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.
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
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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, 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 am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
I have been craving pumpkin bread and since I started the WFPB diet I am happy to find yours.
I made it in the muffins shape since I need to freeze most of it.
The house smells fabulous. I can hardly wait for them to cool enough to try.
Thank you for your wonderful support.
Deba- I love fall when the house smells like pumpkin! I’m so glad you tried this recipe!
I don’t see egg replacer in the recipe. Am I missing something?
Terri- There’s no need for egg replacer in this recipe. I hope you enjoy it! It’s the perfect time of year for it right now.
RE: Vegan Pumpkin Bread
I see apple cider vinegar in the ingredient list, but instructions do not indicate when to add this. Would you clarify? Thanks.
The vinegar should be added with the other wet ingredients. I’ve edited it to include it now. Thanks for letting me know.
Do you think replacing the brown sugar with date sugar. If so, how much. I know date sugar isn’t as sweet as brown sugar.
Hi Char- I think date sugar will work just fine in the same ratio. Date sugar is actually a little sweeter than brown sugar, so it should turn out delicious. Hope you enjoy it!
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?
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!
Thank you for the recipe! Do you think any other plant milk would work aside from almond? Oat, maybe, or soy?
Hi ACC- Sure! Any plant milk will work just fine in this recipe.
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.
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.
I usually replace any sugars with date paste….do you think that work replacing the brown sugar with the date paste?
Trish, I think date paste would work well in this recipe. Happy Baking!
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.
Have you tried this with flax seed instead of ener- g?
Dawn, I actually have and prefer it with flax seeds.
Hey Terri…This cake sounds made to order for the holidays & am excited to try it. Question…would white whole wheat flour work in place of the whole wheat pastry flour? I live in a small town and can’t find the pastry flour here. Thanks in advance!
I think it would work just fine. Hope it turns out terrific for you!
Is the egg replacer equivalent to one or two eggs? I am in uk and don’t know how our egg replacer matches up to yours. If instead I added apple sauce or banana how much would I use? Thanks
The 2 tsp of egg replacer is equal to about 1-1/2 eggs. I have used applesauce instead, and it works well too. I suggest using 1/2 cup of applesauce. Happy baking!
Ingredients:
2 tsps. Ener-G Egg Replacer (this is powder that can be purchased at health food stores and some grocery stores)
1 cup whole wheat pastry flour
3/4 cup unbleached all-purpose flour
3/4 cup dark brown sugar
1- 1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup coarsely chopped walnuts
1/4 cup raisins
1 cup canned pumpkin
1/2 cup apple sauce
1/4 cup molasses
1/4 cup almond milk
Instructions:
Preheat oven to 375. Line a 9 x 13 baking dish with parchment paper.
Made this recipe twice. I have a question though. Do you add the egg replacer to the flour mixture or the pumpkin mixture? The next sentence or two makes me think you actually mean to add the egg replacer to the pumpkin mixture.
Anyway, these are delicious and freeze really well.
Donna, you are right. I did mean to say add the egg replacer to the pumpkin mixture. I have fixed that now, and thanks for the alert. 🙂
Re: Pumpkin Walnut Raisin Cake
Can the Ener G Egg Replacer be replaced or substituted with one of the egg subs on the Physicians Committee Ingredient Sub. Chart? Love you.
Yes, it can. Another good substitute for this one would be apple sauce. Love you too! 🙂