Name: Vegan Pumpkin Bread Recipe
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 tablespoon ground flaxseeds; 2.5 tablespoons water; 15 ounces canned pumpkin puree; 1 1/4 cups brown sugar; 1/2 cup canola oil; 1/4 cup soy milk; 1 3/4 cups all purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 cup pepitas

Jump to Recipe· 4.9 from 3 reviews

If you’re looking for a cozy slice of fall in bread form, you need to try this Vegan Pumpkin Bread Recipe. It’s moist, spiced just right, and comes together with simple ingredients you probably already have in your pantry. Trust me, once you bake this loaf, you’ll be craving it for breakfast, snack time, or even dessert – it’s that good!

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Why This Recipe Works

Simple Ingredients: Nothing fancy or hard to find, making it super accessible for any home cook.
Perfect Texture: Moist and fluffy thanks to that flax egg and the balance of oil and pumpkin puree.
Warm Spices: Cinnamon, nutmeg, and cloves add that classic comforting flavor we all love in pumpkin bread.
Easy Customizations: Whether you want it oil-free, gluten-free, or loaded with nuts, this recipe adapts beautifully.

Vegan Pumpkin Bread, Pumpkin Bread without Eggs, Fall Vegan Baking, Moist Vegan Pumpkin Loaf, Easy Vegan Pumpkin Bread - A rectangular loaf with a golden-brown crust is topped with many green pumpkin seeds scattered unevenly across the surface. The bread shows a few cracks on top, giving it a rustic look. It sits on a white parchment paper over a light pink cloth with some fringe on the edges. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I love how this Vegan Pumpkin Bread Recipe uses pantry staples that effortlessly come together into something magical. The pumpkin puree keeps it moist and flavorful, while simple spices bring that nostalgic fall feeling right to your kitchen. Let’s walk through what’s in here and why it matters.

Vegan Pumpkin Bread, Pumpkin Bread without Eggs, Fall Vegan Baking, Moist Vegan Pumpkin Loaf, Easy Vegan Pumpkin Bread - Flat lay of bright orange canned pumpkin puree in a glass jar, warm brown sugar crystals in a small heap, glossy green pepitas scattered artistically, light beige ground flaxseeds forming a small mound, a smooth carton of creamy soy milk with a gentle shine, cinnamon sticks with their rich reddish-brown bark, nutmeg seeds showing their rough textured surface, and raw all-purpose flour softly dusted in a pile, all arranged naturally with some ingredients overlapping slightly, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Ground Flaxseeds: This is our vegan egg substitute that binds everything together without any funny texture.
Water: Helps the flaxseeds gelatinize into that perfect flax egg consistency.
Pumpkin Puree: The star ingredient that adds moisture, body, and that unmistakable pumpkin flavor.
Brown Sugar: Adds sweetness with a slight molasses depth that pairs beautifully with the spices.
Canola Oil: Keeps the bread moist and tender – I’ve tried applesauce for oil-free, but it definitely changes the texture.
Soy Milk: Any plant-based milk works here; soy just adds a nice creaminess that blends well.
All-Purpose Flour: Gives structure to the loaf and ensures fluffiness. Whole wheat can work but expect a denser bread.
Baking Soda & Baking Powder: The leavening agents that help the bread rise beautifully.
Salt: Enhances all the flavors – don’t skip it!
Cinnamon, Nutmeg, Cloves: Classic warm spices that make pumpkin bread feel like a hug in every bite.
Pepitas: A fun crunch topping that adds texture and a nutty flavor – you can swap these out if you want.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Vegan Pumpkin Bread Recipe is how easy it is to tailor it to your taste or dietary needs. I often mix up add-ins based on the season or what I have on hand, so don’t be shy about making it your own!

Variation: I sometimes throw in a handful of dairy-free chocolate chips or chopped walnuts for a little extra richness and texture—it’s always a hit in my house.
Dietary Swap: If you want to make it oil-free, I’ve tried using unsweetened applesauce, but heads up: the bread comes out denser and less fluffy, so I usually stick to oil.
Gluten-Free: I haven’t tested this exact recipe gluten-free, but using a 1-to-1 gluten-free flour blend might work; just keep in mind the texture might shift a bit.

Step-by-Step: How I Make Vegan Pumpkin Bread Recipe

Step 1: Make Your Flax Egg

Start by stirring together 1 tablespoon of ground flaxseeds and 2.5 tablespoons water in a small bowl. Let it sit for about 5-10 minutes until it thickens into a gel-like texture. This is your binder instead of eggs, and it’s crucial for that perfect loaf structure.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, brown sugar, canola oil, flax egg, and soy milk until everything looks silky smooth. This part smells amazing—like fall in a bowl—and gets me excited for the next steps.

