Food

Vegan Pumpkin Bread

at a glance
Prep Time 15 minutes
Cook Time 1 hour

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This incredible vegan bread is moist, delicious, and loaded with warm, cozy fall-inspired flavors.

a loaf of sliced vegan pumpkin bread

This pumpkin bread is the BEST vegan option on the internet because it doesn’t actually taste any different than regular pumpkin bread. That’s the goal, right? To make all of the versions and variations (healthy, keto, and vegan) taste just the same as the classic stuff. Brittany Angell, the very gifted developer of this recipe, knocked this one out of the park — rather than making simple swaps, she actually formulated this bread specifically with vegan eaters in mind!

Vegan Pumpkin Bread Ingredients

The ingredient lists here are broken up into two sections: pumpkin bread ingredients and streusel ingredients. Though the streusel is really yummy, it’s also completely optional. Here’s everything you’ll need:

all of the ingredients for vegan pumpkin bread in different sized bowls on a marble surface

For the Pumpkin Bread

  • Pumpkin Puree – to start, you’ll need 1¼ cups of pure pumpkin puree. Be sure to steer clear of pumpkin pie filling, if you’re purchasing this from the grocery store!
  • Avocado Oil – you’ll also need a ⅓ cup of avocado oil. 
  • Milk, Coffee, or Orange Juice – a ½ cup of non-dairy milk, strong coffee, or orange juice adds needed liquid to the batter.
  • Apple Cider Vinegar – 1 teaspoon of apple cider vinegar (or lemon juice) goes into the mix too.
  • Vanilla Extract – 1 tablespoon of vanilla extract adds the perfect hint of vanilla here.
  • Pumpkin Pie Spice – for the perfect fall flavor, you’ll need 2½ teaspoons of pumpkin pie spice.
  • Ginger Powder – for a kick of spice, add a ½ teaspoon of ginger powder.
  • White Sugar – a ½ cup of white sugar adds sweetness to the bread.
  • Brown Sugar – ⅔ of a cup of brown sugar sweetens the bread while also adding a nice rich, caramel-y flavor.
  • Salt – 1 teaspoon of pink himalayan salt helps to really bring out and enhance all of the other ingredients in the pumpkin bread.
  • Baking Powder – 2 teaspoons of double acting baking powder ensures that the bread rises.
  • Flour – you’ll need to grab 2 cups of all-purpose flour (or King Arthur’s GF all-purpose flour, if you’re gluten-free) too.
  • Mix-Ins (optional) – this part is totally optional but so much fun! Feel free to add up to 2 cups of mix-ins to the batter. Some great options here: vegan chocolate chips, chopped pecans, chopped walnuts, minced candied ginger, dried cranberries, or pumpkin seeds.

For the Optional Streusel

  • Flour – ¾ of a cup of all-purpose flour (or King Arthur’s GF all-purpose for a gluten-free option) acts as the base of the streusel.
  • White Sugar – a ¼ cup of white sugar sweetens the streusel.
  • Brown Sugar – along with the white sugar, a ¼ cup of brown sugar also adds sweetness, while also providing a really yummy, rich flavor.
  • Pumpkin Pie Spice – 1 teaspoon of pumpkin pie spice brings all of the warm, cozy fall flavors.
  • Salt – a pinch of salt goes into the streusel as well.
  • Melted Dairy-Free Butter – a ¼ cup of melted dairy-free butter holds the streusel together.

Generally, bread (including pumpkin bread) includes eggs and sometimes butter, making it off the table for vegan eaters. This pumpkin bread, on the other hand, is free from those ingredients and specially formulated for anyone who lives the vegan lifestyle!

How to make the best vegan pumpkin bread?

The process is super easy. Here’s how you’ll bring this vegan pumpkin bread together:

  1. Preheat the oven + line a loaf pan with parchment paper – preheat your oven to 350°F degrees and line your loaf pan with parchment paper.
  2. Make the streusel (optional) – if you’re making the streusel (YUM!), you’ll want to take care of that first. To do this, mix together the flour, sugar, salt and pumpkin spice in a small bowl. Then, pour in the butter and stir with a fork until clumps form. Set aside.
  3. Make the batter – add all of the wet ingredients to a large bowl and mix. Then, to the same bowl, add the baking powder, spices, salt, and all-purpose flour, and mix just until the batter is smooth. If you wish to add any mix-ins, stir those in now too.
  4. Bake – pour the batter into the prepared loaf pan and if applicable, evenly top with the streusel. Cover with loaf pan tinfoil (it’ll bake this way for the first 15 minutes), and bake 55-60 minutes in total, until a toothpick inserted into the loaf comes out clean.
the streusel ingredients for a vegan pumpkin bread in a bowl
the dry ingredients for vegan pumpkin bread in a metal mixing bowl
a loaf of unbaked vegan pumpkin bread in a loaf pan
the streusel for a vegan pumpkin bread in a bowl
the batter for vegan pumpkin bread in a metal mixing bowl
a loaf pan of baked vegan pumpkin bread covered with foil
the wet ingredients for vegan pumpkin bread in a metal mixing bowl next to a whisk
a person pouring vegan pumpkin bread batter into a parchment paper lined loaf pan
a loaf pan of baked vegan pumpkin bread

