Vegan Pumpkin Bread

Name: Vegan Pumpkin Bread (Easy Recipe!)
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 2 ½ teaspoons ground cinnamon; 1 ½ teaspoons ground ginger; ½ teaspoon ground nutmeg; ½ teaspoon ground cloves; 2 ¼ cups all-purpose flour; 4 teaspoons baking powder; 3 ½ teaspoons pumpkin spice blend; ½ teaspoon salt; 1 ½ cups pumpkin puree; 1 cup light brown sugar; ½ cup oat milk (or other plant-based milk); ⅓ cup neutral oil (or other neutral-tasting oil); 1 cup powdered sugar; 1 ½ teaspoons pumpkin spice blend; 1-2 tablespoons water or oat milk

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1 hour 5 minutes

Let's make this delicious vegan pumpkin bread! Welcome fall in the best way with this cozy loaf cake. It's full of warm spices, has a moist and tender crumb, and a delectable icing.

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Ingredient tips
Step by step pictures
Substitutions and variations
Serving
Storage
FAQs
More dessert ideas
Recipe

Embrace the season with the heartwarming aroma and fall flavors of this vegan pumpkin bread.

With its simple steps, this recipe invites you to fill your home with the scent of spices and fill your bellies with this deliciously moist pumpkin bread. Happy baking!

This easy vegan pumpkin bread recipe is:

Flavorful
Cozy
Moist
Tender
Comforting
Spiced
And it's vegan, egg-free and dairy-free!

Ingredient tips

You only need these simple ingredients to make the best vegan pumpkin bread:

Ingredients: Pumpkin puree, all purpose flour, oat milk, baking powder, canola oil, light brown sugar, sloves, cinnamon, ginger, nutmeg, salt and powdered sugar.

Pumpkin puree: Make sure to use puree, and not a pumpkin pie filling which already contains sugar.

Spices: I'll show you how to easily make your own pumpkin spice with a mixture of cinnamon, ginger, nutmeg and cloves. You can also use your favorite brand of pumpkin pie spice to make it even easier.

Non-dairy milk: I used oat milk here. Soy milk or almond milk are also good options.

Oil: Use a neutral flavored oil such as canola, sunflower or vegetable oil.

Step by step pictures

Here’s how to make this heavenly vegan pumpkin bread:

Full detailed recipe and quantities are in the recipe card at the end of the post.

Step 1 - To make your own pumpkin spice blend, combine ground cinnamon, ginger, cloves and nutmeg.

Step 2 - Mix flour, baking powder, salt, and 3 ½ tsp pumpkin spice blend in a medium bowl.

Step 3 - Whisk pumpkin puree, oil, brown sugar until smooth and then stir in the oat milk.

Stirring pumpkin bread batter in a bowl.

Step 4 - Mix the dry ingredients into the wet ingredients, stirring until smooth and lump-free.

Step 5 - Spoon the batter into the loaf pan lined with parchment paper and bake for 55-65 minutes at 350℉ (180℃).

Step 6 - Let it cool in the pan for 10 minutes, then transfer to a wire rack for 20 minutes.

Step 7 - In a liquid measuring cup, combine powdered sugar and 1 ½ tsp of pumpkin spice, then gradually add water or oat milk until the icing reaches a pourable consistency.

Step 8 - Pour the icing over the partially cooled loaf, and let it set and cool completely before serving.

Vicki's top tip!

Not a fan of icing? Skip the glaze and enjoy the pumpkin loaf plain.

Or prefer an even more indulgent treat? Make a vegan cream cheese frosting instead!

Substitutions and variations

For a citrusy twist, swap ¼ of the plant milk for orange juice and add 1 teaspoon of orange zest.

Gluten-free: I haven't tested a GF version of this loaf yet. If you want to try, use a 1:1 gluten-free flour blend containing xanthan gum.

Refined sugar-free: Coconut sugar can be used instead of light brown sugar, however as it is less moist, you may wish to add a splash more liquid to compensate.

Add-ins:

For a chocolate chip pumpkin bread, add up to ⅔ cup / 120g vegan chocolate chips.
If you prefer a fruity pumpkin bread, add ½ cup / 100g raisins or dried cranberries.
And for a nutty pumpkin bread, add ½ cup / 75g chopped pecans or almonds.

You can also sprinkle pepitas / pumpkin seeds on top of the batter before baking for a crunchy twist. Cover the loaf with foil if the seeds are getting too dark towards the end of baking.

Serving

This vegan pumpkin bread is a delightful treat for breakfast, snack time, or dessert. Serve it with a cozy cup of coffee, or even a vegan pumpkin latte!

As a dessert, it's delicious served warm with vegan vanilla ice cream, or a dollop of vegan whipped cream.

Slices of pumpkin loaf with a fluffy texture.

Storage

Store:

Keep your pumpkin bread in an airtight container in the refrigerator for up to 3 days. Serve at room temperature.

Freeze:

If you want to freeze the loaf, don't glaze it first. You can add the glaze when the pumpkin bread is fully thawed before serving.

Let the loaf cool down, then wrap it in plastic wrap, place in a freezer-friendly container and freeze for up to 2 months. Alternatively, slice the loaf and wrap individual pieces tightly before freezing.

Thaw at room temperature or gently warm it in the oven.

Vegan pumpkin bread that has been cut into revealing the crumb structure.

FAQs

Can I use homemade pumpkin puree?

Absolutely! Homemade pumpkin puree works wonderfully in this recipe. Just ensure it's not too watery and well-drained to achieve the desired consistency.

More dessert ideas

I hope you loved this dairy-free and eggless pumpkin bread! For pumpkin season inspiration, don't miss this collection of The Best Vegan Pumpkin Desserts!

If you are a fan of quick bread recipes you'll also enjoy these delicious bakes:

Maple Walnut Bread

Vegan Lemon Loaf

Recipe