Name: The Best Vegan Pumpkin Bread Recipe
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 tablespoon ground flaxseeds; 2.5 tablespoons water; 15 ounces canned pumpkin puree; 1 1/4 cups brown sugar; 1/2 cup canola oil; 1/4 cup soy milk; 1 3/4 cups all purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 cup pepitas

Jump to Recipe· 4.4 from 27 reviews

If you’ve been searching everywhere for a cozy, comforting loaf that hits all the right autumn vibes, you’re going to love this. I’m so excited to share The Best Vegan Pumpkin Bread Recipe with you—it’s moist, packed with warm spices, and so easy to make. Whether you’re baking for yourself, your family, or friends, this pumpkin bread will become your go-to fall treat. Seriously, it turns out so good every single time, and I can’t wait for you to try it too.

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Why This Recipe Works

Simple Vegan Egg Replacement: Ground flaxseeds soaked in water create a perfect vegan binder that keeps the bread moist yet light.
Balanced Warm Spices: A blend of cinnamon, nutmeg, and cloves adds cozy autumn flavor without overpowering the pumpkin.
Moisture-Rich Pumpkin & Oil: The pumpkin puree and canola oil work together to give the bread that tender crumb that just melts in your mouth.
Pepita Crunch Topping: Toasty pumpkin seeds on top add a delightful texture contrast and a little nutty flavor to elevate each bite.

Vegan Pumpkin Bread, pumpkin bread without eggs, cozy fall pumpkin loaf, healthy vegan baking, autumn spice bread - A rectangular loaf with a golden-brown crust is topped with many green pumpkin seeds scattered unevenly across the surface. The bread shows a few cracks on top, giving it a rustic look. It sits on a white parchment paper over a light pink cloth with some fringe on the edges. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Before you start mixing, it’s good to understand what makes this loaf so special. Each ingredient here plays a role in flavor, texture, or moisture. I always recommend using canned pumpkin puree for the best consistency—fresh pumpkin can be watery and disappointing in baking.

Vegan Pumpkin Bread, pumpkin bread without eggs, cozy fall pumpkin loaf, healthy vegan baking, autumn spice bread - Flat lay of bright orange canned pumpkin puree in a glass jar, warm brown sugar crystals in a small heap, glossy green pepitas scattered artistically, light beige ground flaxseeds forming a small mound, a smooth carton of creamy soy milk with a gentle shine, cinnamon sticks with their rich reddish-brown bark, nutmeg seeds showing their rough textured surface, and raw all-purpose flour softly dusted in a pile, all arranged naturally with some ingredients overlapping slightly, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Ground Flaxseeds: This is our vegan egg substitute that helps bind everything together without losing moisture.
Water: Simply used to activate the flaxseeds and create the “flax egg.”
Canned Pumpkin Puree: Use the pure pumpkin, not pumpkin pie filling, for that natural pumpkin flavor and smooth body.
Brown Sugar: Adds depth of flavor and a nice caramel note that pairs so well with spices.
Canola Oil: Keeps the bread soft and moist. I’ve tried coconut oil here but prefer canola for a neutral taste.
Soy Milk: Any non-dairy milk works here, but soy milk adds a bit of protein and richness.
All-Purpose Flour: The base that gives structure and tenderness to the bread.
Baking Soda & Baking Powder: These leavening agents ensure your bread rises perfectly and has the right fluffy texture.
Salt: Just a pinch to balance sweetness and enhance flavors.
Ground Cinnamon, Nutmeg, & Cloves: This warm spice mix is the soul of the bread’s cozy, fall flavor.
Pepitas (Pumpkin Seeds): Used as a topping, they give a lovely crunch that contrasts the soft crumb inside.

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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.

Make It Your Way

I love that this recipe is super flexible and plays nicely with your preferences. Almost every time I bake it, I tweak something based on what’s in my pantry or mood. You should definitely experiment too—it’s one of the best parts of baking!

Variation: Some days I swap canola oil for applesauce to cut down fat—just keep in mind the texture gets a bit denser, but still delicious!
Gluten-Free Twist: I haven’t tested this myself, but many readers have had success with a 1:1 gluten-free baking blend (avoid almond or coconut flour here).
Mix-ins: Chocolate chips, walnuts, or dried cranberries are game changers for a fun twist whenever you want to jazz it up.
Spice Level: Feeling adventurous? Add a pinch of ginger or cardamom to customize the aromatic vibe.

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

Step 1: Get Your “Flax Egg” Ready

Start by mixing the ground flaxseeds with water and set it aside. This little trick is my go-to for adding moisture and binding everything together without eggs. Give it about 5-10 minutes while you prep other ingredients—the mixture will thicken into a gel-like consistency.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the canned pumpkin, brown sugar, canola oil, the flax egg you just made, and soy milk until smooth. Doing this ensures the sugar starts dissolving and the flavors meld well before adding dry ingredients.

