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! The only modification I made was using a mixture of brown sugar and cane sugar because I didn’t have enough brown sugar. To make up for this, I added about a tsp of molasses. The end loaf was a touch sweet but it’s likely because I didn’t think about adjusting the amount of overall sugar to accommodate the addition of molasses.
I also used organic pumpkin puree but it wasn’t watery and the end loaf texture was perfect. The brand I used was the Thrive Market organic pumpkin puree.
I made it with the maple tahini icing and it was amazing – I’ll be making again!
Thanks for sharing your experience, Kim! Great to hear you’re a fan of the recipe :)
Nisha!! You are a star!! I made this pumpkin bread for an Halloween 🎃 party we had in my office: I am already quite lucky as all my colleagues are very open minded and always like to try my vegan food, but THIS! This one was super delicious and everyone was amazed by it.
I love all of your recipes and I’m always recommending your channel to everybody, vegan and non-vegan!
You’re doing an amazing job, lots of love from Italy! ♥️
We’re so honored, Federica! Thank you for making the recipes and sharing them with coworkers! Sounds like you had yourself a great time on Halloween :)
Best vegan pumpkin bread recipe ever! Sooooo good. The acqufaba is definitely the secret weapon that makes it the best. I didn’t even do the frosting, subbed date sugar and it was perfect. Also great as muffins. Thank u Nisha! Genius.
Thanks for the lovely review, Christie! Glad you love this recipe as much as we do :)
I made this like 2 weeks ago and it was amazing. My husband and I loved it. Even my 1 year old daughter had a piece. I added extra spices and it was extremely tasty. Thank you for this recipe. 👍🏾👍🏾
Meka, So glad to hear everyone loved this recipe! :) You’re very welcome for the recipe!
This is very moist and the spices are just right in it.
Janine, So glad to hear you loved this recipe!
Ive made this many times and it always comes out great. This time i was out of pumpkin but I swapped out the pumpkin for applesauce, omitted ginger, and replaced cloves with nutmeg and it worked perfectly! Such a versatile recipe thanks again!
Stefani, I’m glad this version worked for you, I would have never guessed! Thanks for your comment and for taking the time to review!
Pumpkin is my favorite, and this bread is yummy! I made a couple of tweaks to use what I had on hand, using a whole wheat flour and canned organic pumpkin. Due to whole wheat flour generally needing more moisture, I decreased the amount of flour to 225 grams and did not drain the pumpkin. Baked at 60 minutes, I was pretty happy with the way it came out! My only complaint is the high sugar content in the bread, I may try to find a way to decrease next time I make. While it seems like less sugar than many recipes, I prefer to use even less sugar or a healthier alternative when possible.
Thanks for sharing, Sabrina!
Oh hell yes, definitely the best pumpkin bread recipe. It has a ton of rise, lasting moisture, and a gorgeous spice flavor (even with powdered spices). My new go-to pumpkin bread recipe! Thank you Nisha!
Perfect first time! I used slightly less sugar and was glad I did – it’s plenty sweet. It rose out of the loaf tin making a pleasing muffin-esque shape. I added pretty patterns on top with a tube of white icing and served slices with a half scoop of vegan pistachio ice cream. So moist and soft – my three guests were all in love! I’m tempted to try adding raisins next time..?
Hi Emily, glad you enjoyed it! Raisins could be a yummy addition!
I am so impressed with the texture of this loaf! It is so light, fluffy and moist. I really can’t overstate how good the texture is, especially compared to other vegan pumpkin breads. The aquafaba is really crucial. I went a bit too heavy on fresh nutmeg because I was too lazy to measure it and that’s absolutely on me, but the recipe itself is 10/10.
Hi Catherine, thanks for taking the time to leave such a kind (and funny) review. The aquafaba is a must here, it makes the fluffy magic happen! Your comment on the nutmeg made me chuckle, we’ve all been there!
So good! Came out perfect without any frosting needed. Although it would be nice if the 30-or-so minute cooldown time was included in the total recipe time :)
It was sooo good thank you for the recopie.
Hi, there! Might you add this recipe with metric measurements (e.g. grams)?
Thank you!
Hi Jaishree, the metric measurements (e.g. grams), are included in the ingredients list. I hope you enjoy the recipe!
I’m wondering if I can use this recipe to make pumpkin muffins? Thanks.
Yes! Preheat the oven pretty hot (425), put the muffins in for 5-6 minutes and once they start to rise, reduce to 350. It should take around 15-22 minutes but we aren’t 100% sure of the exact cook time in this case.
I made this using a Bundtlette cake pan. Made six 4” cakes. Absolutely delicious!
Colleen,
Brilliant!! Now I need to officially order a Bundt cake pan so I can do the same :)
I wish I could post a picture of them. So beautiful!
Me too! Thank you for sharing, Colleen!
Loved this recipe!! I made the crams cheese frosting and followed the recipe for the bead exactly. It’s helping me win over the non pumpkins fans in the house!
Hi Lindsay,
I love that you’re serving up pumpkin bread with confidence to your non pumpkin people! Hopefully they are now pumpkin bread fans at least :) The cream cheese frosting is the cherry on top to bring it all together!
Is there a way to whip the aquafaba if I don’t have an electric beater? I have an electric whisk but I’m not sure how it would work in this recipe
I used an electric whisk successfully! You don’t need to whip it too much anyway. I don’t think it will make any difference.
For reference, I was able to use a fork to whisk the aquafaba, it just took a bit longer than with a mixer.
Hi Sabrina, I’m glad this method worked for you. I hope you enjoyed the pumpkin bread!
Hi Nisha, its not for this recipe, but I have big question. Since 4 days i know, i won the jackpot, i’am allergic to garlic, gluten oats, honey and green peas.
The biggest problem for me, are the garlic and the oats.
Do you have any recipes without garlic?
I loooove garlic so much and i know it is essentiel for the most recipes, so leave it out is not good for the taste.
Maybe you have some oat and glutenfree recipes too??
It would be my second birthday.
Thanks for your delicious creations, i eat a lot in the past and all of them was very very good.
Heeeeeey Nisha!
I love spending sundays with your YouTube Channel 😍
I cook tons of your receipes and they all come out perfect. Now, with this Pumpkin bread… Do you happen to have a link to this knife you use slicing the bread??
From Nisha: “Aww that’s so nice to hear and I’m so glad you enjoy my recipes! The serrated knife we used in the video on this blog post is from Material Kitchen…here’s a link to it!”
I made this today. It’s fabulous! Ate it plain and warm. Would be good with coconut whip on top.
Thanks for another great recipe
Hi Kallau,
Eating it warm is my favorite way to eat it too :) Coconut whip would be a tasty and quick topping!