Step 3: Combine Dry Ingredients and Fold Gently

Add the all-purpose flour to your wet mix, then sprinkle baking soda, baking powder, salt, cinnamon, nutmeg, and cloves over the top. Use a large spoon or spatula to gently fold everything together until just combined. Be careful not to overmix—overmixing can make the bread dense and tough, which we definitely don’t want.

Step 4: Prep the Pan and Bake

Grease a loaf pan and pour in the batter, smoothing the top gently. Sprinkle pepitas evenly over the surface for a lovely crunch. Bake at 350°F (175°C) for about 1 hour and 15 minutes. Start checking around 1 hour: a toothpick inserted in the center should come out clean or with just a few moist crumbs.

Step 5: Cool and Slice

Let the bread cool in the pan for about 10-15 minutes to set up, then carefully turn it out onto a wire rack. You can slice it right away if you’re eager (though it might be a little crumbly) or wait until it cools completely for easier, neater slices.

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Tips from My Kitchen

Flax Egg Consistency: Make sure your flax egg gels nicely—it should be thick but still spreadable. If it’s too runny, your bread might not rise well.
Don’t Overmix: I’ve learned that folding just until combined means fluffier bread. Overmixing activates gluten and makes the bread dense.
Check Early: Ovens can vary, so start checking your bread at the 60-minute mark to avoid overbaking.
Pepitas Swap: If you’re not a fan of pepitas, try chopped pecans or walnuts for that tasty crunch on top!

How to Serve Vegan Pumpkin Bread Recipe

Vegan Pumpkin Bread, Pumpkin Bread without Eggs, Fall Vegan Baking, Moist Vegan Pumpkin Loaf, Easy Vegan Pumpkin Bread - This image shows a loaf of pumpkin bread with a soft, moist texture and a warm orange color. The loaf is topped with scattered green pumpkin seeds that add texture and contrast to the brown crust. It is sliced, showing multiple thick layers of the orange bread inside with some seeds along the edges. The bread sits on a light parchment paper with a few scattered seeds around it, and the whole scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my pumpkin bread with a smear of vegan butter and a drizzle of maple syrup for an extra indulgent treat. A sprinkle of cinnamon sugar on top before baking also gives it a lovely sweet crunch if you’re feeling fancy.

Side Dishes

This bread pairs wonderfully with a warm cup of spiced chai, coffee, or a simple bowl of fresh fruit for breakfast. For a cozy snack, I like it alongside vegan cream cheese or nut butter—absolutely delicious.

Creative Ways to Present

One fall, I made mini loaves to gift friends, wrapped in parchment and tied with twine. Perfect for a small seasonal gift! You can also cut the slices into cubes and toast them for vegan pumpkin bread croutons in a salad or dessert parfait.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It stays surprisingly moist, but after that, it starts drying out.

Freezing

This vegan pumpkin bread freezes beautifully—slice it first, then layer with parchment in an airtight container or freezer bag. It’s perfect for quick breakfasts or snacks when you want a taste of fall without baking fresh.

Reheating

I reheat slices in the toaster oven or microwave for just a few seconds to avoid drying them out. Adding a little vegan butter when warm makes them taste freshly baked again.

FAQs

Can I use fresh pumpkin instead of canned puree?

You absolutely can! You’ll need to cook, peel, and blend fresh pumpkin flesh into a smooth puree before measuring out the 15 ounces required. It might add a fresher flavor but expect a little variation in moisture, so watch your batter texture.
Can I substitute other oils or milk?

Yes! Try coconut oil, avocado oil, or olive oil if you prefer different flavor profiles. Any plant-based milk like almond, oat, or rice milk works just fine instead of soy milk—just stick to unsweetened versions for best results.
Can I add mix-ins like nuts or chocolate chips?

Definitely! I like to add walnuts, pecans, or dairy-free chocolate chips straight into the batter for extra texture and flavor. Just fold them in gently at the end, about ½ cup total.
How do I tell when the bread is done baking?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs. The top will be golden and spring back lightly when pressed.

Final Thoughts

This Vegan Pumpkin Bread Recipe is my go-to whenever I want a little seasonal comfort with none of the fuss. It’s forgiving for beginners, adaptable for all kinds of diets, and, honestly, it tastes like a slice of homemade love. So go ahead—bake this up, fill your kitchen with that warm spice aroma, and savor every bite. You’ll be glad you did!