The BEST Vegan Pumpkin Bread

Get ready to taste the most irresistibly moist and delicious pumpkin bread ever. This Pumpkin bread is a must-make recipe for this time of year. 

This superbly moist and deliciously spiced vegan pumpkin bread can turn an ordinary day into a cozy fall retreat. With just the right hint of cinnamon, cardamom, and allspice, your kitchen will permeate with the smells of fall baking and the promise of good things to come. This eggless vegan pumpkin recipe will shoot to the top of your favorite vegan baking recipes.

Though if you ask me, it is perfect any time of year, but it is probably most satisfying during the cold fall and winter months. Just mentioning Pumpkin bread radiates warmth, comfort, and spice in my house, and it truly is one of my all-time favorite recipes.

I am so excited to share this fall baking recipe with you, and I am not exaggerating when I say this is by far the best vegan pumpkin bread I have ever tasted. And if that is not incentive enough, it is also very easy to make.

I always get rave reviews on this recipe. It is the perfect bread to make for a potluck, an office party, or a family gathering.

Looking for other pumpkin recipes? Try my favorite vegan pumpkin cookies, pumpkin scones, or baked pumpkin donuts with maple glaze.

I love the Fall season. Growing up in New Hampshire, Fall is considered the best season. And even before the green leaves turn into its vibrant colors, my kitchen is filled with flavors and smells of fall baking. One of the best and often overlooked ingredients is Pumpkin. But I love its bright orange color and unique flavor, and one of my absolute favorite pumpkin recipes is pumpkin bread. So, let’s get cooking.

Why You’ll LOVE this Vegan Pumpkin Bread:

• Extremely Moist: Get ready to taste the most irresistibly moist pumpkin bread ever. This recipe uses a whole can of Pumpkin, which creates the soft, wonderful interior we all love in pumpkin bread.
• Spiced to Perfection: We tested this recipe extensively to create the perfect combination of color, comfort, and spices that will keep your guests coming back for more. Cinnamon, cardamom, and allspice give this pumpkin loaf a slightly spiced note without being overpowering.
• Easy to Make: Follow the easy steps to whip this vegan recipe together in no time. Simply mix the wet and dry ingredients in separate bowls to create the pumpkin bread batter. Transfer the batter to a greased bread pan and pop it in the oven. It is really that simple.
• Stores and Freezes Well: One of the golden points of this recipe is that it stores and freezes well. Should you have any leftovers (which is iffy), slice and store them in an airtight freezer bag or container and freeze. Pop slices of frozen pumpkin bread in your toaster for a delicious snack or treat.
• Perfect Fall Baking Recipe: Are you looking for the best fall baking recipe? Here is one to add to your collection. Baking is my passion, and I take it very seriously, so trust me when I say this is a recipe for the books.
• Crowd-pleaser: Get ready to wow your friends and family with these heavenly slices of pumpkin bread. Perfect for a fall-themed brunch or a tasty treat after a meal. There isn’t a wrong time to serve this vegan pumpkin bread.

So, what is vegan pumpkin bread?

Vegan pumpkin bread is a moist, quick bread made with pumpkin puree. Quick bread recipes use baking powder instead of yeast, so there is no need to let this bread rise, resulting in a fast and tasty finished product in no time. Pumpkin bread is known for its extremely moist interior and the earthy and comforting taste of fall spices such as cinnamon, cardamom, and allspice.

Vegan Pumpkin Bread Ingredients and Substitutions:

Let’s take a look at the ingredients that you will need to have on hand to make vegan pumpkin bread. Don’t worry, I also include some substitutions in case you don’t have all the ingredients or are cooking for people with allergies.

