There’s nothing quite like the smell of warm spices filling your kitchen on a crisp fall morning – and this vegan pumpkin bread has been my go-to recipe for years. I’ll never forget the first time I whipped up a batch during a rainy October weekend, thinking it would just be a simple experiment. One bite of that moist, perfectly spiced loaf had me hooked!
What makes this pumpkin bread so special is how effortlessly it comes together with pantry staples. No eggs, no dairy, just pure pumpkin magic. The maple syrup adds this gorgeous caramelized sweetness that pairs beautifully with the earthy pumpkin flavor. And let me tell you, nobody ever guesses it’s vegan – it’s that good!
Every September when the leaves start turning, my kids beg me to make “the pumpkin bread” (they’ve claimed it as their own now). There’s something so comforting about slicing into that tender crumb while it’s still slightly warm from the oven. Whether you’re vegan or just looking for an incredible seasonal treat, this recipe never disappoints.
Why You’ll Love This Vegan Pumpkin Bread
Listen, I know there are a million pumpkin bread recipes out there, but trust me – this one’s different. Here’s why it’s become my absolute favorite (and probably will be yours too):
- Easiest recipe ever – One bowl, simple ingredients, and you’re done. No fancy equipment needed!
- Unbelievably moist – Thanks to that perfect pumpkin-to-flour ratio, every bite melts in your mouth.
- Works for everyone – Vegan? Dairy-free? Egg allergy? No problem! This bread’s got you covered.
- That perfect spice balance – Not too much cinnamon, not too little – just the right cozy hug of fall flavors.
- Smells like heaven – Your kitchen will smell like a pumpkin spice candle (but way better because you can eat it).
The best part? You probably have most of these ingredients in your pantry right now. So what are you waiting for?
Ingredients for Vegan Pumpkin Bread
Okay, let’s talk ingredients! This is where the magic starts. I’m pretty particular about a few of these – trust me, small details make a big difference in this pumpkin bread. Here’s what you’ll need:
- 1 3/4 cups all-purpose flour – Spoon and level it, don’t scoop! We want perfect texture here.
- 1 cup pumpkin puree – Not pumpkin pie filling! Just plain puree – I always use Libby’s.
- 1/2 cup maple syrup – The real stuff, please! Pancake syrup won’t give you that deep caramel flavor.
- 1/3 cup coconut oil – Melted but not hot. If it’s solid, just zap it for 10 seconds.
- 1/4 cup almond milk – Any plant milk works, but almond gives the cleanest taste.
- 1 tsp vanilla extract – Splurge on the good stuff – it makes all the difference.
- 1 tsp baking soda + 1/2 tsp baking powder – Our rising dream team!
- 1/2 tsp salt – Balances all that sweetness perfectly.
- The spice squad: 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp ginger – these are non-negotiable for that classic pumpkin spice flavor!
See? Nothing crazy – just simple, wholesome ingredients that come together to make something magical. Now let’s get mixing!
How to Make Vegan Pumpkin Bread
Alright, let’s get baking! I promise this is easier than you think – just follow these simple steps and you’ll have the most amazing vegan pumpkin bread in no time. The key is taking it step by step and not rushing the process. Here’s exactly how I do it every time (with all my little tricks included!):
Mixing the Dry Ingredients
First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab your biggest mixing bowl – you’ll thank me later when you’re not making a floury mess everywhere!
Now, here’s my secret weapon: sift those spices! I whisk together the flour, baking soda, baking powder, and salt first. Then I take an extra minute to sift in the cinnamon, nutmeg, cloves, and ginger right over the top. This prevents those little clumps of spices that can make some bites too intense. Just run them through a fine mesh strainer if you don’t have a sifter – it makes all the difference!
Combining Wet and Dry Ingredients
In another bowl (or just use a big measuring cup), whisk together the pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla until it’s completely smooth. You’ll notice the mixture turns this gorgeous caramel color – that’s when you know it’s ready!
Now comes the important part: gently fold the wet ingredients into the dry. I use a rubber spatula and make wide, sweeping motions – no vigorous stirring! Stop mixing when you just barely don’t see flour streaks anymore. A few tiny lumps are totally fine – overmixing is what gives you that dense, tough texture nobody wants.
Baking and Cooling
Pour that beautiful orange batter into your prepared loaf pan (I grease mine with coconut oil and a light dusting of flour). Smooth the top with your spatula – this helps it bake evenly.
Bake for 50-60 minutes, but here’s my foolproof test: at 50 minutes, stick a toothpick in the center. If it comes out with just a few moist crumbs (not wet batter), it’s done! The top should be springy when lightly pressed.
Now the hardest part: let it cool! I leave it in the pan for 10 minutes, then carefully run a knife around the edges before transferring to a wire rack. If you try to slice it too soon, it’ll crumble everywhere (trust me, I’ve learned this the hard way). The wait is worth it – this gives the bread time to set up perfectly.
Tips for Perfect Vegan Pumpkin Bread
After making this pumpkin bread more times than I can count, I’ve picked up some game-changing tricks that’ll guarantee bakery-worthy results every single time. First up: room temperature ingredients are your best friend. That pumpkin puree and almond milk mix together so much smoother when they’re not ice cold – I usually set them out about 30 minutes before baking.
