Oh, you’re in for a treat with this vegan pumpkin bread! I’ve been baking this exact recipe for years – it’s the one my friends beg me to bring to every fall gathering. The secret? It’s unbelievably moist (like, “did you really leave out the eggs?!” moist) and packed with warm pumpkin spice flavor that makes your whole kitchen smell like autumn. What I love most is how simple it is – just mix, pour, and bake. No fancy ingredients, no complicated steps. Perfect for lazy weekend breakfasts or when you need that 3pm pick-me-up with your coffee. Trust me, even non-vegans won’t believe how good this is.

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Why You’ll Love This Vegan Pumpkin Bread

This isn’t just any pumpkin bread – it’s the kind that disappears before you can say “second slice.” Here’s why it’s become my go-to:

Moist beyond belief: The pumpkin keeps it tender for days, no dry crumbs here
No weird ingredients: Just pantry staples you probably have right now
Cravings crusher: That warm spice hug satisfies without the dairy/egg guilt
Foolproof baking: My 12-year-old niece could make this (and she has!)
Year-round magic: Sure, it screams autumn, but we bake it in July too

Honestly? The hardest part is waiting for it to cool before slicing – but I never do.

Vegan Pumpkin Bread Ingredients

Grab these simple ingredients – that’s right, no fancy health food store trips needed! I’ve made this so many times I could recite the list in my sleep:

Dry team:
- 1 3/4 cups all-purpose flour (spooned & leveled, don’t pack it!)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon (heap it if you’re a spice lover like me)
- 1/2 tsp nutmeg
- 1/4 tsp cloves
Wet squad:
- 1 cup pumpkin puree (100% pure, NOT pie filling – we’ll talk about this)
- 1/2 cup melted coconut oil (measure after melting)
- 3/4 cup maple syrup (the real stuff, pancake syrup won’t work here)
- 1/4 cup almond milk
- 1 tsp vanilla extract

Ingredient Notes & Substitutions

Okay, let’s chat about the VIPs of this recipe. That pumpkin puree? Must be plain, unsweetened – pie filling has sugar and spices already mixed in and will throw everything off. No coconut oil? Melted vegan butter or even applesauce works (though the texture changes slightly). Out of maple syrup? Agave or date syrup are great backups, just don’t use honey if keeping it vegan. And if you’re nut-free, any plant milk works – oat milk makes it extra creamy. Oh, and if you miss eggs (weird, right?), a flax egg works but honestly? You won’t need it – this bread is plenty moist without!

How to Make Vegan Pumpkin Bread

Okay, let’s get baking! I promise this is easier than remembering your aunt’s birthday – just follow these steps and you’ll have perfect pumpkin bread every time:

Preheat to 350°F (175°C) – No cheating here! That oven needs to be fully heated before your loaf pan goes in. Grease your pan well (I use coconut oil) or line it with parchment paper.
Whisk the dry team – In a big bowl, mix all your dry ingredients (flour, baking soda, baking powder, salt, and spices). Get them really friendly with each other – no lonely clumps of baking soda allowed!
Wet ingredients party – In another bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, almond milk, and vanilla until smooth. Pro tip: If your coconut oil resolidifies when hitting cold ingredients, just warm the mixture slightly.
The grand merger – Pour wet into dry and stir just until combined. Some small lumps are fine – overmixing is the enemy of tender bread! The batter will be thick but pourable.
Bake for 50-60 minutes – Until that toothpick comes out clean (a few moist crumbs are okay). Rotate your pan halfway if your oven has hot spots like mine does.
Cool for 10 minutes – Then transfer to a wire rack. I know it’s hard to wait, but slicing too soon makes it crumble! The smell will test your willpower.

Pro Tips for Perfect Vegan Pumpkin Bread

After burning (literally) through many test batches, here’s what I’ve learned: Room temperature ingredients mix better – take that almond milk out early! Don’t overbake – start checking at 50 minutes. The bread continues cooking as it cools. For the perfect test, press the top gently – it should spring back. And here’s my secret: Wrap cooled bread in foil overnight. The flavors deepen and the texture becomes even more magical.

