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Perfect Vegan Pumpkin Bread

If you love pumpkin, this vegan pumpkin bread is going to knock your socks off! Warmly spiced and super moist, it’s a perfect fall (or any season) dessert.

overhead photo of slice of pumpkin bread on white plate with glass of almond milk

This healthier pumpkin bread is actually a muffin recipe I adapted from Mary McDougall, wife of world-renowned, Dr. John McDougall. Muffins are terrific, but I tweaked this just a bit to make the perfect pumpkin bread.

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cooked pumpkin bread in clear glass baking dish on cooling rack

You’ll love this pumpkin bread because it’s…

  • Perfectly sweet
  • Moist
  • Wholesome & fresh
  • Perfect as a cake or even muffins
  • Delicious

This delicious pumpkin bread (or muffins) is made with warm and comforting ingredients like pumpkin, raisins, nutmeg, molasses, and cinnamon that make it yummilicious!

a loaf of sliced vegan pumpkin bread with pumpkin in background

How to make vegan pumpkin bread

A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.

Anytime I am baking, I always start out with two bowls. One is large for all the dry ingredients like flours, baking soda, baking powder, salt, spices, and dry sweetener.

This gives plenty of room to whisk these ingredients together, plus more room for combining even more later on.

stainless bowl with whole wheat flour, baking soda, baking powder, salt, and cinnamon

The second bowl is a bit smaller and used for mixing the wet ingredients.

You’ll want to begin this recipe by preheating the oven to 350°F.

Next, select a loaf baking pan approximately 9″x5″ but it doesn’t have to be exactly this size. If using a glass or metal pan, you will need to line it with parchment paper to prevent sticking.

Another option is to use a nonstick silicone loaf baking pan. When using these silicone pans, always place a baking sheet beneath it before baking to add support.

Vegan egg replacer for baking

In Mary McDougall’s muffin recipe, she recommends a product called Egg Replacer. I have used it in the past, and it works just fine. However, I usually use a flax egg when I am baking.

flax egg in stainless spoon

Flax egg

Flax eggs are very easy to make by whisking together 1 tablespoonful of flax meal and 3 tablespoons of warm water. Once it sits for a few minutes after frothing, it gels-up a bit like an eggwhite and is ready to use.

Egg Replacer product

If you decide to use the product called Egg Replacer simply froth it up with 1/4 cup warm water in a small bowl then set aside.

In a large bowl, whisk together the flours, brown sugar, cinnamon, baking soda, nutmeg, baking powder, and salt.

In a separate slightly smaller bowl, stir together the pumpkin, apple sauce, molasses, and almond milk until no lumps remain.

stainless mixing bowl with pumpkin and spices and whisk

Pour the small bowl contents with egg replacer mixture into the pumpkin mixture and stir until combined well. Add the walnuts and raisins if using them.

large mixing bowl with flour, pumpkin, raisins, walnuts

Pour the batter into a baking dish and cook at 350°F for approximately 30 minutes. Ovens vary, so check near around 20 minutes. When a toothpick can be inserted into the middle and come out clean, it is done.

This pumpkin bread recipe is so delicious, no one will ever guess that it’s a healthier version that is oil-free, egg-free, and dairy-free!

Be sure to check out Dr. McDougall’s website and like his Facebook page for more great recipes. Find out more about his program from The Starch Solution.

*Originally published November 2014.

slice of healthy pumpkin bread on white plate

Your Healthy Pumpkin Bread Questions Answered:

Q: Can this pumpkin bread be made gluten-free?

A: Though I haven’t made this gluten-free, I’m sure it can be. Oat flour would be a good option or check out Minimalist Baker’s gluten-free baking guide for suggestions.

Q: Can I use regular whole wheat flour instead of pastry flour?

A: Yes, you can! As a matter of fact, that’s what I used to bake the bread in the photos above.

Q: Can I make this recipe with date paste?

A: I’m sure you can, but I haven’t personally tried it yet. I would suggest replacing the dry sugar with 3/4 cup date paste. Other good less refined dry sugar options are sucanat and coconut sugar.