• Canned Pumpkin Puree: The star of this bread is of course the Pumpkin, so I like to use Libby’s pureed Pumpkin for this recipe. You can substitute it with other pumpkin brands or even homemade pumpkin puree, but the color and flavor may vary from brand to brand.
• Brown Sugar: As I was developing this recipe, I tried to use ingredients that would add to the moisture of this bread and help it maintain a soft consistency. Light brown sugar helps give a soft and sweet texture to the pumpkin bread. You can experiment with dark brown or coconut sugar for a darker look and more robust flavor.
• All-Natural Cane Sugar: This adds a nice sweetness to our pumpkin bread without becoming overwhelmingly sweet in flavor. You can substitute it with your favorite sugar brand or add more brown sugar if you don’t have cane sugar.
• Oil: A bit of oil helps to keep the pumpkin bread unbelievably soft in texture. I like to use a neutral-tasting oil such as canola, refined coconut oil, avocado oil, or even olive oil.
• Vanilla bean paste: If you don’t have vanilla paste, feel free to use vanilla extract. I prefer vanilla bean paste because it gives my recipes an extra rich vanilla flavor, but in a pinch, I will use vanilla extract. It is always a good idea to use good-quality vanilla. It makes a difference in the finished product.
• Ground golden flaxseed: Adding a little bit of ground golden flaxseed to this pumpkin loaf recipe helps to bind the bread and creates a sliceable consistency. I use ground golden flaxseed because it has a lighter color and will not be visible in the final bread, but you can also substitute it with regular ground flaxseed.
• Plant-based milk: My go-to milk for this recipe is almond milk, but you can also use soy milk or oat milk.
• All-purpose flour: My favorite flour brand is King Arthur’s All Purpose Flour. It always gives the best and most consistent baked goods and is easy to find in most grocery stores. You can use your favorite flour brand for this recipe if you don’t have King Arthur’s.
• Whole wheat flour: Adding a bit of whole wheat flour to this recipe helps to boost the nutrition and gives a slight earthy flavor which is a fun secret ingredient in this bread. You can substitute with almond flour or even more all-purpose flour if you don’t have any.
• Baking powder: This helps the bread to rise and gives a fluffy, light texture to the bread. I like to use an aluminum-free baking powder in my baking.
• Salt: Helps to balance the flavor of the delicious eggless pumpkin bread.
• Cinnamon: A dash of cinnamon helps to give this bread all the comforting flavors of Fall. Add a little more or less, depending on your preference. If you would like to avoid cinnamon, try making a cinnamon substitute with ground cardamom and coriander. Ceylon Cinnamon is my favorite type of cinnamon.
• Cardamom: This is an ingredient not often used here in America, but it is an amazing ingredient and a favorite in Norwegian baked goods. So, growing up in a Norwegian household, we add cardamom to all our baked goods. Give it a try! You won’t regret it. But remember that a little goes a long way.
• Allspice: What is allspice? Allspice is a spice made from dried Pimeta berries. It gives an earthy, slightly spiced flavor to this bread that is worth trying, but you can also omit it or try your own spice combinations in this recipe. Pumpkin pie spice would also work perfectly in this pumpkin bread recipe!
• Ginger (Optional): Ground ginger is a delicious spice to add to pumpkin bread. It has a slight fruity flavor that pairs very well with pumpkin.

How to make the BEST vegan pumpkin bread:

This delicious bread is super easy to make! I make this recipe often, even if it is not Pumpkin or fall season. Here are the steps to make the best pumpkin bread recipe.

Step one: In a large bowl, mix together the pumpkin puree, brown sugar, all natural cane sugar, ground flaxseed, oil, plant-based milk, and vanilla extract or vanilla bean paste. Mix until smooth and set aside while you work on the dry ingredients.

Step two: In a medium size bowl, mix together the all-purpose flour, whole wheat flour, baking powder, salt, cinnamon, cardamom, all spice, and ginger.

Step three: Add the dry ingredients to the wet mixture and mix until combined being careful not to overmix. Once you don’t see any more pockets of the dry flour mixture, you are good to stop mixing.

Step four: Pour the batter into a greased loaf pan, smoothing out the top. The vegan pumpkin bread is now ready to bake.

