If you’re craving something cozy, comforting, and 100% plant-based, you’re going to love this Vegan Pumpkin Bread Recipe. I promise it’s fan-freaking-tastic—moist, fragrant, and bursting with fall spices, perfect for breakfast, snack time, or even dessert. Plus, it’s incredibly easy to make, even if you’re not a baking pro. Stick with me here, because this is one pumpkin bread you’ll want to make all season long.

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Why This Recipe Works

Simple Ingredients: Uses pantry staples like canned pumpkin and spices you probably already have.
Perfect Texture: Moist and fluffy thanks to the flax egg and a careful mixing method.
Customizable: Easy to tweak with nuts, seeds, or dairy-free milks to fit your taste.
Reliable Results: Comes out perfectly every time, even if you’re new to vegan baking.

Vegan Pumpkin Bread, healthy pumpkin bread, plant-based pumpkin loaf, fall pumpkin baking, easy vegan bread - A rectangular loaf with a golden-brown crust is topped with many green pumpkin seeds scattered unevenly across the surface. The bread shows a few cracks on top, giving it a rustic look. It sits on a white parchment paper over a light pink cloth with some fringe on the edges. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Pumpkin Bread Recipe is thoughtfully chosen to create that iconic fall flavor and soft texture. These won’t just blend together—they’ll support one another to give you the best loaf from crumb to crust. Here are some tips on picking and using these ingredients.

Vegan Pumpkin Bread, healthy pumpkin bread, plant-based pumpkin loaf, fall pumpkin baking, easy vegan bread - Flat lay of bright orange canned pumpkin puree in a glass jar, warm brown sugar crystals in a small heap, glossy green pepitas scattered artistically, light beige ground flaxseeds forming a small mound, a smooth carton of creamy soy milk with a gentle shine, cinnamon sticks with their rich reddish-brown bark, nutmeg seeds showing their rough textured surface, and raw all-purpose flour softly dusted in a pile, all arranged naturally with some ingredients overlapping slightly, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Ground Flaxseeds: Acts as a vegan egg replacement, binding the bread and adding subtle nuttiness.
Water: Mixes with flax to create the “flax egg” that helps with structure.
Canned Pumpkin Puree: Moisturizes the bread and contributes that warm pumpkin taste—don’t use pumpkin pie filling, as it’s too sweet and spiced already.
Brown Sugar: Adds sweetness and depth of flavor; light or dark brown sugar both work.
Canola Oil: Keeps the bread moist and tender without overpowering the flavors.
Soy Milk: Any plant-based milk is fine to keep it truly vegan, but soy milk gives a nice neutral flavor and body.
All-Purpose Flour: The base for structure—switching it out can change the texture, so stick to it if you want the classic loaf.
Baking Soda & Baking Powder: Both leavening agents help the bread rise and stay fluffy.
Salt: Balances sweetness and enhances the spices.
Ground Cinnamon, Nutmeg, & Cloves: The holy trinity of pumpkin spices that bring warmth and coziness to every bite.
Pepitas (Pumpkin Seeds): Sprinkled on top for a crunchy contrast and extra pumpkin love.

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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 making this Vegan Pumpkin Bread Recipe my own by playing with mix-ins or swapping oils depending on what I have on hand. Don’t hesitate to adjust it to your preferences—it’s forgiving and versatile.

Variation: Adding chopped walnuts or pecans gives a delightful crunch; I often toss in some dairy-free chocolate chips for a sweet surprise that my kids adore.
Oil Substitution: I’ve tried applesauce instead of canola oil to lighten the loaf. It works but makes the bread a bit denser, so I usually reserve this for when I want a less oily option.
Flour Swap: You can try whole wheat flour to make it heartier, but expect a denser texture—sometimes I do a half-and-half mix for a balance.
Spice Level: Feel free to add a pinch of ginger or increase the cinnamon if you prefer more spice kick.

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

Step 1: Make the Flax Egg and Prep Your Loaf Pan

Start by mixing the ground flaxseeds with water in a small bowl. This gooey mixture acts like an egg in binding the bread ingredients together. Let it sit for at least 5 minutes while you grease your loaf pan and preheat the oven to 350°F (175°C). I like to use canola or coconut oil for greasing to keep the crust from sticking without adding extra flour.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, brown sugar, canola oil, flax egg, and soy milk until everything is smooth and blended. This helps create that moist texture we’re after. Be patient and make sure no lumps remain from the flax mixture.

