This homemade Vegan Pumpkin Bread recipe is easy to make, super moist, and packed with spices and pumpkin puree! And just like my vegan pumpkin muffins and pumpkin pie overnight oats, it is a delicious, easy make-ahead breakfast recipe.
Quick Look: Vegan Pumpkin Bread
- Method: Simple two-bowl muffin method with no mixer needed.
- Why Make THIS Version? Tender and moist quickbread packed with pumpkin puree and warm spice, topped with a crunchy cinnamon sugar crust.
- No Need To: Use eggs or dairy for a delicious pumpkin loaf! This recipe is completely vegan.
- Secret to Success: Don't overmix the batter! Mix only until no streaks of flour remain.
- Key Ingredients: Pumpkin puree, canola oil, pumpkin pie spice, brown sugar, non-dairy milk.
- Calories/Serving: 249 kcal.
- Pairs Well With: A latte, fresh fruit, or tea.
- Freezer-Friendly: Yes. Slice and freeze your cooled loaf for up to 1 month.
Loaf cakes are some of my favorite recipes to create because they are easy to make and freeze really well for breakfast or snacks throughout the week. Plus, the flavor combinations are endless, and I have recipes to prove it, from Lemon Lavender Cake to more classic recipes like 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 it is absolutely packed with warm Fall spices. So let's make it!
Jump to:
Why You'll Love This Pumpkin Bread 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 my cupboard to make Pumpkin Oatmeal Cookies or Vegan Pumpkin Cupcakes! I love Libby's brand because it is really thick. And that means it has less water and more pumpkin flavor. Be sure to use 100% pumpkin puree, not pumpkin pie mix.
Canola Oil: I like canola oil, but you can use any neutral oil like safflower oil or vegetable oil. I prefer oil over butter for this recipe because it keeps the loaf super moist. Do not use coconut oil! Coconut oil is a solid at room temperature, so it doesn't bake the same as other cooking oils.
Brown Sugar: Brown sugar adds a delicious, warm background flavor to this recipe. If you just realized you don't have any brown sugar, no worries! I'll show you how to make your own homemade brown sugar with just two ingredients.
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 or Vegan Iced Pumpkin Cookies, a little easier!
Variations
I love to eat this Vegan Pumpkin Bread as is, 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!
How to make Vegan Pumpkin Bread
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! I use it in all of my pumpkin recipes from Vegan Pumpkin Chocolate Chip Cookies to Vegan Pumpkin Pancakes.
Megan's Expert Tips
Mix the wet ingredients really well, making sure to break up any clumps of brown sugar.
But once the dry ingredients are added, mix just until the batter is formed and no dry streaks remain.
Allow the loaf to cool for at least an hour before slicing. If you try to slice it while it's hot, it will be too delicate and could break.
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 Tbsp Granulated Sugar, ¼ tsp 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 tsp Baking Powder, ½ tsp Baking Soda, ½ tsp Kosher Salt, 3 ½ tsp 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 tsp White Vinegar, 1 tsp 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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