Vegan Pumpkin Bread

GFGluten FreeNFNut FreeVVegan
4.97 from 29 votes
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Celebrate pumpkin season with this Vegan Pumpkin Bread! It’s made with only 9 ingredients and topped with a maple glaze making it the perfect drool-worthy breakfast or fall dessert!

This Vegan Pumpkin Bread is simple to make, sweetened to perfection, and so light and fluffy it melts in your mouth. Drizzle with the optional, yet highly recommended, velvety cream cheese and maple glaze for the ultimate fall treat. It’s so unbelievably delicious, you’ll be tempted to eat the whole loaf yourself!

Table of Contents
  1. Indulge in the Flavors of Fall
  2. Ingredients for Vegan Pumpkin Bread
  3. How to Make Vegan Pumpkin Bread
  4. Serving Suggestions
  5. How to Store Vegan Pumpkin Bread
  6. Substitutions and Variations
  7. Recipe FAQs
  8. Vegan Pumpkin Bread Recipe
vegan pumpkin bread served with a glaze and topped with walnuts on a wide plate with several slices stacked on top

Indulge in the Flavors of Fall

Once Fall hits, it means it’s now socially acceptable to add pumpkin to anything and everything. And if you’re currently deciding between my Vegan Pumpkin Muffins, Vegan Pumpkin Pancakes, and Pumpkin and Chai Spiced Donuts for breakfast this week, I’m here to make the decision that much harder. Introducing the best vegan pumpkin bread. It’s light, fluffy, filled to the brim with real pumpkin and fall spices, then generously topped with a maple cream cheese glaze that you’ll be excited to spring out of bed for. Curl up with a slice on a chilly morning with a warm cup of coffee and savor every cozy bite!

Ingredients for Vegan Pumpkin Bread

Making dairy-free and eggless pumpkin bread from scratch only requires 9 simple ingredients:

ingredients for vegan pumpkin bread laid out on a marble kitchen countertop
  • Flour: I used all-purpose flour as it is a staple in most home kitchens. It also has a moderate level of protein content, making it the perfect balance between too delicate and too dense. I have not tested a gluten-free pumpkin bread version. If you’d like to experiment, I’d recommend using a 1:1 gluten-free flour blend. 
  • Pumpkin pie spice: This spice mix is a classic during the fall season for its superior blend of warm, aromatic spices. It adds hints of cinnamon, ginger, nutmeg, cloves, and allspice and naturally enhances the fresh, sweet flavor of pumpkin. 
  • Pumpkin puree: For the convenience, I used a store-bought can of pumpkin puree. If you are looking for a new brand to try, check out my Canned Pumpkin Comparison. When shopping, make sure to purchase pure pumpkin, not pumpkin pie filling. 
  • Sugar: Brown sugar highlights the warm, rich flavors in the bread and the added molasses helps give the bread a deeper, golden color. 
  • Oil: Any neutral oil of choice will work. I recommend vegetable oil, canola oil, or avocado oil. 
  • Milk: Unsweetened, plain non-dairy milk is best. If you’re interested in learning How to Make Nut Milk from scratch, check out the Ultimate Guide here
  • ACV:  Apple cider vinegar or a squeeze of fresh lemon juice is necessary to activate the baking soda and help the loaf rise.

How to Make Vegan Pumpkin Bread

side-by-side images of the wet and dry ingredients for the bread and the mixture laid out in a loaf pan
  1. Mix together the dry ingredients. 
  2. In a separate bowl, mix together the wet ingredients. 
  3. Form a well in the center of the dry ingredients and add the wet ingredients. 
  4. Mix until a smooth batter forms. 
  5. Bake for 55 to 60 minutes in the prepared loaf pan, or until cooked through and golden brown on top. 
  6. While the bread cools, whisk together the cream cheese, maple syrup, and powdered sugar to form the maple glaze. 
  7. Drizzle the glaze over the cooled pumpkin bread and press a few pecans or pumpkin seeds gently into the glaze. 
  8. Slice and enjoy!

Caitlin’s Cooking Tips

  • Test your baking soda. Baking soda is used as the leavening agent in this easy vegan pumpkin bread to help the bread rise. It reacts with the lemon juice to create gas bubbles and is essential for that light, tender crumb. Before starting this recipe (or any recipe calling for baking soda!), it is important to make sure your baking soda is fresh. Here’s how to tell.
  • Spoon and level your flour. If you don’t have access to a baking scale, measure the flour using the spoon and level method. This method ensures that you don’t pack too much flour into the measuring cup, which can yield dry, dense baked goods. To spoon and level flour, first fluff the flour, then gently spoon it into the measuring cup. Once the measuring cup is full, gently sweep the excess flour off of the top using the back of a knife. While a baking scale is best, this is the next best method to ensure your flour is measured accurately and consistently.
vegan pumpkin bread fresh out of the oven

Serving Suggestions

A slice of this soft and fluffy vegan pumpkin bread can be served as a sweet breakfast, afternoon snack on-the-go, or vegan dessert with a scoop of your favorite dairy-free vanilla ice cream or a tall glass of almond milk. There’s truly never a wrong time of day to enjoy a pumpkin treat. 

