A light and moist vegan pumpkin bread recipe that’s full of fall flavors and made with plant-based ingredients. It’s a healthy plant-based quick bread you will come back to again and again!
It doesn’t really matter what time of year it is, I’m always in the mood for everything pumpkin and looking for plant-based breakfast ideas! When Trader Joe’s makes their pumpkin splash, I get all excited and giddy inside. So when autumn arrives I’m ready for ALL the vegan pumpkin recipes!
I love seeing normal everyday grocery items turn into something special by adding a bit of pumpkin to it. Fall has almost become pumpkin season, and I’m totally down with it!
Maybe I love it so much because autumn is my favorite season, or maybe it’s because it’s just so amazingly delicious and versatile! From savory recipes, to sweets, pumpkin shines!
This is the best vegan pumpkin bread recipe without exception! It’s big on that rich pumpkin flavor and pumpkin spice, only it stays true to a whole food plant-based diet. I could enjoy vegan muffins and quick breads like this one all year long!
There’s no oil, uses high fiber whole grains, and it’s refined sugar free if using muscovado sugar! This makes a slice of this moist pumpkin bread a sweet indulgence you don’t have to feel guilty about enjoying.
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Why This Recipe Works
- Whole food plant-based ingredients
- Whole wheat flour gives this bread added fiber
- Refined sugar free option
- Vegan (dairy-free and egg-free)
- Moist and fluffy consistency
- Full of rich pumpkin flavor!
- Perfect as a quick nutrient rich breakfast or an easy vegan snack recipe!
- Great recipe for autumn!
Ingredients and Notes
Unsweetened Almond Milk-Be sure to use unsweetened original almond milk. You can also use soy, or another plant-based milk.
Lemon Juice-Use fresh squeezed lemon juice if possible. If you don’t have fresh lemon at home, you can also use apple cider vinegar. When combined with the almond milk it creates a quick dairy free homemade buttermilk.
Pumpkin Puree-I used canned pumpkin puree for ease. However, you can make your own pumpkin puree by roasting pie pumpkins. Use a scale to measure out 15 oz or about 1.87 cups.
Brown Sugar (or Muscavado Sugar)-If you’re looking to make a whole food plant-based version opt for the muscovado sugar. It’s an unrefined sweetener. However, if you do not have this type of sugar in your pantry, you can use brown sugar.
Maple Syrup-This gives the bread a touch more sweetness and added moisture.
Vanilla Extract-Brings out the natural flavors of the pumpkin and the pumpkin pie spice.
Pumpkin Pie Spice-This is a combination of cinnamon, ginger, nutmeg, and allspice. If you don’t have pumpkin pie spice you can make your own. Combine 2 tbsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, and ½ tsp allspice. Use 2 tablespoon of the mix.
Whole Wheat Flour-You must use whole wheat flour or white whole wheat flour for this recipe. Subbing almond flour will not result in the same light and fluffy texture. If you want to make this gluten-free, see my notes below.
Baking Soda and Baking Powder-The combination of baking soda and baking powder is what helps this loaf rise. No flax egg is needed as the baking soda and baking powder are enough to help leaven the loaf.
Scroll to the bottom of the post to the recipe card for complete measurements and instructions.
Tools and Equipment
Instructions
Step 1: Preheat oven to 350 F. Whisk together almond milk and lemon juice. Set aside and allow to sit for 10 minutes.
Step 2: Combine pumpkin, brown sugar, maple syrup, and vanilla extract in a medium bowl. Beat together until sugar is dissolved.
Step 3: Combine whole wheat flour, pumpkin pie spice, baking soda, and baking powder in a large bowl. Whisk together until combined.
Step 4: Add almond milk, and wet ingredients to bowl of dry ingredients. Carefully fold ingredients together until combined. Don’t over mix.
Step 5: Line 9 inch loaf pan with parchment paper. Pour batter into prepared loaf pan. Spread batter evenly across the top. At this time you can sprinkle pumpkin seeds or dairy free chocolate chips across the top.
Step 6: Place an aluminum foil tent over the top. Bake for 60 minutes in preheated oven at 350 F. Insert a toothpick through the center if it comes out clean it is completely baked.
FAQS
In order to make this recipe refined sugar free simply substitute brown sugar for muscovado sugar or coconut sugar. Muscavado sugar is an unrefined cane sugar with added natural molasses to create a moist sugar similar to brown sugar.
There are many different substitutions for eggs you can use in a quick bread to make a recipe vegan, or allergy friendly. Using a flax egg by combining 1 tbsp of ground flax, with 2.5 tablespoons of water, and allowing it to sit for 5 minutes to gel is a popular alternative. Fruit purees are also popular to use which include applesauce, banana, or pumpkin puree. Since pumpkin bread uses pumpkin puree, you may discover you don’t need an additional egg substitute.
If your loaf is crumbly it is likely due to not having enough pumpkin puree. Don’t skimp on the amount you use. Not only does this add tons of flavor, but it also helps keep your loaf moist, and assists in helping it rise. Make sure to use the amount of puree that is recommended in the recipe. If you are short on puree substitute the remainder with another fruit puree such as applesauce or banana.
