• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Kenneth Temple logo

menu icon
go to homepage
  • Recipes
  • Shop
  • Contact
  • About
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Shop
    • Contact
    • About
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Fall

    October 21, 2022

    Vegan Pumpkin Bread

    This post may contain Affiliate Links. Please see my Disclaimer for more details.

    Jump to Recipe Print Recipe

    This Vegan Pumpkin Bread recipe is loaded with pumpkin flavor and warm spices and baked to perfection, creating a dense, moist, and tender treat. It'll satisfy your sweet tooth for breakfast, dessert, or a snack.

    Here are more divine pumpkin recipes to try out: Pumpkin Spice Churros, Healthy Pumpkin Muffins, and Pumpkin Cheesecake Bars.

    Latest Recipe Video:

    Jump to:
    • Latest Recipe Video:
    • Key Ingredients
    • How To Make Vegan Pumpkin Bread Recipe
    • Pro Recipe Tips & Tricks
    • FAQs
    • More Vegan Recipes
    • Before You Begin
    • 📖 Recipe

    Vegan cooking can be challenging for a non-vegan because you have to adjust the ingredients of your favorite recipes to ensure you get the desired outcome. This vegan pumpkin bread was no different. During any time of gathering, you have to make sure everybody can eat the food prepared with love, especially during Thanksgiving and Christmas.

    I already have a couple of non-vegan pumpkin bread recipes, chocolate pumpkin bread for my chocolate lovers and gluten-free pumpkin bread for my gluten-free friends. So it was only right to make sure my vegan friends were covered.

    My vegan pumpkin bread recipe uses the same ingredients found in traditional pumpkin bread. Pumpkin puree, ground cinnamon, nutmeg, sugar, flour, and vanilla extract, but I used unsweetened apple sauce as my egg replacement.

    The apple sauce gave the pumpkin loaf a good dense body, but I wasn't expecting the tender, creamy texture it created. At first glance, I thought it wasn't done baking, but I was in love at first taste!

    Now that I have your palette is watering let me show you how to bake a incredible pumpkin bread.

    close up shot of Vegan Pumpkin Bread4

    Key Ingredients

    Here are the ingredients you'll need for this incredible vegan pumpkin bread.

    Pumpkin Puree

    I like canned pumpkin puree because it saves me hours from roasting and pureeing my fresh pumpkin.

    Apple Sauce

    Since we have to keep this recipe egg-free, I chose to use apple sauce, which creates a moist and dense texture that makes this pumpkin bread tender.

    All-Purpose Flour

    I always have unbleached all-purpose flour on hand, but any other flour will work.

    Sugar

    Usually, I would use brown sugar for my pumpkin bread, but most brown sugars still have animal bone char in them, and that's why I used raw cane sugar.

    Pumpkin Pie Spice

    I like to use my own pumpkin spice blend that packs more flavor. For this recipe, I kept it simple with just cinnamon and nutmeg.

    Pumpkin Seeds

    I love the pop of color and crunch that pumpkin seeds add.

    overhead shot of Vegan Pumpkin Bread

    How To Make Vegan Pumpkin Bread Recipe

    This recipe for vegan pumpkin bread is supposed to be an easy process, nothing too complicated, and no weird ingredients that can only be found at specialty stores. I used everyday ingredients that can be found at your local grocery store.

    Step 1: Preheat oven to 350°F. Over a large bowl, sift flour, baking powder, baking soda, cinnamon, and nutmeg. Stir in kosher salt.

    Step 2: In a large bowl, mix apple sauce, raw cane sugar, and oil with a hand mixer on low speed for 2 minutes. Add flour mixture and mix on low speed for 1 minute. Add pumpkin puree and vanilla extract, and mix until smooth.

    Step 3: Pour pumpkin bread batter into a greased 1 ½ quart loaf pan, sprinkle pumpkin seeds over the top, and bake for 1 hour 15 minutes until pumpkin bread is golden brown or a toothpick inserted comes out clean. Cool completely, remove from pan, slice, and enjoy.

    sliced vegan pumpkin bread

    Pro Recipe Tips & Tricks

    Here are the best practices, techniques, substitutes, and flavor builders you'll need to bake this pumpkin bread.

    • Feel free to use gluten-free, whole wheat flour, or spelt flour as a swap for the unbleached all-purpose flour.
    • You can use flax egg or aquafaba as an egg substitute.
    • If you have some homemade pumpkin pie spice on hand, use equal portions as a swap for cinnamon and nutmeg.
    • You can use coconut sugar as a swap for raw cane sugar.
    • Swap fresh pumpkin puree for canned pumpkin puree.
    • Trader Joe's makes the only vegan dark brown sugar, I trust.
    slices of vegan pumpkin bread

    FAQs

    Here are the top questions readers have about vegan pumpkin bread.

    How do you make a flax egg?

    To make a flax egg, mix 1 tablespoon of flaxseed meal with 1 ½ tablespoons of water and set aside for 5 minutes to thicken. Use this for every egg you replace.

    What else can I add to pumpkin bread?

    You can add several things to your pumpkin bread, like dairy-free chocolate chips, raisins, dried cranberries, chopped pecans, or walnuts.

    Does vegan pumpkin bread freeze well?

    Yes, vegan pumpkin bread will remain fresh after being frozen for 3 months.

    Can I make pumpkin bread gluten-free?

    Absolutely! You can use gluten-free flour as a 1:1 substitute for all-purpose flour.

    How to store leftover vegan pumpkin bread?

    Vegan pumpkin bread is best 2 days after baking but will be fresh for 7 days in an airtight container in the fridge.

    Keep in a freezer storage bag for 3 months.