Serving & Storing Vegan Pumpkin Bread

Let’s be real – I’ve never actually waited for this bread to cool completely before diving in with a fork. Warm slices with a smear of vegan butter or almond butter? Absolute heaven. For breakfast, I toast thick slices – the edges get crispy while the inside stays pillow-soft. Storage is simple: wrap the cooled loaf in foil or pop it in an airtight container. It stays fresh for 5 days at room temp (if it lasts that long!). For longer keeping, freeze whole or sliced – just thaw overnight and it tastes freshly baked.

Vegan Pumpkin Bread Variations

Oh, the fun we can have with this base recipe! After perfecting the classic version, I started playing around – and wow, the possibilities. Here are my favorite ways to jazz it up:

Crunch time: Fold in 1/2 cup chopped walnuts or pecans before baking – that nutty crunch takes it next level
Chocolate dreams: Vegan chocolate chips (about 3/4 cup) make this feel decadent – the melty pockets are everything
Spice it right up: Double the cinnamon, add 1/4 tsp ginger, or throw in a pinch of cardamom if you’re feeling fancy
Streusel magic: Mix 2 tbsp flour, 2 tbsp brown sugar, 1 tbsp coconut oil, and 1/2 tsp cinnamon – sprinkle over batter before baking

My husband’s obsessed with the chocolate chip version – I have to hide half the loaf! If you love chocolate chip variations, check out this vegan chocolate chip muffins recipe.

Vegan Pumpkin Bread FAQs

You’ve got questions? I’ve burned enough loaves to have all the answers! Here’s what readers ask me most:

Can I use fresh pumpkin instead of canned? Absolutely! Roast, puree, and strain that pumpkin – just make sure it’s as thick as the canned stuff. I use about 1 1/4 cups fresh puree since it’s often more watery. For tips on roasting vegetables, see this guide on easy roasted root vegetables.

How do I make this gluten-free? Simple swap – use a 1:1 GF flour blend (I like Bob’s Red Mill). The texture changes slightly but stays delicious.

Why did my bread sink in the middle? Overmixing or underbaking are the usual culprits. Next time, mix just until combined and use the toothpick test.

Can I make muffins instead? Yes! Fill lined muffin cups 2/3 full and bake 18-22 minutes. Perfect for on-the-go breakfasts.

Is there a sugar-free version? Try date paste instead of maple syrup, but the texture will be denser. The spices shine more with less sweetness! For more ideas on natural sweeteners, you might look into the science behind maple syrup vs honey nutrition.

Nutritional Information

Just a heads up – these numbers are estimates since brands and substitutions can change things. But for a standard slice (about 1/10th of the loaf), here’s what you’re looking at:

Calories: Around 180
Fat: 8g (mostly from that coconut oil goodness)
Carbs: 26g (with 2g fiber to keep things balanced)
Protein: 2g (not bad for a treat!)

Now go enjoy this easy vegan pumpkin bread – and tag me if you make it! I love seeing your creations.

Moist Vegan Pumpkin Bread Recipe You’ll Crave Forever

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A moist and flavorful vegan pumpkin bread made with simple ingredients. Perfect for breakfast or a snack.

Author: Cole Bennett
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Yield: 1 loaf 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

1 3/4 cups all-purpose flour
1 cup pumpkin puree
1/2 cup coconut oil, melted
3/4 cup maple syrup
1/4 cup almond milk
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves

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Instructions

Preheat your oven to 350°F (175°C). Grease a loaf pan.
In a large bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In another bowl, whisk pumpkin puree, melted coconut oil, maple syrup, almond milk, and vanilla extract.
Combine wet and dry ingredients. Stir until just mixed.
Pour the batter into the loaf pan. Bake for 50-60 minutes or until a toothpick comes out clean.
Let it cool for 10 minutes before slicing.

Notes

Store leftovers in an airtight container for up to 5 days.
You can add walnuts or chocolate chips for extra texture.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 12g
Sodium: 200mg
Fat: 8g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg