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This vegan pumpkin bread is everything you love about the fall season! Perfectly moist, tender, and packed with pumpkin flavor, each slice is infused with warm and comforting spices. Think cinnamon, ginger, and nutmeg, rounded out with a touch of vanilla. A vegan take on the classic that tastes just as delicious!
If you have been following Full of Plants, you probably know how much I love baking, right? From my pound cake and banana bread to gluten-free pandan cake – you name it, I bake it! Plus, I have a habit of revisiting my published recipes from time to time to see if there’s anything I can tweak to make them even better than before.
Recently, I decided to revisit this recipe. While it tasted good, I wasn’t completely happy with the texture. It felt a bit too moist and sticky, so I went back to the kitchen and tested four more versions, adjusting the ingredient ratios each time. After a few trials, I finally landed on what I believe is the best version yet. The bread now has a drastically improved texture and tastes a bit sweeter. It’s still moist but no longer “wet” like it used to be. I believe the crumb now has the ideal balance of moisture!
⭐️ What to Love About It
- Moist and wonderfully tender. It’s no secret that pumpkin bread can be tricky, often being either too moist or too dry. Not this one! I have extensively tested this recipe to achieve a soft, tender crumb with just the right amount of moisture.
- Full of fall flavors. The blend of warming autumnal spices combined with the earthy pumpkin purée makes this bread a cozy treat for chilly days. Enjoy it for breakfast or as an afternoon snack, ideally wrapped in your favorite blanket with a cup of hot chocolate on the side!
- One bowl and 12 ingredients. This recipe requires minimal prep and only a few staple ingredients. Plus, it’s so simple that kids can make it, too! Bonus point: As it bakes, it fills your whole kitchen with an amazing smell!
📘 What Is Pumpkin Bread
Although most of you are already familiar with pumpkin bread, it’s still not very common here in Europe, so let me give it a small introduction. Pumpkin bread is a classic American sweet bread made with pumpkin puree and spices, combined with flour, sugar, and leavening agents (like baking powder, baking soda, and eggs in non-vegan versions). It is generally prepared in the Fall, when fresh pumpkins are in season. Though more often than not, it is made with canned pumpkin!
The incorporation of pumpkin puree into the batter not only imparts a nutty, natural sweetness but also adds moisture and tenderness.
🎃 Ingredient Notes
You will only need 8 ingredients plus a few spices to make this recipe. Here is what you will need:
- Pumpkin purée – You certainly won’t miss the pumpkin flavor here, as over 1 cup is incorporated into the batter! I went with canned pumpkin purée because it is more convenient, but feel free to use homemade if you have it on hand!
Use pumpkin purée, not pumpkin pie filling! Ensure you are using unsweetened pumpkin purée. Pumpkin purée is made from 100% pumpkin, whereas pumpkin pie filling contains sugar and other ingredients.
- Flour – Regular all-purpose flour provides structure. Note: You may be able to make this recipe gluten-free by using a 1:1 gluten-free flour blend, but I haven’t tried it yet.
- Sugar – To sweeten the bread, you can use either granulated sugar or coconut sugar for a refined sugar-free option. I personally prefer granulated sugar, as it lets the pumpkin flavor shine, while coconut sugar tends to overpower it a bit.
- Oil – For an extra moist crumb. Any neutral oil works. A few options are grapeseed, canola, or sunflower oil.
- Milk – Any unsweetened plant-based milk will work. You can use almond, cashew, oat, or even soy milk.
- Vanilla extract – For extra deliciousness. A hint of vanilla always does wonders in sweet baked goods. Use store-bought or homemade vanilla extract.
- Baking powder and baking soda – To help the bread rise. Baking soda also gives the bread a deeper color.
- Spices – Cinnamon, ginger, nutmeg, and cloves. Too lazy to measure each spice individually? Replace all of the spices with about 2 teaspoons of pumpkin spice.
- Salt – Optional. It enhances the overall flavor.
🥣 How to Make It
Make the batter
- Whisk together the liquid ingredients with the sugar. Add the pumpkin puree, oil, plant-based milk, sugar, and vanilla extract to a bowl. Mix until combined.
- Add the dry ingredients. Next, add the spices, flour, baking soda, baking powder, and salt.
- Mix. Use a wooden spoon to mix the batter. Do not overmix. It’s okay if there are a few lumps. At this point, feel free to incorporate your add-ins (see the Customize section below).
Bake
- Transfer the batter to the pan. Pour the batter into the prepared loaf pan and spread the top into an even layer.
- Bake. Finally, bake the bread for 55-60 minutes or until a toothpick inserted in the middle comes out with just a few crumbs.
- Let cool. Let the bread cool for at least 30 minutes before transferring it to a cooling rack.
Quick tip: If you want your bread to crack exactly in the middle, dip a spatula in oil or melted butter and draw a straight line, approximately 1/2 inch (1 cm) deep, lengthwise along the center of the batter. This will allow your bread to crack exactly in the middle as it bakes!
🍫 Customize it!
