The best vegan pumpkin bread is super moist, fluffy, and loaded with fall flavors! This festive fall baking recipe is easy to make and great for beginners. It’s gluten-free friendly, egg-free, and dairy-free. The simple one bowl recipe is made with pantry staples like pumpkin puree, coconut oil, brown sugar, and pumpkin spice. Enjoy this pumpkin loaf for breakfast, brunch, or dessert!
With the fall season officially underway, I hope you’ve been enjoying all sorts of pumpkin baked goods! I have shared lots of delicious pumpkin desserts already, including Vegan Pumpkin Chocolate Chip Cookies and Gooey Chocolate Chip Pumpkin Bars. Today, I’m so excited to add this Vegan Pumpkin Bread to the list!
This pumpkin bread is ridiculously moist with a soft, light, and fluffy texture. The loaf is sweetened with brown sugar and contains hints of pumpkin spice in every bite. You can add toppings, like crushed pecans and pumpkin seeds, for a crunchy texture on top.
This baked good can be enjoyed for breakfast, brunch, or dessert. I recommend pairing your slice with a cup of coffee for the coziest fall morning!
This pumpkin bread is:
- Vegan, dairy-free, eggless, and gluten-free friendly
- Super moist, soft, light, and fluffy
- Easy, simple, and made with pantry staples
- Loaded with pumpkin spice and cinnamon
- A fall baking recipe for beginners
- Customizable with your favorite toppings
Ingredients in healthy pumpkin bread
- Flour: All-purpose flour, otherwise known as plain flour, is best for this recipe. If you need a gluten-free option, use gluten-free all-purpose flour instead. For the best results, use a brand that contains xanthan gum.
- Pumpkin puree: Pumpkin puree is cooked pumpkin that has been blended into pulp. I recommend using canned pumpkin puree, but you can make your own at home instead.
- Brown sugar: Light brown sugar adds a sweet flavor and makes the pumpkin bread extra moist.
- Coconut oil: Use unrefined or refined coconut oil for this recipe. Keep in mind the unrefined variety has a coconut flavor while the refined variety is flavorless.
- Non-dairy milk: Any non-dairy milk will work for this pumpkin bread recipe. I suggest using unsweetened almond milk.
- Vanilla: Vanilla extract adds a warm, sweet flavor and aroma.
- Pumpkin spice: This spice blend contains cinnamon, nutmeg, cloves, allspice, and ginger.
- Cinnamon: Although cinnamon is already inside pumpkin spice, I like to add extra for a richer cinnamon flavor.
- Baking soda and baking powder: These leavening agents help the pumpkin loaf rise, creating a light and fluffy texture.
- Salt: Add a pinch of salt to enhance the sweet ingredients.
How to make vegan gluten-free pumpkin bread
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
First, preheat the oven to 350 degrees F. Line a loaf pan with parchment paper. This will prevent the pumpkin bread from sticking to the pan. Also, it will help you easily remove it after baking.
Next, in a large bowl, add pumpkin puree, brown sugar, melted coconut oil, almond milk, and vanilla extract. Mix together until evenly combined.
Then, add all-purpose flour, pumpkin spice, ground cinnamon, baking soda, baking powder, and salt to the bowl. Mix the dry ingredients into the wet ingredients just until evenly incorporated. Do not over-mix.
Pour batter into the loaf pan. Spread evenly across the pan. Add your choice of toppings, like crushed pecans and pumpkin seeds.
Bake the vegan pumpkin bread for 60-65 minutes. After, remove from the oven and let cool completely inside the pan. Gently remove from the pan and slice the bread. Enjoy!
Tips for making the best vegan pumpkin bread
Do not over-mix the batter. Mix the dry ingredients into the wet ingredients just until they are evenly incorporated. If you over-mix the batter, your pumpkin bread will become tough and rubbery.
Do not use pumpkin pie filling. Make sure you are using plain pumpkin puree, not sweetened pumpkin pie filling. They both come in cans, so double check yours!
Use parchment paper. Line your loaf pan with a piece of parchment paper before adding the batter. This will prevent sticking and help you easily remove the bread from the pan.
Use the toothpick test. When you think the pumpkin bread is fully baked, insert a toothpick into the center of the loaf. If it comes out wet with batter, continue baking for another 5 minutes and repeat the test. If it comes out clean, your bread is done baking.
