Best Vegan Pumpkin Bread

This vegan pumpkin bread comes together in just 1 bowl! Moist, perfectly spiced, and finished with a rich maple glaze, it tastes straight out of a bakery.

With yeast out of the equation, is there anything that bakes easier than a quick bread recipe like pumpkin bread?

Well, this easy vegan pumpkin bread makes things even simpler with a one-bowl batter! That means less cleanup and one more reason to whip up this moist loaf ASAP.

And with its simple ingredients, you can bake this plant based pumpkin bread any time of the year!

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Did you know you can make eggless, dairy-free versions of your favorite quick breads? After this healthy vegan pumpkin bread, make sure to try our vegan banana bread and zucchini bread next!

Why You’ll Love This Easy Vegan Pumpkin Bread Recipe

• Thanks to its one-bowl batter, there’s less cleanup involved after making this delicious vegan pumpkin loaf.
• This vegan pumpkin bread recipe uses simple ingredients! You don’t even have to wait for pumpkin season because it uses canned pumpkin.
• You can enjoy this vegan pumpkin bread for breakfast, as an afternoon snack, or even as a dessert!

Ingredients And Substitutions 

Pumpkin puree – Makes this quick bread irresistibly moist. Oh, and make sure it’s canned pumpkin puree you’re using and not a can of pumpkin pie filling with extra ingredients!

Vegan butter – Helps create a tender crumb.

Maple syrup – Maple syrup’s flavor just goes well with the warm spices of this vegan pumpkin loaf. And yes, we’ll use maple syrup in the pumpkin bread batter AND glaze!

Brown sugar – Adds a caramel-like flavor and contributes to the bread’s moisture. You can also use coconut sugar.

Flax eggs – Our binder for this healthy vegan pumpkin bread recipe. To make 1 flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water in a bowl and let the mixture rest for 5 to 10 minutes until it thickens.

Vanilla extract – Adds depth of flavor.

Oat flour and gluten-free all-purpose flour – For the perfect tender crumb. We haven’t tested this vegan pumpkin bread recipe with other types of flour.

Pumpkin pie spice – For that signature warm, cozy pumpkin bread taste.

Baking soda and baking powder – Leaveners to ensure the baked loaf will rise well.

Maple Glaze:

Powdered sugar and maple syrup – They make a quick glaze with warm, caramel-like notes.

Almond milk – For adjusting the consistency of the glaze. You can use other kinds of non-dairy milk, like oat milk!

Tips For Making This Recipe

Allow the Loaf to Cool Down

Cool the vegan pumpkin bread completely before adding the glaze, or it’ll just end up runny! This will also allow the crumb to set for perfect slices.

Toppings and Mix-Ins to Try

This moist vegan pumpkin bread is perfect with pumpkin seeds or chopped walnuts on top. You can also stir in some vegan dark chocolate chips or dried cranberries to the batter!

Storage Tips

You can store your leftover pumpkin bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Moist Vegan Pumpkin Bread Recipe FAQs

More Delicious Vegan Baking Recipes

• Peanut Butter Apple Banana Bread
• The Best Hot Cross Bun Recipe
• Baked Apple Cider Donuts
• Pumpkin Bran Muffins
• Vegan Blueberry Muffins

I found this recipe for Vegan Banana Muffins that I HAVE to try!

Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!

Vegan Pumpkin Bread

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This vegan pumpkin bread comes together in just 1 bowl! Moist, perfectly spiced, and finished with a rich maple glaze, it tastes straight out of a bakery.

Louisa

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Equipment

• Loaf pan
• Parchment paper
• Mixing Bowl
• Whisk
• Mixing spatula
• Wire rack

Ingredients

• 1 15-oz can pure pumpkin puree
• 1/4 cup vegan butter, melted
• 1/3 cup maple syrup
• 1/3 cup brown sugar
• 2 flax eggs
• 1 tbsp vanilla extract
• 2 cups oat flour
• 1/2 cup gluten-free all-purpose flour
• 2 tbsp pumpkin pie spice
• 2 tsp baking soda
• 1 tsp baking powder

Maple Glaze:

• 1 cup powdered sugar
• 2 tbsp maple syrup
• 1 tbsp almond milk if needed

Instructions

• Preheat the oven to 350°F. Lightly grease or line the loaf pan with a piece of parchment paper.
• Whisk the wet ingredients together in a large bowl. Add the dry ingredients and mix just until combined and no streaks of dry ingredients remain. Do not overmix.
  
• Pour the batter into the prepared loaf pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
  
• Allow the loaf to cool in the pan for a few minutes, then invert it onto a wire rack set over a large plate. Cool completely before adding the glaze.
• To make the glaze, whisk together the powdered sugar and maple syrup until the mixture is thick and pourable. If it’s too thick, add some almond or any unsweetened plant-based milk. If it’s too thin, add more powdered sugar.
• Pour the maple glaze over the cooled vegan pumpkin bread.
  

Notes

• Cool the vegan pumpkin bread completely before adding the glaze, or it’ll just end up runny! This will also allow the crumb to set for perfect slices.
• This moist vegan pumpkin bread is perfect with pumpkin seeds or chopped walnuts on top. You can also stir in some vegan dark chocolate chips or dried cranberries to the batter!
• You can store your leftover pumpkin bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

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