This is, hands down, the best vegan pumpkin bread. It’s moist and tender, not too dense like many pumpkin breads, and is packed with a warming homemade pumpkin spice! It’s loved by tough critics and vegan skeptics, and unless you announce it ahead of time, no one will ever guess it’s vegan!
Plus, it’s so simple to make and no fancy baking equipment is needed. It’s adapted from my fan-favorite easy Vegan Banana Bread recipe, so you know it’s gonna be good!
Serve it plain for breakfast or afternoon snack. For dessert, dress it up with one of two icing options: a sweet and nutty maple tahini icing or a decadent cream cheese frosting!
Table of Contents
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. YouTube recipe video
7. Recipe card
Why this recipe works
Not too dense or heavy
Pumpkin puree is itself very dense, and vegan loaf cakes are often too dense. As a result, most vegan pumpkin breads are too dense and heavy.
Despite the natural density of pumpkin bread, this pumpkin bread recipe is the most tender and moist variety I’ve tried, thanks to two ingredients: aquafaba and vegan buttermilk.
The type of vegan egg substitute used in baking use should depend on the type of baked good you’re making and your desired texture. With a cake, light and fluffy is always good. When you lightly whip aquafaba, it turns foamy. This, in turn, gives a nice lift to cakes and makes them fluffier.
While this pumpkin bread isn’t fluffy per se, it is significantly more tender than most.
As for the vegan “buttermilk,” its acidity—when combined with baking soda in the oven—enhances the amount of rise in the bread.
Real pumpkin spice and flavor
Many pumpkin desserts are lackluster because (1) not enough pumpkin spice is used and (2) a store-bought pumpkin spice blend is used.
This recipe calls for 4 teaspoons of a homemade pumpkin spice blend, so that pumpkin flavor really comes through.
Tip: Spices lose some of their potency shortly after being ground. As a result, any store-bought spice will be less flavorful than its freshly ground counterpart.
And when you combine several pre-ground spices into one pumpkin spice blend, the flavor will always be lackluster. Plus, there’s no way to tell how fresh the pre-ground spices were when the manufacturer bottled them into a pumpkin spice blend.
Plus, if you’re relying on last season’s pumpkin spice bottle in the back of the cupboard, the bread will lack that deep pumpkin flavor.
Takeaway: Make the homemade spice blend. It takes less than 5 minutes and is so worth it.
Ingredient Notes
Vegan buttermilk. This is simple a mix of plant-based milk and a source of acid, like apple cider vinegar or lemon juice. I use oat milk for its superior browning capabilities in baking, though some readers have used soy milk successfully.
Aquafaba. Just the liquid from a can of chickpeas! If your can of chickpeas has salt added, scale back on the salt in the recipe a bit. It’s a crucial ingredient, so I recommend you don’t skipping or subbing it.
Canned pumpkin. A whole can for lots of serious pumpkin flavor. If canned pumpkin is not a thing where you leave, check out the FAQ section to see how to make this with whole pumpkin.
Homemade pumpkin spice: Freshly grated nutmeg adds a sweet, spicy zing and a generous amount of cloves brings a uniquely pungent, warming-sweet flavor.
Organic brown sugar: Adds more moisture and caramel-y flavor than cane sugar.
All-purpose flour. Necessary for structure. We have not had good results when using gluten-free flour, but you can try my gluten-free kabocha squash banana bread for a similar flavor profile.
Step-by-step instructions
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and homemade pumpkin spice.
In a large bowl, mix the brown sugar and oil using a hand mixer until well combined.
Add your lightly whipped aquafaba to the brown sugar mixture. Mix until the aquafaba is well incorporated.
Add in the pumpkin puree, maple syrup, vegan buttermilk, and vanilla. Mix again until smooth.
Add the dry ingredients to the wet ingredients. Use a silicone spatula to gently fold the ingredients into each other.
Mix just until the flour pockets are gone, then stop mixing. The batter should be somewhat lumpy and thick.