Step 3: Combine the Dry Ingredients

In a separate bowl—or directly over the wet mixture—add your flour, then sprinkle in baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Stir gently and just until no dry streaks remain. Overmixing can make your bread tough, so stop when you see the batter come together.

Step 4: Bake and Top with Pepitas

Pour the batter into your prepared pan, then sprinkle the pepitas on top. Bake for about 1 hour and 15 minutes, but start checking around 1 hour with a toothpick inserted in the center—it should come out clean. If your oven runs hot, covering the bread loosely with foil halfway through baking can prevent over-browning.

Step 5: Cool and Slice

Let the bread cool in the pan for about 10-15 minutes before transferring it to a wire rack. I know it’s tempting to slice right away, but letting it cool completely makes slicing easier and keeps the loaf from crumbling. That said, I have sliced it warm before, and it still tastes wonderful—just be careful!

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Pro Tips for Making Vegan Pumpkin Bread Recipe

Don’t Overmix: Stir the dry ingredients into the wet just until combined to keep the loaf fluffy and soft.
Use Fresh Spices: Old spices lose punch—freshly ground cinnamon and cloves elevate the flavor immensely.
Check Oven Temperature: Every oven’s different—use an oven thermometer to ensure it’s really 350°F for perfect baking.
Cool Completely Before Slicing: Helps the bread set so slices don’t crumble and stay intact.

How to Serve Vegan Pumpkin Bread Recipe

Vegan Pumpkin Bread, healthy pumpkin bread, plant-based pumpkin loaf, fall pumpkin baking, easy vegan bread - This image shows a loaf of pumpkin bread with a soft, moist texture and a warm orange color. The loaf is topped with scattered green pumpkin seeds that add texture and contrast to the brown crust. It is sliced, showing multiple thick layers of the orange bread inside with some seeds along the edges. The bread sits on a light parchment paper with a few scattered seeds around it, and the whole scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top slices with a smear of vegan butter or a drizzle of maple syrup—it’s a simple way to add richness that complements the spices beautifully. Sometimes, a dollop of coconut whipped cream makes it feel extra special, especially when serving to guests.

Side Dishes

This pumpkin bread pairs wonderfully with a hot cup of chai tea or coffee. If you’re brunching, I like serving it alongside fresh fruit salad or a light tofu scramble to balance the sweetness.

Creative Ways to Present

For a festive touch, especially around holidays, I like slicing the bread into mini squares, stacking them with layers of vegan cream cheese frosting, and dusting with cinnamon—it’s like a pumpkin bread cake! Another trick is to toast slices lightly for a crunchy edge that’s perfect with nut butters.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. If you need it to last longer, transfer it to the fridge where it keeps nicely for about a week, though it may dry out slightly, so warming before eating helps.

Freezing

I’ve found this Vegan Pumpkin Bread Recipe freezes beautifully—just slice first, wrap each piece in plastic wrap, and place in a freezer bag. If frozen properly, the slices keep well for up to 3 months, so you can enjoy this treat long after pumpkin season.

Reheating

To reheat, pop slices in the toaster oven or microwave for a few seconds until warm. I like to add a little spread of vegan butter afterward to bring back that fresh-baked taste and richness.

FAQs

Can I substitute fresh pumpkin for canned pumpkin puree?

Fresh pumpkin can work if cooked and pureed properly, but canned pumpkin puree is more convenient and consistent in moisture content, which is crucial for the texture of this bread. If using fresh pumpkin, cook it until very soft, puree it well, and strain any excess water before measuring.
What if I don’t have flaxseeds for the egg substitute?

While flaxseed is my go-to vegan egg replacer here, you could try chia seeds prepared the same way. Some have also used commercial egg replacers, but results vary. Make sure whatever you use gels enough to bind the ingredients.
Can I make this bread gluten-free?

I haven’t tested this recipe with gluten-free flour thoroughly, but you might try a 1:1 gluten-free baking blend that includes xanthan gum. Avoid almond or coconut flour swaps as they don’t perform well in this type of quick bread.
How long does this vegan pumpkin bread keep?

Stored at room temperature, it’s best eaten within 2-3 days. Refrigerate if you want it to last up to a week. Wrapped tightly and frozen, slices keep up to 3 months.

Final Thoughts

This Vegan Pumpkin Bread Recipe quickly became a staple in my kitchen during the cooler months. It’s that perfect combination of sweet, spicy, and wholesome — plus, it’s so easy to whip up that I always have a loaf ready to share with friends or have something comforting on hand. Give it a try; I bet you’ll find it as lovely and satisfying as I do!