If your loaf doesn’t rise, check the expiration date on your baking soda and baking powder. Make sure that is fresh and up to date! So often our baking ingredients end up at the back of our pantry and are no longer fresh or active. If your loaf didn’t rise, it is likely due to the fact that your leavening ingredients are expired. Another reason your bread may not rise is if you fill your loaf pan all the way to the top. If this happens and the batter needs to continue to rise above the pan it will end up collapsing on itself. To ensure this doesn’t happen be sure to use a 9 inch loaf pan, not an 8 inch loaf pan.
Variations
Gluten-Free: I recommend using a blend of oat flour, and buckwheat flour. You could also use Bob’s Red Mill Gluten-Free 1:1 all purpose flour blend. I have not made this recipe gluten-free, so results may vary. However, if you use almond flour this will definitely not rise. Almond flour absorbs more liquid, and it will turn out dense and rather mushy.
Add Nuts: This quick bread would taste amazing with a ½ cup of chopped walnuts or chopped pecans for added crunch, texture, protein, and healthy fats!
Do you have a few pumpkin seeds? Sprinkle these on top before baking for a beautiful crunchy top.
Add Dairy-Free Chocolate Chips: Stir in ½ cup of dairy free chocolate chips and sprinkle a few on the top to make this a vegan chocolate chip pumpkin bread.
How to Serve
I enjoy this vegan pumpkin bread with a cup of herbal tea or coffee in the morning.
If you’d like to add a spread on top, you could slather it with this vegan pumpkin fluff made with coconut cream, pumpkin puree, and pumpkin pie spice!
It’s an extra special treat, and really more of a dessert when served this way!
How to Store and Keep
Store-Wrap bread in plastic wrap, aluminum foil, or both to trap all moisture. Or use an airtight container. Store at room temperature in a cool dry place.
Keep-The bread will keep and remain fresh for up to 7 days, however it tastes best when it is at it’s peak of freshness between 3-4 days.
Freeze-Wrap loaf in saran wrap, and place in a freezer safe bag, removing all air. Label the bag with the date, and store in the freezer for 2-3 months. When ready to serve remove from the freezer and allow bread to thaw at room temperature.
Expert Tips
- Add an aluminum foil tent over the top to keep the top from burning and allow the center to cook completely.
- Allow to cool for 10 minutes in the pan. Then carefully remove from the pan by gently pulling the edges of the parchment paper.
- For best results, allow the loaf to cool completely before slicing.
More vegan pumpkin recipes!
- Vegan Pumpkin Muffins
- Vegan Pumpkin Smoothie
- Pumpkin Pie Spiced Vegan Trail Mix
- Vegan Pumpkin Soup
- Vegan Gluten-Free Pumpkin Pie Bars
- Pumpkin Vegan French Toast Casserole
- Vegan Pumpkin Scones by Nora Cooks
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook, for more family-friendly vegan recipes!
Vegan Pumpkin Bread Recipe
Ingredients
- ¼ cup unsweetened almond milk
- ¼ tsp lemon juice or apple cider vinegar
- 15 oz pumpkin puree 1 can
- 2 tbsp maple syrup
- 1 cup muscovado sugar or brown sugar
- 1 tsp vanilla extract
- 2 tbsp pumpkin pie spice
- 2 cups whole wheat flour
- 1 tsp baking soda
- ½ tsp baking powder
Instructions
- Preheat oven to 350 F. Whisk together almond milk and lemon juice. Set aside and allow to sit for 10 minutes.
- Combine pumpkin, muscovado sugar, maple syrup, and vanilla extract in a medium bowl. Beat together until sugar is dissolved.
- Combine whole wheat flour, pumpkin pie spice, baking soda, and baking powder in a large bowl. Whisk together until combined.
- Add almond milk, and wet ingredients to bowl of dry ingredients. Carefully fold ingredients together until combined. Don't over mix.
- Line 9 inch loaf pan with parchment paper. Pour batter into loaf pan. Spread batter evenly across the top. At this time you can sprinkle pumpkin seeds or dairy free chocolate chips across the top.
- Place an aluminum foil tent over the top. Bake for 60 minutes in preheated oven at 350 F. Insert a toothpick through the center if it comes out clean it is completely baked.
Video
Notes
- Add an aluminum foil tent over the top to keep the top from burning and allow the center to cook completely.
- Allow to cool for 10 minutes in the pan. Then carefully remove from the pan by gently pulling the edges of the parchment paper. Allow to cool completely before slicing.
- This bread will keep for up to 7 days at room temperature when wrapped in saran wrap and aluminum foil. However, it tastes best when first baked, and will dry out a bit as the days pass. You can also freeze this bread for up to 2 months.
Nutrition
Excellent flavor profile! Used WW Pastry flour as that was in the pantry. Topped with raw pumpkin seeds. Thanks for the recipe.
I love plant-based recipes! They are perfect for every lifestyle and always taste amazing! I like to think of them as a guilt-free snack.
I’m always looking for new vegan recipes and this pumpkin bread sounds scrumptious. Can’t wait to give it a try!
Pumpkin bread is one of my favourites but I don’t get around to making it too often. Definitely giving this delicious recipe the thumbs up – it is packed full of fall flavour and is super delicious.
So delicious! I especially love the pumpkin seeds on top – they are so pretty and add the perfect extra touch of texture!
This definitely looks like a healthy Bread. Pumpkin sounds very interesting and this bread look soft and moist too. Have to try making some for family.