Step 3: Combine Your Dry Ingredients

Sift or toss the flour, baking soda, baking powder, salt, and spices in a separate bowl. Then gently sprinkle them on top of your wet ingredients and fold everything together with a spatula. Be careful not to overmix here—you want just enough to combine, or your bread might get tough.

Step 4: Bake With Love

Pour your batter into a greased loaf pan and sprinkle the pepitas over the surface for that satisfying crunch. Pop it into a preheated 350°F oven and bake for about 1 hour and 15 minutes. The real test: insert a toothpick in the center—it should come out clean or with just a few moist crumbs attached.

Step 5: Cool and Enjoy

Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack. I know the temptation to slice it hot is real, but if you wait until it’s completely cool, the slices will be neater and easier to handle. That said, I’ve also enjoyed it warm with just a swipe of vegan butter—so don’t sweat it if you dig in early!

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Tips from My Kitchen

Don’t Overmix: Gently fold dry ingredients into wet—overdoing it can make the texture dense and rubbery.
Check Oven Temperature: If your oven runs hot, your bread might brown too fast on top before baking fully—use an oven thermometer if you can.
Pepitas Boost Flavor: Toast them lightly before sprinkling for extra crunch and nuttiness, trust me, it’s worth the extra step.
Slice Once Cooled: This prevents crumbling and ensures clean, beautiful slices with no stress.

How to Serve The Best Vegan Pumpkin Bread Recipe

Vegan Pumpkin Bread, pumpkin bread without eggs, cozy fall pumpkin loaf, healthy vegan baking, autumn spice bread - This image shows a loaf of pumpkin bread with a soft, moist texture and a warm orange color. The loaf is topped with scattered green pumpkin seeds that add texture and contrast to the brown crust. It is sliced, showing multiple thick layers of the orange bread inside with some seeds along the edges. The bread sits on a light parchment paper with a few scattered seeds around it, and the whole scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of topping my slices with a pat of vegan butter or a drizzle of maple syrup right before serving. Occasionally, I sprinkle a tiny bit of flaky sea salt on top—such a surprising and pleasant combo with the sweetness. Freshly ground cinnamon dusted over the top can also add a little extra festive charm.

Side Dishes

This pumpkin bread pairs beautifully with a hot cup of chai tea or your favorite dairy-free latte. I’ve also served it alongside creamy coconut yogurt or a fresh fruit salad for a balanced breakfast or snack.

Creative Ways to Present

For gatherings, I like slicing this bread thick and stacking the slices with layers of cinnamon vegan cream cheese spread for a delicious brunch centerpiece. Another fun idea is to toast slices gently and add almond butter with sliced bananas on top for a pretty and tasty display.

Make Ahead and Storage

Storing Leftovers

I wrap any leftover pumpkin bread tightly in plastic wrap and keep it in an airtight container at room temperature for up to 3 days. Honestly, it often disappears before then because it’s that good, but if you want freshness, this method works really well to keep it moist.

Freezing

I slice and individually wrap pieces in parchment paper, then place them in a freezer-safe bag. The bread freezes beautifully and reheats in minutes, making it perfect for quick breakfasts or snacks on busy days.

Reheating

You can microwave slices for about 20-30 seconds or toast them lightly for a warm, freshly baked feel. Adding a spread or drizzle of your favorite topping right after heating takes it to the next level—like fresh-baked pumpkin bread, but faster!

FAQs

Can I make The Best Vegan Pumpkin Bread Recipe gluten-free?

Yes! Although I haven’t personally tested it, using a 1:1 gluten-free baking flour blend (avoid almond or coconut flour) can work well. Just keep an eye on the texture — some blends absorb moisture differently, so you might want to add a little extra non-dairy milk if it feels too thick.
What’s the best way to store leftover pumpkin bread?

Wrap your bread tightly with plastic wrap or foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread, then thaw or toast slices as needed.
Can I substitute the flax egg with something else?

Absolutely! You can use chia seeds in the same way as flaxseeds, or try commercial egg replacers made for baking. Just note that flaxseeds add a nice subtle flavor and texture that I love in this pumpkin bread.
Is it okay to use fresh pumpkin instead of canned?

Fresh pumpkin can work if you roast it and puree until smooth, but it tends to be more watery. To avoid a soggy loaf, you may need to cook it down to reduce moisture before using it in this recipe.
Can I add nuts or dried fruit?

Definitely! Walnuts, pecans, raisins, or dried cranberries blend beautifully into this bread. I often toss in a handful for added texture and flavor variety.

Final Thoughts

This recipe has become my little autumn staple because it’s reliably delicious, plant-based, and so darn comforting—especially on chilly mornings or lazy weekend afternoons. I love sharing it with friends and seeing their faces light up with every bite. Trust me, once you try The Best Vegan Pumpkin Bread Recipe, you’ll find yourself baking it again and again, too. Go ahead and make it your own—because nothing beats homemade pumpkin bread that feels like a warm hug.