Name: Vegan Pumpkin Bread Recipe
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 tablespoon ground flaxseeds; 2.5 tablespoons water; 15 ounces canned pumpkin puree; 1 1/4 cups brown sugar; 1/2 cup canola oil; 1/4 cup soy milk; 1 3/4 cups all purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 cup pepitas

Jump to Recipe· 4.8 from 26 reviews

If you’re craving a cozy fall treat that’s dairy-free, egg-free, and totally delicious, this Vegan Pumpkin Bread Recipe is your new best friend in the kitchen. I promise, it’s moist, flavorful, and downright addictive—perfect for breakfast, snacks, or even a little dessert. Keep reading because I’m about to share everything you need to make this loaf absolutely foolproof and maybe a little special, too.

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Why This Recipe Works

Perfect Moisture: The canola oil and pumpkin puree combine to keep the bread tender without needing eggs or dairy.
Flavor Balance: A blend of warm spices—cinnamon, nutmeg, cloves—creates that classic pumpkin bread taste you love.
Simple Binder: Ground flaxseed acts as a vegan egg substitute, keeping everything together effortlessly.
Easy Technique: No mixer required! Just gentle folding ensures your bread stays fluffy, not dense.

Vegan Pumpkin Bread, vegan pumpkin bread recipe, dairy-free pumpkin bread, egg-free pumpkin bread, plant-based pumpkin 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 my Vegan Pumpkin Bread Recipe has a purpose, and knowing why helps you feel confident swapping things if needed. I love using pantry staples that come together quickly for the tastiest loaf.

Vegan Pumpkin Bread, vegan pumpkin bread recipe, dairy-free pumpkin bread, egg-free pumpkin bread, plant-based pumpkin 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: This is the magic vegan egg that binds the bread without changing flavor.
Water: Mixes with flaxseeds to create a gel-like flax egg.
Pumpkin puree: The star ingredient that adds moisture, sweetness, and that unmistakable pumpkin flavor.
Brown sugar: Gives deep, caramel-like sweetness perfect for autumn flavors.
Canola oil: Adds moisture and tenderness; neutral in taste to not overpower spices.
Soy milk: Provides the liquid base, but any plant-based milk works.
All-purpose flour: Gives structure and crumb to the bread.
Baking soda and baking powder: Essential leavening agents for a nice rise.
Salt: Balances sweetness and enhances flavors.
Cinnamon, nutmeg, cloves: Classic warming spices that make pumpkin bread feel like fall in every bite.
Pepitas (pumpkin seeds): Optional topping adds a satisfying crunch and nutty flavor.

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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

One of my favorite things about this Vegan Pumpkin Bread Recipe is how easy it is to customize. Whether you want to amp up the nuttiness or go a little lighter on the sweet stuff, you can tweak it and still get amazing results.

Variation: I’ve added chopped walnuts and chocolate chips before for a richer loaf that felt like an indulgence. My family loved it!
Oil-free option: You can swap applesauce for oil to cut fat, but expect a denser texture with less fluffiness.
Whole grain twist: Using whole wheat flour gives a hearty flavor, though the bread won’t be quite as light.
Seasonal changes: Try swapping spices—pumpkin pie spice works great too—or adding dried cranberries for an extra burst.

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

Step 1: Make Your Flax Egg

In a small bowl, mix your ground flaxseeds with water and let it sit for 5-10 minutes. You’ll notice it gets thick and gel-like. This is your plant-based binder that replaces eggs and keeps your bread moist while holding everything together. Don’t skip this step—it’s key for perfect texture!

Step 2: Combine Wet Ingredients

Grab a large bowl and whisk together pumpkin puree, brown sugar, canola oil, your flax egg, and soy milk until smooth and creamy. When I do this, I usually give it a good 2-minute whisk to make sure the sugar starts dissolving—it helps give the bread an even crumb.

