This vegan pumpkin bread is The Fall Aesthetic™ baked up in a loaf pan. It’s low-fuss to whip up (no fancy gadgets required!) and as it bakes, it perfumes your home with eau de autumn, a richly-spiced warmth courtesy of the homemade pumpkin spice.
It’s soft and light, moist and lusciously tender, never soggy or dense like many pumpkin bricks—ahem, breads.
Cut yourself a slice for an indulgent breakfast, snack on it with your afternoon latte, or hit it with a maple tahini drizzle or swoop of cream cheese frosting for a dessert that will catapult you into cozy autumnal bliss (… and that no one will guess is vegan!).
Pssst! This recipe is adapted from my vegan banana bread…so you know it’s a winner 😉
Watch me make this recipe ⤵️
Check out the YouTube video to see how easily this one comes together!
With 200K views, this recipe was a huge hit with my audience. I hope you love it just as much!
Avoiding the main pitfalls of pumpkin bread
After many rounds of testing, I’m pleased to present a recipe that sidesteps the two major perilous pitfalls of pumpkin bread:
Pitfall 1: Dense, soggy texture
Solution: Pumpkin purée is thick by nature, which often translates into a heavy, sodden loaf—but not this one, thanks to vegan buttermilk for a soft, tender crumb, and whipped aquafaba (read more in the Ingredient notes), a secret weapon that provides extra rise!
Pitfall 2: “Pumpkin spice” that tastes flat
Solution: Ground spices lose their punch the longer they sit around, and pre-made “pumpkin spice” blends add extra variability (it’s impossible to know when each individual spice was grown), leaving you with underwhelming pumpkin flavor.
This recipe uses a homemade blend of spices that takes two minutes to throw together but really changes the flavor game.
Ingredient notes
- Vegan buttermilk: This is simply 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: AKA the liquid from a can of chickpeas! By whipping it slightly to incorporate some air, it gives this loaf lift and lightness.
Trust me—aquafaba will level up your vegan baking game in a major way. It’s my go-to egg substitute for so many baked goods, including my best ever vegan brownies, incredible vegan lemon cake, fluffy gingerbread cake, and lemon olive oil cake!
- Canned pumpkin: This recipe calls for a whole can for serious pumpkin flavor (AND you don’t have to figure out what to do with a weird amount of leftover canned pumpkin!). If canned pumpkin isn’t available where you live, check out the FAQ section to see how to make this with fresh pumpkin.
- Homemade pumpkin spice: This easy homemade blend—featuring freshly grated nutmeg for spicy zing and a generous amount of warmly sweet cloves—elevates this pumpkin bread to a league all its own. SO much better than pre-bought pumpkin spice blends.
- All-purpose flour: Necessary for structure. Unfortunately, I have not had good results with gluten-free flour and would not recommend it, though some commenters have given it a try (with mixed results).
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/176ºC 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 this recipe
Opt for conventional over organic canned pumpkin purée
If you live in the U.S.: For whatever reason, organic canned pumpkin puree is more watery than conventional canned pumpkin from Libby’s. In my recipe tests, the organic canned pumpkin yielded a more liquidy batter and a loaf with a soggier bottom.
If you only have organic canned pumpkin, I recommend straining the pumpkin purée over a fine-mesh sieve to remove excess water.
Baking Precision Tips
Baking is a science, so here are tips to help you nail this pumpkin bread!
- Use a digital scale to measure your ingredients. It yields the most exact results! If you don’t have a digital scale, measure your flour using the spoon and level method: Fluff the flour with a spoon, then spoon the flour into the measuring cup, spoon by spoon, until mounded and overflowing on top, then use a butter knife to level it off.
- Get an oven thermometer. Every oven is different, and if yours isn’t calibrated, chances are it’s a bit off. Most home ovens don’t reach the stated temperature when the preheat cycle is over.
- Test for doneness with a toothpick. Insert a toothpick into the bread 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 to 10 more minutes. Worried about the top browning before it cooks through on the inside? Loosely tent the pan with aluminum foil.
Beware of overmixing!
Mixing develops the gluten in the batter, and overmixing = overdeveloped gluten = a cake that is dry and tough, or dense and gummy.
Less is more here—once the wet and dry ingredients are just incorporated and there are no flour pockets remaining, stop mixing. The batter shouldn’t be perfectly smooth (just like in my Pumpkin Pancakes!).
Make for breakfast, a snack, or dessert!
If you want to eat this pumpkin bread for breakfast or as an afternoon teatime snack, you can serve it plain.
If you want something more dessert-like, there are two icing options!
- Maple tahini icing: The tahini brings a unique nutty flavor that pairs beautifully with the classic pumpkin spice flavors.
- Vegan cream cheese icing. A more decadent option reminiscent of cake. 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.
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 the pumpkin in the microwave for 1 minute, then try again.
2. Lightly salt the flesh of the pumpkin, then place the pumpkin halves on a parchment paper lined baking sheet, cut side down.
3. 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.
