Name: Vegan Pumpkin Bread Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: ⅓ cup applesauce; ½ cup vegetable oil; 1 cup pumpkin puree; ¾ cup sugar; 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 ¾ cups all-purpose flour; 1 teaspoon baking powder; ½ tablespoon cinnamon; ½ cup raisins, walnuts, or chocolate chips

Jump to Recipe· 4.9 from 34 reviews

If you’ve been searching for the perfect fall treat that’s both cozy and comforting, this Vegan Pumpkin Bread Recipe is absolutely going to become your new favorite. I’ve made it countless times during pumpkin season, and what I love most is how moist and flavorful it turns out without any eggs or dairy. It’s that kind of recipe that feels like a big warm hug from the inside, and it works perfectly whether you’re serving it for breakfast, snack time, or dessert.

What makes this Vegan Pumpkin Bread Recipe stand out is how simple the ingredients are yet the depth of flavor you get from the blend of pumpkin puree, warming spices, and a touch of sweetness. Plus, it’s a breeze to whip up—even if you’re short on time or new to vegan baking. Once you give it a try, I promise you’ll reach for it every fall and winter!

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Why This Recipe Works

Simple Ingredients: Uses pantry staples with a fresh pumpkin puree base for easy, accessible baking.
Moist Texture: Applesauce and oil keep the bread wonderfully soft and moist without eggs or dairy.
Customizable: Easily add your favorite mix-ins like walnuts, chocolate chips, or raisins for a personal touch.
Quick and Foolproof: Minimal mixing and a straightforward baking process make this recipe beginner-friendly.

A loaf of bread with a golden brown crust topped with chopped walnuts and orange chunks rests on crumpled brown parchment paper. To the side, a white bowl holds a thick orange puree with a smooth texture. Scattered walnut pieces and a white marbled surface create a clean background. A corner of a white plate with brown specks is visible at the bottom left. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This Vegan Pumpkin Bread Recipe brings together a handful of ingredients that complement each other beautifully, ensuring a balanced flavor and moist texture. I always recommend using fresh pumpkin puree if you can find it, but canned works just as well for convenience.

Applesauce: Acts as a moistening agent and egg substitute to keep the bread tender without extra fat.
Vegetable oil: Adds richness and moisture, essential for that soft crumb in vegan baking.
Sugar: Sweetens the bread; you can adjust the amount depending on your preference for sweetness.
Pumpkin puree: The star of the recipe, contributing moisture, natural sweetness, and that beautiful fall flavor.
Vanilla extract: Enhances the overall flavor and rounds out the warm notes from the pumpkin and spices.
Salt: Balances sweetness and deepens the flavors.
All-purpose flour: Provides structure, so your pumpkin bread holds together nicely.
Baking powder: Helps the bread rise and gives it a light texture.
Cinnamon: A warming spice that pairs perfectly with pumpkin and gives the bread its classic fall taste.
Optional add-ins: Raisins, walnuts, or chocolate chips add texture and bursts of flavor, making it your own.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts about this Vegan Pumpkin Bread Recipe is how flexible it is. I often switch things up depending on my mood or what’s in my pantry. Feel free to make it your own by getting creative with flavors and textures.

Add Texture: I love stirring in a handful of chopped walnuts or pecans for crunch; it adds a lovely contrast to the soft crumb.
Make It Sweeter: When I want more indulgence, a handful of vegan chocolate chips transforms this bread into an extra-special treat.
Spice It Up: Try adding nutmeg or ginger along with the cinnamon for those extra cozy fall vibes.
Make Muffins: I often turn this batter into muffins for quicker baking and easy grab-and-go snacks.

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

Step 1: Mix the Wet Ingredients

Start by preheating your oven to 350°F (175°C) – this is important because the baking powder works best when the batter goes into a hot oven right away. In a large bowl, whisk together the applesauce, vegetable oil, sugar, pumpkin puree, and vanilla extract until everything is smooth and well combined. If your ingredients were cold, this helps mix them more easily and ensures a fluffier bread.

Step 2: Add Dry Ingredients and Mix Gently

Now add the salt, all-purpose flour, baking powder, and cinnamon to your wet mixture. I like to sift the dry ingredients first or whisk them together before adding – it helps create an even texture without clumps. Stir gently just until everything is combined; don’t overmix. A few lumps are totally fine and make the bread more rustic and tender.

