Vegan Pumpkin Bread

Vegan Pumpkin Bread is the kind of bake that feels festive without requiring much fuss. It’s a great make-ahead option that stays moist in the fridge, and freezes well, too. I like how it fits just as easily into Thanksgiving dessert as it does on a holiday brunch table. There’s something about that warm spiced smell that makes it a fall favorite.

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Course: Dessert

Cuisine: American

Keyword: Vegan Pumpkin Bread

Servings:

Calories: 350kcal

Author: Mandy Applegate

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

US Customary - Metric

Video

[adthrive-in-post-video-player video-id="KLDBjNp1" upload-date="2025-10-02T10:08:37+00:00" name="Moist Vegan Pumpkin Bread Recipe" description="Learn how to make the best homemade vegan pumpkin bread." player-type="default" override-embed="default"]

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.

Nutrition

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