Here’s something most recipes don’t tell you: know your oven’s personality. Mine runs hot, so I always bake at 25°F lower than recommended. Grab an inexpensive oven thermometer – it’s shocking how many ovens are off by 10-20 degrees! Rotate your loaf halfway through baking if your oven has hot spots.
My golden rule? Don’t overbake! The bread continues cooking as it cools, so pull it when that toothpick has moist crumbs, not clean. And please, for the love of pumpkin, resist cutting into it while hot – that 30 minute wait makes all the difference for perfect slices. Wrap leftovers tightly – if there are any – because this bread gets even more flavorful the next day!
Variations and Substitutions
One of my favorite things about this vegan pumpkin bread? It’s incredibly flexible! Over the years, I’ve tried just about every variation imaginable (sometimes out of necessity when I’m missing an ingredient). Here are my tried-and-true swaps that still deliver amazing results:
Flour options: For gluten-free friends, I’ve had great success with 1:1 gluten-free flour blends. My neighbor swears by oat flour (just pulse oats in a blender), but you’ll need to add an extra 1/4 cup since it’s more absorbent.
Sweetener swaps: Out of maple syrup? Try agave nectar or even coconut sugar (though you’ll want to increase the almond milk by a tablespoon or two). My sugar-free version uses date paste – just blend 10-12 pitted dates with hot water until smooth.
Oil alternatives: Applesauce works beautifully in place of coconut oil for an oil-free version (use 1/3 cup). The texture’s slightly denser but still delicious. Melted vegan butter gives a richer flavor if that’s what you’ve got on hand.
Mix-in ideas: Stir in 1/2 cup chopped walnuts or pecans for crunch, or chocolate chips for a sweet surprise (my kids’ favorite!). Raisins or dried cranberries add nice texture too – just soak them in warm water first so they don’t dry out the bread.
Serving and Storing Vegan Pumpkin Bread
Oh, the possibilities with this pumpkin bread! My absolute favorite way to enjoy it? Thick slices lightly toasted with almond butter melting into all those little nooks and crannies. The warmth makes the spices bloom – pure heaven! A hot cup of chai or strong coffee alongside? Perfection.
For storing, here’s what I’ve learned: keep it wrapped tightly in beeswax wrap or in an airtight container at room temperature for up to 3 days. After that, I slice and freeze individual portions – just pop a piece in the toaster straight from the freezer when that pumpkin craving hits!
Pro tip: If you’re making this ahead, wait to slice until you’re ready to serve. The crust stays crisper that way. And honestly? It tastes even better on day two when all those flavors have really gotten to know each other!
Nutritional Information
Here’s the scoop on what’s in each delicious slice of this vegan pumpkin bread! Keep in mind these numbers are estimates – your exact nutrition will vary depending on specific ingredients and any substitutions you make. That said, each serving (about 1/10th of the loaf) typically contains around 180 calories with 2g of fiber and only 10g of sugar from that natural maple syrup goodness. Not too shabby for such a tasty treat!
FAQs About Vegan Pumpkin Bread
Over the years, I’ve gotten so many great questions about this recipe – here are the ones that pop up most often with my tried-and-true answers:
Can I use fresh pumpkin instead of canned?
Absolutely! Roast a sugar pumpkin (the small sweet ones) at 400°F until tender, then puree the flesh. Just make sure to drain it well in a fine mesh strainer – fresh pumpkin has more water than canned. You’ll need about 1 1/4 cups roasted pumpkin to get 1 cup of puree after draining.
How can I make this oil-free?
Easy swap – use unsweetened applesauce instead of coconut oil! The texture will be slightly denser but still delicious. I’ve also had success with mashed banana (about 1/2 medium banana) or even coconut yogurt in a pinch.
Why did my bread sink in the middle?
Usually this means it needed just a few more minutes to bake, or your leavening agents might be old. Test your baking soda by dropping a pinch in vinegar – if it doesn’t bubble vigorously, it’s time for a fresh box!
Can I double this recipe?
You bet! It works beautifully doubled in two loaf pans or a 9×13″ baking dish. Just add 5-10 minutes to the bake time and rotate pans halfway through if your oven bakes unevenly.
Is there a nut-free milk substitute?
Of course! Oat milk or soy milk work great here. Even plain water will do in a pinch – the pumpkin keeps everything moist regardless.
I’d love to hear how your vegan pumpkin bread turns out! Did you add any fun mix-ins? Find a brilliant substitution? Snap a photo of that gorgeous loaf and tag me on Instagram – seeing your creations makes my day. Leave a comment below too, and don’t forget to rate the recipe if you loved it as much as we do!
PrintIrresistible Vegan Pumpkin Bread
A moist and flavorful vegan pumpkin bread made with simple ingredients. Perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/3 cup coconut oil (melted)
- 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
- 1/4 tsp ginger
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, whisk pumpkin puree, maple syrup, coconut oil, almond milk, and vanilla.
- Combine wet and dry ingredients. Stir until just mixed.
- Pour batter into the loaf pan. Smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Store in an airtight container for up to 3 days.
- Freeze slices for up to 3 months.
- Substitute almond milk with any plant-based milk.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