If you’re looking for more vegan pumpkin recipes to indulge in this fall season, you’ll also love these Healthy Pumpkin Truffles, these Pumpkin Spice Cake Pops, and this Pecan & Pumpkin Custard Pie!

How to Store Vegan Pumpkin Bread

Fresh pumpkin bread will keep best in an airtight container at room temperature for up to 5 days. To keep the glaze from melting, store the bread in a cool, dry place.  

Substitutions and Variations

  • Gluten-free option? I have not tested this vegan pumpkin bread with gluten-free flour. Instead, I’d recommend making these well-tested Gluten-Free Pumpkin Muffins, these Pumpkin & Chai-Spiced Donuts, or these Pumpkin Apple Muffins.
  • Brown sugar substitution: Replace the brown sugar with coconut sugar. The bread may be slightly less moist, but it will work. 
  • Pumpkin puree substitutions: If canned pumpkin puree is not available to you or your local grocery store is simply out, purchase a fresh pie pumpkin and learn How to Make Homemade Pumpkin Puree from Scratch. Or, check your store shelves for pureed butternut squash. It will have a slightly different flavor but be a very similar end result.
  • Pumpkin pie spice: I used a pre-mixed spice blend, but you can use a Homemade Pumpkin Pie Spice Blend.  

Recipe FAQs

Does vegan pumpkin bread freeze well?

This pumpkin bread freezes incredibly well and can be frozen in individual slices without the glaze. To freeze, allow the bread to cool completely, then slice. Wrap each individual slice tightly in plastic wrap before placing in a large, freezer-safe bag. Freeze for up to 2 months and thaw at room temperature until soft and fluffy again.

How do you keep pumpkin bread from becoming soggy on the bottom?

Quick breads are more likely to become soggy when there is too much moisture in the bread batter or the bread is cooled in the bread pan. To prevent this, it is important to use correct dry and wet ratios (use weighted measurements when possible) and carefully transfer the cooked bread out onto a cooling rack once finished baking.

How do you keep bread soft and fluffy?

Store the bread at room temperature, not in the refrigerator. Refrigerated quick breads almost always become incredibly dense and will no longer be soft and fluffy.

Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊

Vegan Pumpkin Bread

4.97 from 29 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Celebrate pumpkin season with this Vegan Pumpkin Bread! It's made with only 9 ingredients and topped with a maple glaze making it the perfect drool-worthy breakfast or fall dessert!


For the Bread:

For the Cream Cheese Maple Glaze (Optional):


  • Prep: Preheat your oven to 350F and grease or line a 9″x5″ bread pan and set aside.
  • Dry Ingredients: In the meantime, add the flour, pumpkin pie spice, baking powder, baking soda, and salt to a large bowl. Mix well and set aside.
  • Wet Ingredients: In a small bowl, mix the pumpkin puree, sugar, oil, milk, and vinegar until the sugar has dissolved. Form a well in the center of the dry ingredients and add the wet ingredients; mix well until no clumps remain. Pour the batter into the bread pan, smoothing the top off with a spatula.
  • Bake: Bake in the middle rack of the oven for 55 to 60 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and carefully transfer to a cooling rack.
  • Make the Maple Glaze (Optional): Add the softened cream cheese and maple syrup to a medium bowl and whisk vigorously until mostly smooth. Add in the powdered sugar and whisk again, until a smooth glaze forms. Drizzle on top of the pumpkin bread once it has cooled.
  • Serve & Store: Allow to cool completely before slicing. Enjoy immediately, or store any leftovers in a container at room temperature for up to 5 days. You can also pre-slice and freeze this vegan pumpkin bread for up to 2 months.

Recipe Notes

  • Pumpkin Pie Spice: If you do not have this spice blend in your pantry, here is an easy recipe to make your own!
  • Baking Soda: The lemon juice and baking soda create gas bubbles once combined / placed in the oven to help the bread rise. It’s important to make sure your baking soda is new/fresh, otherwise this will not happen. Here’s an easy way to test it.
  • Gluten-Free: Replace the all-purpose flour with 2 1/4 cups of oat flour; the bread will not rise as much but will still be delicious!
  • Oil-Free: Replace the oil with 1/2 cup nut or seed butter; the finished bread will be slightly drier and more dense


Calories: 282kcalCarbohydrates: 50gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 5mgSodium: 257mgPotassium: 152mgFiber: 2gSugar: 31gVitamin A: 5973IUVitamin C: 2mgCalcium: 98mgIron: 2mg
Keyword: flourless pumpkin bread, gluten free pumpkin bread, pumpkin bread, vegan pumpkin desserts, vegan pumpkin recipes, vegan sweet bread
Course: Dessert
Method: Oven
Cuisine: American

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

Learn More

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  1. 5 stars
    Absolutely delicious recipe! I subbed white sugar for the brown sugar but it tastes and looks amazing! Thank You Caitlin!