    Reheat pumpkin bread by zapping it in the microwave for 10 seconds.

    close up of Vegan Pumpkin Bread8

    More Vegan Recipes

    If you like this vegan recipe, here are a few more options you can add to your dinner and dessert table.

    • Vegan Chocolate Cake with Strawberry Mint Salad
    • Vegan File Gumbo
    • Vegan Caramelized Onion Dip
    • Corn and Mushroom Bisque
    • Black-Eyed Pea Fritters

    Vegan Pumpkin Bread11

    Southern Creole Banner Ad-1

    Before You Begin

    Before getting started, here are the steps I use to get organized. 

    Step 1: Preheat oven to 350°F before pulling the ingredients out.

    Step 2: Measure everything out.

    Step 3: Follow this recipe and get ready for the best vegan pumpkin bread!

    Thanks for reading my vegan pumpkin bread recipe! I hope you enjoy it as much as I do. If you make it, please leave a comment and star rating below. Have a great day!

    Click here to subscribe to MY Weekly Recipes for easy and free recipes right into your inbox! 

    To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above. 

    Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below. 

    📖 Recipe

    Vegan Pumpkin Bread

    Kenneth Temple
    This Vegan Pumpkin Bread recipe is loaded with pumpkin flavor, warm spices and baked to perfection, creating a dense, moist, and tender treat.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 15 minutes mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 10 persons
    Calories 218 kcal

    Ingredients
      

    • 1 ½ cups unbleached all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 ¼ teaspoon cinnamon
    • ¾ teaspoon nutmeg
    • ½ teaspoon kosher salt
    • ½ cup apple sauce
    • 1 cup raw cane sugar no bone char
    • ¼ cup avocado oil
    • 1 15 oz. can pumpkin puree
    • 1 teaspoon vanilla extract
    • cooking spray
    • 2 tablespoons pumpkin seeds

    Instructions
     

    • Preheat oven to 350°F. Over a large bowl, sift flour, baking powder, baking soda, cinnamon, and nutmeg. Stir in kosher salt.
    • In a large bowl, mix apple sauce, light brown sugar, and oil with a hand mixer on low speed for 2 minutes. Add the flour mixture and mix on low speed for 1 minute. Add pumpkin and vanilla, and mix until smooth.
    • Pour batter into a greased 1 ½ quart loaf pan, sprinkle pumpkin seeds over the top, and bake for 1 hour 15 minutes, until pumpkin bread is golden brown.

    Notes

    Pro Recipe Tips & Tricks
    Here are the best practices, techniques, substitutes, and flavor builders you'll need to bake this pumpkin bread.
    • Feel free to use gluten-free, whole wheat flour, or spelt flour as a swap for the unbleached all-purpose flour.
    • You can use flax egg or aquafaba as an egg substitute.
    • If you have some homemade pumpkin pie spice on hand, use equal portions as a swap for cinnamon and nutmeg.
    • You can use coconut sugar as a swap for raw cane sugar.
    • Swap fresh pumpkin puree for canned pumpkin puree.
    • Trader Joe's makes the only vegan dark brown sugar, I trust.
    Storage:
    Vegan pumpkin bread is best 2 days after baking but will be fresh for 7 days in an airtight container in the fridge. Keep in a freezer storage bag for 3 months.
    Reheat pumpkin bread by zapping it in the microwave for 10 seconds.

    Nutrition

    Calories: 218kcalCarbohydrates: 40gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gSodium: 217mgPotassium: 148mgFiber: 2gSugar: 23gVitamin A: 7064IUVitamin C: 2mgCalcium: 42mgIron: 2mg
    Keyword vegan pumpkin bread, applesauce pumpkin bread, pumpkin bread recipe vegan, recipe vegan pumpkin bread,
    Cooked this recipe?Let me know how it was!
    « Honey BBQ Sauce for Wings
    Cajun Ranch Chicken Wings »

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Chef KENNETH Temple

    Let's Eat! I'm Kenneth!

    I am a "Food Networks Chopped Champion" from New Orleans, Louisiana, and I love cooking the best Southern Creole classics from scratch.

    Read More

    As Seen On

    Trending Recipes

    • Hot Honey Sauce in a bowl
      3-Ingredient Hot Honey Sauce
    • Homemade Creole Seasoning Recipe in a plate.
      Homemade Creole Seasoning

    Buy My Cookbook!

    Winter Recipes

    • Turnip Greens in a bowl
      Southern Turnip Greens
    • Southern Smothered Cabbage in a pot
      Southern Smothered Cabbage
    • Close up of cooked hoppin john
      Hoppin' John
    • Root Beer Braised Short Ribs2
      Root Beer Braised Short Ribs

    Healthy Recipes

    • Lamb Meatballs with Roasted Veg
      Mediterranean Lamb Meatballs Bowl
    • Yassa Chicken Bowl
    • Glazed Lemon Pepper Salmon on a plate
      10-Minute Lemon Pepper Salmon
    • Fajita Bowl with Cilantro Rice2
      Steak Fajita Bowl With Onions, Peppers And Cilantro Rice

    Party Recipes

    • Cajun Deviled Egg in a hand.
      Cajun Deviled Eggs
    • Spinach dip with cheese pull
      Spinach Artichoke Dip without Cream Cheese
    • Garlic Parmesan Wings being held in hand
      Air Fryer Garlic Parmesan Chicken Wings
    • close up of bbq meatballs
      Oven BBQ Meatballs

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! to receive new recipe ideas

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Brunch Pro on the Feast Plugin

    Shop my kitchenware!

    Chef 8-inch Knife Oven Thermometer Glass Bowls XL Air-Fryer 8-Quart Instant Pot Measuring Cups and Spoons Cast Iron Skillet Digital Food Scale

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.