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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. Hi – how much can I reduce the sugar by? I want to give it to my toddler and I’m conscious of sugar levels. Thanks

    1. Julie | The Simple Veganista says:

      Great question, Ana! You can reduce the level to 1/2 cup sugar (or use pure maple syrup) for a reduced sugar pumpkin bread. It’s not super sweet so reducing the sugar will make it not very sweet at all. I hope that helps!

  2. Meant NOT many ingredients.

  3. I love this bread!! After the first time I baked it I thought it could be a little sweeter so I added a little more sugar and a little more of the spices. It’s great toasted and buttered or just at room temperature as is. Very easy and many ingredients.

  4. This bread is delicious! I made mine with unsweetened oat milk, applesauce and added mini chocolate chips. So good! And easy too!! Thank you for sharing this recipe.
    PS- I made your banana bread last week and it was a winner as well!

  5. Love this recipe! I used white whole wheat flour, maple syrup, almond milk, and grape seed oil. Tasty!

  6. THANK YOU so much for providing ingredient weights!! As well as volume measurements.

    I have a kitchen scale, which I bought to make sourdough bread, and I find I want to use it for other baking and even cooking. I lived in Germany for a while (many years ago), and cooks and bakers there marveled at how Americans could cook and bake without a kitchen scale! Now I even have a smaller one, for ingredients such as salt and spices.

  7. I just took a loaf of this bread out of the oven, and I think it is the best pumpkin bread ever! I stuck to the original recipe, except that I used a third cup of almond flour and for the rest, spelt flour. I used 3/4 cup of coconut sugar and topped it with toasted pecans. It came out perfect!

  8. I haven’t even made this recipe yet. But I already know it’s gonna be great for one main reason. My young child has been recently diagnosed with EOE an allergy related problem that in short, causes swelling In the esophagus which makes food to become stuck. She is currently and temporarily on a restrictive diet until we can pinpoint her allergies. This poor kids can’t eat egg, gluten,dairy, nuts or eggs! It’s Easter Sunday in Germany and no stores are open. I wanted to give my little girl a treat and I happen to have a can of pumpkin purée. I’ve been looking for recipes and most call for many items that most people don’t have in their kitchen. I was getting frustrated. Then I found this recipe! I’m still not even sure if she will be able to swallow it but I’m very thankful the recipe doesn’t call for ground unicorn horn or something to that effect!

  9. I’ve made this 4 times in the last 30 days. Great recipe! I made it with 1/2 oat flour and 1/2 whole wheat flour and went with the applesauce option.

    (for my latest loaf, I added fresh cranberries and chopped pecans-my new favorite way!).

    Thanks for sharing this!

  10. Kristiana kordas says:

    Can I use almond, oat or coconut flour instead?

    1. Julie | The Simple Veganista says:

      You can sub up to 1/3 cup of almond or coconut flour in this recipe, or use all oat flour. I don’t recommend using all almond or coconut flour, unless specifically specified as it doesn’t contain gluten and can be tricky when vegan baking. Hope that helps!

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