This homemade Vegan Pumpkin Bread recipe is easy to make, super moist, and packed with spices and pumpkin puree! This is the perfect Fall baking recipe for beginners.
Loaf cakes are some of my favorite recipes to create! The flavor combinations are endless, and I have recipes to prove it from Lemon Lavender Cake, to more classic recipes to Vegan Banana Bread or Vegan Apple Bread.
But most importantly, loaf cakes are great for bakers of any skill level! And this Vegan Pumpkin Bread recipe is no exception. You only need basic ingredients and no special equipment to bake this moist and tender loaf and is absolutely packed with warm Fall spices. So let's make it!
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Why You'll Love This Recipe
- This recipe requires simple, easy-to-find ingredients.
- And it is so easy to make so perfect for beginner bakers!
- This Pumpkin Bread recipe is vegan and dairy-free, so anyone can enjoy it.
- It bakes up super moist and packed with spices and pumpkin flavor.
- And most importantly, it is absolutely delicious!
Ingredients
Canned Pumpkin Puree: I always have a can of pumpkin puree in by cupboard to make Pumpkin Oatmeal Cookies or Vegan Pumpkin Cupcakes!
Canola Oil: I like canola oil, but you can use any neutral oil like safflower oil or vegetabe oil. Do not use coconut oil!
Brown Sugar: Brown sugar adds a delicious, warm background flavor to this recipe.
Pumpkin Pie Spice: Pumpkin pie spice is a combination of cinnamon, ginger, nutmeg and clove. I always have some in my cabinet to make my fall baking, like Vegan Pumpkin Pie, a little easier!
Variations
I love to eat this Vegan Pumpkin Bread as it, but if you are a frosting person, make a half batch of my Vegan Cream Cheese Frosting to slather on top!
You can also add ½ cup of mini chocolate chips to this recipe for chocolate chip pumpkin bread!
Or for a little twist on this classic recipe, make my Vegan Banana Pumpkin Bread!
Instructions
Step 1. In a large mixing bowl, combine canned pumpkin puree, brown sugar, non-dairy milk, canola oil, vanilla and vinegar.
Stir with a spatula until well combined.
Step 2. Then, add the flour, baking powder, baking soda and pumpkin pie spice.
Stir with a spatula to form the batter.
Step 3. Scrape the batter into a prepared 8 ½ inch by 4 ¼ inch loaf pan. Use the spatula to smooth the top of the batter, then top it with cinnamon sugar.
Step 4. Bake the loaf in a 350*F oven for about 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
And that's it!
Recipe FAQs
To store, wrap the loaf tightly with plastic wrap and keep at room temperature for up to 4 days.
Or slice the loaf, transfer it to a freezer bag and store in the freezer for up to a month.
Yes! Pumpkin puree called for in baking recipes is the same as canned pumpkin. just make sure your can says 100% pumpkin, not pumpkin pie mix!
My favorite brand of canned pumpkin puree is Libby's. It is thick and flavorful and easy to find!
Expert Recipe Tips
Mix the wet ingredients together really well, making sure to break up any clumps of brown sugar.
But, when the dry ingredients are added, mix just until the batter is formed and no dry streaks remain.
Looking for More Vegan Pumpkin Recipes?
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📖 Recipe
Vegan Pumpkin Bread
Equipment
- 1 Large Mixing Bowl
- 1 Rubber Spatula
- 1 8.5" x 4.5" loaf pan
- Parchment Paper
- Measuring Cups
Ingredients
- 2 Cups All-Purpose Flour
- 1 ¼ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 3 ½ teaspoon Pumpkin Pie Spice
- 1 ⅓ Cups Canned Pumpkin Puree not pumpkin pie mix!
- 1 Cup Light Brown Sugar, tightly packed
- ½ Cup Non-Dairy Milk
- ½ Cup Canola Oil
- 1 teaspoon Vanilla Extract
- 1 teaspoon White Vinegar
For the Topping
- 1 tablespoon Granulated Sugar
- ¼ teaspoon Pumpkin Pie Spice
Instructions
- Preheat oven to 350*F. Grease an 8.5 by 4.5 inch loaf pan and insert a parchment sling for easy removal.
- In a small bowl, combine granulates sugar and pumpkin pie spice for the topping. Set aside.1 tablespoon Granulated Sugar, ¼ teaspoon Pumpkin Pie Spice
- In a medium bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice. Stir and set aside.2 Cups All-Purpose Flour, 1 ¼ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 3 ½ teaspoon Pumpkin Pie Spice
- In a large bowl, combine pumpkin puree, brown sugar, non-dairy milk, canola oil, vanilla and vinegar. Stir well, being sure to break up the clumps of brown sugar. Then, add the dry ingredients and stir to form the batter.1 ⅓ Cups Canned Pumpkin Puree, 1 Cup Light Brown Sugar, tightly packed, ½ Cup Non-Dairy Milk, ½ Cup Canola Oil, 1 teaspoon White Vinegar, 1 teaspoon Vanilla Extract
- Scrape the batter into a prepared 8.5 inch by 4.5 inch loaf pan. Smooth the top of the batter with the back of the spatula, then sprinkle the sugar and spice mixture evenly on top of the batter.
- Bake the pumpkin bread in a 350* F oven for 63-67 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow the loaf to cool before slicing and serving.
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