Step 3: Fold in Optional Add-Ins

If you’re using any mix-ins like walnuts, raisins, or chocolate chips, fold them in now. I usually add about half a cup depending on my mood. This step is your chance to customize the bread to your liking.

Step 4: Bake and Test for Doneness

Pour the batter into a greased loaf pan and place it right into your preheated oven. Bake for 50 to 55 minutes, but start checking around the 50-minute mark. Use a toothpick or fork inserted into the center – if it comes out clean or with just a few moist crumbs, it’s done. If batter sticks, bake for another 5 minutes and check again to avoid overbaking.

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Pro Tips for Making Vegan Pumpkin Bread Recipe

Don’t Overmix: Lumps in your batter are totally fine and keep your bread tender and rustic, so don’t fret over a perfect smooth batter.
Preheat Your Oven First: Since the recipe uses double-acting baking powder, it’s essential that the oven is hot before baking for the best rise.
Room Temperature Ingredients: Letting your ingredients come to room temp helps the batter blend easily and results in a fluffier loaf.
Check Early and Often: Start testing your bread a few minutes before the timer ends to avoid drying it out with overbaking.

How to Serve Vegan Pumpkin Bread Recipe

A loaf of brown bread with a rough texture sits on crinkled parchment paper over a white marbled surface. The loaf is topped with pieces of bright orange chunks and scattered walnut halves. Three slices are cut from the loaf, showing a dense interior with visible small walnut pieces and some orange chunks embedded inside. Extra walnut halves are scattered around the bread on the parchment. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping slices of this pumpkin bread with a light spread of vegan butter or a smear of almond butter to add a creamy contrast. Sometimes, I sprinkle a little cinnamon sugar on top for an extra cozy touch right before serving.

Side Dishes

This bread pairs beautifully with a hot cup of coffee, chai tea, or even a bowl of hearty oatmeal for a comforting breakfast. When serving as a snack, I sometimes add fresh fruit or a small dollop of coconut yogurt on the side.

Creative Ways to Present

For special occasions, I like to cut the Vegan Pumpkin Bread into mini slices and arrange them on a platter with nuts, fresh berries, and a drizzle of maple syrup. Another fun idea is to turn the bread into a stylish layered trifle by cubing it and layering with vegan whipped cream and pumpkin pie spice.

Make Ahead and Storage

Storing Leftovers

I wrap leftover pumpkin bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. If you want to keep it fresher longer, refrigeration is fine but be aware it may dry out slightly—warming a slice before serving helps bring back moisture.

Freezing

I often freeze individual slices wrapped in parchment and foil—this way, I can grab a piece whenever the craving hits. Frozen pumpkin bread keeps well for up to 3 months. Just thaw at room temperature or warm gently in the toaster oven.

Reheating

To bring back that fresh-baked warmth, I reheat slices in a toaster oven for a few minutes or pop them in the microwave for about 20 seconds. Adding a little vegan butter before warming creates a melt-in-your-mouth experience that’s just irresistible.

FAQs

Can I use canned pumpkin for this Vegan Pumpkin Bread Recipe?

Absolutely! Canned pumpkin puree works perfectly for this recipe and saves you time. Just make sure it’s 100% pure pumpkin and not pumpkin pie filling, which has added sugars and spices.
Is it okay to substitute other oils?

Yes, you can swap vegetable oil for light olive oil, melted coconut oil, or even avocado oil. Just remember that strong-flavored oils might change the final taste slightly.
How do I make this recipe gluten-free?

Try using a 1:1 gluten-free baking flour blend in place of the all-purpose flour. Make sure it contains xanthan gum or a similar binder to maintain the bread’s structure.
Can I turn this Vegan Pumpkin Bread Recipe into muffins?

Yes! Pour the batter into a lined or greased muffin tin and bake for about 25 to 30 minutes. Check with a toothpick to ensure they’re baked through.
Why is preheating the oven so important for this recipe?

Since the baking powder is double-acting, it reacts first when wet ingredients are mixed and then again once it heats in the oven. Placing your bread into a fully preheated oven ensures the second rising happens promptly for a fluffy, light texture.

Final Thoughts

This Vegan Pumpkin Bread Recipe holds a special place in my kitchen arsenal because of how reliably delicious and comforting it is, no matter the season. It’s the kind of recipe you make when you want simple ingredients to shine while sharing something homemade and thoughtful with loved ones. Trust me, once you try this, you’ll find yourself reaching for it time and again when pumpkin cravings strike—something I’m definitely guilty of every autumn!