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    Home » Cakes

    Vegan Pumpkin Bread

    Published: Sep 13, 2023 · Updated: Sep 13, 2023 · As an Amazon Associate we earn from qualifying purchases.

    Jump to Recipe Save Saved!
    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. 

    A pumpkin bread with four slices cut.
    Jump to:
    • 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.

    Mixing pumpkin spice in a small bowl.

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

    Mixing dry ingredients in a bowl.

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

    Mixing wet ingredients in a 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.

    A lined loaf pan filled with batter.

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

    A freshly baked vegan pumpkin loaf.

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

    Mixing spiced glaze in a measuring cup.

    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.

    Pumpkin bread topped with fresh glaze.

    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

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

    Vegan Pumpkin Bread (Easy Recipe!)

    Vegan Dessert Ideas
    Let's make a delicious vegan pumpkin bread! Welcome fall in the best way with this cozy loaf cake. It's full of warm spices, a moist and tender crumb, and a delectable icing. 
    Print Pin Save Saved!
    Prep Time 10 mins
    Cook Time 55 mins
    Total Time 1 hr 5 mins
    Servings 12 slices
    Category Cakes
    Cuisine American

    Equipment

    • Loaf Pan
    • Baking Parchment
    • Measuring cups and spoons
    • Mixing Bowls
    • Silicone spatula
    • Whisk

    Ingredients 

    For the pumpkin spice blend

    • 2 ½ teaspoons ground cinnamon
    • 1 ½ teaspoons ground ginger
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground cloves

    For the cake

    • 2 ¼ cups (270 g) all-purpose flour
    • 4 teaspoons baking powder
    • 3 ½ teaspoons pumpkin spice blend
    • ½ teaspoon salt
    • 1 ½ cups (375 g) pumpkin puree
    • 1 cup (200 g) light brown sugar
    • ½ cup (120 ml) oat milk or other plant-based milk
    • ⅓ cup (80 ml) neutral oil or other neutral-tasting oil

    For the glaze

    • 1 cup (100 g) powdered sugar
    • 1 ½ teaspoons pumpkin spice blend
    • 1-2 tablespoons water or oat milk

    Instructions

    • To make your own pumpkin spice blend, combine ground cinnamon, ginger, cloves and nutmeg.
      2 ½ teaspoons ground cinnamon, 1 ½ teaspoons ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves
    • Preheat the oven to 350°F / 180°C.
    • Line a loaf pan with a piece of parchment paper.
    • Combine flour, baking powder, salt, and 3 ½ tsp pumpkin spice blend in a medium bowl.
      2 ¼ cups all-purpose flour, 4 teaspoons baking powder, 3 ½ teaspoons pumpkin spice blend, ½ teaspoon salt
    • In a large bowl, whisk together pumpkin puree, oil, and brown sugar until smooth.
      1 ½ cups pumpkin puree, 1 cup light brown sugar, ⅓ cup neutral oil
    • Add the oat milk and whisk.
      ½ cup oat milk
    • Add the dry mix to the bowl and stir until smooth and no lumps remain.
    • Spoon the batter into the prepared loaf pan.
    • Bake at 350°F / 180°C for 55-65 minutes until a toothpick or skewer comes out clean when inserted in the middle.
    • Cool your pumpkin loaf in the pan for at least 10 minutes. Then move to a cooling rack and allow to cool for another 20 minutes.

    For the glaze

    • Combine the powdered sugar and 1½ tsp spice blend in a bowl and add just enough water or oat milk to reach a pourable consistency.
      1 cup powdered sugar, 1-2 tablespoons water or oat milk, 1 ½ teaspoons pumpkin spice blend
    • Pour the lemon glaze over the partially cooled loaf until it is thickly coated.
    • Allow to cool completely before serving.

    Notes

    Measuring tips
    For best accuracy measure with a kitchen scale.
    If using cups to measure flour, use the spoon and level method. Scooping directly from the package can lead to overmeasuring flour and dry, crumbly results.

    Nutritional Estimate Per Serving

    Serving 1slice | Calories 273kcal | Carbohydrates 51g | Protein 3g | Fat 7g | Saturated Fat 1g | Polyunsaturated Fat 2g | Monounsaturated Fat 4g | Trans Fat 0.02g | Sodium 255mg | Potassium 126mg | Fiber 2g | Sugar 30g | Vitamin A 4861IU | Vitamin C 2mg | Calcium 129mg | Iron 2mg
    Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x

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