Note: For an extra special touch you can add a streusel topping on the top of the bread before baking. See my recipe below for an easy way to take this bread to the next level.

Step five: Bake at 350F for 60 minutes or until a toothpick comes out clean with a few crumbs clinging to it.

Enjoy as is, or drizzle with a simple glaze for a beautiful presentation.

How to make the best cinnamon streusel for pumpkin bread

Step one: Mix the all-natural cane sugar, salt, flour, and cinnamon in a medium-sized bowl.

Step two: Using a fork, press the melted margarine into the dry mixture until it resembles sand.

Top tip: Ensure your cinnamon streusel topping is not too wet or dry. You want the streusel to press together slightly when you squeeze it, but it should also fall apart and resemble sand in consistency.

Step three: Sprinkle the streusel over the pumpkin bread before baking.

Pumpkin Bread Variations and Add-Ins:

Looking for ways to change up your pumpkin bread? Here are a few fun variations.

• Cinnamon Streusel Topping: Make a simple cinnamon streusel topping and sprinkle over the bread before baking. It adds a nice crunch to the bread and also makes for a fancier looking final product.
• Glaze: Drizzle a glaze over the top of the baked pumpkin bread for a beautiful presentation. Make the glaze by adding 1 cup of powdered sugar to a bowl and then adding a few drops of water, milk, or even a little maple syrup until you get the right consistency.
• Carob or Chocolate Chips: Add some carob or chocolate chips to the pumpkin bread batter to give the bread a chocolatey twist.
• Pecans or Walnuts: Mix in some chopped walnuts or pecans for a nutty flavor and crunch. Sprinkling a few chopped nuts over the top of the bread will also give a beautiful look to your final pumpkin loaf.
• Dried Cranberries: Sprinkle a few dried cranberries over the bread before baking for a holiday twist.
• Pumpkin seeds: For a lovely touch, sprinkle a few pumpkin seeds over the unbaked loaf. It will add a beautiful presentation and crunch to your final bread.
• Make Vegan Pumpkin Muffins: Scoop this vegan pumpkin bread batter into a greased muffin tray for a fun twist on this classic recipe. Bake for 15-20 minutes or until a toothpick comes out clean with a few crumbs clinging to it.

What Can I Serve with Pumpkin Bread?

Although you can eat this pumpkin bread completely by itself, here is a list of recipes to serve with pumpkin bread.

Cashew Butter: Top these moist and delicate pumpkin bread slices with my homemade cashew butter for a rich and nutty combination.

Oat milk or almond milk: Enjoy a slice of pumpkin bread with a delicious cold glass of homemade oat milk or almond milk. Even kids will love this fun combination.

Breakfast treat: Serve your pumpkin bread for breakfast alongside my crispy baked hash browns, maple walnut scones, or fluffy pancakes and vegan sausages.

Warm drink: Pair this cozy fall pumpkin bread with tea or my favorite hot lemonade recipe.

How to Store and Reheat Pumpkin Bread

Pumpkin Bread will stay moist and delicious for days. You want to preserve its moistness by storing it properly.

On the Counter: 1-2 days. When the pumpkin bread is completely cooled, wrap it tightly in plastic wrap and leave it on the counter for a day or two.

Fridge: 1 week. The fridge tends to dry bread, so be sure to wrap it well with plastic wrap. When ready to eat, either leave at room temperature for a while or reheat slices in a toaster for a deliciously fresh Pumpkin Bread experience.

Freezer: 3 months. The freezer is the best way to keep the Pumpkin Bread moist and soft for weeks. Slice the cooled bread before freezing—place it in a freezer bag and store it in the freezer. When ready to eat, reheat the pumpkin bread in the toaster or oven.

Can You Freeze Vegan Pumpkin Bread?  

Yes, absolutely. Vegan Pumpkin Bread freezes really well. Make sure the bread is completely cooled before wrapping in freezer wrap, freezer bag, or freezer container. When ready to serve, remove from freezer and thaw at room temperature. Pumpkin bread is best when reheated. I love to slice the bread and reheat individual slices in the toaster, but if you need to reheat the whole loaf, I would recommend reheating at 350F for 15 minutes and then let the pumpkin bread sit on the counter for a few minutes before slicing.

