealthySweetTooth says:

    I love this recipe, thank you for it! Applesauce oil replacement and low sugar ARE AMAZING. So so so good! Substitutions listed are really helpful.

  2. Cathy Selway says:

    ***Absolutely the best, simple, nutritious, delicious and amazing Vegan Pumpkin Bread recipe I’ve tried! The first loaf I made was eaten entirely by me:) Then I made 4 more loaves that turned out perfectly each time, and gave to my weight loss clients as a special treat (along with the recipe). *** I love all of your recipes!!! >> Your plant-based chef super fan!!!!

  3. This bread was so easy to make! And it came out delicious!

  4. Kathryn Partin says:

    Two thumbs up! I made this yesterday, and it’s been a hit among my husband, friends, and coworkers! And because I appreciate others leaving their recipe notes, I wanted to leave mine.. :)

    For the flour, I used 1/2 spelt and 1/2 oat. I used 1/2 cup of maple syrup. I did add 2 Tbsp of flaxseed meal to the dry ingredients as mentioned in the notes. I used water rather than almond milk. I used avocado oil.

    And then referring to your Pumpkin Oat Muffins, I made the crumble topping. Using the same measurements, I used maple sugar, spelt flour, cinnamon, and avocado oil. As well as chopped pepitas, walnuts, and mini Enjoy Life chocolate chips.

    Yum!! I will definitely be making this again and again!

  5. thank you for this recipe!! it’s my favorite fall recipe whether i bake it as a loaf or in muffin form. i made this recipe today (in august) because i can’t wait for fall lol. i just made some mini loaves and it worked great! for a mini loaf pan with 8 loaves, i used half a cup of batter for each loaf and they finished baking after 45 minutes :)

  6. Has anyone made modifications for high altitude cooking?

  7. It is a nice, simple pumpkin bread. I roasted a pumpkin and pureed it, it was pretty wet compared to canned pumpkin so I used 2 cups and didn’t add the water/milk in the recipe. The bottom of the loaf is a little gummy/dense but the rest of it is a good texture. I turned it out of the pan soon after bringing it out of the oven and cooled on a wire rack. I think if I reduced the pumpkin just a bit the texture would probably turn out well.

  8. Allyson S. says:

    My loaf was gentle-tasting & made the house so fragrant. A comforting & tasty addition to my day :-) The texture was fluffy toward the top but semi-dense toward the bottom.
    The slices were light and wholesome, yet provided a full feeling with the pumpkin taste shining through. I was most pleased with how EASY it is to put together (less than 15 minutes) & no need to make a flax egg. Enjoyed both warm & cold but I wish I achieved the texture shown for uniform slices of airiness. I put a cinnamon sugar mix on top, which dried in some spots but was powdery on others (probably due to low sugar amount I used).
    Details: Weighed all dry ingredients except teaspoon amounts for spices & baking powders. Used 198g SPELT flour, which equates to two cups; “messed up” by mixing 77g coconut sugar, which equates to half a cup, with dry ingredients when it’s recommended you mix it into the wet mixture. Used ⅓ cup canola oil. And I used cold almond milk rather than room temp. Made sure to mix just till the wet/dry combined!
    Baking on the middle rack in a standard 9×5 loaf pan, my loaf took about 65 minutes. Despite being separated from the sides, the cake tester seemed not completely clear in some parts so I did the finger test to see if pressure would leave indents or would the load bounce back.
    I would attempt this again! I’m a novice loaf baker so if anyone has some advice to produce a less dense loaf—let me know!

  9. Tricia Hazlewood says:

    I made this pumpkin bread today, March 7, 2022. It was so simple and delicious. I added dried cherries, raisins, and walnuts to my batter. I used MCT coconut oil. Thanks for sharing.

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