Easy Vegan Pumpkin Bread (Only 10 Ingredients)

Name: Vegan Pumpkin Bread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 cups all purpose flour; ¾ cup brown sugar; 2 tsp pumpkin pie spice; 3 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 15 ounces pumpkin purée (pure); ⅓ cup coconut oil (liquid form); ¾ cup soy milk; 1 tsp apple cider vinegar

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If you’re a pumpkin spice enthusiast, this easy vegan pumpkin bread is a must-try! With just 10 ingredients, it turns out ultra-moist, tender, and full of warming fall flavors. Perfect for a cozy snack, each bite showcases the best of the pumpkin season!

Two slices of vegan pumpkin bread on a serving plate topped with vegan butter.

With my straightforward step-by-step instructions, making this vegan pumpkin bread is a breeze! And if you’re looking for more simple baked goods for the autumn season, check out my eggless banana bread.

Why I Love This Recipe

There’s nothing quite like the scent of freshly baked bread filling your house, and this vegan pumpkin bread recipe seriously delivers on that. With just 10 simple ingredients, it’s unbelievably easy to whip up (and way more affordable than Starbucks!).

The pumpkin purée gives it a moist, tender texture, while pumpkin pie spice adds those classic aromatic sweet and spicy notes we all love. I use homemade vegan buttermilk to give the bread its fluffy texture (no need for eggs here), resulting in a soft, moist, and tender crumb.

This recipe is always a hit with everyone, whether you’re serving it for brunch or as an afternoon treat. And for the ultimate combination, don’t forget to pair your slice with a generous smear of whipped vegan butter!

Ingredient Notes

Vegan pumpkin bread ingredients laid out with labels.

Here’s a full breakdown of the ingredients you’ll need for this vegan pumpkin bread recipe:

All-Purpose Flour: Form the bread's base, offering structure and a tender crumb.
Brown Sugar: Adds sweetness, moisture, and a hint of caramel flavor.
Pumpkin Pie Spice: Gives the bread its signature fall flavor! You can use store-bought pumpkin spice or make your own with cinnamon, ginger, nutmeg, cloves, and allspice.
Leavening Agents: Both baking powder and soda help the bread rise, making it light and fluffy. Make sure your leavening agents are well within their expiry dates!
Pumpkin Purée: Provides moisture, a rich pumpkin flavor, and a soft texture. Use 100% pumpkin puree from a can, not pumpkin pie filling.
Coconut Oil: Adds richness while keeping the bread moist. Feel free to use unrefined or refined (flavorless) coconut oil, depending on if you mind a subtle coconut taste.
Vegan Buttermilk: Apple cider vinegar and soy milk combine, curdling to create vegan buttermilk, which helps the bread rise and adds creaminess.

Substitutions

Sugar: For a healthier, unrefined sweetener, use coconut sugar instead of brown sugar (replace it at a 1:1 ratio).
Milk: If you don’t have soy milk, try an equivalent amount of pea or oat milk.
Oil: No coconut oil? Use the same amount of any neutral vegetable oil.
Vinegar: To make the buttermilk, you can use any acid you have on hand, such as distilled vinegar, white wine vinegar, or lemon juice.

How to Make

This vegan pumpkin bread recipe is a breeze! Follow my tips for the most consistent results.

Preparation

Preheat the oven to 350 degrees Fahrenheit and grease a 9x5 loaf pan with a teaspoon of coconut oil (or your preferred oil). In a bowl, mix the apple cider vinegar and soy milk. Let the mixture sit for 5 minutes to curdle and thicken.

Baking

Flour and dry ingredients mixed in a mixing bowl.

Step 1
Sift the flour into a medium mixing bowl to remove lumps and ensure an even distribution of dry ingredients. Whisk the rest of the dry ingredients—brown sugar, pumpkin pie spice, baking powder, baking soda, and salt—into the sifted flour.

Pumpkin purée and other wet ingredients combined in a glass pitcher.

Step 2
Mix the pumpkin purée, coconut oil, and vegan buttermilk together in a separate dish.

Vegan pumpkin bread batter in a loaf pan.

Step 3
Mix the sifted flour mixture with the pumpkin purée mixture. Use a silicone spatula or wooden spoon to fold the ingredients until no flour streaks are left. (Avoid over-mixing to prevent a dense texture!) Then transfer the batter to the prepared loaf pan, smoothing the top with a spatula.

Baked vegan pumpkin bread in a loaf pan.

Step 4
Bake for 45-50 minutes until a toothpick inserted into the center comes out clean. Remove your vegan pumpkin bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.

Expert Tip

I strongly recommend weighing your ingredients with a kitchen scale to achieve the best texture. Precise measurements lead to a light, airy vegan pumpkin bread (consistently every time!). If you don’t have a scale, spoon the flour into a measuring cup and level it off with a knife.

Another common mistake is over-mixing the batter, which can also lead to a dense loaf. Mix just until the ingredients are combined to maintain a tender crumb and prevent the loaf from sinking in the middle.

Variations

Nuts or Chocolate: Stir in ½ cup of chopped walnuts, pecans, or vegan-friendly chocolate chips for an extra indulgent flavor and texture.
Toppings: Sprinkle raw pumpkin seeds on the batter before baking for a crunchy, festive finish. You could also add a crumb topping made from flour, sugar, and coconut oil.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend. Double-check that it contains xanthan gum or guar gum for a similar texture.

Cooking Tips

Room-Temperature Ingredients: Ensure that your wet ingredients, like coconut oil and soy milk, are at room temperature. This helps them blend smoothly, creating a more even distribution of flavors and leavening agents.
Check for Doneness: Start checking on the bread about 5 minutes before the end of the baking time. All ovens vary a little, so this helps prevent over-baking!
Cool on a Rack: Always transfer the bread to a wire rack to finish cooling. This allows more air circulation around the bread, preventing a soggy bottom.

Frequently Asked Questions

How do I know when the bread is done baking?

Insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs attached, the bread is done. The edges should also be golden brown.

What’s the best way to prevent the bread from sticking to the pan?

Grease the loaf pan generously with coconut oil or your preferred cooking oil. You can also line the pan with parchment paper for easy removal, but I recommend the oil route.

Can I use homemade pumpkin purée instead of canned?

Yes, homemade pumpkin purée also works well in vegan pumpkin bread. To prevent excess moisture, simply pat it with a paper towel.

Storing & Reheating

Let your vegan pumpkin bread cool completely before storing it to prevent moisture build-up inside the container. To keep it fresh, store the bread at room temperature for up to 5 days. You can keep it in the fridge, but I recommend the freezer for longer storage.

Fridge
Place it in an airtight container to prevent it from drying out, and it will keep for up to a week.

Freezer
Wrap the cooled bread tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. This will keep the bread fresh for up to 3 months. Freeze individual slices for easier reheating.

Reheating
To reheat, warm the bread in a toaster or oven at 350 degrees Fahrenheit for about 5-10 minutes. Avoid microwaving for too long as it can make the bread tough.