If there’s one thing I bake every fall season, it’s this vegan pumpkin bread.
For one, it’s soft and light, moist and lusciously tender, and packed with warm fall flavor thanks to a homemade pumpkin spice blend.
And two, everyone in my life—Max, my sister, my parents, my friends—asks me to make it as soon as the temperature drops below 60ºF (who am I kidding? we live in San Diego… as soon as it drops below 72ºF).
Cut yourself a slice for an indulgent breakfast, snack on it with your afternoon latte, or add a swoop of cream cheese frosting for a dessert that will catapult you into cozy autumnal bliss.
Tested, Re-tested, and Improved!
A few of you told me your pumpkin bread was staying dense and overly moist at the bottom, so I re-tested this recipe eight(!) times to get to the bottom of it. Pun intended.
It only happened to me when I used a smaller 8.5×4.5″ pan instead of the 9×5″ the recipe calls for. Still, after more tinkering, I realized the batter could use a bit less moisture.
The fix: I removed the oat milk and slightly reduced the pumpkin. As you can see in the photo below, it bakes all the way through with no dense ring at the bottom.
Ingredient notes
- Canned pumpkin puree: Obviously! After making this umpteen times, I can confidently say that we get the best results with Libby’s pumpkin puree. If canned pumpkin isn’t available, check out the FAQ section for fresh pumpkin instructions.
- Homemade pumpkin spice: This easy homemade blend—featuring freshly grated nutmeg for spicy zing and a generous amount of warmly sweet cloves and zingy ginger—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 haven’t had good results with gluten-free flour, though some commenters have given it a try (with mixed results).
- Brown sugar: Necessary for sweetness and structure. Compared to white sugar, it lends more moistness and brings those caramel-like molasses notes we all want in fall baked goods.
- Apple cider vinegar: Assists the baking powder and baking soda with leavening, giving this pumpkin bread great rise.
- Aquafaba: AKA the liquid from a can of chickpeas! Whipping it lightly to incorporate some air gives the pumpkin bread lift and lightness.
Trust me—aquafaba will level up your vegan baking game. 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!
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.
- Whip the aquafaba on medium, rotating the bowl to get the bottom until uniformly foamy.
- Add the whipped aquafaba to the sugar-oil mixture and beat on medium until well combined.
- Add the pumpkin, maple syrup, vinegar, and vanilla.
- Beat until the liquid ingredients are very well combined.
- Add the dry ingredients to the wet ingredients.
- Gently fold just until combined and no flour pockets remain.
- Pour the batter into a parchment paper-lined 9×5″ loaf pan and smooth out the surface.
- Bake at 350ºF/175ºC for 55 minutes. Transfer to a wire rack for 10 minutes, then remove the parchment paper and cool on a wire rack for 1 hour.
Tips for making this recipe
Opt for conventional over organic canned pumpkin purée
For whatever reason, organic canned pumpkin puree (at least in the U.S.) tends to be more watery than conventional canned pumpkin. 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 highly recommend straining the pumpkin purée over a fine-mesh sieve to remove excess water.
Whichever brand you use, if you measure it out in advance, and find that it has collected some water by the time you’re ready to add it to the liquid ingredients, be sure to strain that water first.
Bake by weight if possible
Baking is a precise science, particularly egg-free, dairy-free baking. You’ll get the most precise results if you weigh ingredients using a digital scale rather than using measuring cups (each brand of measuring cup is slightly different and everyone measures differently). Weighing ingredients is also easier and uses fewer dishes!
Beware of overmixing!
Mixing develops the gluten in the batter, but over mixing leads to overdeveloped gluten. And that gives you 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.
Skip the pre-bottled pumpkin spice
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 2 minutes to throw together but really changes the flavor game.
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 haven’t yet reached the stated temperature when the preheat cycle is over.
- Test for doneness with a thermometer (or toothpick). For the best results, insert an instant-read thermometer in the center of the bread until it reaches 207 to 210ºF (97 to 99ºC).
If you don’t have a thermometer, insert a toothpick into the center of the bread at an angle, not straight down. This angled position better indicates whether a tall loaf cake is baked through. See no crumbs or just 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.
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!
- Vegan cream cheese icing. A 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.
- Maple tahini icing: The tahini brings a unique nutty flavor that pairs beautifully with the classic pumpkin spice flavors.
