The Easiest Vegan Pumpkin Bread | FoodByMaria


The Easiest Vegan Pumpkin Bread Recipe

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15 minutes


50 minutes


1 loaf, 8-10 pieces

This Vegan Pumpkin Bread recipe is perfect for fall. It's easy-to-make, vegan-friendly, and great when paired with coffee or tea.

It’s the season for pumpkin-flavored everything and this Vegan Pumpkin Bread recipe does not disappoint. If you’re looking for something different to make other than banana bread, this is a great alternative. It’s good on its own, warmed up, with butter, or even with your favorite jam. The perfect Halloween treat that the whole family can enjoy.

Sliced vegan pumpkin bread on cutting board

Why you’ll love this Vegan Pumpkin Bread recipe:

  • Fall Flavor: We all know pumpkin-flavored anything goes hand-in-hand with fall. It’s so comforting and perfect as the weather gets cooler
  • Vegan: This bread is made 100% vegan and even your non-vegan friends will love it
  • Mix It Up: This bread is versatile and can be made with half pumpkin, half banana instead. You can also add chocolate chips or nuts

vegan pumpkin bread recipe on cutting board, sliced

Ingredient Notes: 

Flour & Egg Replacement: For this recipe, I used a handful of Bob’s Red Mill products because they are my favorite and I can always trust their quality ingredients to make great recipes like this one. I used their All-Purpose Flour and Egg Replacement. I usually have all these ingredients on-hand in my kitchen for baking. 

Their All-Purpose Flour is milled with the highest quality wheat in North America, their Almond Flour is a great gluten-free alternative and made with ground whole almonds, skins and all, for maximum health benefits. Then lastly, their egg replacement is so handy for us vegans. It’s super easy to use in the replacement of any egg in a recipe. I can always count on Bob’s for clean ingredients to use in my recipes. 

Pumpkin: Pumpkin is highly nutritious and is so versatile. It can be added into so many recipes, both for baking or cooking. Pumpkin is rich in vitamin A, antioxidants, full of vitamins that can boost your immunity, low calorie, has potassium, and fiber, and the list goes on and on. I love to roast up fresh pumpkin for salads, or throw puree into baking. 

vegan pumpkin bread on cutting board with slices out of it and buttered

How do you make Vegan Pumpkin Bread? 

This recipe is easy. Pull it together and pop it in the oven, and your whole house is going to smell like a pumpkin spice heaven. Here’s what you need to do:

Lining baking tin with parchment paper

1. Preheat oven to 350F and line a bread tin with parchment and lightly grease

Dry ingredients in a mixing bowl

2. Into a bowl, combine the flours, baking soda, baking powder, salt, cinnamon, and nutmeg

Wet ingredients in mixing bowl

3. In a medium-sized bowl, add the pumpkin and whisk into the melted oil or butter, sugar, egg replacement, vanilla, and almond milk

Dry and wet ingredients in a mixing bowl

4. Add the flour mix to the pumpkin mix and stir with a wooden spoon

Pumpkin bread batter in a baking tin

5. Transfer batter to the baking tin and bake for 50-55 minutes

6. Cool before serving with your fav vegan butter

vegan pumpkin bread with bag of Bob's Red Mill flour in the back.

FAQ & Expert Tips: 

Swap Out Pumpkin: You can substitute half the pumpkin puree with half mashed banana if you prefer a banana flavor in your bread

Spices: If you don’t love the spice in pumpkin spice you can use as little as you like (or as much as you like). I just like it spicy!

Egg: If you’re not vegan, you can use a regular egg within this recipe versus egg replacement. 


Freezer-Friendly: You can freeze this up if you’d like. All you have to do is wrap it up well once it’s cooled and toss it in your freezer. When you’re ready to enjoy, let it thaw, and warm up your slice before eating to make it even better!

What are you baking up this Halloween? Share below in the comments some of your favorite fall or festive recipe!