Q: Would it be okay to bake this as muffins instead of bread?

A: Absolutely! I do that all the time.

Q: Can I freeze this bread?

A: Yes, this recipe freezes very well. Simply defrost and enjoy again.

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Other great vegan dessert recipes

a loaf of sliced vegan pumpkin bread with pumpkin in background

Vegan Pumpkin Bread

Yield: 15 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

If you love pumpkin, this vegan pumpkin bread is going to knock your socks off! Warmly spiced and super moist, it’s a perfect fall dessert or any season of the year.

Ingredients

  • 2 tsps. Ener-G Egg Replacer or Flax Egg (see notes)
  • 1 cup whole wheat pastry flour
  • 3/4 cup unbleached flour
  • 3/4 cup dark brown sugar
  • 1- 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 cup canned pumpkin
  • 1/4 cup apple sauce
  • 1/4 cup molasses
  • 1/4 cup almond milk
  • 1/4 cup raisins
  • 1/2 cup coarsely chopped walnuts, (optional)

Instructions

  1. You’ll want to begin this recipe by preheating the oven to 350°F.
  2. Next, select a loaf baking pan approximately 9″x5″ but it doesn’t have to be exactly that size. If using a glass or metal pan, you will need to line it with parchment paper to prevent sticking. Another option is to use a nonstick silicone loaf baking pan. When using these silicone pans, always place a baking sheet beneath it before baking to add support.
  3. Make a flax egg. Flax eggs are very easy to make by whisking together 1 tablespoonful of flax meal and 3 tablespoons of warm water. Once it is allowed to sit for a few minutes after frothing, it gels-up a bit like an eggwhite and is ready to use.
  4. In a large bowl, whisk together the flours, brown sugar, cinnamon, baking soda, nutmeg, baking powder, and salt.
  5. In a separate slightly smaller bowl, stir together the pumpkin, apple sauce, molasses, and almond milk until no lumps remain.
  6. Pour the small bowl contents with egg replacer mixture into the pumpkin mixture just until combined. Stir in the walnuts and raisins.
  7. Pour batter into a baking dish and bake at 350°F for approximately 30 minutes. Ovens vary, so check near around 20 minutes. When a toothpick can be inserted into the middle and come out clean, it is done.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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Nutrition Information:
Yield: 15
Amount Per Serving: Calories: 214Total Fat: 4gCarbohydrates: 41gFiber: 3gSugar: 17gProtein: 5g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

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Liz

Friday 16th of October 2020

Trying this today, but have a question on the egg replacer. Do you mix the powder with the water as instructed on the box and add the 2 tsp or just add the powder in this recipe?

Terri Edwards

Saturday 17th of October 2020

Hi Liz- You'll want to mix up the egg replacer according to the package directions before adding it to the mix. Hope you enjoy it!

ACC

Friday 16th of October 2020

Thank you for the recipe! Do you think any other plant milk would work aside from almond? Oat, maybe, or soy?

Terri Edwards

Saturday 17th of October 2020

Hi ACC- Sure! Any plant milk will work just fine in this recipe.

Priscilla

Thursday 15th of October 2020

Mine turned out very soggy even though it had 10-12 minutes extra in the oven. I did reduce the sugar to 1/2 cup and used the flax egg. Would that make a difference? Love the flavor and don't want to give up after one try.

Terri Edwards

Saturday 17th of October 2020

Hi Priscilla- I would try reducing the applesauce a bit to see if that helps. So glad to hear that you like the flavor, and I'm betting the next try will be perfect.

Trish

Friday 23rd of March 2018

I usually replace any sugars with date paste....do you think that work replacing the brown sugar with the date paste?

EatPlant-Based.com

Friday 23rd of March 2018

Trish, I think date paste would work well in this recipe. Happy Baking!

Jean

Friday 15th of September 2017

Has anyone tried it gluten free? I love whole wheat but a family member has celiac disease, so I've switched to baking with gf flour.