Name: Vegan Pumpkin Bread Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: ⅓ cup applesauce; ½ cup vegetable oil; 1 cup pumpkin puree; ¾-1 cup sugar (depending on sweetness preference); 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 ¾ cups all-purpose flour; 1 teaspoon baking powder; ½ tablespoon cinnamon; Raisins; Walnuts; Chocolate chips

Jump to Recipe· 4.9 from 3 reviews

Oh, I can’t wait to share this Vegan Pumpkin Bread Recipe with you! It’s one of those comfort treats that feels like a warm hug on a chilly morning or a cozy afternoon snack with a cup of tea. What I love most about this pumpkin bread is how moist and flavorful it is—without any eggs or dairy, it manages to be tender and rich thanks to a mix of simple vegan ingredients. Whether you’re making it for a holiday breakfast or just because pumpkin season speaks to your soul, this bread always delivers that perfect balance of spice, sweetness, and pumpkin goodness.

Whenever pumpkin starts popping up at the farmers’ market or grocery store, this recipe is the first one I reach for. It’s pretty fuss-free, comes together quickly, and bakes into a loaf that’s wonderfully soft and packed with fall flavor. Plus, it’s versatile enough to customize with your favorite mix-ins like walnuts or chocolate chips. Honestly, this Vegan Pumpkin Bread Recipe feels like a little slice of autumn heaven that you can enjoy anytime you want a cozy moment.

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Why This Recipe Works

Simple Vegan Ingredients: Uses pantry staples and no complicated substitutes, making it accessible and easy to throw together.
Moist Texture: Applesauce and oil keep the bread tender and juicy without eggs or dairy.
Balanced Sweetness and Spice: Just enough sugar and cinnamon create that classic pumpkin bread flavor without being overpowering.
Versatile & Customizable: Perfect base for your favorite mix-ins like nuts, raisins, or chocolate chips to suit your craving.

A loaf of bread with a golden brown crust topped with chopped walnuts and orange chunks rests on crumpled brown parchment paper. To the side, a white bowl holds a thick orange puree with a smooth texture. Scattered walnut pieces and a white marbled surface create a clean background. A corner of a white plate with brown specks is visible at the bottom left. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This Vegan Pumpkin Bread Recipe combines familiar ingredients that play well together to create a moist, flavorful loaf. Choosing quality pumpkin puree and ensuring your wet ingredients are at room temperature really elevates the texture and taste, so keep those small details in mind when shopping.

Applesauce: Acts as a natural binder and adds moisture without fat or eggs.
Vegetable oil: Keeps the bread tender and moist without adding strong flavor.
Sugar: Sweetens the bread to just the right level—you can adjust it to suit your taste.
Pumpkin puree: The star ingredient, providing flavor, moisture, and nutrients.
Vanilla extract: Enhances the sweet spices and adds warmth.
Salt: Balances sweetness and highlights flavors.
All-purpose flour: Provides structure to the bread; using room temperature ingredients helps it rise nicely.
Baking powder: The leavening agent that helps the bread rise and become fluffy.
Cinnamon: Classic warming spice essential for that pumpkin bread aroma and taste.
Optional add-ins (raisins, walnuts, chocolate chips): These add texture, flavor, and a little something special that makes the bread your own.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how forgiving this Vegan Pumpkin Bread Recipe is—you can mix it up to suit your mood or what you have on hand. I often add a handful of toasted walnuts or swirl in some dairy-free chocolate chips for a decadent twist. Feel free to experiment with spices, too; a pinch of nutmeg or allspice can turn the flavor profile up a notch.

Variation: I once added some chopped crystallized ginger and it brought a lovely zesty bite that paired beautifully with the pumpkin.
Gluten-free option: Substitute the all-purpose flour for a cup-for-cup gluten-free blend for a safe and tasty alternative.
Lower sugar: Try cutting back on sugar or using coconut sugar for a more natural sweetness and deeper flavor.
Muffin style: If you want quicker treats, simply bake the batter in muffin tins for 25-30 minutes instead of making a loaf.

Step-by-Step: How I Make Vegan Pumpkin Bread Recipe

Step 1: Preheat and Prep Your Pan

Begin by preheating your oven to 350°F (175°C). This is crucial because the baking powder in this recipe is double-acting, meaning it reacts both when wet and again with heat—so you want your oven ready to help it rise properly. While the oven warms, grease a standard loaf pan with a little oil or vegan butter to prevent sticking.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the applesauce, vegetable oil, sugar, pumpkin puree, and vanilla extract. I like to make sure the sugar dissolves a bit here with the wet ingredients so the texture comes out smooth but not overworked. Using room temperature pumpkin and wet ingredients also helps everything blend seamlessly, giving you a lighter loaf.

