Vegan Pumpkin Bread Recipe

If you are a vegan but craving some killer pumpkin bread, then we have the perfect recipe for you! This bread not only tastes fantastic, but it's also filled with a ton of delicious ingredients, and it's good for your health. Recipe developer Miriam Hahn came up with this flavorful bread recipe that smells, looks, and tastes fantastic! What's not to love?

"This particular bread is very healthy because I have swapped out some traditional ingredients for healthier options. The flax seeds that I have used instead of eggs are full of fiber and also lignans, which are shown to reduce the risk of cancer (especially breast and prostate cancer)," Hahn shares. "They are also loaded with minerals and essential fatty acids. Instead of butter, I have used a combination of coconut oil and applesauce, both offering health benefits. Also, by eliminating the dairy and replacing it with almond or soy milk, you skip the saturated fat and casein, which is a protein in milk that research shows can cause health issues." We like the sound of that!

Keep reading to find out how to make this yummy bread.

Gather the ingredients for vegan pumpkin bread

Once you have decided to make this recipe, the first thing you need to do is gather all of the necessary items to fix up this tasty bread. For starters, grab some flaxseed and water, which you should already have at home. Of course, you will also need some pumpkin puree, followed by brown sugar, coconut oil, and applesauce.

Moving down the list, get some almond or soy milk and all-purpose flour. You will also need a few more items from the baking and spice aisles, like cinnamon, baking soda, baking powder, nutmeg, salt, and cloves.

Preheat the oven, and mix the flaxseed and water

Are you ready to get started on this recipe? If so, the first thing you need to do is preheat your oven to 350 F. That way, the oven can preheat while you move on to the remaining steps. Doing this when you get started is important so you don't have to wait for the oven to come to heat when you're ready to start baking.

After you have preheated your oven, grab a small bowl and add the ground flaxseed and water. Stir the two together. In about five minutes, the mixture will turn into a gel.

Mix a few of the ingredients

Now, grab a large bowl and start adding some of your other ingredients. Start with the pumpkin, followed by the sugar, oil, and applesauce. Then, throw in the milk. Stir the mixture well to combine. Pumpkin has a lot of health benefits, and we love that it's included in this recipe.

"Pumpkin is in the squash family and is super high in beta carotene, which your body converts to Vitamin A," Hahn shares. "Vitamin A is great for the skin and also for immunity. Plus, [pumpkin has] lots of fiber, Vitamin C and E. [It's] all around a great thing to be eating, and there are so many fun fall pumpkin dishes to make!"

Add the dry ingredients

There are still a few more ingredients that you need to add to the mixture, so let's get right down to it. Next, add the flour to the bowl, and then stir everything to combine. After that, toss in the cinnamon, baking soda, and baking powder.

Now, it's time to add a few other ingredients that add a lot of flavor to the bread. They include nutmeg, salt, and cloves. Stir everything again to combine. Now, the mixture should look a lot more like dough, and the flavors from the pumpkin and spices should be filling your kitchen. 

Pour the batter into the loaf pan

Now, grab the loaf pan and line it with parchment paper to prevent the batter from sticking to the bottom. Then, spoon the batter into the loaf pan, and then pop it into your oven. This bread requires quite a bit of bake time, so set your timer for an hour and 15 minutes. You can check that it's done cooking by inserting a toothpick and making sure it comes out clean.

Let the bread cool for about 10 minutes in the loaf pan before transferring it to a cooling rack. Then, let it cool for another 10 minutes before you slice and serve. 

Serve, and enjoy

Now, it's time to enjoy the fruits of your labor. "I love this pumpkin bread because it is super moist and flavorful!" Hahn raves. This bread would be great on its own, but Hahn also gives a few additional serving suggestions. "This bread is great for breakfast, brunch, snacks, or dessert. It is so good as it is, or a little dairy-free butter like Earth Balance is amazing on it," Hahn notes. "It is good cold from the fridge or warmed up! Great with coffee or tea."

We hope you love this bread as much as we do!

Vegan Pumpkin Bread Recipe
5 from 26 ratings
If you are a vegan but craving some killer pumpkin bread, then we have the perfect recipe for you! Try this vegan pumpkin bread recipe today.
Prep Time
Cook Time
bread on a plate
Total time: 1 hour, 25 minutes
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 (15-ounce) can pumpkin puree
  • 1 cup brown sugar
  • ¼ cup coconut oil, melted
  • ¼ cup unsweetened applesauce
  • ¼ cup almond or soy milk
  • 1 ¾ cup all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon cloves
  1. Preheat oven to 350 F.
  2. In a small bowl, mix the ground flaxseed and water. Stir. In about 5 minutes, it will turn into a gel.
  3. In a large bowl, add the pumpkin, sugar, oil, applesauce, and milk. Stir to combine.
  4. Now add the flour to the bowl and stir to combine. Then add the cinnamon, baking soda, baking powder, nutmeg, salt, and cloves. Stir again to combine.
  5. Spoon batter into a loaf pan lined with parchment paper. Bake for 1 hour and 15 minutes until a toothpick or skewer comes out clean. Let it cool in the pan for 10 minutes, then transfer to a cooling rack. Cool for another 10 minutes before slicing.
Calories per Serving 138
Total Fat 4.1 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 24.2 g
Dietary Fiber 1.6 g
Total Sugars 10.9 g
Sodium 159.7 mg
Protein 2.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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