Pour the batter into a lined 9×5” (23×13 cm) loaf pan and smooth out the top with the spatula.
Bake at 350ºF/1765ºC for 55 to 60 minutes. Transfer to a wire rack for 10 minutes. Using the parchment paper handles, remove the bread from the pan and cool on the wire rack for 30 minutes before slicing.
When ready to serve, drizzle with tahini icing (or serve on the side), or spread with the cream cheese frosting.
Tips for making vegan pumpkin bread
Opt for conventional canned pumpkin puree (not organic), if possible
I noticed a difference in canned pumpkin brands when making this recipe. When I used organic canned pumpkin puree instead of the conventional canned pumpkin from Libby’s, the pumpkin puree was more watery, resulting in a somewhat more liquid-y batter and a soggier bottom bread.
If you only have organic canned pumpkin, be sure to strain the pumpkin puree until all the excess water runs off.
Be Precise
- Use a digital scale. It yields the most exact results and baking is a science.
If you don’t have a digital scale, measure your flour using the spoon and level method. Spoon your flour out of the bag/jar into the measuring cup, spoon by spoon, until almost full, then use a butter knife to level it off. - Get an oven thermometer and allow adequate time to preheat. Every oven is different, and if yours isn’t calibrated, chances are it’s a bit off. Plus, most home ovens don’t reach the stated temperature when the preheat cycle is over.
- Use a toothpick for doneness. Insert a toothpick in the top sides of the cake at an angle, not straight down. This angled position is a much more reliable indicator of whether a tall loaf cake is baked through. See a few moist crumbs? The bread is done.
If the toothpick reveals batter that is still a bit gooey, return the pan to the oven for 5-10 more minutes. Worried about the top overbrowning? You can loosely tent the pan with aluminum foil.
No overmixing!
Overmixing is one of the most common baking mistakes, and it can cause the gluten to overdevelop, resulting in a cake that is dry and tough, or dense and gummy.
Once the wet and dry ingredients are just incorporated and flour pockets are gone, stop mixing. The batter doesn’t need to be (and shouldn’t be) smooth.
Know your pan size
I use a standard 9×5-inch loaf pan (23×13 cm), but if your pan is slightly smaller (e.g., 8×4-inch), there will be a small amount of excess batter. Don’t try to fit it all into the loaf pan, or it might rise too high and make a mess in your oven.
Frequently Asked Questions
Yes. Here’s how:
1. Slice a sugar pumpkin or pie pumpkin in half using a sharp knife and rocking motion (you can also use a kabocha squash). Don’t use the really large carving pumpkins – they are pretty flavorless and don’t have much flesh. If it’s too tough to slice, pop it in the microwave for 30 to 60 seconds.
2. Lightly salt the flesh of the pumpkin, then place the pumpkin halves on a parchment paper lined baking sheet, cut side down. Bake in the oven at 400°F/205°C until fork tender, about 30 minutes for a small pie pumpkin, or 40-45 minutes for a larger one.
3. Once the pumpkin is cool enough to handle, the skin should peel off easily. Add the flesh to a food processor and puree for about 2 minutes, or until you have a really smooth puree.
4. Place the puree over a fine mesh sieve and stir with a spoon to let any excess water drain out. If you have cheesecloth, line the sieve with that and drain. This step is essential since homemade puree is more watery than canned.
5. Finally, measure out the appropriate amount of pumpkin puree for this recipe: 425 grams, or about 2 tablespoons shy of 2 cups.
Aquafaba is one of the ways I keep this pumpkin bread light and tender, so I wouldn’t recommend substituting it.
If you want to eat this bread for breakfast or as an afternoon teatime snack, you can serve it plain! It’s a little sweet but not too sweet.
If you want something more dessert-like, there are two icing options!
First, the maple tahini icing, which was the original pairing for this recipe. The tahini brings a unique nutty flavor that pairs beautifully with the classic pumpkin spice flavors. Max said that this icing tastes like halva, a delightful Middle Eastern dessert made from tahini and sugar, and I’d have to agree with him. I recommend pouring the icing only on the amount of bread you plan to eat to prevent any sogginess.
