Vegan Pumpkin Bread

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.

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.

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.

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.

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.

FAQs

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

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

Latest Recipe Video:

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!

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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 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Breakfast, Dessert

Cuisine American

Servings 10 persons

Calories 218 kcal

Ingredients

  

1x2x3x

• 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,

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