Step 3: Add Dry Ingredients

Sprinkle the flour over your wet mix, then add baking soda, baking powder, salt, and spices right on top. Using a spatula or wooden spoon, gently fold everything together—just until you can’t see flour anymore. Over mixing makes the bread tough, so be gentle here. The batter should look thick but still a bit lumpy.

Step 4: Bake and Cool

Pour your batter into a greased loaf pan, then sprinkle the pepitas on top for a nutty crunch. Pop it in a 350°F oven for about 1 hour and 15 minutes. To check doneness, insert a toothpick in the center—it should come out clean or with just a few moist crumbs. Let it cool in the pan for 10-15 minutes before transferring to a wire rack. You can slice right away or wait till it’s fully cooled for neater slices.

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Pro Tips for Making Vegan Pumpkin Bread Recipe

Use Fresh Spices: I always use freshly ground cinnamon and freshly grated nutmeg when I can—it makes the aroma pop when baking.
Don’t Overmix: My biggest lesson was patience at folding—overworking the batter leads to a denser bread, not the fluffy one you want.
Loaf Pan Prep: Grease the pan well or line it with parchment paper; this helped me avoid breaking my loaf while flipping it out.
Check Oven Temperature: If your oven runs hot, you might want to tent the loaf with foil halfway through baking to prevent overbrowning on top.

How to Serve Vegan Pumpkin Bread Recipe

Vegan Pumpkin Bread, vegan pumpkin bread recipe, dairy-free pumpkin bread, egg-free pumpkin bread, plant-based pumpkin 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 love toasting a slice and spreading a little vegan butter or almond butter on top. Sometimes, I add a drizzle of maple syrup or a sprinkle of cinnamon sugar to really elevate it. The pepitas on top add just the right crunch, but you could swap those out for chopped nuts too.

Side Dishes

This pumpkin bread pairs beautifully with a warm latte or chai tea. For brunch, I like serving it alongside a fresh fruit salad or some creamy coconut yogurt for a simple yet comforting combination.

Creative Ways to Present

When I bring this to holiday parties, I slice the loaf into mini stacks, layering slices with vegan cream cheese frosting and garnishing with cinnamon sticks or sugared cranberries—it feels fancy but is totally easy to do.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It stays soft but if you feel it’s drying out, a quick toast brings it back to life.

Freezing

Freezing slices individually wrapped in parchment and foil works like a charm. When I’m ready, I just thaw a slice overnight in the fridge or pop it straight in the toaster oven for a few minutes to warm through.

Reheating

To bring back that freshly baked feel, I reheat slices in a toaster oven or under the broiler for a minute or two. If you’re in a rush, the microwave works fine but might make it a bit softer than I like.

FAQs

Can I make this Vegan Pumpkin Bread Recipe gluten-free?

This recipe hasn’t been tested with gluten-free flours, but you could try a gluten-free all-purpose flour blend. Avoid almond or coconut flour substitutions—they won’t give the right texture. Expect the texture to be a bit different, so start with a trusted GF mix.
What can I use instead of canola oil?

You can substitute canola oil with other neutral oils like vegetable or sunflower oil, or coconut oil if you want a subtle coconut flavor. For an oil-free loaf, applesauce is an option, though it tends to make the bread denser and less fluffy.
How do I know when the vegan pumpkin bread is done baking?

Insert a toothpick into the center around the 1-hour mark. The bread is done when the toothpick comes out clean or with just a few moist crumbs. If it’s wet with batter, give the loaf more time and check every 5-10 minutes.
Can I add mix-ins like nuts or chocolate chips?

Absolutely! I love adding chopped walnuts or vegan chocolate chips. Just fold them in gently after mixing the dry and wet ingredients, then bake as directed.

Final Thoughts

This Vegan Pumpkin Bread Recipe has quickly become a favorite in my kitchen, and I think you’ll love how simple it is to master yet full of comforting flavors. Whether you’re vegan, avoiding dairy, or just in need of a new pumpkin treat, this recipe makes it easy to enjoy every bite with zero fuss. Trust me, once you bake it, you’ll find yourself reaching for it on chilly mornings and cozy evenings—give it a try and make it your own!