Slice of vegan pumpkin bread buttered on top of cutting board

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vegan pumpkin bread sliced on a cutting board

The Easiest Vegan Pumpkin Bread Recipe

4.91 from 21 votes
This Vegan Pumpkin Bread recipe is perfect for fall. It's easy-to-make, vegan-friendly, and great when paired with coffee or tea.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Vegan Breakfast, Vegan Desserts, Vegan Comfort Food
Servings 1 loaf, 8-10 pieces
Calories 266 kcal


  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/2 tsp ginger spice
  • dash of cloves spice
  • 1 cup pumpkin puree
  • 1/3 cup butter or coconut oil room temperature, then melted
  • 1 cup brown sugar
  • 2 egg replacements
  • 1 tsp vanilla
  • 6 tbsp. almond milk
Shop Ingredients on Jupiter


  • Preheat oven to 350F and line a bread tin with parchment paper and lightly grease with cooking oil spray.
  • Into a large bowl, combine the flours, baking soda, baking powder, salt, cinnamon and nutmeg.
  • In a medium-sized bowl add in the pumpkin puree and whisk in the melted oil or butter, brown sugar, egg replacement, vanilla and almond milk. Whisk just till combined.
  • Add the flour mixture to pumpkin mixture and stir with a wooden spoon to well combine.
  • Transfer batter to the baking tin and bake for 50-55 minutes.
  • Cool for 5 minutes in the bread tin and remove and cool completely on wire rack.  Serve with vegan butter!


YouTube video


You can use a regular egg if needed. It will cook the same.
NOTE:  use as many or as little spices as you like.  The more the better, in my opinion!


Serving: 10 | Calories: 266kcal | Carbohydrates: 43.8g | Protein: 4.2g | Fat: 8.6g | Saturated Fat: 6.4g | Polyunsaturated Fat: 0.4g | Cholesterol: 37.2mg | Sodium: 328.7mg | Fiber: 1.7g | Sugar: 22.3g
Review This Recipe Let us know how it was!
Maria José Scolamiero

5 stars
I was delighted with the recipe, super easy to prepare and most importantly, everyone liked it!

First time I’ve done your recipe and now I’m going to stalk you to find more haha. Love xxx

Maria Koutsogiannis

Yes, please do Maria! Let us know what you make next hun!


5 stars
I wanted to bake something last night at 7pm. Something simple, fall flavoured, vegan, and DELICIOUS with the ingredients I had on hand. Thankfully, I remembered I had just come across this recipe! It checked ALL the boxes. I should have made two because it’s already half gone! This ones a winner! Thanks for creating, Maria.

Maria Koutsogiannis

Thank you so much for the love, Lauren! So glad you loved this recipe as much as we do!

Gabrielle MacWilliam

5 stars
A great recipe if you are looking for the sturdiness of a Starbucks loaf but the flavour of homemade. I made some substituions based on what I had on hand and they worked out perfect!

Maria Koutsogiannis



5 stars
This was absolutely delicious! No need to look for any other pumpkin loaf recipe. This is THE one.

Maria Koutsogiannis

Yessss!! Thank you so much for the love, Nicole. This is our personal favorite and genuinely LOVE the recipe! Please let your friends and family know!


5 stars
I find that pumpkin bread recipes often turn out too dense and gummy. This is not THAT. This pumpkin bread is super fluffy and the perfect texture. The brown sugar adds the perfect touch of molasses. I omitted the nutmeg and cloves and used a little pumpkin spice in it’s place and I may have added a bit more cinnamon and ginger than it calls for but it was amazing and had a great warmth from all the spices. This reminds me exactly of a delicious pumpkin loaf slice you would get at a cafe! I can’t wait to make this around the holidays!

Maria Koutsogiannis

Thank you so much for this wonderful review Hannah! This makes me so happy hun!


5 stars
Thank you for this recipe, Maria!

Maria Koutsogiannis

You are so welcome, Dimitra!

Nova Anwell

Have you tried making this gluten free at all?

Maria Koutsogiannis

Sorry hun, it’s only been tested as stated in the recipe but it might work with the Bob’s Red Mill 1:1 Gluten Free Flour


5 stars
This looks perfect to use up some of the pumpkin in my fridge from thanksgiving!

Maria Koutsogiannis

This bread is actually going to blow your mind Lauren!

Natasha Bianco

5 stars
This recipe was seriously off the hook!

Maria Koutsogiannis


Rachel Huntchinsin

5 stars
I cannot explain to you how delicious this was! Thank you so much Maria for this amazing recipe!

Maria Koutsogiannis

Thank you so much for the love, Rachel!

Francesca Bragoli

Hi Maria,

This sounds delicious! Pumpkin puree isn’t something that’s easy to come by here in the UK, could I simply roast a pumpkin and make my own puree (cooled) as a substitute here?


Francesca x

Maria Koutsogiannis

Yes! That is exactly what you can do hun!

4.91 from 21 votes (4 ratings without comment)

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