Second, the vegan cream cheese icing. This is the more decadent option of the two and my recent favorite. The frosting is a bit tangy from the cream cheese and lemon juice and it perfectly balances the sweetness. When you refrigerate the bread, the icing sticks to it like a traditional frosting and it is SO good.
If unfrosted, store it covered or wrapped in plastic on the counter for up to 5 days. If you make the maple tahini icing, you can leave it at room temperature but it’s best to pour the icing only over the amount of bread you plan to eat that day (to prevent sogginess). If making the cream cheese icing, store the bread covered in the fridge for at least 5 days.
Watch! How to make The Best Vegan Pumpkin Bread
The best vegan pumpkin bread you'll ever make
More delicious pumpkin treats
For more pumpkin treats, check out my Pumpkin Tart or my Pumpkin Pancakes.
And if you love this Vegan Pumpkin Bread recipe, please rate and review the recipe below :)
The Best Vegan Pumpkin Bread
Ingredients
Pumpkin Bread Ingredients
- 1/4 cup + 2 TBSP (90 mL) aquafaba
- 1/4 cup (60 mL) oat milk, or unsweetened plant-based milk of choice
- 1 tablespoon apple cider vinegar
- 1/3 cup (75g) sunflower oil, or any neutral-flavored oil
- 1 cup + 2 TBSP (170g) organic brown sugar, loosely packed
- 1 15-ounce (425g) can pumpkin puree (I recommend not using organic canned pumpkin)*
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Homemade Pumpkin Spice
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 teaspoon freshly grated nutmeg
Frosting option 1: Cream Cheese Icing
- 4 tablespoons (56g) vegan butter, softened at room temperature
- 2 ounces (56g) vegan cream cheese**, softened at room temperature
- 1 cup + 2 TBSP (135g) organic powdered sugar, sifted
- 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
- 1/2 tablespoon freshly squeezed lemon juice
Frosting option 2: Maple Tahini Icing
- 1 cup (120g) organic powdered sugar
- 2 tablespoons good-quality tahini***
- 3 tablespoons oat milk, or unsweetened plant-based milk of choice
- 1 teaspoon pure maple syrup
Instructions
- Preheat the oven to 350°F/176°C. Arrange a rack in the middle or bottom third of the oven. Line a 9×5-inch loaf pan (23×13 cm) with parchment paper, letting the excess hang over the long sides to form a sling.
- Stir the vinegar into the plant-based milk and set aside for a few minutes. This is the vegan “buttermilk.”
- Pour the aquafaba into a small bowl. Using a handheld electric mixer, whip the aquafaba on medium speed for 45 seconds, or until uniformly foamy.
- In a large mixing bowl, add the brown sugar and oil. Mix using the electric mixer or a whisk until well combined. Add the whipped aquafaba and mix until well incorporated. Add in the “buttermilk,” pumpkin puree, maple syrup, and vanilla. Mix until smooth and the ingredients are very well incorporated (this is important so you don't overmix 6).
- In a medium bowl, combine the flour, baking soda, baking powder, salt, and all of the pumpkin spices. Whisk well to ensure the leaveners and spices are evenly distributed.
- Using a silicone spatula or large wooden spoon, add the dry ingredients into the wet ingredients and gently stir until the ingredients are just barely combined and no flour pockets remain, then stop mixing! The batter doesn’t need to be (and shouldn’t be) smooth. Some lumps are normal. Note: the batter should be quite thick and almost fluffy at this point.
- Pour the batter into the prepared loaf pan and smooth out the top of the batter using a spatula or spoon.
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the top sides of the cake comes out mostly clean with just a few moist crumbs.I like to check the bread at 53-55 minute mark. To test if it's done, insert a toothpick downwards at an angle (not just straight down). If the toothpick reveals batter that is still a bit gooey, return the pan to the oven for 5-10 more minutes. If you’re worried about the top overbrowning, loosely tent the pan aluminum foil.
