I’m so excited to share my Vegan Pumpkin Bread recipe with you! This isn’t just bread — it’s a soft, warmly spiced loaf that tastes like a hug on a chilly day. Imagine a moist pumpkin loaf, perfectly sweet, dotted with earthy spices, and topped with crunchy pepitas. It’s easy to make, completely plant-based, and even better than the coffee shop version.
Level: Easy
Total Time: 1 hour 25 minutes
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Yield: 10 slices
Cuisine: American
I still remember the first time I baked this Vegan Pumpkin Bread — the smell alone was enough to make everyone wander into the kitchen. Warm cinnamon, nutmeg, and cloves fill the air as it bakes, and once cooled, the loaf slices beautifully without crumbling.
What makes this recipe special is how simple it is. You don’t need eggs, dairy, or special ingredients. A simple “flax egg” does the trick for binding, and pumpkin puree keeps it tender and moist. I’ll guide you through every step so even a beginner can bake this confidently.
Whether you’re making it for breakfast, an afternoon snack, or gifting it to a friend, this pumpkin bread will quickly become a favorite.
Description
This Vegan Pumpkin Bread is:
- Soft and fluffy from pumpkin puree and plant-based milk.
- Perfectly spiced with cinnamon, nutmeg, and cloves.
- Topped with pepitas for a pretty finish and a bit of crunch.
- One-bowl friendly, meaning less cleanup for you.
It’s like a slice of fall — comforting, sweet, and simple.
Ingredients
Wet Ingredients
- 1 tablespoon ground flaxseeds
- 2½ tablespoons water
- 15 ounces (1 can) pumpkin puree (unsweetened)
- 1¼ cups brown sugar
- ½ cup canola oil (or melted coconut oil)
- ¼ cup soy milk (or any non-dairy milk)
Dry Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Topping
- ½ cup pepitas (pumpkin seeds)
Directions
- Preheat the oven
- Set your oven to 350°F (175°C). Grease a standard loaf pan (or line it with parchment for easy lifting).
- Make the flax egg
- In a small bowl, mix the ground flaxseeds and water. Let it sit for about 5 minutes until it thickens — this works like an egg in the recipe.
- Combine the wet ingredients
- In a large mixing bowl, whisk together pumpkin puree, brown sugar, oil, the thickened flax egg, and soy milk. Stir until smooth and fully combined.
- Add the dry ingredients
- Add the flour to the wet mixture. On top of the flour, sprinkle baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gently mix with a spoon or spatula until just combined. Don’t overmix — this keeps the bread light and fluffy.
- Fill the pan
- Pour the batter into your greased loaf pan. Smooth the top with a spatula. Sprinkle pepitas evenly across the top for a crunchy finish.
- Bake
- Place in the oven and bake for about 1 hour and 15 minutes. Check by inserting a toothpick in the center — if it comes out clean, the bread is done.
- Cool and slice
- Let the loaf cool in the pan for 10–15 minutes, then carefully transfer it to a cooling rack. It slices best after at least 30 minutes of cooling — but if you can’t wait, it’s still delicious warm!
Process Details
- Why a flax egg? This mix of flaxseed and water thickens like an egg and holds the bread together without using animal products.
- Why not overmix? Overmixing develops too much gluten and can make the bread dense instead of soft.
- Why cool before slicing? Cooling helps the bread set, making neat slices instead of crumbly ones.
Tips for Success
- Make it oil-free: Replace the oil with unsweetened applesauce. The loaf will be denser but still tasty.
- Change the milk: Any non-dairy milk (almond, oat, coconut) works here.
- Whole-grain version: Substitute some or all of the all-purpose flour with whole wheat flour for a heartier loaf.
- Add-ins: Try mixing in chocolate chips, chopped walnuts, pecans, dried cranberries, raisins, or shredded coconut for extra flavor.
- Freezing: Cool completely, wrap tightly in plastic and foil, and freeze whole or sliced. Label so you remember what’s inside.
Serving Ideas
- Breakfast Treat: Warm a slice and spread vegan butter on top.
- Coffee Shop Vibes: Serve with a hot cup of tea or a pumpkin spice latte.
- Holiday Gift: Wrap slices in parchment and twine for an easy homemade gift.
- Dessert Twist: Add a drizzle of vegan cream cheese frosting for a cake-like treat.
Nutrition Info (Approximate per Slice – 10 slices)
- Calories: ~323 kcal
- Carbohydrates: 48 g
- Protein: 4 g
- Fat: 14 g
- Saturated Fat: 1 g
- Sodium: 240 mg
- Fiber: 2 g
- Sugar: 28 g
- Vitamin A: 6,641 IU
- Calcium: 61 mg
- Iron: 2 mg
My Vegan Pumpkin Bread is soft, warmly spiced, and full of pumpkin goodness — no dairy or eggs needed. It’s simple to make in one bowl, looks beautiful with its pepita topping, and tastes even better than the store-bought kind. Once you try this recipe, you’ll want to bake it all season long.