The active time here is no more than 15-20 minutes (measuring out ingredients, making the streusel, and making the batter). Once that’s done, you’ll stick the bread in the oven to bake for about an hour.

You’ll know that your pumpkin bread is finished and ready to be pulled out of the oven when a toothpick inserted into the bread comes out clean (no batter or bread stuck to it) when removed.

Pumpkin bread isn’t a “health food,” but it is a really yummy food! If your body tolerates all of the included ingredients, I say go for it!

If your pumpkin bread is dry, try using gram measurements to measure your ingredients next time! Measuring this way is much more exact, so it’ll ensure that there isn’t any extra flour in the batter (even a little extra will cause the bread to be drier than normal).

two slices of vegan pumpkin bread on a plate

Store your pumpkin bread covered on the counter as opposed to the refrigerator — this will help it stay nice and moist!

If your pumpkin bread isn’t cooking in the middle, it could be that your pan size is a little bit off. Both 8.5×4.5 and 9×5 loaf pans work great and should ensure that the bread cooks through evenly.

A hot cup of coffee or tea is the perfect pumpkin bread accompaniment! I also love enjoying this bread as a sweet component next to my normal savory breakfast. For a more filling snack option, you could even spread your favorite nut butter onto a slice and enjoy it that way.

Stored properly, this pumpkin bread will last for 5 days.

It is! Store your pumpkin bread covered (with foil or another similar covering) on the counter.

More Pumpkin Bread Recipes

Pumpkin Vegan Bread Recipe

By: Brittany Angell
No ratings yet
Prep Time: 15 mins
Cook Time: 1 hr
This incredible vegan bread is moist, delicious, and loaded with warm, cozy fall-inspired flavors.

Ingredients  

For the pumpkin bread:

  • 1 ¼ cups pumpkin puree 264 g
  • 1/3 cup mild-flavored oil such as melted coconut oil or avocado oil (64 g)
  • ½ cup non-dairy milk strong coffee, or orange juice
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1 tablespoon vanilla extract
  • 2 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ginger powder
  • ½ cup white sugar 112 g
  • 2/3 cup brown sugar 104 g
  • 1 teaspoon pink Himalayan salt
  • 2 teaspoons double acting baking powder
  • 2 cups all-purpose flour or King Arthur Gluten-Free Measure for Measure flour 290 g
  • Up to 2 cups of optional mix-ins vegan chocolate chips, chopped pecans, chopped walnuts, minced candied ginger, dried cranberries, pumpkin seeds, etc.

For the streusel (optional):

  • ¾ cup all-purpose flour or King Arthur Gluten-Free Measure for Measure flour 102 g
  • ¼ cup white sugar 45 g
  • ¼ cup brown sugar 33 g
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
  • ¼ cup melted dairy-free butter

Instructions

  • Preheat the oven to 350°F and line a loaf pan with parchment paper.
  • If making the streusel, make this first and set aside: in a small bowl, mix together the flour, sugar, salt, and pumpkin spice. Pour in the butter and stir with a fork until clumps form. Set aside.
  • Combine all wet pumpkin bread ingredients in a large bowl and mix. Add the sugars, baking powder, spices, salt, and all-purpose flour to the bowl, and mix just until the batter is smooth. If you wish to add any mix-ins, stir those in now.
  • Pour the batter into the prepared loaf pan, and evenly top with streusel. Cover with tinfoil (for the first 15 minutes of baking), and bake for 55-60 minutes, until a toothpick inserted into the bread comes out clean.

Recipe Notes

Tips and tricks:
  • Use an 8.5×4.5 loaf pan OR 9×5 loaf pan. THIS is the pan we use most often.
  • Use gram measurements for perfect results
  • 1 teaspoon of ginger can be used for a little bit of kick
  • For best results, use organic cane sugar
  • If using table salt, decrease the amount to a ½ teaspoon
  • Other gluten-free cup for cup blends should work as long as the gram measurements are used
  • If using orange juice, the 1 teaspoon of vinegar/lemon juice can be omitted
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