This vegan pumpkin bread is moist, delicious, and full of cozy spices! Made with pure pumpkin and warm flavors like cinnamon, it’s perfect for a snack or breakfast.
Every time I bake this bread, my home smells like autumn! I love to spread a bit of vegan butter on a warm slice—so yummy. 🍞✨
Key Ingredients & Substitutions
All-Purpose Flour: Standard flour works great here, but you can use whole wheat flour for added fiber. If you’re gluten-free, a 1:1 gluten-free flour blend is also a good option!
Brown Sugar: I love using coconut sugar for a deeper flavor, but brown sugar is perfect too. You can replace it with maple syrup, using about 3/4 cup and adjusting the flour accordingly.
Pumpkin Puree: Canned pumpkin is super convenient! If you have fresh pumpkin, you can roast and puree it at home. Just make sure it’s not pie filling, which has added spices and sugars.
Vegetable Oil: While I prefer canola oil for its neutral taste, melted coconut oil adds a nice flavor. For a lighter option, you can use unsweetened applesauce, using about 1/3 cup for every 1/2 cup of oil.
Non-Dairy Milk: Any plant-based milk works. Almond and oat are wonderful, but soy milk gives a bit more creaminess if that’s your preference!
What’s the Best Way to Ensure My Pumpkin Bread Turns Out Moist?
To achieve a moist and tender pumpkin bread, it’s important to avoid overmixing the batter. Overmixing can develop gluten and make the bread tough. Instead, mix just until the dry ingredients are combined with the wet ones.
- Mix the wet ingredients separately, then combine with the dry, being mindful of not overworking the batter.
- Be sure to use enough moisture-rich ingredients like pumpkin puree and non-dairy milk to keep the bread soft.
- Check your bread early by inserting a toothpick; it’s better to underbake slightly than to overbake, as it continues cooking in the pan while cooling.
Following these tips will help you achieve a perfectly moist vegan pumpkin bread every time! Enjoy every slice! 🎃
Vegan Pumpkin Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) brown sugar or coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Wet Ingredients:
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil (canola, melted coconut oil, etc.)
- 1/4 cup (60ml) non-dairy milk (almond, soy, oat, etc.)
- 1 teaspoon pure vanilla extract
- 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
- Optional Toppings:
- Pumpkin seeds
- Pecans
- Shredded coconut flakes
Time Needed:
This delightful vegan pumpkin bread takes about 15 minutes to prep and around 50-60 minutes to bake. After baking, you’ll want to let it cool for about 15 minutes before slicing. In total, you’re looking at about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to make it easy to remove the bread later.
2. Prepare the Flax Egg:
In a small bowl, mix together the ground flaxseed and water. Stir it well and let it sit for about 5-10 minutes until it thickens up. This will act as your egg replacement.
3. Whisk the Dry Ingredients:
In a large mixing bowl, sift together the all-purpose flour, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This ensures all the dry ingredients are evenly mixed for the best flavor.
4. Combine the Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, vegetable oil, non-dairy milk, vanilla extract, and the prepared flax egg until they’re nicely blended together.
5. Mix Wet and Dry Ingredients:
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently stir until everything is just combined. Be careful not to overmix, as this can make the bread tough.
6. Fill the Loaf Pan:
Pour the batter into your prepared loaf pan and smooth the top. If you’d like, sprinkle some pumpkin seeds, pecans, or shredded coconut flakes on top for added crunch and decoration.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Keep an eye on it, and when a toothpick inserted into the center comes out clean, it’s done!
8. Cool Down:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This step is important so the bread doesn’t get soggy.
9. Serve and Enjoy:
After the bread has cooled, slice it up and enjoy! It makes a cozy breakfast or a delicious snack any time of the day. Feel free to spread some vegan butter on a warm slice for an extra treat!
This vegan pumpkin bread is not only easy to make but also a delightful way to celebrate the flavors of the season. With its moist texture, warm spices, and optional crunchy toppings, it’s sure to be a hit!
Can I Substitute the Flax Egg with Something Else?
Absolutely! If you don’t have flaxseeds, you can use a chia egg instead (1 tablespoon chia seeds + 3 tablespoons water, let it sit until thickened). Alternatively, you can use 1/4 cup applesauce or 1/4 cup silken tofu blended until smooth as an egg substitute.
How Should I Store Leftover Pumpkin Bread?
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap or foil before freezing!
Can I Add Nuts or Dried Fruits to the Batter?
Yes! Feel free to customize your pumpkin bread by adding about 1/2 to 1 cup of nuts (like walnuts or pecans) or dried fruits (such as raisins or cranberries) to the batter. Just fold them in gently before you pour the batter into the loaf pan.
What Can I Use Instead of Non-Dairy Milk?
You can use any plant-based milk like almond, coconut, soy, or oat milk. If you don’t have any plant milk on hand, water can be used as a last resort, although it may slightly affect the creaminess of the bread.