There’s something magical about the aroma of pumpkin bread wafting through your home on a crisp autumn day. It’s like a warm hug in food form! But what if I told you that you could create that same comforting experience without a single animal product?
That’s right—this Easy Vegan Pumpkin Bread delivers all the moist, spiced perfection of traditional pumpkin bread while being completely plant-based.
Whether you’re a committed vegan, dealing with egg or dairy allergies, or simply curious about plant-based baking, this recipe will become your new fall favorite. It’s remarkably simple to throw together, yet the results taste like you spent hours perfecting it.
Why This Recipe is Awesome
What makes this Easy Vegan Pumpkin Bread truly special is how it refuses to compromise on texture or flavor. Many vegan quick breads can turn out dense or gummy, but not this one!
The pumpkin puree naturally adds moisture and acts as a perfect egg replacer, resulting in a tender, fluffy loaf that even non-vegans will devour without suspecting a thing.
The warm spice blend—featuring cinnamon, nutmeg, ginger, and cloves—creates that quintessential fall flavor profile we all crave when the leaves start changing. Plus, this recipe is incredibly forgiving for beginner bakers. No stand mixer required, no complicated techniques—just a bowl, a spoon, and about 10 minutes of prep time.
I love that this recipe uses ingredients you likely already have in your pantry, especially if you stock up on canned pumpkin during fall sales.
It’s the perfect way to use that extra can sitting in your cupboard!
Equipment needed: 9×5 inch loaf pan, mixing bowls, measuring cups, measuring spoons, whisk, wooden spoon, toothpick
Easy Vegan Pumpkin Bread
Ingredients
- 1¾ cups all-purpose flour
- 1 cup organic granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil or melted coconut oil
- ¼ cup water
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans optional
- ½ cup vegan chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Whisk together all dry ingredients in a large bowl: flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
- In a separate medium bowl, combine the wet ingredients: pumpkin puree, oil, water, maple syrup, and vanilla extract. Stir until smooth and uniform.
- Pour the wet ingredients into the dry ingredients and gently fold together with a wooden spoon or spatula just until combined. Be careful not to overmix—some small lumps are perfectly fine!
- Fold in the nuts and/or chocolate chips if using, distributing them evenly throughout the batter.
- Transfer the batter to your prepared loaf pan and smooth the top with your spatula. For an extra touch, sprinkle a few more nuts on top if desired.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. The bread will be delicate while warm.
Notes
- This bread stays moist and fresh at room temperature for up to 3 days when stored in an airtight container.
- For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.
- The flavor actually improves on the second day as the spices have more time to meld together.
- Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
- For a less sweet version, reduce sugar to ¾ cup without affecting the texture.
Calories & Nutritional Info
- Calories: Approximately 250 calories per slice (for 12 slices, without optional add-ins)
- Carbohydrates: 35g
- Fat: 12g
- Protein: 2g
- Fiber: 1g
- This recipe is naturally dairy-free, egg-free, and vegan
- For a gluten-free version, substitute a 1:1 gluten-free flour blend
Common Mistakes to Avoid
- Overmixing the batter – This develops too much gluten, resulting in a tough, dense bread. Mix just until ingredients are combined.
- Opening the oven door too early – This causes temperature fluctuations that can lead to uneven rising or sinking in the middle.
- Using pumpkin pie filling instead of pumpkin puree – They’re not interchangeable! Pie filling has added sugar and spices that will throw off the recipe.
- Underbaking the bread – Vegan quick breads often need the full baking time. Trust the toothpick test rather than appearance alone.
- Slicing while too warm – The structure needs time to set. Cutting too soon can cause the bread to crumble or appear underbaked.
Alternatives & Substitutions
- Sugar alternatives: Replace granulated sugar with coconut sugar or a 1:1 monkfruit sweetener blend for a lower glycemic option.
- Oil options: Any neutral oil works well. Applesauce can replace half the oil for a lower-fat version, though the texture will be slightly denser.
- Flour variations: Substitute up to half of the all-purpose flour with whole wheat for added nutrition. For gluten-free, use a quality 1:1 gluten-free baking flour.
- Add-in ideas: Beyond nuts and chocolate chips, try dried cranberries, pumpkin seeds, or a streusel topping made with brown sugar, flour, and vegan butter.
- Spice adjustments: Create your own custom spice blend or use 2½ teaspoons of pumpkin pie spice as a shortcut.
FAQs
Why did my vegan pumpkin bread sink in the middle?
This usually happens when there’s too much leavening agent, the oven temperature is off, or the bread was underbaked. Make sure you’re measuring your baking soda and powder accurately, your oven is properly preheated, and you’re using the toothpick test to ensure it’s fully baked.
Can I make this into muffins instead of a loaf?
Absolutely! Pour the batter into a lined muffin tin, filling each cup about ¾ full. Bake at the same temperature but reduce the time to 20-25 minutes, checking for doneness with a toothpick.
How can I make this recipe oil-free?
Replace the oil with an equal amount of unsweetened applesauce or mashed banana. The texture will be denser and more moist, but still delicious. You might need to extend the baking time slightly.
Is canned pumpkin the same as pumpkin puree?
Yes, as long as the can says “100% pure pumpkin” and not “pumpkin pie filling.” The pure canned pumpkin is simply cooked, pureed pumpkin with nothing added, which is exactly what this recipe calls for.
My pumpkin bread seems gummy inside.
What went wrong? Gummy texture typically results from overmixing the batter, underbaking, or not letting the bread cool completely before slicing. Remember to mix just until combined and ensure your bread passes the toothpick test before removing from the oven.
Final Thoughts
This Easy Vegan Pumpkin Bread proves that plant-based baking can be just as satisfying as traditional methods—maybe even more so when you consider the kindness factor! Whether you’re enjoying a slice with your morning coffee, packing it in lunchboxes, or serving it as a wholesome dessert, it delivers that perfect balance of comforting flavors and satisfying texture. Happy baking, and embrace the pumpkin season with this delicious loaf!