- Transfer the pan to a wire rack and cool for 10-15 minutes. Then, using the parchment paper handles, remove the bread from the pan and cool on the rack for at least 30 minutes before serving. Serve plain, or with the Cream Cheese Icing or the Maple Tahini Icing and scatter with handful of pepitas or chopped pistachios. If using Maple Tahini Icing, pour it only on the amount of bread you plan to eat (or serve it on the side).****
Cream Cheese Icing (optional)
- To a medium mixing bowl, add the softened vegan butter. Beat on low speed with an electric hand mixer until smooth. Add the cream cheese and beat until well incorporated and creamy. Add half of the powdered sugar, mix on low speed to combine, and then add the rest of the sugar. Mix until well combined and fluffy, scraping down the sides as you go. Add the vanilla, salt, and lemon juice and mix until smooth. If too thick, add a splash of plant-based milk. If too thin, briefly refrigerate.
Maple Tahini Icing (optional)
- Sift the powdered sugar into a large bowl (sifting gets rid of the lumps in the sugar). Add in the tahini, milk, and maple syrup. Whisk to combine until the icing is thick but pourable. If too thin, add more sugar. If too thick, add more milk.
Notes
Absolutely delicious! Best pumpkin bread I’ve ever had, vegan or otherwise!
Thanks for sharing, Victoria! Thank you for the wonderful comment!
If using a store-bought pumpkin pie spice, how many teaspoons would be used in substitution for the homemade one?
Hi, in reviewing the recipe for the pumpkin spice, it looks like it makes 4 tsp. The recipe doesn’t list a separate entry for the pumpkin spice, but just says to use all the spice you have mixed. But you say to use 1 3/4 tsp. So I’m confused, do we use 4 tsp. or 1 3/4 tsp.? I have to use premise pumpkin spice seasoning because I can’t find whole nutmeg to grind at any local stores, and I want to be sure I use the right amount.
Pre-made, not premise. Autocorrect. 🙄
Hi Alison, that was an oversight on our part, 4 tsp of pumpkin pie spice will work. You can also use regular ground nutmeg found in the spice section of any grocery store!
Hi Molly, substitute it 1:1 so 4 teaspoons of pumpkin spice. Enjoy!
This recipe is made from heaven. It’s really amazing! I baked it for my mother’s birthday and everyone (many non-vegans) loved it. Just perfectly delicious and the tahini topping, I’m loving it!
That’s so great to hear, Lena! No doubt, this pumpkin bread is a winner!
Hi Nisha,
Do you think I could use almond or peanut butter instead of tahini for the icing? Or would this ruin the taste?
You could try either, Lena! Let us know how it goes :)
Hi Lena, almond butter would be nice! Peanut butter, in our opinion, is too strong and not neutral enough in taste, so it will taste strongly of peanut butter.
Nisha! This recipe is so delicious! I made the ‘cream cheese’ icing and it was decadent. Another amazing recipe.
Thanks for sharing, Courtney! Glad you loved the recipe :)
Made it tonight. Cream cheese topping is perfectly decadent.
Used smaller bread pans so I got two loaves that baked in 55 minutes (San Clemente, CA at sea level).
Had a little dough left over so I plopped them on a cookie tray and made pumpkin bread cookies. Baked in 45 minutes. Nice chewy treat before the bread was done.
Thanks for sharing, Oscar! Sounds incredible!
Oh my goodness! Made this yesterday and didn’t get around to making the glaze- this is seriously delicious as is. We’ve been reheating slices of the bread in a pan to give it a nice crispy edge and I’m hooked. Will be making again, next time with the maple-tahini glaze.
For the love of fall, make this bread!
That sounds incredible, Stef! So happy you love the pumpkin bread!
Absolutely delicious! Perfect texture and the spice flavors were spot on.
Thanks for sharing, Chelsea!
Has anyone tried this in their InstantPot? I’m pretty obsessed since buying Misha’s book.
