Perfect Vegan Pumpkin Bread
This vegan pumpkin bread is exceptionally good because it’s incredibly moist and packed with warm, spiced flavors that make it a perfect fall treat. Made with wholesome ingredients, it offers a delicious and healthier alternative to traditional pumpkin bread.
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No one will ever guess that it’s a healthier pumpkin bread version that is oil-free, egg-free, and dairy-free! If you love pumpkin as I do, try my vegan pumpkin cookie recipe too.
We have more delicious vegan fall dessert recipes on this website like these dairy-free caramel apples, my amazing vegan applesauce muffins, and our chocolate-stuffed vegan sweet potatoes.
Reasons you will love this recipe
- Moist and Flavorful: This vegan oil-free pumpkin bread is incredibly moist and bursting with rich pumpkin flavor, enhanced by warm spices like cinnamon and nutmeg. Its versatile recipe also allows you to easily turn it into delicious muffins for a convenient, on-the-go treat.
- Healthy and Oil-Free: Made without oil, this pumpkin bread offers a healthier alternative to traditional recipes, while still providing a tender and satisfying texture. It’s a great option for those looking to reduce fat intake while enjoying a nutritious and flavorful baked good.
- Easy to Make and Versatile: Whether you prefer a loaf or muffins, this recipe is simple to prepare and adaptable to your needs. It’s perfect for meal prepping or serving at gatherings, allowing you to enjoy a wholesome, homemade treat in either format.
Ingredients you will need
- Pumpkin- Using solid-packed pumpkin in healthy pumpkin bread provides a rich, dense pumpkin flavor without the excess water that can make bread too soft or soggy
- Flour- Whole wheat flour provides a hearty texture and a slightly nutty flavor, making the bread more filling and satisfying.
- Sugar- Using brown sugar adds a rich, molasses-like flavor that enhances the natural sweetness of the pumpkin and spices. While still a form of sugar, brown sugar provides slightly more minerals than refined white sugar due to the molasses content, making it a slightly more wholesome option for baking.
- Flax- Adding flax meal to this recipe boosts its nutritional value with extra fiber, omega-3 fatty acids, and plant-based protein. Plus, flax meal acts as a natural binder, helping the bread stay moist and giving it a great texture!
- Raisins- Adds natural sweetness and a chewy texture, reducing the need for large amounts of refined sugars
- Walnuts- For a satisfying crunch and rich, nutty flavor that complements the warm spices and sweetness of the pumpkin.
- Spices- Cinnamon adds a spicy sweetness, nutmeg contributes a slightly nutty and earthy depth, and vanilla provides a smooth, rich undertone.
How to make vegan pumpkin bread
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Preheat your oven to 350°F.
In a small bowl, whisk the flax meal with 3 tablespoons of water to make a flax egg. Set it to the side to thicken.
STEP #2: In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, nutmeg, baking powder, and salt.
STEP #3: In a separate slightly smaller bowl, stir together the pumpkin, vanilla, and almond milk.
STEP #4: Pour the small bowl contents into the large bowl with the dry ingredients and mix with a spoon until combined. Fold in the walnuts and raisins.
STEP #5: 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. Be aware that using a silicone pan will reduce the cooking time by 5-10 minutes.
STEP #6: Pour batter into a baking dish and bake at 350°F for approximately 30 minutes, then loosely tent the pan with a larger pan or foil and bake for another 30-40 minutes. This is to make sure it gets done in the middle without over-browning the top. When a toothpick can be inserted into the middle and come out clean, it is done. Oven temperatures vary, so bake a little longer if needed.
*Originally published November 2014. This recipe was updated and tweaked in December 2024.
Frequently Asked Questions
Though I haven’t made this gluten-free, I’m sure it can be. Check out Minimalist Baker’s gluten-free baking guide for suggestions.
I’m sure you can, but I haven’t personally tried it yet. Other good less refined dry sugar options are sucanat and coconut sugar.
Absolutely! Simply use a muffin pan instead of a loaf pan and reduce the cooking time to about 25 minutes. Remember to check around the 20-minute mark for doneness using the tips above.
Store in an airtight container in the refrigerator for up to 7 days.
Yes, this recipe freezes very well in an airtight container for up to 4 months. Simply defrost, reheat, and enjoy again.
More Vegan Fall Desserts
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Vegan Pumpkin Bread
Ingredients
- 1 tablespoon flax meal + 3 tablespoons water to make a flax egg
- 2 cups whole wheat flour
- 3/4 cup dark brown sugar (or coconut sugar or date sugar)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1.5 cup cooked mashed pumpkin (or 15 oz can)
- 3/4 cup plant milk
- 1 teaspoon vanilla
- 1.5 teaspoons apple cider vinegar
- 1/3 cup applesauce
- 1/4 cup raisins
- 1/2 cup coarsely chopped walnuts (optional)
Instructions
- Begin this recipe by preheating the oven to 350°F.
- In a small bowl, whisk the flax meal with 3 tablespoons water to make a flax egg. Set it to the side to thicken.
- In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, nutmeg, baking powder, and salt.
- In a separate slightly smaller bowl, stir together the pumpkin, applesauce, vanilla, vinegar, flax egg, and plant milk.
- Pour the small bowl contents into the large bowl with the dry ingredients and mix until combined well. Fold in the walnuts and raisins.
- 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. Be aware that using a silicone pan will reduce the cooking time by 5-10 minutes.
- Pour batter into a baking dish and bake at 350°F for approximately 30 minutes, then loosely tent the pan with a larger pan or foil and bake for another 30-40 minutes. This is to make sure it gets done in the middle. When a knife can be inserted into the middle and come out clean, it is done. Oven temperatures vary, so bake a little longer if needed.
- Allow it to cool. Slice and serve.
Video
Notes
Nutrition
Disclaimer
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.
About Terri Edwards
Hi guys! I’m the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I’m passionate about sharing healthy recipes and tips to help others care well for their health and the bodies God has given us. I’m so glad you’re here! Read More…
Hi Terri, if I am not mistaken, the recipe does not mention the step in which the flax egg should be incorporated into the batter. Could you please clarify? Thank you.
Thank you for letting me know about the typo. The flax egg should be added to the wet ingredients in step #4. I’ve corrected that now.
I started plant based eating nearly two years ago. I was not sure how I would handle missing so many favorites of mine. Over time I learned most recipes have a plant based counterpart!! This is hand down one of my favorites! Thank you!
That makes me so happy to hear! I felt the same way when I first started eating plant-based — but discovering how many old favorites can be made even better (and healthier!) has been such a joy. I’m so glad this pumpkin bread made your list of favorites!