Vegan Pumpkin Bread

Fluffy, soft, and perfectly spiced pumpkin bread. The ideal warming loaf to enjoy this autumn season.

vegan pumpkin bread

I have been slightly obsessed with pumpkin-flavored food/drinks lately, so what’s better than some delicious pumpkin bread?!

I remember a couple of weeks ago I went to the store and stocked up on 10+ pumpkin-flavored things…a little crazy? I know! Surprisingly, I have never had pumpkin bread before so when I chose to make my own recipe for it…I was a little hesitant. Needless to say, it was a bit hard. 

After multiple failed attempts I finally perfected the taste and consistency. Both are key components to making a perfect baked good!

I found a quote that represents the process I took spot on, Tom Douglas stated, “If you don’t have the confidence in baking, commit to making the recipe three times. The first two, do it exactly the way I’ve told you to make it. Twice. The first time you’ll screw it up. The second time it will come out pretty good, and then the third time, make your adjustments.” ( That definitely was the case, because in no way did it come out perfect the first time. 

vegan pumpkin bread

The first time: didn’t cook all the way through, okay taste.  

2nd time: too moist/soggy, but tasted very good. 

3rd time: perfect moistness while still being fluffy & delicious. 

What did I learn from that? Cook at a lower temp but longer. That way the bread won’t just cook on the outside but cook on the inside as well. Seems like I should have known that, but baking is a process.

Also, putting too many liquids into the bread makes it too moist. So I omitted the coconut oil on my 2nd attempt and substituted vegan butter on my 3rd, it was perfect! 

vegan pumpkin bread

This Vegan Pumpkin Bread is…

  • Soft, fluffy, and moist
  • Warm and comforting
  • Perfectly spiced
  • Dairy and egg-free
  • Oh so delicious!

Vegan Pumpkin Bread 

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vegan pumpkin bread
Vegan Pumpkin Bread
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

Fluffy, soft, and perfectly spiced pumpkin bread. The ideal warming loaf to enjoy this autumn season.

Course: Dessert
Keyword: fall dessert recipe, vegan pumpkin bread
Servings: 1 loaf
Author: Taavi Moore
  • 1 tbsp flaxseed meal
  • 2 tbsp water
  • ¼ cup room temperature vegan butter
  • ¾ cup pumpkin puree
  • ½ cup non-dairy milk
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • ½ cup sugar
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin spice
  • ¼ tsp salt
  1. Preheat the oven to 350 degrees. Grease a loaf pan or line with parchment paper. In a small bowl, combine flaxseed meal and water. Set aside for 5 minutes to thicken.

  2. Use a handheld mixer or whisk vigorously, to combine flax egg, butter, pumpkin puree, milk, maple syrup, vanilla, and sugar until creamy. Add flour, baking soda and powder, pumpkin spice, and salt. Use a wooden spoon or spatula to combine until a smooth and thick batter forms. Pour into prepared loaf pan. (Optional): Top with pumpkin seeds.

  3. Bake for 45-50 minutes until toothpick inserted comes out clean. Allow cooling in the loaf pan for 10 minutes before transferring it to a wire cooling rack to cool completely before slicing.


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