Stupid autocorrect….so sorry, Nisha.
Absolutely outstanding! This is by far the best pumpkin bread I’ve ever made (and I’ve made a lot!). It’s moist but still tender and light and it’s got sooooo much pumpkin flavor – I think it’s gotta be that homemade spice blend. And the cream cheese frosting is to die for. Well done, Nisha!!!!
Thanks for the lovely feedback, Arlene!
Hi! So excited to make this! Could I sub coconut sugar for brown sugar? Thank you!
Hi, Stephanie! You can, but the bread will lose that delicious flavor that comes with baking with brown sugar so we don’t recommend it.
My only comment is that I’d love to be able to print the recipe on ONE piece of paper. Three pages is wasteful. Thank you.
You can reduce the print scale before printing to make more verbiage fit on less pages or set your printer settings to print front and back or copy/paste the recipe onto another source (Word doc, etc) to print any size to your liking or, if none of these options work, handwrite the recipe yourself and you’ll be wasting NO paper. Lots of options here…none should be Nisha’s issues to resolve. Detailed instructions and ingredients are kinda the point on a cooking blog.
Stevens, this recipe card is a plugin we pay for and unfortunately we cannot fix the way it formats things. I can give you some tips though: Print front and back of the paper, only print pages 1-3 (the last page is basically blank), or copy and paste the instructions to a word document and lower the font size.
Would you have a recommendation on what could be substituted for the oil for someone who is oil-free?
Hi there Penny, unfortunately there are no great substitutions for oil in this recipe. I’m sorry!
Thanks Nisha.
Is it possible to have another “Print” button? Normally I just print the recipe, but your recipe pages often contain lots of useful information outside the recipe, and it would be a “nice to have”, without the advertising and comments.
Thank you,
Rod
Hi Rod, unfortunately there is not. We recommend copying and pasting any useful information to a word doc then just printing from there. Sorry!
The texture is soo good! 🙌 Fluffy cake with delicious cream. I’ll make it again. Soon.😁
Thanks for the lovely feedback, Elize!
Oh so delish! I made this recipe from scratch using a pumpkin from my garden, and the taste & texture is just amazing! I even screwed up and totally had to guess on the exact amount of purée that went in, couldn’t get my jar of maple syrup open so skipped that, forgot the vanilla, threw in a little extra whole wheat flour when I saw how wet everything was, it still came out the best pumpkin bread I’ve ever made! I will be adding walnuts next time, and curious to try this in muffin form.
Awesome, Tapiola. Thanks for your comment and for taking the time to review!
So delicious!! Highly recommend :)
Awesome, Victoria. Thanks for your comment and for taking the time to review!
After trying the banana bread which turned out amazing, then the gingerbread, I tried this pumpkin bread, and I loved it ! The taste is delicious, the texture is great too ! I replaced all purpose flour with a mix of coconut flour (30g) tapioca starch (90g) oat flour (60g) spelt flour (60g) and whole wheat flour (60g) inspired by a gf all purpose flour substitute. I put half the sugar.
For the icing, I used coconut sugar instead of powdered sugar, it was delicious but the color was much darker.
Was wondering if the texture could be better by modifying my flour mix
Thank you so much for the recipe !! It’s so good !
Glad you love the pumpkin bread, Karen! Sugar helps keep baked goods moist, so maybe you could try not removing half the sugar next time and seeing how that affects the recipe!
I have tried quite a few vegan pumpkin bread recipes and this really is the best! So flavorful and pumpkin-y, and the tahini glaze is super unique and delicious. This has also inspired me to try a chocolate tahini glaze on something, maybe banana bread?! Will 100% make this recipe again!
Thanks for sharing, Cynthia! Thanks for trying it :)
This pumpkin bread is awesome! One quick question, I heard that cream of tartar gets the aquafaba to really stiffen up – would that make the bread too fluffy?
Oh wow, that’s an interesting question Jay. I would be curious about that too. 🙏🏻🤩