The best vegan pumpkin bread, made with pumpkin purée and just a handful of simple ingredients. Soft, cozy and with an amazing deep flavor, it’s the perfect fall-inspired treat! Enjoy for a dairy-free dessert or afternoon snack with a cup of tea.

Vegan pumpkin bread

I would say that vegan pumpkin bread is always a good idea! And baking with pumpkin in general. I’m not a fan of cold weather, but I do love baking when temperatures start to drop. The whole house feels so much cozier, and the smell of warming fall spices and of course, pumpkin, can make anyone happy. I could spend hours coming up with new ideas to use pumpkin as a key baking ingredient!

Two slices of vegan bread with butter

This vegan pumpkin bread is a must-try. It has a perfect amount of pumpkin-y flavor, and perfect as either a dessert or a snack to enjoy at any time of day. If you do any sort of fall-inspired baking, I suggest that this is the recipe you go for! Whenever I make it, the whole loaf seriously doesn’t last more than a day. I used homemade pumpkin purée for the best flavor, but I also share how to replace it with canned pumpkin.

Loaf of vegan bread with pumpkin

The texture is also absolutely perfect – soft, with a hint of chewiness, and crunchy on the outside. Just how pumpkin bread should be! And it requires no fancy ingredients or preparation methods. So, even if you’re a complete beginner to vegan baking, you can’t go wrong with this recipe.

Ingredients for the best vegan pumpkin bread

Ingredients for vegan pumpkin bread
  • Sweet baking pumpkin, to make pumpkin purée. You can use any sweeter pumpkin variety (these are usually labelled as ‘baking pumpkin’ in stores and supermarkets). Or even something like butternut squash would work.
  • Water and aquafaba mixture. Aquafaba is the liquid from a can of chickpeas, and it’s a great ingredient to use in vegan baking because it acts as an egg replacement, and helps to create a softer texture.
  • Olive oil. You can use any neutral-flavored oil. I’ve tested this recipe with canola oil and avocado oil and they both work really well. Coconut oil, however, results in a distinctive coconutty flavor, so I would not recommend using it.
  • All-purpose flour. This recipe won’t work with wholegrain flour, because I find that it results in a grainy texture.
  • Baking powder and baking soda. Using these together works really well to create a gorgeous rise.
  • Coconut sugar. You can also use any sugar of your choice.
  • Cinnamon, ground cloves and a pinch of salt to add that distinctive pumpkin spice flavor.
Vegan pumpkin bread recipe

How to make vegan pumpkin bread

It’s incredibly easy! If you want to use homemade pumpkin purée, start by making that. Preheat the oven to 180 degrees C/350 and line a large baking tray with parchment paper. Add peeled and cubed pumpkin to the baking tray, and bake for 15-20 minutes, until fork tender. Then, transfer to a blender or food processor, and blend until a purée forms.

Next, in a mixing bowl, combine the water, aquafaba, olive oil and the pumpkin purée. In a different mixing bowl, whisk together the flour, baking powder, baking soda, coconut sugar, cinnamon, ground cloves and salt. Then, add the wet ingredients to the dry, and mix until a smooth batter forms.

Grease a standard loaf tin with some vegan butter or olive oil. Pour the batter into the loaf tin, and bake at 180 degrees C/350 for 40 minutes. After this time, remove the loaf from the oven, cover with foil, and bake for 15 minutes more. You know that the loaf is done when a toothpick comes out clean from the centre.

Allow the vegan pumpkin bread to cool for 5-10 minutes before slicing and serving.

Recipe tips

  • You can also use store bought canned pumpkin for this recipe. Simply use 1 cup canned pumpkin per loaf of pumpkin bread.
  • If you want to make this recipe gluten-free, replace the plain flour with a gluten-free mix. Just be aware that the loaf may be a little bit denser when using this option.
  • As for all baking recipes, I would recommend using a digital kitchen scale and weighing the ingredients. If you don’t have a kitchen scale, use the spoon and level method. Add the flour to your measuring cup using a spoon, then level it off using a butter knife.
  • Don’t overmix the batter! This is a common mistake which can result in a gummy texture.
  • Adding the foil at the end of the baking process ensures that the pumpkin bread is cooked all the way through, but doesn’t burn at the top.
Vegan bread with butter

How to store and freeze vegan pumpkin bread

You can keep this vegan pumpkin bread in the fridge, covered, for up to 4 days. You can also freeze it for up to 3 months as individual slices in freezer-friendly bags.

To reheat, simply allow to thaw overnight and then reheat in the microwave for a couple of minutes. Or you can reheat from frozen in your toaster.

Loaf of vegan bread

Other vegan pumpkin recipes

Vegan pumpkin bread with butter

If you give this vegan pumpkin bread a go, be sure to tag me on Instagram and leave your feedback in the comments below together with a star rating!

Vegan pumpkin bread

Get the Recipe: Vegan Pumpkin Bread

The best vegan pumpkin bread, made with pumpkin purée and just a handful of simple ingredients. Soft, cozy and with an amazing deep flavor, it's the perfect fall-inspired treat! Enjoy for a dairy-free dessert or afternoon snack with a cup of tea.

Ingredients

  • 1 lb pumpkin, peeled and cubed
  • 2/3 cup water
  • 1/2 cup aquafaba
  • 2/3 cup olive oil
  • 2 1/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 5 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp salt

Equipment

  • Conventional oven
  • Baking tray
  • Mixing bowl x 2
  • Loaf tin
  • Foil

Instructions 

  • Preheat the oven to 180 degrees C/350 and line a large baking tray with parchment paper. Add peeled and cubed pumpkin to the baking tray, and bake for 15-20 minutes, until fork tender. Then, transfer to a blender or food processor, and blend until a purée forms.
  • Next, in a mixing bowl, combine the water, aquafaba, olive oil and 1 cup pumpkin purée. In a different mixing bowl, whisk together the flour, baking powder, baking soda, coconut sugar, cinnamon, ground cloves and salt.
  • Then, add the wet ingredients to the dry, and mix until a smooth batter forms.
  • Grease a standard loaf tin with some vegan butter or olive oil. Pour the batter into the loaf tin, and bake at 180 degrees C/350 for 40 minutes. After this time, remove the loaf from the oven, cover with foil, and bake for 15 minutes more.
  • Allow the vegan pumpkin bread to cool for 5-10 minutes before slicing and serving.

Notes

  • You can also use store bought canned pumpkin for this recipe. Simply use 1 cup canned pumpkin per loaf of pumpkin bread.
  • If you want to make this recipe gluten-free, replace the plain flour with a gluten-free mix.
  • You can keep this vegan pumpkin bread in the fridge, covered, for up to 4 days. You can also freeze it for up to 3 months as individual slices in freezer-friendly bags.To reheat, simply allow to thaw overnight and then reheat in the microwave for a couple of minutes. Or, reheat from frozen in your toaster.
Calories: 330kcal, Carbohydrates: 38g, Protein: 4g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Sodium: 233mg, Potassium: 335mg, Fiber: 1g, Sugar: 7g, Vitamin A: 4828IU, Vitamin C: 5mg, Calcium: 65mg, Iron: 2mg