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This Vegan Pumpkin Bread is perfect for the fall season or any time of year. It's warm-spiced, with a tender crumb, and it's loaded with pumpkin flavor. Plus, it's easy to make and calls for simple ingredients.
There's nothing like Vegan Pumpkin Bread that's fresh out of the oven. It tastes heavenly and makes the whole house smell amazing!
It's a fall family favorite around here along with my vegan pumpkin waffles and vegan apple crisp and I get lots of requests for it them season long. I always have the ingredients in my pantry so it's all a cinch to whip up.
It's perfect in the morning with a cup of coffee or a cold glass of cashew milk or chocolate hazelnut milk. For dessert, it's delicious as-is, but I love pairing it with my vegan chocolate ice cream. It's so good!
- All-Purpose Flour - I haven't tried it with gluten-free flour yet, but it should work with a 1.1 gluten-free variety.
- Pumpkin Puree - make sure to use the puree and not the pumpkin pie filling or it'll be too sweet.
- Pumpkin Spice - if you don't have it, you can use 2 teaspoons of ground cinnamon, ¼ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, and ½ teaspoon of ground ginger.
- Brown Sugar + Cane Sugar - this will yield a moister crumb and add a hint of caramel flavor. You can also use all brown sugar and skip the cane sugar.
- Neutral-flavored oil - such as grapeseed, canola, avocado, vegetable, and sunflower will all work well.
- Orange Juice - This adds extra moisture that lightens up the crumb, and adds a subtle citrusy flavor. You can also use pear or apple juice. If you don't have juice, you can use non-dairy milk.
- Vanilla Extract - it complements the pumpkin flavor really well.
- Baking Powder + Baking Soda - together they yield a tender loaf with the perfect rise.
- Vegan Chocolate Chips - I used them for a topping, but they are completely optional. So good though!
How to make Vegan Pumpkin Bread
The pumpkin bread batter will come together in a flash. Here's how to do it:
- Whisk together the flour, baking soda, baking powder, pumpkin spice, and salt in a large bowl.
- Add the pumpkin, brown sugar, cane sugar, oil, juice, and vanilla in a medium mixing bowl. Whisk well to combine.
- Add the wet ingredients to the dry and fold with a spatula until just combined.
- Pour mixture into loaf pan, then gently spread it out evenly with a spatula. Sprinkle the top with chocolate chips and place on the center rack in your oven. Bake for 60-65 minutes or until a toothpick comes out clean.
- Remove from oven and let the loaf cool for 10-15 minutes before transferring it to a cooling rack.
Tips for the best pumpkin bread
Your pumpkin bread will turn out perfectly if you follow the instructions precisely. Here are my top tips to ensure success:
- For accuracy, don’t scoop the flour with a measuring cup directly from the container. Aerate it first, then scoop the flour out of your container with a spoon and then into a measuring cup. Don’t tap or pack the cup. Now, gently sweep a butter knife across the top to remove any excess flour.
- Start checking your loaf around the 55-minute mark. You don't want to overbake or it will get dry. The loaf will also continue to cook when it comes out of the oven.
- Be careful not to overmix while combining the wet and dry mixtures together, just fold and stir gently. Overmixing can cause too much gluten to develop which can yield a rubbery and tough texture.
- I recommend lining the loaf pan with parchment paper. This will help prevent sticking and makes removing the loaf so easy. Here's a quick visual tutorial on how to line a loaf pan.
This pumpkin bread is best when it's fresh out of the oven, but if stored properly, it'll taste delicious at a later date. Here's how to do it:
Room temperature – it will stay good for 2-3 days in a closed container. Place a paper towel on the bottom of the container to absorb excess moisture.
Fridge – It can be refrigerated for 4-6 days in an airtight container. I don't prefer storing pumpkin bread this way because it gets a bit dry, but it will last longer than at room temperature. However, you can always cover a piece in a lightly dampened paper towel and microwave it for 10-15 seconds to soften it up.
Freezer – It can be frozen for 2-3 months. I like to wrap the pieces individually in wax paper and place them in a Ziploc or container so I can have a piece ready whenever I want. To thaw, set the piece out at room temperature for 15-20 minutes or place it in the microwave and cook in 10-second intervals until thawed.
Yes, you can use fresh pumpkin puree, but it requires some extra steps. Cut the pumpkin into chunks, remove the seeds, and roast or steam until tender. Then, peel and puree the cooked pumpkin in a blender or food processor until smooth, adding a small amount of water if needed.
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!
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Vegan Pumpkin Bread
- 2 cups all-purpose flour *see note 1
- 2 ½ teaspoons pumpkin spice
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon sea salt
- 1 15-ounce can pumpkin puree (not pumpkin pie mix)
- ¾ cup light brown sugar
- ¼ cup cane sugar
- ½ cup neutral-flavored oil (grapeseed, canola, avocado, vegetable, sunflower, etc.)
- ¼ cup orange juice (sub with apple or pear juice) *see note 2
- 1 teaspoon vanilla extract
- Vegan chocolate chips for topping (optional)
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Standard Loaf Pan
- Preheat oven to 350 ° F (177 ° C). Line a loaf pan (8.5 x 4.5) with parchment paper (9X5 will work too).
- In a large mixing bowl, add the flour, baking soda, baking powder, pumpkin spice, and salt. Whisk to combine.
- In a medium mixing bowl, add the pumpkin, brown sugar, cane sugar, oil, juice, and vanilla. Whisk well to combine.
- Add the wet ingredients into the dry and fold with a spatula until just combined. Don't overwork the batter. The batter should be very thick.
- Pour mixture into loaf pan, then gently spread it out evenly with a spatula. Sprinkle the top with chocolate chips. Place on the center rack in your oven. Bake for 60-65 minutes or until a toothpick comes out clean (check in 3 places). Small crumbs are ok, just not wet batter.
- Remove from oven and let the loaf cool for 10-15 minutes before transferring it to a cooling rack. Let the loaf completely cool before cutting. Enjoy!
- All-Purpose Flour - for accurate results, do not scoop the flour with a measuring cup directly from the flour container. Instead, aerate the flour first, then scoop it out of the container with a spoon and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour. Adding too much flour can alter the final results.
- Orange Juice - this adds extra moisture that lightens up the crumb and adds a subtle citrusy flavor. You can also use pear or apple juice. If you don't have juice, you can use any non-dairy milk.
- Topping Ideas: sprinkle about ¼ cup of raw pepitas, chopped walnuts, or pecans on top right before the loaf goes in the oven.
- Add-In Ideas: add about ½ cup of chopped pecans or walnuts, raisins, or dried cranberries. Stir and fold them in gently right after you combine the batter.