Step 3: Combine Dry Ingredients

In a separate bowl, sift together the flour, baking powder, salt, and cinnamon. Sifting helps you catch any lumps and mixes the leavening thoroughly, so your pumpkin bread has an even texture and rise. This step doesn’t take long but makes a big difference in the final crumb.

Step 4: Mix Wet and Dry, Don’t Overdo It

Now, add the dry ingredients into the wet mixture. Stir gently with a spatula or spoon until just combined—don’t overmix! A few lumps are perfectly fine; in fact, they give the bread that rustic, home-baked charm. If you’re adding any extras like nuts or chocolate chips, fold them in now.

Step 5: Bake and Test for Doneness

Pour your batter into the prepared loaf pan and slide it into the oven right away. Bake for about 50 to 55 minutes. To check if it’s ready, insert a toothpick or fork into the center—when it comes out clean, you’re golden. If there’s any wet batter, give it 5 more minutes and test again. Let it cool a bit before slicing to keep the loaf moist and intact.

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Pro Tips for Making Vegan Pumpkin Bread Recipe

Room Temperature Ingredients: Using room temp pumpkin, applesauce, and oil helps create a fluffy texture.
Don’t Overmix: Lumps in the batter are okay and prevent dense bread.
Preheat Oven Properly: Baking powder needs a hot environment to activate fully for the best rise.
Quick Doneness Checks: Start checking 5 minutes before the timer finishes to avoid overbaking, which can dry out your bread.

How to Serve Vegan Pumpkin Bread Recipe

A loaf of brown bread with a rough texture sits on crinkled parchment paper over a white marbled surface. The loaf is topped with pieces of bright orange chunks and scattered walnut halves. Three slices are cut from the loaf, showing a dense interior with visible small walnut pieces and some orange chunks embedded inside. Extra walnut halves are scattered around the bread on the parchment. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually enjoy my pumpkin bread plain because it’s so flavorful on its own, but I love a light spread of vegan butter or a drizzle of maple syrup for an extra cozy touch. Toasting a slice lightly also brings out the spices beautifully. You could even sprinkle some powdered sugar or cinnamon sugar on top if you want a sweet finish.

Side Dishes

For a quick breakfast or snack, this bread pairs wonderfully with a hot cup of coffee, chai, or your favorite plant-based milk latte. If I’m serving it for brunch, I like to add a fresh fruit salad or a side of roasted nuts to keep things balanced.

Creative Ways to Present

For holiday gatherings, I love arranging slices of the pumpkin bread on a pretty wooden board with little bowls of vegan cream cheese spread, seasonal jams, and some candied pecans on the side. It makes a lovely centerpiece that invites everyone to dig in and makes your Vegan Pumpkin Bread feel extra special.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I wrap my leftover pumpkin bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. It stays moist and fresh, perfect for quick snacks or breakfast on the go.

Freezing

If you make a big batch or want to save some for later, this bread freezes beautifully. Wrap individual slices or the whole loaf tightly in foil and plastic wrap before freezing. When you’re ready, thaw it overnight in the fridge or on the counter for a few hours.

Reheating

I like to gently warm slices in a toaster oven or regular oven at low heat for about 5 minutes to bring back that freshly-baked feeling. You can also microwave for 20 seconds, but I find it’s less evenly heated that way. Adding a little dairy-free butter while warm is pure bliss.

FAQs

Can I use canned pumpkin for this Vegan Pumpkin Bread Recipe?

Absolutely! Canned pumpkin puree is a great and convenient option that works perfectly in this recipe. Just make sure it’s plain pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
What’s the best way to test if my pumpkin bread is fully baked?

The classic toothpick test is your best bet: insert a toothpick or fork into the center of the loaf and pull it out. If it comes out clean or with just a few crumbs, it’s done. If you see wet batter, pop it back in and check again in 5 minutes.
Can I make this recipe oil-free?

Yes, you can substitute vegetable oil with an equal amount of applesauce to make it oil-free. The texture might be slightly denser but still moist and delicious.
How long will vegan pumpkin bread keep fresh?

Stored in an airtight container at room temperature, it stays fresh for about 3 days. For longer storage, refrigerate up to a week or freeze for up to 3 months.
Can I make this recipe into muffins?

Definitely! The batter works wonderfully as muffins—you’ll just want to reduce the baking time to about 25-30 minutes. Keep an eye on them to avoid overbaking.

Final Thoughts

This Vegan Pumpkin Bread Recipe has a special place in my heart because it combines simplicity with the rich, nostalgic flavors of fall—all without any animal products. Its straightforward ingredients and quick prep make it a go-to whenever I want a comforting treat that fills my kitchen with inviting spice and warmth. I truly hope you try it out and love it as much as I do; it’s one of those recipes that feels homemade in the best way and makes every moment a little sweeter.