Vegan Pumpkin Bread

Name: Vegan Pumpkin Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 15 ounces (425g) pumpkin puree, canned or homemade (not pumpkin pie filling); 1 cup – 1 ¼ cups (200-250g) packed light brown sugar or granulated cane sugar, to taste; ½ cup (125g) neutral-flavored oil; ⅓ cup (85g) dairy-free milk; ¼ cup (55g) dairy-free yogurt, room temperature; 2 teaspoons apple cider vinegar or lemon juice (optional); 1 teaspoon vanilla extract (optional); 2 ¼ cups (280g) all-purpose plain flour, spooned and leveled; 2 teaspoons pumpkin pie spice; 3 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ⅓ cup (40g) all-purpose plain flour (for streusel); ¼ cup (20g) raw pumpkin seeds; 2 tablespoons (30g) melted vegan butter, cooled; 2 tablespoons (25g) packed brown sugar; ¼ teaspoon pumpkin pie spice (for streusel)

By:

Marry

Published:

October 11, 2025

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Vegan Pumpkin Bread is such a delightful treat, especially as the leaves start to change and the air gets crisper. There’s something comforting about the warm smell of pumpkin spice wafting through the house, isn’t there? This quick and easy recipe captures all those cozy vibes and invites your friends and family to gather around for a slice or two. It’s moist, wonderfully spiced, and deliciously satisfying, all while being completely vegan and guilt-free. Whether you’re whipping it up for a festive occasion or just enjoying a quiet afternoon, it’ll surely become a favorite in your home. With a blend of pure pumpkin puree, warm spices, and a crumbly streusel topping, this Vegan Pumpkin Bread is sure to be a hit.

Plus, with this recipe, we’re keeping things super simple—combine both wet and dry ingredients in one bowl. That means less mess to clean up, which is always a win in my book! You’ll be amazed at how easy it is to create something that tastes so good. So gather your ingredients, and let’s get started making this delightful bread.

Why This Recipe Works

One of the standout features of this Vegan Pumpkin Bread is the use of pure pumpkin puree. This ingredient not only provides a rich, vibrant flavor but also ensures a moist texture that makes every slice tender and fantastic. The combination of wet and dry ingredients in a single bowl simplifies the process and minimizes cleanup. You won’t sacrifice any taste either! Additionally, the warm spices and optional streusel topping add an extra layer of flavor and a beautiful look to your bread. It’s all about maximizing taste while keeping it straightforward.

Why You’ll Love This Vegan Pumpkin Bread

This isn’t just any pumpkin bread; it’s your go-to cozy, comforting treat, whether it’s autumn or any season! You can indulge any day, and no one will even notice it’s plant-based. Making it with whole, nutritious ingredients aligns perfectly with a healthier lifestyle while still satisfying those sweet cravings. Plus, it’s versatile! Enjoy it for breakfast, a snack, or even dessert. It fits perfectly into any meal, making it an essential recipe for your collection.

Ingredients

Here’s what you need to whip up this delicious bread:

15 ounces (425g) pumpkin puree, canned or homemade (not pumpkin pie filling)
1 cup – 1 ¼ cups (200-250g) packed light brown sugar or granulated cane sugar, to taste
½ cup (125g) neutral-flavored oil
⅓ cup (85g) dairy-free milk
¼ cup (55g) dairy-free yogurt, room temperature
2 teaspoons apple cider vinegar or lemon juice (optional)
1 teaspoon vanilla extract (optional)
2 ¼ cups (280g) all-purpose plain flour, spooned and leveled
2 teaspoons pumpkin pie spice
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup (40g) all-purpose plain flour (for streusel)
¼ cup (20g) raw pumpkin seeds
2 tablespoons (30g) melted vegan butter, cooled
2 tablespoons (25g) packed brown sugar
¼ teaspoon pumpkin pie spice (for streusel)

Preparing the Streusel Topping

Let’s start with a bit of crunch! In a small bowl, mix together the flour, raw pumpkin seeds, melted vegan butter, brown sugar, and pumpkin pie spice. Use your fingertips to combine everything until it becomes flaky and crumbly. Setting this in the fridge while you work on the bread will help it firm up, making it extra crunchy when baked.

Mixing the Wet Ingredients

Grab a large mixing bowl and combine the pumpkin puree, brown sugar, neutral oil, dairy-free milk, dairy-free yogurt, apple cider vinegar, and vanilla extract. Whisk everything together until it’s smooth and fully blended. This will be the heart of your delicious bread, so make sure to get it all incorporated.

Combining Dry Ingredients

Next, take another bowl to mix the dry ingredients. Blend together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Gradually add these dry ingredients to your wet mixture, stirring until there are no large lumps left. You want a smooth batter, and this is the key to perfect texture.

Baking the Pumpkin Bread

Preheat your oven to 350°F (180°C) and line an 8-inch (20 cm) loaf pan with parchment paper for easy removal later on. Pour the batter into the prepared pan and smooth out the top. The fun part? Evenly sprinkle that crunchy streusel topping over the batter. The aroma of all these flavors melding together while it bakes will fill your kitchen with happiness!

Knowing When to Check for Doneness

It’s baking time! Set your timer for 1 hour to 1 hour 15 minutes. Just check for doneness by inserting a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it’s ready to come out of the oven. If not, just let it bake a little longer, checking every few minutes.

Cooling and Slicing

Once your bread is out of the oven, let it cool in the pan for about 15 minutes. This helps it firm up a bit. Afterward, gently transfer it to a wire rack to cool completely. When it’s at room temperature, grab a serrated knife and cut it into slices. Go ahead and appreciate that lovely texture and smell!

Serving Suggestions

Enjoy your Vegan Pumpkin Bread slices as they are for a lovely treat. If you’re feeling a bit indulgent, toast a piece and spread some of your favorite vegan butter on top. It’s perfect alongside a warm cup of coffee or tea—imagine cozy afternoons in perfect company.

Tips for Success

For the best results, ensure your baking powder is fresh for the best rise! If you want an even moister bread, adding a mashed banana or a bit of applesauce works wonders. Additionally, if you need it gluten-free, you can swap out the flour for a blend that meets your dietary needs.

Variations

Feel free to customize your Vegan Pumpkin Bread! You could add chopped nuts, chocolate chips, or even a sprinkle of cinnamon for different flavors. If you want to try something bold, substitute the pumpkin puree with butternut or acorn squash for a unique twist. The possibilities are endless!

Storage Tips

Got leftovers? Store them in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to 5 days or freeze individual slices. This makes it super easy to grab a quick treat whenever you want!

FAQs

Can I use fresh pumpkin instead of canned?
Yes, homemade pumpkin puree works well but ensure it is well-drained for optimal texture.
What can I substitute for the yogurt?
Silken tofu or vegan sour cream are great alternatives.
Is this recipe nut-free?
Yes, but be cautious with the streusel topping if using seeds.
Can I make this in mini loaf pans?
Absolutely! Just adjust the baking time, checking for doneness after 30-40 minutes.
How do I make it sweeter?
Increase the amount of sugar gradually to taste, but remember the sweetness can vary based on your pumpkin.

This Vegan Pumpkin Bread is a wonderful addition to any recipe collection. It brings warmth and comfort to your kitchen, making it a delightful choice to share with friends and family. So, go ahead, try it out, and enjoy each moist, spiced slice!