This vegan pumpkin bread recipe is an easy and delicious one made from simple ingredients that can be found in your pantry. Our vegan pumpkin loaf is also a great vegan copycat Starbucks pumpkin bread recipe. This recipe is dairy-free, egg-free, soy-free, nut-free, and can be made gluten-free also.
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What ingredients you’ll need:
Our vegan pumpkin bread recipe is a simple one requiring no fancy egg or dairy replacements. Most of these ingredients you might already be able to find in your own pantry.
Dry ingredients:
- All-Purpose Flour
- Brown Sugar
- White Sugar
- Baking powder
- Baking Soda
- Spices: Cinnamon, Ginger, Nutmeg, Allspice, and Clove
- Salt
Wet:
- Pumpkin Puree
- Neutral Oil
- Non-Dairy Milk
- Vanilla Extract
Optional Toppings:
- Pumpkin Seeds
- Chocolate Chips
- Nuts
How to make vegan pumpkin bread?
The best part about making pumpkin bread is it’s a 1-bowl recipe. Who doesn’t love a mess-free recipe!
To make this vegan pumpkin bread you’ll need to start by adding and mixing all your dry ingredients into a large mixing bowl. A note about the spices is that if you have a premixed pumpkin pie spice you can then substitute all the listed spices except for salt for 3 tsp of pumpkin pie spice.
Once you have all your dry ingredients mixed in a large bowl, now you want to add all your wet ingredients. Mix everything so there are no big clumps of flour remaining, be careful not to overmix the batter to prevent your bread from being dense and dry.
Once your batter is ready you can pour it into a lined and greased loaf pan, top with optional toppings, and then bake the loaf for 1 hour in the oven at 350 degrees.
Once the pumpkin bread is finished baking you can let it cool on the counter for at least 1 hour. Slice and serve the loaf. Store in an airtight container for up to 5 days.
How to make vegan pumpkin bread gluten-free?
Making gluten-free pumpkin bread couldn’t be easier. All you need to do is replace the all-purpose flour with equal parts of gluten-free 1 to 1 baking flour. Our favorite is from King Arthur Flour, you can find it here on Amazon.*
If you make this recipe we’d love to hear from you down below in the comment sections. You can also tag us on one of our social media or use our hashtag #vegantheway. You can also stay up to date with our new recipes and post by subscribing to our email notifications.
If you liked our Vegan Pumpkin Bread recipe, check out some of our others like these Vegan Buffalo Cauliflower (Air Fried), or maybe a quick 30-minute recipe like our Vegan Mushroom Stroganoff recipe.
Vegan Pumpkin Bread Recipe (One Bowl Recipe)
Equipment
- Mixing Bowl
- 9x13 Loaf Pan
- Oven
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/4 tsp salt
- pinch of clove
Wet Ingredients:
- 1 15oz can pumpkin puree
- 1/4 cup neutral oil
- 1/4 cup non-dairy milk
- 2 tsp vanilla extract
Optional Topping
- Pumpkin Seeds
- Chocolate Chips
- Nuts
Instructions
- Preheat your oven to 350° F and line a 9x13 pan with parchment paper and lightly grease it.
- In a large mixing bowl add and combine all your dry ingredients.
- Next, add all your wet ingredients to the bowl.
- Mix everything just enough to ensure there are no lumps of flour left. Careful not to overmix the batter which might result in a dense and dry loaf.
- Pour the batter into the lined and greased loaf pan.
- Top the batter with any optional topping.
- Bake the loaf in the oven for 60 minutes.
- Remove the loaf from the oven and allow it to cool for at least an hour before slicing and serving.
- Store the bread in an airtight container for up to 5 days.