Vegan Pumpkin Bread

This vegan pumpkin bread is simple to make and bursting with Fall flavor from cinnamon, cloves, and coconut sugar. Yum!

Jump to:

• Ingredients for the best vegan pumpkin bread
• How to make vegan pumpkin bread
• Recipe Tips
• Variations
• Serving Ideas
• How to store and freeze vegan pumpkin bread
• More vegan pumpkin recipes
• 📖 Recipe

I'm not a fan of cold weather, but I do love baking when temperatures start to drop.

The whole house feels so much cozier, and the smell of warming fall spices and of course, pumpkin everything, can make anyone happy.

So this year I decided to put a vegan spin on my famous pumpkin bread, and I have to say that this plant based version is pretty amazing!

But then I could spend hours coming up with new ways to bake with pumpkin. Just look at these pumpkin desserts for proof of that.

This vegan pumpkin bread is:

• A must try Fall recipe!
• Filled with the perfect amount of pumpkin-y flavor,
• Great served as a dessert or afternoon snack.

If you do any sort of fall-inspired baking, I suggest adding this vegan pumpkin bread to your list. Whenever I make it, the whole loaf seriously doesn't last more than a day.

The texture is also absolutely perfect - soft, with a hint of chewiness, and crunchy on the outside. Just how pumpkin bread should be!

And it requires no fancy ingredients or preparation methods.

I used homemade pumpkin purée for the best flavor, but I also share how to replace it with canned pumpkin for convenience.

So, even if you're a complete beginner to vegan baking, you can't go wrong with this recipe.

Ingredients for the best vegan pumpkin bread

Sweet baking pumpkin, to make pumpkin purée. You can use any sweeter pumpkin variety (these are usually labelled as 'baking pumpkin' in stores and supermarkets). Or even something like butternut squash would work.

Water and aquafaba mixture. Aquafaba is the liquid from a can of chickpeas, and it's a great ingredient to use in vegan baking because it acts as an egg replacement, and helps to create a softer texture.

Olive oil. You can use any neutral-flavored oil. I've tested this recipe with canola oil and avocado oil and they both work really well. Coconut oil, however, results in a distinctive coconutty flavor, so I would not recommend using it.

All-purpose flour. This recipe won't work with wholegrain flour, because I find that it results in a grainy texture.

Baking powder and baking soda. Using these together works really well to create a gorgeous rise.

Coconut sugar. You can also use any sugar of your choice.

Cinnamon, ground cloves and a pinch of salt to add that distinctive pumpkin spice flavor.

How to make vegan pumpkin bread

It's incredibly easy! If you want to use homemade pumpkin purée, start by making that. Preheat the oven to 180 degrees C/350 degrees F and line a large baking tray with parchment paper.

Add peeled and cubed pumpkin to the baking tray, and bake for 15-20 minutes, until fork tender. Then, transfer to a blender or food processor, and blend until a purée forms.

Next, in a mixing bowl, combine the water, aquafaba, olive oil and the pumpkin purée. In a different mixing bowl, whisk together the flour, baking powder, baking soda, coconut sugar, cinnamon, ground cloves and salt.

Then, add the wet ingredients to the dry, and mix until a smooth batter forms.

Grease a standard loaf tin with some vegan butter or olive oil. Pour the batter into the loaf tin, and bake at 180 degrees C/350 degrees F for 40 minutes.

After this time, remove the loaf from the oven, cover with foil, and bake for 15 minutes more. You know that the loaf is done when a toothpick comes out clean from the center.

Allow the vegan pumpkin bread to cool for 5-10 minutes before slicing and serving.

Recipe Tips

You can also use store bought canned pumpkin for this recipe. Simply use 1 cup canned pumpkin per loaf of pumpkin bread. Be sure you are getting 100% pureed pumpkin (like this) and not pumpkin pie filling!

If you want to make this recipe gluten-free, replace the plain flour with a gluten-free mix. Just be aware that the loaf may be a little bit denser when using this option.

As for all baking recipes, I would recommend using a digital kitchen scale and weighing the ingredients. If you don't have a kitchen scale, use the spoon and level method. Add the flour to your measuring cup using a spoon, then level it off using a butter knife.

Don't overmix the batter! This is a common mistake which can result in a gummy texture.

Adding the foil at the end of the baking process ensures that the pumpkin bread is cooked all the way through, but doesn't burn at the top.

Variations

• Chocolate chip pumpkin bread. Fold about ¾ cup of dairy-free chocolate chips into the batter right at the end, then scatter a small handful over the top before it goes in the oven. Tossing the chips in a spoonful of the flour mixture first helps keep them from sinking to the bottom of the loaf.
• Nutty pumpkin bread. Stir in ¾ cup of chopped walnuts or pecans. Toast them in a dry skillet for 4 to 5 minutes first for a deeper, more buttery flavor, and save a few to press into the top of the batter for a pretty finish.
• Cinnamon streusel topping. Rub together ⅓ cup all-purpose flour, ⅓ cup coconut or brown sugar, ½ teaspoon cinnamon and 3 tablespoons melted vegan butter (or coconut oil) until it forms clumps, then sprinkle it over the batter before baking. When you cover the loaf with foil for the last 15 minutes, tent it loosely so the streusel stays crisp. If you love a crumbly topping, the streusel in our vegan coffee cake works beautifully here too.
• Pumpkin pie spice. Swap the cinnamon and cloves for 2 teaspoons of pumpkin pie spice for a warmer, more layered blend with ginger and nutmeg.
• Pepita crunch. Sprinkle 2 to 3 tablespoons of raw pumpkin seeds over the top of the batter. They toast as the bread bakes and give every slice a little crunch.
• Pumpkin muffins. Divide the batter between 12 lined muffin cups and bake at 180°C/350°F for 22 to 25 minutes, until a toothpick comes out clean. No foil needed, and they're perfect for lunchboxes.

Serving Ideas

For breakfast, toast a thick slice until the edges crisp up and spread it with vegan butter, almond butter or a drizzle of maple syrup. It's also lovely next to a bowl of apple ginger steel-cut oats when you want a cozy, fall-flavored start to the day.

In the afternoon, a slice with a mug of coffee, chai or hot cider is hard to beat. If you're hosting, a batch of mulled sparkling apple cider makes a festive pairing for a fall brunch or Thanksgiving morning.

To turn it into dessert, warm a slice for a few seconds and top it with coconut whipped cream or a scoop of dairy-free vanilla ice cream. It also rounds out a holiday dessert table nicely alongside vegan apple crisp and vegan pumpkin bars. And because it keeps well, a whole loaf wrapped in parchment and tied with twine makes a thoughtful homemade gift.

How to store and freeze vegan pumpkin bread

You can keep this vegan pumpkin bread in the fridge, covered, for up to 4 days. You can also freeze it for up to 3 months as individual slices in freezer-friendly bags.

To reheat, simply allow to thaw overnight and then reheat in the microwave for a few seconds. Or you can reheat from frozen in your toaster.

More vegan pumpkin recipes

• If you love bread, you'll love my pumpkin focaccia bread.
• For dinner, pumpkin pasta is always a good idea.
• Pumpkin pie always makes an amazing dessert.
• Or for a breakfast option, make pumpkin pancakes!
• And don't miss this list of even more vegan pumpkin recipes.

📖 Recipe