The Easiest Vegan Pumpkin Bread | FoodByMaria

Vegan Breakfast

The Easiest Vegan Pumpkin Bread Recipe

Last Updated:

Prep

15 minutes

Cook

50 minutes

Yield

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

5 from 17 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 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Vegan Breakfast, Vegan Comfort Food, Vegan Desserts
Servings 1 loaf, 8-10 pieces
Calories 266 kcal

Ingredients
  

  • 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

Instructions
 

  • 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!

Video

YouTube video

Notes

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!

Nutrition

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!
Anita Balkun

5 stars
Delicious bread recipe! I subbed Bob’s Red Mill 1-1 gf flour and added Enjoy Life mini chips, yum!

Maria Koutsogiannis

Thank you so much, anita!

gigi

5 stars
Super yummy!! Made a beautiful loaf for everyone to enjoy (vegans and non). Will probably only last a day in your home 🤤

gigi

5 stars
Super yummy!! Made a beautiful loaf for everyone to enjoy (vegans and non). Will probably only last a day in your home 🤤

Maria Koutsogiannis

Thank you so much for the love, Gigi!

Maria Koutsogiannis

Thank you so much sweetie!

Jaycee

5 stars
Delicious, easy, and Toddler approved snack!

Maria Koutsogiannis

Thank you so much, Jaycee!

Nancy

I want to make this, but I’m confused about the flours. I don’t see almond flour listed, just all purpose. Can I use either or both?

Maria Koutsogiannis

Hey Nancy, Im not sure I understand what you mean, this recipe is made with all-purpose flour. Where did you see mention of almond flour?

Nancy

Almond flour is mentioned in the text before the recipe, but I think you answered my question, thanks!

Maria Koutsogiannis

So weird, which sentence hun,I need to change that! Thank you for flagging!

Rebecca

5 stars
The most perfect bread texture, ever!

Maria Koutsogiannis

Thank you so much, Rebecca!!

Elisa

5 stars
Thank you for this recipe, Maria! My girls loved it!

Maria Koutsogiannis

Yay! It’s the best!

Anita Balkun

Hi! your notes mentioned BRM almond flour but I don’t see it used in the recipe list of ingredients – did I miss something? Thanks for sharing your recipe!

Maria Koutsogiannis

Corrected! Thanks for flagging. Just follow the recipe as per the recipe card 🙂

Donna Stern

I can’t believe how good this loaf was. We made it twice, double batched the second time!

Maria Koutsogiannis

Thank you so much, Donna!

Andrea Schultz

5 stars
Ya. Ok. You were right. This is the best Pumpkin Bread I have ever made. Wow.

Maria Koutsogiannis

Thank you so much for the love, Andrea!

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