  2. 5 stars
    HELLO!!! This is so darn yummy and so easy to make. I followed it as instructed but added walnuts too and I can’t get enough. This will be great during the holidays.

  3. I’m confused. The recipe says to use all-purpose flour, yet the directions say “add oat flour.”
    What gluten-free flour is used in this recipe?

    1. Hi Annie! That was a typo; thanks for pointing it out! You should add all-purpose flour in step 1, or see the recipe notes for a gluten-free substitute

  4. I was bored today so I made this recipe thinking it would just turn out like all the other gf vegan recipes I make, but boy was I wrong. This bread was moist, sweet, and the perfect texture. I used 1 tbsp of Apple cider vinegar in place of lemon juice and a 1/2 cup of date syrup in place of coconut sugar. When I tell you this is the best vegan, gf, sugar free, and oil free recipe I am not exaggerating. So thankful I found this recipe today as I have never tasted a baked good with all of these restrictions that was actually really good.

    1. Hi LouAnn, I have not tried this myself so it’s hard to say. Date paste is closer to a liquid sweeter so it might slightly alter the texture, but I imagine it would probably work. Though you will probably taste dates in the final product, and the colour might be darker since date paste is quite dark. Let me know if you try it!

  5. 5 stars
    Made this today to celebrate October and it is SO GOOD! I used tahini bc the only nut butter I had was PB and I worried the flavour would be over powering and used one cup of all purpose flour bc I didnt have quite enough oats, but it turned out great. I am NOT a baker but I found this recipe easy to follow thank you!!

  6. 5 stars
    This pumpkin bread is LEGIT! It came out so moist and with such a great crumb that my husband was convinced that I used all-purpose flour. New go-to recipe for sure – thank you Caitlin!!

    1. Maple syrup is a good substitute for coconut sugar but you may need to adjust the ratio since you’ll be substituting a liquid for a dry ingredient.

  7. 5 stars
    The recipe was AMAZING !!!!!!
    I exchanged some items..
    Instead of Pumpkins…Fresh Cooked Sweet Potatoes
    Instead of Nut Butter…1Cup of Ground Walnuts + 1/8 cup of Earth Balance Plant-Based Butter
    Added 1 Teaspoon Vanilla Extract

  8. 5 stars
    Great recipe! I added about 1/3 cup of vegan chocolate chips for an extra bit of sweetness. Will definitely be making again! ????

  9. 5 stars
    Your bread should be the first one listed on google. This is perfection. This is hands down the best pumpkin bread that has been wheat free and egg free I have baked!! Like wow!! I am in heaven. I didn’t use lemon juice ( allergic). I cooled my bread in the fridge for an hour. I cut into it and it was perfect. My kids ate 2 pieces each. They begged for me to make more tomorrow. My thoughts…I will but I am not sharing. Hehe ???? I can’t wait to try your zucchini and banana bread. I am happy I found your vegan bake good blog! In our home we are paleo eaters besides black-beans & vegan bake good recipe family. We have lots of allergies. We eat meat, fish, rice, oats, rye,lots of veggies, almonds and fruit. And now your pastry goods. Thank you. Super happy your blog exist

    1. Sure! It’ll last for a while in the freezer and you can thaw it in the fridge overnight when you’re ready to eat it!

  10. 5 stars
    Made this yesterday (testing it out for Thanksgiving) and it’s delicious. I used walnut butter made in my food processor. Thanks for the recipe Caitlin! Love you!!

  11. Looking forward to making pumpkin bread this weekend! Do you think I could sub whole wheat pastry flour for the oat flour or do half and half?

    Thanks for all your wonderful recipes!

    1. Hey! We haven’t done any testing with any substitutions or combining of flours. If you do give it a try let us know how it turns out!

  12. I want to try this recipe out today! Do you think I could substitute coconut butter for the nut/seed butter?

    1. Hey! Not sure if you were commenting on the right recipe, this one doesn’t call for coconut butter!

  13. Hi Caitlin,

    I was wondering if I wanted to use regular gluten free flour would I just substitute 2 1/4 cups of that in place of the oat flour? Thanks, can’t wait to try this out!

    1. Hi Sam! It really depends on the brand of gf flour, but usually I don’t recommend it – most brands tend to be very moist and gummy when you bake with them

    1. Hey! The note was to using baking soda, not baking powder (not some non-powder form of baking soda). Sorry for the confusion!

  14. 5 stars
    I’m baking this for the second time right now and I’ve made the GF banana bread a few times too. I’m a die hard gluten loving carb queen, but I LOVE these Pat based recipes! I used tahini as the butter for this one and it adds an amazing depth of flavor!

  15. Hi Caitlin I love all your recipes! I am excited to make this pumpkin bread, but I was wondering if it is possible to substitute the coconut sugar with raw date sugar??