Tools and Equipment:

Here are some recommendations for helpful tools to make this vegan pumpkin bread recipe.

• Mixing Bowls: It is helpful to have a couple of medium to large mixing bowls to mix the dry and wet ingredients separately.
• Wooden Spoon and Spatula: Having a wooden spoon and spatula will come in handy when mixing this vegan pumpkin bread.
• Loaf Pan: Here is a link to my favorite loaf pan, but you can use any loaf or bread pan that you have available.
• Knife and Cutting Board: Having a good bread knife and cutting board will make slicing the pumpkin bread easier.

Why I love Pumpkins

How can you not love pumpkins? Their vibrant, beautiful color and unique, fun shape signify that Fall has arrived. I love the New England landscape during the fall season, sprinkled with vibrant orange pumpkins that promise many wonderful recipes. It’s like a step back in time when life seemed simpler; people grew their food and made their own recipes. I am definitely a fan of this idea, and hey, if we cannot be a farmer, you can bake wonderful recipes from fresh produce. Pumpkin is a beautiful, vibrant ingredient, great in all sorts of recipes, but can also brighten your house as decorations inside and out. I must confess that I use Pumpkin mostly in desserts and sweets, which is my absolute favorite thing to bake anyway; check out my other pumpkin recipes.   

Looking for more vegan pumpkin recipes?

• Vegan Pumpkin Cookies
• Baked Pumpkin Donuts with Maple Glaze
• Fluffy Pumpkin Pancakes
• Vegan Pumpkin Scones
• Pumpkin Steel-Cut Oatmeal
• Vegan Pumpkin Pie Bites
• Pumpkin Spice Cake
• Vegan Pumpkin Pie

Nutritional Health Benefits of Pumpkin

Pumpkin is packed full of health-beneficial nutrients. It is particularly high in beta-carotene (vitamin A), vitamin C, protein, and fiber. Because Pumpkin is often associated with pies, cakes, and cookies, you may be tempted to think that Pumpkin is an unhealthy ingredient, but nothing could be further from the truth. Pumpkin is an exceptionally healthy and beneficial ingredient. Pumpkin is good for our eyes, helps boost our immune system, aids in digestion, and is even good for our skin. (1)

Is Pumpkin a fruit or a vegetable?  

Pumpkin is a fruit. We tend to classify fruits and vegetables according to how we use them; for example, we tend to think of tomatoes as a vegetable because we often use them in salads and salsa, etc., but a tomato is a fruit, just like Pumpkin is classified as a fruit.  

FAQs

What brand of canned Pumpkin should I use?  

“Libby” is the brand that provides the pretties and brightest Pumpkin. It is all-natural, 100% pure pumpkin, and has no GMOs. They also sell an organic version.  

Is fresh Pumpkin better than canned pumpkins?  

Strangely enough, canned pumpkins have nutritional value comparable to fresh pumpkins. Of course, fresh Pumpkin would be an excellent choice, but it requires precooking, making it a more time-consuming ingredient. Canned Pumpkin is much easier to use as it is prepared and ready to go.  

What is the best baking pan for making Pumpkin Bread?

My favorite pan for making Pumpkin Bread is a 9-inch loaf pan. Click here for a link to the loaf pan I use.

How do you know when the Pumpkin Bread is done?

When the time is nearly done, test the bread with a toothpick or cake tester. Sometimes, if a toothpick or cake tester is not readily available, I will use a butter knife, but it will leave a visible scar. It should come out pretty dry. If batter is still present, bake for another few minutes and test again. Repeat the process until the toothpick comes out clean.

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Sources:

1. Raman, Ryan. “9 Impressive Health Benefits of Pumpkin.” Healthline, 2018, www.healthline.com/nutrition/pumpkin.