Vegan Pumpkin Bread Recipe

I’m so excited to share this Vegan Pumpkin Bread Recipe with you because it’s become a staple in my kitchen every fall—and honestly, all year round! The texture is incredibly moist, thanks to the perfect blend of pumpkin puree and applesauce, and the cinnamon adds just the right cozy touch. Whether you’re baking it for a quick breakfast, a wholesome snack, or a crowd-pleasing dessert, you’ll find it’s surprisingly easy to whip up and equally delightful to eat.

What makes this Vegan Pumpkin Bread Recipe truly special is how foolproof it is. I remember the first time I tried baking pumpkin bread vegan—I was skeptical if it could be as tender and flavorful without eggs or dairy. But this recipe nailed it, and now I love making it for friends who appreciate a plant-based treat. Plus, it’s versatile enough to add your favorite mix-ins like walnuts or chocolate chips, and it freezes beautifully for those busy weeks when you need a quick pick-me-up.

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Ingredients & Why They Work

Each ingredient in this Vegan Pumpkin Bread Recipe plays a key role to ensure the perfect texture and flavor. I always recommend using fresh pumpkin puree for the best taste, but canned works great too! Make sure your dry ingredients are measured carefully to keep the bread tender and rise evenly.

• Applesauce: Adds natural sweetness and moisture while replacing eggs in this vegan recipe.
• Vegetable Oil: Keeps the bread tender and rich; you can swap for melted coconut oil if desired.
• Sugar: Balances the earthiness of pumpkin with just enough sweetness – adjust to your taste!
• Pumpkin Puree: The star ingredient that brings moistness and that signature fall flavor.
• Vanilla Extract: Enhances the overall flavor making each bite more aromatic and flavorful.
• Salt: Helps to balance and boost all the spices and sweetness in the bread.
• All-Purpose Flour: Provides structure – spoon and level it for best results to avoid a dense loaf.
• Baking Powder: Helps the bread rise nicely; preheat your oven so it can do its magic.
• Cinnamon: Adds warm, comforting spice that works beautifully with pumpkin.
• Optional Add-ins (Raisins, Walnuts, Chocolate Chips): Personalize your loaf with texture and bursts of flavor.

Tweak to Your Taste

I love how this Vegan Pumpkin Bread Recipe is a blank canvas. Over time, I’ve tried adding all sorts of mix-ins to give it a new twist each time. You can easily make it sweeter, spicier, or nutty depending on what mood you’re in.

• Variation: Adding chopped pecans and a sprinkle of nutmeg gives it a lovely crunch and a hint of warm spice.
• Lower Sugar: I sometimes reduce the sugar when I’m serving it as a snack rather than dessert.
• Make Muffins: Baking the batter in a muffin tin at 350°F for 25-30 minutes is great for portable treats.
• Gluten-Free Option: Try using a 1:1 gluten-free flour blend – the texture is a bit different but still delicious!

Step-by-Step: How I Make Vegan Pumpkin Bread Recipe

Step 1: Prep Like a Pro

Start by preheating your oven to 350°F — this is critical because the baking powder is double-acting and needs that immediate heat to help the bread rise. While your oven heats, grease a loaf pan lightly or line it with parchment paper for easy removal.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the applesauce, vegetable oil, sugar, pumpkin puree, and vanilla extract until smooth. This mix is your flavorful, moist base that keeps the bread tender and moist without eggs.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk the flour, baking powder, salt, and cinnamon. This ensures even distribution of the leavening and spices, so your bread bakes evenly and tastes perfectly spiced.

Step 4: Bring It All Together

Pour the dry ingredients into the wet mixture and gently mix until just combined. Don’t overmix—some lumps are perfectly fine and actually give it that rustic, homemade charm. Stir in any optional add-ins now if you’re using them.

Step 5: Bake and Test

Pour the batter into your prepared loaf pan and pop it in the oven right away. Bake for 50 to 55 minutes. Start checking at 50 minutes by inserting a toothpick or fork in the middle. If it comes out clean, it’s done! If not, give it a few more minutes.

How to Serve Vegan Pumpkin Bread Recipe

Garnishes

I love serving this pumpkin bread with a light dusting of powdered sugar or a drizzle of maple glaze. Sometimes, I spread a vegan cream cheese frosting on top when I’m feeling indulgent. A smidge of cinnamon or crushed toasted nuts sprinkled on adds a lovely crunch and visual appeal.

Side Dishes

Pair a slice with a warm cup of coffee or chai tea for the ultimate cozy snack. It also goes surprisingly well alongside a fresh fruit salad or a bowl of vegan yogurt for breakfast or brunch.

Creative Ways to Present

For a festive touch, I’ve arranged slices on a wooden serving board surrounded by pumpkin seeds and cinnamon sticks when hosting friends. It makes a beautiful centerpiece and invites everyone to dig in. You can even slice it into bite-sized cubes and serve on skewers as fun finger food for parties.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I wrap the pumpkin bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. If my kitchen feels warm, I throw it in the fridge to keep it fresh for up to a week.

Freezing

I’ve had great success freezing slices individually wrapped in parchment and foil. They hold up for about 2-3 months this way. When you’re ready, just thaw at room temperature or pop directly into a toaster oven.

Reheating

Reheat slices gently in a microwave for 20-30 seconds or in a toaster oven at low heat to maintain that soft, moist texture. I avoid overheating to prevent drying out the loaf.

FAQs

Final Thoughts

This Vegan Pumpkin Bread Recipe has become such a warm, comforting favorite for me and my family, and I’m confident you’ll love it too. It’s simple to make, forgiving for beginners, and perfect for sharing whenever you want a little sweet something that’s plant-based and wholesome. Go ahead, give it a try—you might just find yourself making it again and again like I do!

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