Vegan Pumpkin Bread
Add Preferred SourceWhen I want the house to smell like fall without spending all afternoon in the kitchen, I make Vegan Pumpkin Bread with creamy pumpkin puree, deep brown sugar, and fragrant spice, which bakes into a moist loaf with a tender crumb. There’s one small step I do before it bakes that helps it come out smooth and evenly baked, and you’ll notice that the moment you slice into the first piece.
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I love making this Vegan Pumpkin Bread for Friendsgiving, fall potlucks, or Thanksgiving dessert when I want something easy to slice and share. I can make it ahead, keep it chilled overnight, or freeze a few slices for later. It’s always one of the first things to disappear at the table.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Pumpkin Bread with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow these simple steps, you’ll find this bread surprisingly easy to make from scratch.
Prep the Oven and Pan
Preheat your oven to 350°F (180°C) and line an 8-inch loaf pan with parchment paper so the bread releases easily after baking. I like using this nonstick loaf pan with silicone handles that’s also warp-resistant and has even heat distribution. Then, I top that with a loaf pan parchment liner that fits perfectly and makes prep quicker.
Blend the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, light brown sugar, oil, dairy-free milk, ground flax seeds, vinegar, and vanilla extract until the mixture is smooth and well combined. I grab my glass mixing bowl for this part so there’s plenty of space to whisk without hassle.
Mix the Dry Ingredients
In a separate bowl, stir together the flour, pumpkin pie spice, baking powder, baking soda, and salt to nicely distribute. I always reach for this deep ceramic bowl here to mix the ingredients mess-free.
Make sure there are no clumps in the dry mixed spices and leavening agents, distribute throughout the batter for consistent flavor and rise. I run my dry ingredients through a flour sifter to keep the texture light and even.
Combine Wet and Dry Mixtures
Add the dry ingredients to the wet mixture and toss gently with a wooden spoon just to combine well. I use my wooden spoon to give me more control without overworking the batter.
Don’t overmix, as it can make the bread dense instead of soft and tender. The batter should be thick but silky, with no visible streaks of flour.
Bake the Bread
Pour the batter into your prepared pan and smooth the top with a spatula. This offset spatula is what I use here because it spreads the batter evenly without dragging or tearing it.
Bake for 1 hour, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. For consistent results, I use a reusable stainless steel cake tester to check the center, but a box of wooden toothpicks is also great to keep in your drawer for quick bakes like this.
Cool the Loaf
Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. I like using this cooling rack as it helps air circulate underneath, preventing the bottom from getting soggy while it rests. This helps it avoid breaking apart.
Make the Lemon Glaze
While the bread cools, whisk together the powdered sugar and lemon juice to smooth. I whisk mine in a wooden prep bowl that’s just the right size for glaze without making a mess. Then I use my silicone balloon whisk to blend everything together quickly, and it doesn’t scratch the bowl.
The glaze should be pourable but not too thin. Otherwise, it can soak into the bread instead of sitting nicely on top and setting into a smooth finish.
Decorate and Serve
Once the bread is completely cool, drizzle the lemon glaze over the top and sprinkle with pumpkin seeds. Let the glaze set for a few minutes before slicing and serving. If you want perfect, equal slices every time, I have an adjustable bread slicer guide to keep everything consistent, preventing the loaf from getting squished. This serrated bread knife also works well, so each slice stays clean with no smearing of the glaze.
Now all that’s left is to enjoy your Vegan Pumpkin Bread!
If you’re bringing this to a brunch or a gathering, you’ll want the bread to stay intact and the texture just right. I use a loaf bread container to protect the loaf from getting smushed. And to avoid it from drying out or warming too fast, I slide the container into my insulated casserole carrier so the temperature stays steady on the go.
Recipe Notes and Expert Tips
I always follow this flow to make sure the texture and flavor come out just right:
- Room Temperature Ingredients Matter: Let the dairy-free milk and pumpkin puree sit out for a bit so they blend more easily and help the warm pumpkin flavors come through evenly.
- Even Mixing Counts: Whisk the wet ingredients thoroughly until smooth before adding the dry. This step is especially helpful if you’re working with alternative flours, so the texture stays light.
- Don’t Overmix: Whisk the wet ingredients thoroughly until smooth before adding the dry. This step is especially helpful when working with oat flour, coconut flour, or other alternative flours, as it helps maintain a light texture.