Frequently Asked Questions
Yes, with modifications. 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).
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.
Loosely cover the pan with aluminum foil and continue baking for 5 to 10 minutes, or until one of the two methods for doneness has been achieved.
If unfrosted, store it covered or wrapped in plastic on the counter for up to 5 days.
If making the cream cheese icing, store the bread covered in the fridge for 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).
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! Please note this is an older video and the recipe has been slightly updated since the release of this video.
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
Dry ingredients
- 2 cups (250g) all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp fine sea salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 3/4 tsp ground cloves (see Note 1)
- 1/4 tsp ground allspice
- 1/2 tsp freshly grated nutmeg (see Note 2)
Liquid ingredients
- 1 2/3 cups (375g) pumpkin puree (ideally NOT organic pumpkin, see Note 3)
- 6 TBSP (84g) sunflower oil, (or any neutral oil)
- 1 tightly packed cup (185g) organic brown sugar (packed but not tightly packed)
- 1/4 cup + 2 TBSP (90g) aquafaba
- 1 TBSP (14g) apple cider vinegar
- 2 TBSP (38g) maple syrup
- 2 tsp pure vanilla extract
Vegan Cream Cheese Icing (optional, but recommended)
- 4 TBSP (56g) vegan butter (1/2 stick), softened at room temp
- 2 oz (56g) vegan cream cheese, softened at room temp (see Note 4)
- 1 cup + 2 TBSP (135g) organic powdered sugar, sifted
- 1/2 tsp pure vanilla extract
- Pinch of sea salt
- 1 tsp freshly squeezed lemon juice
- 1 handful pepitas (optional, for topping)
Instructions
- Prep: Preheat the oven to 350°F/175°C. Arrange a rack in the middle of the oven. Line a 9×5-inch loaf pan (23×13 cm)* with parchment paper, letting the excess hang over the long sides. *Do not use a smaller loaf pan, or it may not fully bake through.
- Measure out the pumpkin puree in a bowl and set aside.
- Mix the dry ingredients: In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, cloves, ginger, allspice, and nutmeg. Whisk well to ensure the leaveners and spices are evenly distributed.
- Mix the sugar and oil: In a large bowl, add the brown sugar and oil. Using a handheld electric mixer, start mixing on low then medium, until the sugar is moistened by the oil and there are no large clumps.
- Whip the aquafaba: Add the aquafaba to a small bowl. Wipe off the beaters. On medium speed, whip the aquafaba for 45 seconds, rotating the bowl as you go to get the bottom, or until uniformly foamy and pale in color. Add the whipped aquafaba to the sugar-oil mixture and beat on medium speed until well incorporated.
- Finish the liquid ingredients: If the pumpkin puree has released any water, strain it in a fine-mesh sieve. Shake the bottle of apple cider vinegar. Add the pumpkin puree, vinegar, maple syrup, and vanilla to the liquid ingredients. Beat on medium speed until completely smooth with no streaks.
- Combine: Add the dry ingredients to the wet. Use a silicone spatula or wooden spoon to gently fold just until combined and no flour pockets remain, then stop mixing. The batter will be quite thick at this point.
- Bake: Pour the batter into the pan and smooth the top. Bake for 53 to 57 minutes, or until done using one of these methods: Method 1 for checking doneness: Bake until an instant-read thermometer inserted in the center reads 207 to 210ºF (97 to 99ºC). Method 2 for checking doneness: Insert a toothpick downwards but at an angle. It should come out clean or with just a touch of slightly moist crumbs.NOTE: If the top is browning but the interior is not baked through / has gooey batter on a toothpick, loosely tent the pan with aluminum foil and continue baking.
- Cool: Cool in the pan for 10 minutes, then lift the bread out using the parchment paper handles. Carefully peel the parchment off the bottom and sides. Cool on the rack for 1 hour.
- Serve plain or spread on the Cream Cheese Icing. Scatter with handful of pepitas. See the FAQ section for storage instructions.
Vegan 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 (but don't overbeat or it gets runny).
- 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 thin, briefly refrigerate.
Video
Notes
- If you are grinding whole cloves, use less as it’s more potent, about a scant 1/2 teaspoon.
- Freshly grated whole nutmeg makes a difference! If using pre-ground nutmeg, use only 1/4 teaspoon.
- 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.
