After many years of requests, I finally organized my family’s classic pumpkin bread.

Even non-vegans who have tried this recipe agree it is better than the original.

The pumpkin loaf, rich in vitamin A and fiber, is an excellent addition to any fall breakfast, snack, or dessert. I love to add chocolate chips.

Pumpkin bread is also a wonderful holiday gift or thank-you for friends.

Pumpkin bread without dairy

This recipe is unlike many other vegan pumpkin breads because it does not use chia seeds, flax egg, or expensive vegan ingredients.

This healthy pumpkin cake can be made gluten-free, soy-free, low-fat, low-calorie, coconut oil and butter-free, nut and egg-free.

Serve it as a breakfast. Top it with chocolate chips, Vegan cream cheese, or almond butter. It is also delicious as a dessert.

Plant-based pumpkin loaf ingredients

You’ll need flour, baking powder (including pumpkin pie spice), baking soda, salt and sweetener.

Use canned pumpkin puree and not canned pie filling. You can also make your pumpkin puree instead of using Libby’s. The pumpkin flesh can be roasted and blended, or it can be mashed very well.

This recipe can be made with white flour or spelled, but it is best to use a gluten-free all-purpose flour that has been measured loosely. The loaf will also work with oat flour but will be denser. Coconut flour will make your bread dry and crumbly.

I haven’t tried whole wheat, almond, or any other type of flour that is not mentioned above, so I cannot recommend it. Please let us know if you try it.

You don’t have pumpkin pie spice? Replace it with equal amounts of cinnamon. Although the taste will be different, the result is still delicious.

Add a half-cup of mini or regular chocolate chips to the batter or sprinkle some before baking.

How to make vegan pumpkin bread

Gather all your ingredients, and grease a 9×5 loaf tin. Preheat the oven to 350 degrees Fahrenheit.

Stir the flour, baking powder, and salt in a large bowl. Add sugar, cinnamon, and pumpkin spice. You can do this by hand; no need for a stand mixer.

Pour pumpkin bread into one bowl, whisk the liquid ingredients together, or add them to the dry ingredients. Stir until evenly combined.

Spread the batter in the loaf pan. Top with chocolate chips, pecans, or coconut flakes if desired.

Bake the pumpkin loaf on the center rack of the oven for 50 minutes or until it has risen and the cracks are beginning to appear. The center of the cake should be primarily clean when a toothpick is inserted.

Tips for baking and storage

Mixing the pumpkin bread batter until evenly combined will prevent your baked goods from becoming brutal or gummy.

Use mini loaf pans in place of the standard 9-inch pan. Reduce the baking time to 20 minutes.

You can store leftover vegan pumpkin bread on the counter on the first day. Allow it to cool completely before you cover it, and leave a small hole to let moisture escape. This will keep the bread from becoming soggy and dense.

Cover any leftovers on the counter and store them in the refrigerator for up to 5 days for maximum freshness.

First, slice the bread. Place a parchment paper between each piece to prevent the slices from sticking together. Thaw frozen pumpkin slices in the fridge or microwave overnight before serving.

Converting desserts to grams

Here is the recipe for vegan pumpkin bread in gram measurements if you prefer to use a scale instead of measuring cups:

Measuring 240g of flour, 200g of sugar, 240g of pumpkin puree, 12g of water, 48g of additional oil, and 10g of vanilla extract. Do not forget the baking powder and baking soda.


Make Keto Pumpkin Cake with 2 cups of flour.

1 1/2 tsp Baking Powder

1/4 tsp. salt

1/2 tsp baking soda

Sugar-free: 1 cup granulated sugar-free erythritol

Pumpkin puree: 1 cup

Half a cup of water

Use pumpkin oil instead of 1/4 cup oil to make it fat-free

2 tsp pure vanilla extract

1 tsp cinnamon and pumpkin pie spices

Add 1/2 cup of chocolate chips


In a large bowl, whisk all liquid ingredients, including the pumpkin. Preheat the oven to 350 F and grease a loaf pan measuring 9×5 inches. Mix the remaining ingredients in the bowl just until they are evenly combined. Spread the batter in the loaf pan. Sprinkle chocolate chips if desired. Bake on the middle rack for 50 minutes or until the toothpick inserted in the center is clean. Keep leftover vegan pumpkin loaf loosely covered in the fridge or on the counter (it tastes better the next morning!). Refrigerate or freeze the pumpkin bread after a few days to keep it fresh. The recipe can be made with white or spelled flour or all-purpose gluten-free flour, measured loosely. The loaf will also work with oat flour but may be denser. I haven’t tried whole wheat or almond flour; coconut flour is not recommended.

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