This one’s for you, plant-based pals! Our vegan pumpkin bread recipe is the ultimate cozy treat for fall, and if you’re in the mood to elevate your snacking game, we’ve got an indulgent streusel topping option that’s totally worth the extra sprinkle.
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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!
Why You’ll Love This Recipe
- It’s easy to make – this pumpkin bread recipe is the least fussy recipe ever. You’ll just need to whisk together the wet ingredients, whisk together the dry ingredients, combine the two, and then pour and bake. Even the optional streusel is as easy as it gets.
- It’s delicious – as mentioned above, this recipe is just as delicious as any regular pumpkin bread. It isn’t one of those vegan recipes that’s “good for being vegan,” you know? It’s actually really, truly delicious.
The ingredient list for this recipe is broken up into two sections: pumpkin bread ingredients and streusel ingredients. Though the streusel is really yummy, it’s also completely optional. Find ingredient notes (including substitutions and swaps) below.
- Pumpkin Puree – be sure to steer clear of pumpkin pie filling, if you’re purchasing this from the grocery store. If you want to make homemade pumpkin puree, check out our Instant Pot pumpkin puree recipe.
- Apple Cider Vinegar – if you’re using orange juice as your added liquid of choice (you can use water, milk, orange juice, or coffee), you can omit the apple cider vinegar.
- Flour – the recipe calls for regular all-purpose flour, but if you’re gluten-free, feel free to use King Arthur’s Measure for Measure flour instead.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Add more ginger – if you’d like a little bit more of a kick, use 1 teaspoon of ginger rather than a ½ teaspoon.
- Add mix-ins – the bread is delicious as is, but if you’d like to kick things up a notch, feel free to use up to 2 cups of mix-ins. Chocolate chips, chopped pecans, chopped walnuts, minced candied ginger, dried cranberries, and pumpkin seeds would all be great.
How to Make Vegan Pumpkin Bread
The process is super easy. Here’s how you’ll bring this vegan pumpkin bread together.
Step 1: Preheat the oven to 350°F and line a loaf pan with parchment paper. If you’re making the streusel, 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.
Step 2: Combine all wet pumpkin bread ingredients in a large bowl and mix.
Step 3: 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.
Step 4: Pour the batter into the prepared loaf pan, and, if you’re using it, evenly top with streusel.
Step 5: Cover with tinfoil and bake for 15 minutes.
Step 6: Remove the tinfoil, and continue baking for 40-45 minutes, until a toothpick inserted into the bread comes out clean.
- 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.
- If using table salt, decrease the amount to a ½ teaspoon.
How to Serve
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 (right now, that’s cheesy egg muffin cups). For a more filling snack option, you could even spread your favorite nut butter onto a slice and enjoy it that way.
How to Store
Store this pumpkin bread covered on the counter for up to 5 days.
Frequently Asked Questions
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).
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.
Store your pumpkin bread covered on the counter as opposed to the refrigerator — this will help it stay nice and moist!
If you tried this Vegan Pumpkin Bread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Pumpkin Vegan Bread Recipe
For the pumpkin bread:
- 1 ¼ cups pumpkin puree 264 g
- ⅓ 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
- ⅔ 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
- 2 cups mix-ins (optional) 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
- 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.
- 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