4. Once cool enough to handle, peel the skin and add the flesh to a food processor. Puree for about 2 minutes, or until you have a really smooth puree.
5. Place the puree over a fine-mesh sieve and press down with a spoon to drain excess water. If you have cheesecloth, line the sieve with that and drain. This step is essential since homemade puree is more watery than canned.
6. Finally, measure 425 grams of pumpkin puree for this recipe (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.
A lot of recipes suggest using flax eggs but in my experience, they work much better in denser baked goods (like my vegan chocolate chip cookies).
I personally think this is better without chocolate chips because it allows the pumpkin flavors to shine and the pumpkin bread is already sweet enough.
That said, if you love them, feel free to fold in 1/2 to 1 cup of chocolate chips when combining dry and wet ingredients.
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.
If you love this Vegan Pumpkin Bread recipe, please rate and review the recipe below 🙂
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
The Best Vegan Pumpkin Bread You’ll Ever Eat
Ingredients
Pumpkin Bread Ingredients
- 1/4 cup + 2 TBSP (90g) 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 (ideally NOT organic pumpkin, see Note 1)
- 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
- 1 teaspoon ground cloves (see Note 2)
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 teaspoon freshly grated nutmeg (see Note 3)
- 1 handful pepitas (optional, for topping)
Frosting option 1: Cream Cheese Icing
- 4 tablespoons (56g) vegan butter, softened at room temp
- 2 ounces (56g) vegan cream cheese, softened at room temp (see Note 4)
- 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/175°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.
- Make the "buttermilk": Stir the vinegar into the milk and set aside for a few minutes.
- 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).
- In a medium bowl, combine the flour, baking soda, baking powder, salt, and Homemade Pumpkin Spice. Whisk well to ensure the leaveners and spices are evenly distributed.
- Add the dry ingredients to the wet ingredients and gently stir using a silicone spatula or wooden spoon until just barely combined and no flour pockets remain, then stop mixing! The batter doesn’t need to be totally smooth—some lumps are normal. It should be quite thick and almost fluffy at this point.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake 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 has batter that is a bit gooey, bake for 5-10 more minutes. If you’re worried about the top browning too much, loosely tent the pan with 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. See Note 5 for storage instructions.
Cream Cheese Icing (optional)
- To a medium mixing bowl, add the softened butter. Beat on low speed with an electric hand mixer until smooth. Add the softened 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, see Note 6)
- 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. Pour icing ONLY on the amount of bread you plan to eat (or serve it on the side).
Video
Notes
- Organic canned pumpkin tends to be more watery than regular. If that’s all that is available, strain the puree in a fine-mesh sieve first to get rid of excess water. To make homemade pumpkin puree, read the FAQ section.
- If you are grinding whole cloves, use less as it’s more potent, about 1/2 teaspoon freshly ground cloves.
- Freshly grated whole nutmeg makes a difference! If using pre-ground nutmeg, use only 1/4 teaspoon.
- My favorite vegan cream cheese brands are Violife and Tofutti.
- See FAQ for how to store pumpkin bread depending on how you serve it.
- If you are not serving the entire bread now, pour the maple tahini icing only over the amount you plan to eat; otherwise, it will get soggy the next day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
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
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!
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.
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!
Unfortunately aquafaba is super fodmaps unfriendly. Looks delicious but haven’t been able to find a substitute to be able to try :(. Maybe next recipe!
Hi Kaley,
I’m sorry to hear aquafaba is fodmops unfriendly 🙁 I’ve attached a link for other dessert recipes you can check out!
https://rainbowplantlife.com/category/recipes/dessert/
I made this bread and loved it and my mom and dad liked it as well with the thick and creamy cream cheese icing. Definitely a keeper.
Great recipe!!! What can I use to replace the oil of anything since I cannot have an oil at this time?!
So far, so good. Amazing to see the chickpea water froth up like egg whites. But, question: my oat milk doesn’t curdle when I add apple-cider vinegar. I read online that only soy milk does.
-new vegan
Glad you’re enjoying the process, Carol! Soy milk may work a bit better but oat milk does work!
O. M. G. I love pumpkin anything. But this, this tops them! The fluffiest “cake” bread ever! So flavorful not too sweet yet so perfect! My family already knows if im following rainbow plant life recipe it is bound to be amazing! You never fail us! Thank you so much!!! Made it last week and will be making it again today! It didn’t last long at all. I also didn’t do the exact amount of sugar, I used less. Still perfect. I went just a little rogue!
P.S the “homemade” pumpkin spice was clutch!!! That truly made the difference! Will be making a big batch now.. I also added a little ground cardamom. Went rogue again.
Thanks for the lovely review, Moraima! 🙂
I used this recipe to make muffins. They were delicious and had the perfect amount of spice in them.
Awesome, Cameron. Thanks for your comment and for taking the time to review!
This was incredible!! I am not really a fan of pumpkin flavored things, but I got a request and this looked like the most promising recipe I could find. I am changing my tune about pumpkin! I was blown away by the flavor and the texture. So light and fluffy! Thank you!!!!!!!