Cool before slicing. Allow the pumpkin bread to cool completely inside the loaf pan before removing it and slicing. If you slice the loaf too soon, you’ll risk it crumbling and falling apart.
Frequently asked questions (FAQ)
Can I make vegan pumpkin muffins?
Yes! Use a muffin tin instead of a loaf pan. The baking time will be reduced to about 20-25 minutes. Use the toothpick test to determine doneness.
Can I use oat flour or almond flour?
I have not tested this recipe yet with oat flour or almond flour. If you need a gluten-free option, I recommend using gluten-free all-purpose flour for the best results. My favorite brand is Bob’s Red Mill 1-to-1 GF Baking Flour.
What are the best toppings for pumpkin bread?
Although this vegan pumpkin bread is delicious all on its own, I recommend adding your favorite toppings! Toppings add texture, flavor, and give your loaf a more professional appearance. I recommend crushed pecans, pumpkin seeds, and chocolate chips.
How to store leftovers
Did you know pumpkin bread is even better the next day? Store leftovers inside a tightly sealed container at room temperature. It will keep fresh for 3 days. If you would like it to last longer, store in the refrigerator for up to 1 week.
If you would like to store longterm, tightly cover the pumpkin bread in cling wrap. Store inside a sealed ziplock bag in the freezer. It will keep for up to 3 months. Let thaw before enjoying. To reheat, bake or microwave until warm.
The BEST vegan pumpkin bread recipe is healthy, easy, and gluten-free friendly! It’s super moist, fluffy, and loaded with fall flavors. This fall baking recipe is made with pantry staples like pumpkin puree, coconut oil, brown sugar, and pumpkin spice. It’s simple, made with one bowl, and great for beginners. Enjoy this pumpkin loaf for breakfast or dessert! #pumpkinbread #pumpkin #pumpkinspice #pumpkinpie #fallbaking #fallrecipes #pumpkinrecipes #vegan #veganbaking #glutenfree
- 1 can (15oz) pumpkin puree (not pie filling)
- 1 cup light brown sugar, tightly packed
- ⅓ cup melted coconut oil*
- ¼ cup non-dairy milk (such as almond milk)
- 2 tsp vanilla extract
- 2 cups all-purpose flour (or gluten-free baking flour)** (272 grams)
- 2 tsp pumpkin spice
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup toppings (crushed pecans, pumpkin seeds, etc)
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper. This will prevent the pumpkin bread from sticking to the pan. Also, it will help you easily remove it after baking.
- In a large bowl, add pumpkin puree, brown sugar, melted coconut oil, non-dairy milk, and vanilla extract. Mix together until evenly combined.
- Add all-purpose flour, pumpkin spice, ground cinnamon, baking soda, baking powder, and salt to the bowl. Mix the dry ingredients into the wet ingredients just until evenly incorporated. Do not over-mix. If you over-mix it, the bread may become tough and rubbery instead of light and fluffy.
- Pour batter into the loaf pan. Spread evenly across the pan. Add your choice of toppings, like crushed pecans, pumpkin seeds, or chocolate chips.
- Bake for 60-65 minutes. After, remove from the oven and let cool completely inside the pan. Gently remove the pumpkin bread from the pan and slice. Enjoy!
- *Melt the coconut oil first, then measure it. To melt coconut oil, microwave for 35-45 seconds.
- **Measure the flour correctly. Do not scoop or pack flour into your measuring cup. Instead, gently spoon it into the cup and level off any excess flour. For the best results, use a food scale to weigh the flour. 2 cups of flour weighs 272 grams.
- Store leftovers inside a tightly sealed container at room temperature for up to 3 days. If you would like it to last longer, store in the refrigerator for up to 1 week. For longterm storage, tightly cover in cling wrap and store inside a sealed ziplock bag in the freezer. It will keep for up to 3 months.
- Serving Size: 1 slice
- Calories: 265
- Sugar: 22g
- Fat: 7g
- Carbohydrates: 45g
- Fiber: 2.5g
- Protein: 3g
Keywords: vegan pumpkin bread, gluten-free pumpkin bread, vegan recipes with pumpkin
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