- Test for Doneness: Use a toothpick to check the center after 1 hour. It should come out clean or with a few crumbs. Wet batter means it needs more time.
- Let It Cool Fully: The bread slices best once it’s completely cool. This makes all the difference if you’re serving it at a holiday table or slicing it for a perfect breakfast or snack.
- Glaze Consistency: If your lemon glaze seems too thick, add a few drops of lemon juice until it drizzles smoothly.
- Decorate Just Before Serving: Add the glaze and pumpkin seeds only once the loaf is cool to keep the topping neat. It’s a simple way to make it look festive for pumpkin season gatherings.
- Slice with a Serrated Knife: It cuts cleanly without squashing the loaf, especially if it’s freshly glazed.
How to Store Leftovers
Once cooled, wrap the bread tightly in foil and store it in an airtight container at room temperature for up to 3 days. I like using heavy-duty aluminum foil that seals well and prevents the bread from drying out on the counter. Then, I put them into this airtight glass container for the refrigerator. It also stores well in the fridge for up to a week.
To freeze, wrap individual slices in parchment and place them in a zip-top freezer bag for up to 2 months. I first wrap mine in these pre-cut parchment papers, then I put them in 2 gallon-size freezer bags, which keep the slices secure while saving freezer space.
Thaw at room temperature or warm in a toaster oven before serving.
More Easy Recipes for You to Try at Home
I always keep a few simple bakes like this one on hand for when I want something homemade without too much effort.
Equipment
Ingredients
Wet Ingredients:
- 15 ounces pumpkin puree canned or homemade
- 1 cup light brown sugar packed
- ½ cup vegetable oil
- ⅓ cup dairy-free milk
- 1 tablespoon ground flax seeds
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract optional
Dry Ingredients:
- 2 ¼ cups all-purpose flour
- 3 teaspoons pumpkin pie spice
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Topping/Decoration:
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- ½ cup pumpkin seeds
Video
Instructions
- Preheat oven to 350°F (180°C). Line an 8-inch loaf pan with parchment paper.
- In a large bowl, whisk together pumpkin puree, brown sugar, vegetable oil, dairy-free milk, flax seeds, vinegar, and vanilla until smooth.15 ounces pumpkin puree, 1 cup light brown sugar, ½ cup vegetable oil, ⅓ cup dairy-free milk, 1 tablespoon ground flax seeds, 1 tablespoon apple cider vinegar, 1 teaspoon vanilla extract
- In a separate bowl, mix flour, pumpkin pie spice, baking powder, baking soda, and salt.2 ¼ cups all-purpose flour, 3 teaspoons pumpkin pie spice, 3 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add the dry mixture to the wet ingredients and stir until just combined. Don’t overmix. Pour the batter into the prepared pan and smooth the top.
- Bake for 1 hour. A toothpick inserted in the center should come out clean or with a few moist crumbs (not wet batter).
- Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Prepare the icing by whisking powdered sugar and lemon juice until smooth. Set aside.½ cup powdered sugar, 1 tablespoon lemon juice, ½ cup pumpkin seeds
- Once cooled, drizzle with lemon icing and sprinkle pumpkin seeds on top. Slice and enjoy!
Notes
- Room Temperature Ingredients Matter: Let the dairy-free milk and pumpkin puree sit out for a bit so they blend more easily and help the warm pumpkin flavors come through evenly.
- Even Mixing Counts: Whisk the wet ingredients thoroughly until smooth before adding the dry. This step is especially helpful if you’re working with alternative flours, so the texture stays light.
- Don’t Overmix: Whisk the wet ingredients thoroughly until smooth before adding the dry. This step is especially helpful when working with oat flour, coconut flour, or other alternative flours, as it helps maintain a light texture.
- Test for Doneness: Use a toothpick to check the center after 1 hour. It should come out clean or with a few crumbs. Wet batter means it needs more time.
- Let It Cool Fully: The bread slices best once it’s completely cool. This makes all the difference if you’re serving it at a holiday table or slicing it for a perfect breakfast or snack.
- Glaze Consistency: If your lemon glaze seems too thick, add a few drops of lemon juice until it drizzles smoothly.
- Decorate Just Before Serving: Add the glaze and pumpkin seeds only once the loaf is cool to keep the topping neat. It’s a simple way to make it look festive for pumpkin season gatherings.
- Slice with a Serrated Knife: It cuts cleanly without squashing the loaf, especially if it’s freshly glazed.
