Pumpkin Bread Vegan Recipe Easy and Delicious Ideas

Nothing says cozy fall mornings quite like the warm, comforting aroma of freshly baked pumpkin bread wafting through your kitchen. This vegan pumpkin bread recipe is the perfect way to enjoy the seasonal flavors without any animal products, making it ideal for vegans and anyone looking to add a wholesome treat to their breakfast or snack routine.

The natural sweetness of pumpkin combined with fall spices creates a moist, tender loaf that’s bursting with flavor.

Whether you’re a seasoned vegan baker or just starting to explore plant-based baking, this recipe is straightforward and forgiving. It uses simple pantry ingredients and results in a delicious bread that’s perfect for sharing with friends and family or enjoying with a cup of tea or coffee on your own.

Plus, it’s a healthy alternative to many processed snacks and desserts.

Ready to bake up a loaf of this pumpkin goodness? Let’s dive into the recipe!

Why You’ll Love This Recipe

This vegan pumpkin bread is a crowd-pleaser for many reasons. First, it’s incredibly moist and tender thanks to the natural moisture in the pumpkin puree and the use of flaxseed meal as an egg replacer, which adds a subtle nutty flavor while keeping the bread light.

It’s also packed with warm spices like cinnamon, nutmeg, and cloves, creating that quintessential fall taste we all adore. The recipe is easy to customize—add walnuts, chocolate chips, or dried cranberries to suit your mood.

Best of all, this recipe is free from dairy, eggs, and refined sugars (when you opt for maple syrup), making it a healthier, allergen-friendly treat that everyone can enjoy. For more plant-based baking inspiration, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Ingredients

• 1 3/4 cups all-purpose flour (or whole wheat pastry flour for a healthier option)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger (optional for extra warmth)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup maple syrup or agave nectar
• 1/3 cup neutral oil (such as sunflower or canola oil)
• 1/4 cup unsweetened almond milk (or other plant-based milk)
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped walnuts, pecans, chocolate chips, or dried cranberries

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Whisk or fork
• Loaf pan (8×4 inches recommended)
• Parchment paper or non-stick spray
• Spatula or wooden spoon
• Cooling rack
• Optional: Electric mixer or stand mixer for easier mixing

Instructions

1. Prepare the flax egg: In a small bowl, combine the ground flaxseed with 3 tablespoons of water. Stir and let it sit for about 5 minutes until it becomes gelatinous.
2. Preheat your oven: Set the oven to 350°F (175°C). Grease your loaf pan with oil or line it with parchment paper for easy removal.
3. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger (if using). This ensures even distribution of the spices and leavening agents.
4. Combine wet ingredients: In a separate bowl, mix the pumpkin puree, maple syrup, oil, almond milk, flax egg, and vanilla extract until smooth and well combined.
5. Combine wet and dry: Pour the wet ingredients into the dry ingredients bowl. Using a spatula or wooden spoon, gently fold the batter until just combined. Avoid overmixing to keep the bread tender.
6. If using add-ins like nuts or chocolate chips, fold them in gently now.
7. Pour batter into pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake: Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
9. Cool: Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer to a cooling rack to cool completely before slicing.
10. Serve and enjoy! Slice and enjoy your moist vegan pumpkin bread with your favorite spread or just plain.

Tips & Variations

“For an extra moist loaf, add 1/4 cup unsweetened applesauce or mashed banana in place of some oil.”

• Spice it up: Feel free to increase the cinnamon or add a pinch of cardamom for a unique twist.
• Gluten-free option: Substitute the flour with a gluten-free blend, but make sure it contains xanthan gum for proper texture.
• Add texture: Mix in chopped nuts, shredded coconut, or vegan chocolate chips for added crunch and flavor.
• Make muffins: Pour the batter into a muffin tin for pumpkin muffins, baking for 20-25 minutes.
• Sweetener swap: Use coconut sugar or brown sugar instead of maple syrup if preferred.
• Storage: Store the pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months.

Nutrition Facts

Serving Suggestions

This pumpkin bread is incredibly versatile. Serve it warm with a smear of vegan butter or nut butter for a quick breakfast or snack.

It pairs beautifully with a hot cup of coffee, chai tea, or a turmeric latte for those chilly mornings. For dessert, try topping slices with vegan cream cheese frosting or a drizzle of maple glaze.

Looking for more delicious vegan baked goods? Check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes and Vegan Valentine Recipes for a Sweet and Healthy Celebration for more inspiration.

Conclusion

With just a few simple ingredients and easy steps, this vegan pumpkin bread recipe brings the best of fall flavors right to your kitchen. It’s moist, flavorful, and perfect for anyone looking to enjoy a plant-based treat without sacrificing taste or texture.

Whether you’re making it for a cozy weekend breakfast, a potluck dessert, or a thoughtful homemade gift, this pumpkin bread will quickly become a favorite in your recipe collection. Don’t hesitate to experiment with add-ins and spices to make it uniquely yours.

Happy baking!

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