- Incorporate add-ins. Feel free to add a handful of chopped nuts, chocolate chips, or dried fruits (such as candied ginger, candied orange peel, or raisins) to the batter for more texture.
- Top with a streusel. For a crispy topping, add a streusel to the pumpkin bread before baking! To do so, mix 1/4 cup of flour, 2 tbsp of butter, 3 tbsp of sugar, and 1/8 tsp of pumpkin spice. Sand the mixture until it forms crumbs. Then crumble it over the batter.
Thomas’ Tips
Ceramic vs. metal loaf pan. Both work, but I highly recommend using a metal pan. Metal conducts heat better, giving your bread a nice, golden-brown crust all around.
Let it cool a bit. Straight from the oven, the pumpkin bread will be very soft. Give it at least 30 minutes to cool before carefully lifting it out of the pan using the parchment paper.
Adjust the sweetness to your liking. This vegan pumpkin bread is not as sweet as most recipes, so feel free to adjust the sweetness to your taste. You can add up to 1/4 cup of sugar without changing the ratio of the other ingredients.
Regarding the color. Depending on your pumpkin puree, your pumpkin bread may turn out lighter or darker. Don’t worry, this doesn’t affect the flavor!
🍦What to Serve It With
You can enjoy this pumpkin bread for breakfast with vegan yogurt, as an afternoon pick-me-up snack, or for dessert, accompanied by a scoop of vanilla ice cream!
❄️ Storing and Freezing
- To store: Keep the bread wrapped in plastic wrap at room temperature or in an airtight container. It will stay soft for up to 5 days.
- To freeze: Once the bread has cooled completely, wrap it (either whole or in thick slices) in plastic wrap and place it in the freezer. It will keep for up to 2 months. To enjoy, thaw at room temperature for 3-4 hours or until tender.
💬 FAQ
Yes! Fill the muffin cups of your pan to 3/4 full and bake for 20 to 22 minutes.
First, your bread should be evenly golden brown. Second, the top should look set, not wet, and a toothpick or knife inserted in the center should come out with just a few moist crumbs.
You either opened the oven door too soon or didn’t bake it long enough.
A gummy crumb can occur when the batter is overmixed. Next time, stop mixing once the flour is incorporated into the liquid ingredients. It’s okay if there are a few lumps.
This vegan pumpkin bread makes the coziest snack or dessert. It’s packed with pumpkin flavor and warming spices, and features a moist, soft crumb! A must-try during the Fall season!
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
Note: This recipe was first released in September 2023 and updated with new process shots and detailed instructions in November 2025.
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Vegan Pumpkin Bread
Equipment
Ingredients
- 1 and 1/4 cup (287 g) pumpkin puree
- 1/2 cup (120 ml) neutral oil
- 5 tbsp (75 ml) unsweetened plant-based milk
- 1 cup + 2 tbsp (224 g) granulated sugar
- 1 tbsp (15 ml) vanilla extract
- 2 and 1/2 cup (300 g) all-purpose flour
- 1 and 1/2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 3/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1 and 3/4 tsp baking soda
- 1/4 and 1/8 tsp baking powder
- 1/4 tsp salt optional
Instructions
- Preheat the oven to
350 °F (175°C) and line a 9×5-inch (23×13 cm) loaf pan with parchment paper. - Whisk together the liquid ingredients with the sugar. Add the pumpkin puree, oil, plant-based milk, sugar, and vanilla extract to a bowl. Mix until combined.
- Add the dry ingredients. Next, add the flour, spices, baking soda, baking powder, and salt. Use a wooden spoon to gently mix the batter. Stop mixing once the flour is just incorporated. Do not overmix, it’s okay if there are a few lumps.
- Transfer to a loaf pan. Pour the batter into the prepared loaf pan and spread the top into an even layer. At this point, you can dip a spatula in a tablespoon of oil and draw a straight line down the middle (about 1/2 inch (1 cm) deep) along the entire length of the batter. This is optional, but it will allow your bread to crack exactly in the middle, giving it a better look!
- Bake. Transfer the loaf pan to the preheated oven and bake the pumpkin bread for 55-60 minutes or until a toothpick inserted in the middle comes out with just a few crumbs.
- Let cool. Allow the bread to cool for 30-40 minutes before removing it from the pan.
- Pumpkin bread will keep for up to 5 days at room temperature.
Notes
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
Your old recipe was already great but this new one is next-level. Literally the best vegan pumpkin bread I’ve ever had.
So happy to hear you are enjoying the reworked version, Neko! Thanks for your rating 🙂
10/10. There were no leftovers 😋
Thanks for your feedback and rating Vanessa 😉
Excellent recipe – nicely moist and flavorful! Goes wonderfully with a vegan pistachio cream.
Glad you liked it Scott! Thanks for your rating!
Hi, Can the slices be toasted? or are they too soft and moist? Thanks.
The slices are moist but if you make them thick enough, I think it could be toasted.
I like pumpkin. I’ll try this recipe for sure. Thank you for shating.