This vegan pumpkin bread captures everything we love about fall! Perfectly moist, tender, and packed with pumpkin flavor, each slice is infused with warm, comforting spices—cinnamon, ginger, and nutmeg—rounded out with a touch of vanilla. A plant-based take on the classic that tastes just as delicious!
If you’ve been following Full of Plants, you probably know how much I love baking! From pound cake and banana bread to gluten-free pandan cake—you name it, I bake it! I also have a habit of revisiting my published recipes from time to time to see if there’s anything I can tweak to make them even better than before.
Recently, I decided to revisit this pumpkin bread recipe. While it tasted good, I wasn’t completely happy with the texture—it felt a bit too moist and sticky. So I went back to the kitchen and tested four more versions, adjusting the ingredient ratios each time. After a few trials, I finally landed on what I believe is the best version yet. The bread now has a drastically improved texture and tastes slightly sweeter. It’s still moist but no longer “wet” like it used to be. The crumb now has the ideal balance of moisture!
⭐️ What to Love About It
- Perfectly moist texture: Not too wet, not too dry—just the ideal balance.
- Warm fall spices: Cinnamon, ginger, and nutmeg create that cozy autumn flavor.
- Simple ingredients: Just 8 ingredients plus a few spices—all pantry staples.
- Versatile: Enjoy it for breakfast, as a snack, or as a dessert.
- Freezer-friendly: Make a batch and enjoy it all season long.
- Improved recipe: Tested and perfected for the best texture and flavor.
📘 What Is Pumpkin Bread
Although most of you are already familiar with pumpkin bread, it’s still not very common here in Europe, so let me give it a small introduction. Pumpkin bread is a classic American sweet bread made with pumpkin purée and spices, combined with flour, sugar, and leavening agents. It’s generally prepared in the fall when fresh pumpkins are in season—though more often than not, it’s made with canned pumpkin! The incorporation of pumpkin purée into the batter not only imparts a nutty, natural sweetness but also adds moisture and tenderness.
🎃 Ingredient Notes
You’ll only need 8 ingredients plus a few spices to make this recipe. Here’s what you’ll need:
- All-purpose flour: The structural foundation of the bread.
- Pumpkin purée: Use 100% pure pumpkin purée, not pumpkin pie filling (which contains sugar and spices).
- Brown sugar: Adds moisture and a rich, caramel-like sweetness.
- Vegetable oil: Keeps the bread incredibly moist and tender.
- Plant-based milk: Binds the batter and adds moisture.
- Baking powder & baking soda: Provide lift for a light, tender crumb.
- Spices: Cinnamon, ginger, nutmeg—the classic pumpkin spice trio.
- Vanilla extract: Enhances the overall flavor.
- Salt: Balances the sweetness.
🥣 How to Make It
Make the batter
Bake to perfection
🍫 Customize It!
Feel free to enhance this pumpkin bread by adding:
- Chocolate chips: Fold in 1/2 cup for a sweet, gooey twist.
- Walnuts or pecans: Add 1/2 cup of chopped nuts for crunch.
- Dried cranberries: Fold in 1/2 cup for a tart contrast.
- Pumpkin seeds: Sprinkle on top before baking for extra texture.
- Orange zest: Add a teaspoon for a bright, citrusy note.
📔 Thomas’ Tips
Ceramic vs. metal loaf pan.
Both work, but I highly recommend using a metal pan. Metal conducts heat better, giving your bread a nice, golden-brown crust all around.
Let it cool a bit.
Straight from the oven, the pumpkin bread will be very soft. Give it at least 30 minutes to cool before carefully lifting it out of the pan using the parchment paper.
Adjust the sweetness to your liking.
This vegan pumpkin bread is not as sweet as most recipes, so feel free to adjust the sweetness to your taste. You can add up to 1/4 cup of extra sugar without changing the ratio of the other ingredients.
Regarding the color.
Depending on your pumpkin purée, your pumpkin bread may turn out lighter or darker. Don’t worry—this doesn’t affect the flavor!
🍦 What to Serve It With
You can enjoy this pumpkin bread for breakfast with vegan yogurt, as an afternoon pick-me-up snack, or for dessert accompanied by a scoop of vanilla ice cream. It also pairs beautifully with a warm cup of coffee or spiced chai latte!
❄️ Storing and Freezing
Store your pumpkin bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
💬 Frequently Asked Questions
Can I make muffins instead?
Yes! Fill the muffin cups of your pan to 3/4 full and bake for 20 to 22 minutes, or until a toothpick inserted comes out clean.
How do I know when it’s done?
First, your bread should be evenly golden brown. Second, the top should look set, not wet, and a toothpick or knife inserted in the center should come out with just a few moist crumbs.
Why did my bread collapse in the center?
You either opened the oven door too soon or didn’t bake it long enough. The sudden temperature change can cause the bread to fall.
Why is my crumb gummy?
A gummy crumb can occur when the batter is overmixed. Next time, stop mixing once the flour is incorporated into the liquid ingredients. It’s okay if there are a few lumps.
Can I use fresh pumpkin instead of canned?
Yes! You can use homemade pumpkin purée. Just make sure it’s well-drained and not watery—excess moisture can affect the texture.
This vegan pumpkin bread makes the coziest snack or dessert. It’s packed with pumpkin flavor and warming spices, and features a moist, soft crumb! A must-try during the fall season!
Vegan Pumpkin Bread
Equipment
- 9×5-inch loaf pan (metal preferred)
- Mixing bowls
- Whisk
- Parchment paper
Ingredients
- 1 3/4 cups all-purpose flour (220g)
- 3/4 cup brown sugar, packed (150g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 cup pumpkin purée (240g)
- 1/2 cup vegetable oil (120ml)
- 1/4 cup plant-based milk (60ml)
- 1 tsp vanilla extract
Optional Add-ins
- 1/2 cup vegan chocolate chips
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- Mix dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Combine wet ingredients: In a separate bowl, whisk together the pumpkin purée, vegetable oil, plant-based milk, and vanilla extract until smooth.
- Combine: Gradually add the wet ingredients to the dry ingredients, folding until just combined. Do not overmix. If using, gently fold in any add-ins.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. For a perfect crack, dip a spatula in oil and draw a line down the center of the batter. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool: Let the bread cool in the pan for 30 minutes, then use the parchment paper to lift it out and transfer to a wire rack to cool completely before slicing.
Notes
- Pumpkin purée: Use 100% pure pumpkin purée, not pumpkin pie filling.
- Metal pan: A metal loaf pan gives the best golden-brown crust.
- Storage: Store at room temperature for up to 3 days, refrigerated for up to 1 week, or frozen for up to 3 months.