- My favorite vegan cream cheese brands are Violife and Tofutti.
- This recipe was updated in October 2026 to address some user comments that the pumpkin bread was not cooking through. We’ve tested the bread a half dozen more times and as a result, have removed the oat milk and slightly scaled down the pumpkin puree amount.
- This recipe originally contained a Maple Tahini Icing as an alternative to the cream cheese frosting. I’ve removed it from the recipe card to save space, but here’s the recipe if you’d like to make it.
- Sift 1 cup (120g) powdered sugar into a large bowl.
- Add in 2 TBSP (28g) tahini, 3 TBSP (45 mL) oat milk, and 1 tsp maple syrup.
- Whisk to combine until 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).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
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!!!!!!!
This was amazing!!!! I made it with kombucha squash. Incredible and the tahini glaze was perfect. Thank you!
Thanks for sharing, Ginger! We’re delighted you’re a fan of the recipe!
Hello! I was wondering if this bread could be made ahead and then stored in the freezer? I have an event in a couple weeks so trying to get ahead on the menu front. 🙂
Hi Ari, yes! To freeze, wrap in foil or plastic wrap and place in a tightly sealed container or ziploc bag bag. Then you’ll thaw it wrapped at room temperature!
If I add a jarred pumpkin spice mix, I am assuming that I would use 4 teaspoons?
That sounds about right, Sam! 🙂
Is there a way to make this receipe oil free and still come out good?
Hi Rola, we haven’t tried this recipe without oil but we are almost 100% positive it would not come out nearly as delicious with the omission of oil. Sorry we couldn’t be of more help, though!
I apologize for my comment about sugar not being vegan. I see that your ingredients are organic, therefore, it is organic as the process of mixing the sugar with animal bones is not used when organic.
Incredible! I made the vegan buttermilk and totally forgot to add it and was broken-hearted. However, it was still amazing. Looking forward to making it again and remembering the buttermilk. Thank you!!!
Glad to hear the recipe turned out well despite the omission! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
I have bought at Costco organic raw sugar and brown sugar that supposedly have not been processed with bone char. Can’t even imagine WHY or HOW animal bones have been used to what? Purify the sugar? But I know it is true.
I have not made this recipe yet because have to get some non organic canned pumpkin so cannot rate it.
I just discovered you on YouTube and you are amazing. In case you’re not aware of it, I wanted to let you know that most white/brown sugars are not vegan. I was shocked to find out that sugar is filtered through animal bones. C&H and I believe its Dole and others use this disgusting process.. I found your recipes to be the most desirable of any vegan cooking programs I’ve watched and I plan on using many of them very soon. You are a pleasure to watch and I wish you the best.
This was my first time making one of your recipes and I was blown away! I’ve tried making other vegan pumpkin breads before and they always left something to be desired. I’m an American in NZ and really wanted to introduce my partner to all things PUMPKIN. Grating fresh spices was a game-changer!! I also added an extra TBSP of maple syrup. Instead of using the sunflower oil, I subbed in 2 TBSP of virgin coconut oil and a little less than 1/4 cup of applesauce. PERFECTION! I wanted to take a photo for the Gram but the loaf just did not live long enough.
Thanks for sharing, Elisabeth! So glad you love the pumpkin bread 🙂
Fantastic recipe! I skipped the glaze and instead added Guittard chocolate chips (leftover from Nisha’s vegan brownies) to the batter before baking and it was heaven.
Hi, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Oops, forgot the stars!
I’ve made this twice. Both my mom and dad are born in fall so I made one (with the frosting) for both of their birthdays— and the whole family loved it both times. Thank you for another lovely recipe.
Awesome, Rubaab. Thanks for your comment and for taking the time to review!
Can I make this with Gluten free bread?
Many readers have used an all-purpose gluten-free flour like this with fairly good results (it’s going to be less fluffy and a bit more dense but overall pretty good):
https://www.amazon.com/Purpose-Gluten-Baking-Flour-Ounce/dp/B07FW7N9MR/ref=as_li_ss_tl?dchild=1&keywords=bob%27s+red+mill+all+purpose+gluten+free+flour&qid=1586525715&sr=8-9&linkCode=sl1&tag=ainbolantife-20&linkId=4b5bdaa6b22854009259b53c7fc8e07b&language=en_US
Enjoy!