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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
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:
- 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
- Mix together the dry ingredients.
- In a separate bowl, mix together the wet ingredients.
- Form a well in the center of the dry ingredients and add the wet ingredients.
- Mix until a smooth batter forms.
- Bake for 55 to 60 minutes in the prepared loaf pan, or until cooked through and golden brown on top.
- While the bread cools, whisk together the cream cheese, maple syrup, and powdered sugar to form the maple glaze.
- Drizzle the glaze over the cooled pumpkin bread and press a few pecans or pumpkin seeds gently into the glaze.
- 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.
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
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.
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.
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
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice*
- 1 15 ounce can pumpkin puree not pumpkin pie mix
- 1 cup brown sugar loosely packed
- 1/3 cup avocado oil or other neutral oil
- 1/3 cup unsweetened plant milk
- 1 tablespoon apple cider vinegar or lemon juice
For the Cream Cheese Maple Glaze (Optional):
- 2 ounces cream cheese softened (I used dairy-free)
- 2 tablespoons grade A maple syrup
- 1 cup powdered sugar
Instructions
- 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
Made this bread for our running group at Christmas. Turned out great and have had several calls for the recipe. Used 2 cups of Tom’s vegan gluten free bread flour and 1/4 cup of white gluten free vegan wheat flour. It turned out great and everyone loved it. Next time I make it, I will add another 1/2 cup of pumpkin for taste.
I’m excited to try this recipe this weekend to include in my weekly meal prep! I do have a question before I begin. The recipe says juice of 1/2 lemon. When do I add this in?
With the wet ingredients!
Made this tonight to see if I should make it for thanksgiving. Definitely a winner! I used sunflower seed butter and added pumpkin seeds inside.
Sounds delicious!
I just adapted this recipe…banana instead of pumpkin, cinnamon instead of pumpkin spice, toss in some walnuts, and BAMMM its good
made this as an after school snack after i got home from class this morning and it was delicious with my lunch! had it with some apple sauce on top and it was incredible. LOVED THIS
Thanks Mary! I’ll have to try it with apple sauce!
Just finished baking! Love it! thanks for the recipe def going to make it again around thanksgiving:)
Yes, that would be perfect!
Just making them now! added some vegan chocolate chips-excited to see how they come out! 🙂
Made this bread yesterday for my new plant-based nutrition support group and they all loved it.
Yay! Glad to hear it, Christie 🙂
i whipped this up in the AM so we could have it for dessert with my folks! we were stuffed after dinner, but i sliced up the bread and we alllllll got down! no complaints. everyone loved how fluffy it was. after making your banana bread a few times, i knew this one would be a winner too. thanks for not complicating a recipe like this.
Thank you, Carmen! I’m glad everyone enjoyed it 🙂
This bread is delicious! Not short on taste in any aspect. I used Pepperwood Organics tahini for the nut butter and it was delicious.
A note on oat flour, I have baked with it many times and it certainly does not have the rise of other flours, my loaves often end up a bit flat. However, I made sure to cool this loaf for a super long time (~1 1/2-2 hours) as recommended and I am sure this helped the rise. I also baked in a 9 x 5 silicone bread pan, so I am sure if I used the pan size that Caitlin recommended it would have come out even better! , Even with my modifications, it ended up very fluffy, a great texture!
Great job Caitlin!
Thank you Izzy! Waiting to let the bread cool really does make a HUGE difference 🙂
Made this bread this morning and it is DELICIOUS! But what else would you expect from Caitlin? 😉 Used Tahini for my nut/seed butter and it turned out wonderfully (note no Tahini taste came through in the finished product). Texture was amazing—fluffy yet moist. Mine didn’t rise a ton either, maybe since my baking soda was old, but it was fluffy and amazing nonetheless. Thank you for another stellar recipe, Caitlin! You are so appreciated. 🙂
Thank YOU, Georgia! 🙂
Does the lemon juice do anything? I want to exclude it since where I live is hard to find locally grown lemons.
It reacts with the Baking Soda to make the bread fluffy. You can also substitute with Apple Cider Vinegar if you’d like!
How much ACV would you substitute?
1 tbsp should be fine!
This recipe is sooo amazing!! As someone with celiac disease, it’s hard to find good gluten free recipes and I am always envious of all the gluten eaters- especially around the holidays. What I love most about your recipes (this one and the banana bread recipe specifically) is that they are all ingredients I already have in my pantry and is so simple (not a combination of a ton of expensive flours, gums, starches, etc.). I wish I could give this more than 5 stars, I love it so much!! Thank you!
THank YOU for the review, Amy! I’m so glad you are able to enjoy it 🙂
Dear Caitlin, Wha an amazing recipe yet again, thank you so much! I will for sure test it this weekend! I have one (annoying) ”can I sub” question though: I am fresh out of oats but do have a jar full of buckwheat groats. My gut is telling me that grinding these up and using them as a replacement may work just fine – obviously, the taste will be different, perhaps slightly nuttier, but as a buckwheat lover I don’t foresee any problems there. What are your thoughts on this? Yay or nay? Do the oats add another quality to the recipe that I am missing if I replace em with buckwheat? Thank you!!!
Hi Sarah! The idea is great, though I’m not sure that it will work as Buckwheat Flour is more dense than Oat Flour, plus absorbs a different amount of liquid
Soooo good!! I love how it isn’t super sweet. It’s the perfect balance to be either a dessert, breakfast, or snack! I used almond butter that is more on the runny side, so my bread is a little more moist in the center- but I honestly love it! I heat it up for 30 seconds in the microwave and take it on the go for breakfast. Thank you so much for this recipe!
You’re very welcome, Hannah!
does it work with tahini as nut/seed butter or would the taste be too strong?
Tahini should be fine!
Getting ready to make this recipe. I’ve been looking all morning for a pumpkin bread recipe that uses oats and finally came across this one. I didn’t even realize this was your blog until I read the comments and saw your name. My three year old daughter and I love to watch your YouTube channel. Now she is super excited to make this pumpkin bread. I’ll let you know how it turns out for us. Baking is always great fun here but things don’t always turn out quite right due to my little helper lol.
Aw, that is so fun! I hope you enjoy making it together 🙂
I made this bread last night. Delicious! I thought it was a bit over-spiced, but it mellowed overnight. Next time I will grind the oats finer and let the flax egg sit longer. The final texture was pretty crumbly. I used tahini for my nut butter and that worked very well. Great recipe Caitlin and I shared your recipe with a number of co-workers who were very happy with the taste and the moisture.
Thanks, Liz!
Hi! Would it be possible to use sweet potato instead of pumpkin? 🙂
Yes, you could add an extra 2 cups of diced sweet potato and blend that in to the soup!
Have you calculated the amount of kilo calories (per 100 grams)?
No, I do not calculate calories for my recipes! There are several online calculators that can help you with that though if you are curious 🙂