Vegan Pumpkin Bread Recipe

Name: Vegan Pumpkin Bread Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 cup pumpkin puree; 1/2 cup maple syrup; 1/3 cup melted coconut oil; 1 tsp vanilla extract; 1 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp cloves; 1/4 cup almond milk

Author: Tessa

Published: September 12, 2025

Jump to Recipe·Print Recipe

If you’re craving something cozy, warm, and just a little bit sweet, my vegan pumpkin bread is about to become your new best friend. This recipe? Pure magic. It’s the kind of thing I make on lazy Sunday mornings when the air turns crisp and all I want is that perfect, spiced aroma filling my kitchen. No eggs, no dairy—just simple, wholesome ingredients that come together in one bowl (mostly) and bake into the moistest, most flavorful loaf you can imagine. Trust me, you won’t miss the butter one bit.

Why You’ll Love This Vegan Pumpkin Bread

This isn’t just any pumpkin bread—it’s the kind of recipe that’ll have you sneaking slices all day. Here’s why:

Unbelievably moist: The pumpkin puree keeps every bite tender (no sad, dry crumbs here!).
Pantry-friendly: You probably have most ingredients already—no weird vegan substitutes needed.
Fall in a loaf: Warm cinnamon, nutmeg, and cloves make your kitchen smell like autumn happiness.
Guilt-free goodness: Sweetened with maple syrup and packed with vitamin A—perfect for breakfast or an afternoon pick-me-up.

Seriously, one bite and you’ll understand why this is my most-baked recipe from September through November!

Vegan Pumpkin Bread - detail 1

Ingredients for Vegan Pumpkin Bread

Let’s talk ingredients—this is where the magic starts! You’ll need simple, honest stuff (no fancy vegan powders here). Just make sure your pumpkin puree says “100% pumpkin” on the can—not pie filling, which has added sugars and spices. Here’s the lineup:

1 3/4 cups all-purpose flour (or swap 1:1 with gluten-free blend if needed)
1 cup pumpkin puree (homemade or canned—just not the pie stuff!)
1/2 cup maple syrup (the real deal, not pancake syrup—or agave works too)
1/3 cup melted coconut oil (measure after melting—and yes, olive oil works in a pinch)
1 tsp vanilla extract (always use pure, not imitation—trust me on this)
1 tsp baking soda + 1/2 tsp salt (basic, but don’t skip ’em)
The spice dream team: 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves
1/4 cup almond milk (any plant milk works—even water in emergencies)

See? Nothing weird. Just good, simple ingredients that make your kitchen smell like a hug.

How to Make Vegan Pumpkin Bread

Okay, let’s get baking! This recipe comes together so easily—just follow these simple steps for the perfect loaf every time. (Confession: I’ve made this so often I could probably do it in my sleep now!)

Step 1: Prep the Oven and Pan

First things first—preheat that oven to 350°F (175°C). While it’s heating up, grab your favorite loaf pan (mine’s a trusty 9×5) and give it a good greasing with coconut oil or line it with parchment paper. Either way, you want that bread to slide right out later!

Step 2: Mix Dry Ingredients

In a big bowl, whisk together your flour, baking soda, salt, and all those cozy spices. Don’t just dump and stir—really whisk them! This makes sure there’s no sneaky clumps of baking soda (been there, tasted that—not fun).

Step 3: Combine Wet Ingredients

Now for the fun part! In another bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, vanilla, and almond milk until it’s smooth and dreamy. The pumpkin should be fully incorporated—no orange streaks! This wet mix smells heavenly already, doesn’t it?

Step 4: Bake and Cool

Pour the wet ingredients into the dry and gently mix until just combined—a few small lumps are totally fine! Overmixing makes tough bread, and we want tender. Pour into your prepared pan and bake for 50-60 minutes. The magic test? A toothpick should come out with just a few moist crumbs (not wet batter). Let it cool in the pan for 10 minutes, then transfer to a rack. I know it’s hard, but try to wait 20 minutes before slicing—it’ll hold together better!

Vegan Pumpkin Bread - detail 2

Tips for Perfect Vegan Pumpkin Bread

After baking this loaf more times than I can count, I’ve learned a few tricks to make it absolutely foolproof. First rule: don’t overmix! Stir just until the flour disappears—lumpy batter means tender bread. Second, know your oven. Mine runs hot, so I start checking at 45 minutes. And please, please use fresh spices—that jar of cinnamon from 2018 won’t give you the same cozy flavor. One more thing: if the top browns too fast, just tent it with foil. Easy peasy!

Variations and Substitutions

This vegan pumpkin bread is super forgiving—I’ve tweaked it about a dozen ways when pantry supplies ran low! Here are my favorite swaps that still give great results:

Oil-free? Use applesauce instead of coconut oil (same amount) for an extra-moist loaf.
Gluten-free? A 1:1 gluten-free flour blend works perfectly—just add 1/4 tsp xanthan gum if your mix doesn’t have it.
Out of maple syrup? Agave or even brown sugar works (use 3/4 cup packed brown sugar and add 2 extra tbsp milk).
Spice lover? Add a pinch of ginger or cardamom for extra warmth!

The beauty? It’s still pumpkin bread perfection—just your way!

Serving and Storage

Okay, let’s talk about the best part—eating this glorious pumpkin bread! My favorite way? Toasted just slightly with a smear of almond butter and a big cup of coffee. Pure heaven. For storage, keep it wrapped tightly or in an airtight container at room temp for up to 5 days (if it lasts that long!). You can also freeze slices individually—just pop ’em in the toaster straight from the freezer when that pumpkin craving hits at 3am. No judgment here!

Nutritional Information

Here’s the scoop on what’s in each delicious slice (based on 12 slices per loaf): about 180 calories, 7g of good-for-you fats from that coconut oil, and 2g of fiber to keep you full. Remember—these are estimates, folks! Your exact numbers might wiggle a bit depending on your pumpkin puree brand or how generous you were with that maple syrup pour. But hey, with zero cholesterol and all that vitamin A from the pumpkin? I call that a win.

Frequently Asked Questions

Over the years, I’ve gotten so many great questions about this vegan pumpkin bread—let me share the answers to the ones that pop up most often!

“Can I use fresh pumpkin?” Absolutely! Roast a sugar pumpkin, scoop out the flesh, and puree it smooth. Just make sure it’s thick like canned—no extra water, or your bread will be soggy.
“How do I make it gluten-free?” Easy! Swap the flour 1:1 with a gluten-free blend (I love Bob’s Red Mill). Add 1/4 tsp xanthan gum if your mix doesn’t include it—this helps with texture.
“Why did my bread sink in the middle?” Usually means it needed 5 more minutes baking—or your baking soda might be old. Test it by mixing with vinegar—it should fizz like crazy!
“Can I add nuts or chocolate chips?” Please do! Fold in 1/2 cup of chopped walnuts or dairy-free chips before baking. My kids beg for the chocolate chip version!

Got more questions? Drop them in the comments—I love helping troubleshoot baking adventures!

Final Thoughts

There you have it—my beloved vegan pumpkin bread recipe that never lets me down! Give it a try this weekend and let me know how it turns out. Snap a pic of your loaf (especially if you added chocolate chips—my weakness!) and tag me. Happy baking, friends!