The only vegan pumpkin bread recipe you’ll ever need. It is moist, tender, spiced to perfection and packed full of pumpkin flavor. This vegan pumpkin bread is so easy to make, you don’t even need a mixer to make, just a bowl and a whisk!
What makes a good pumpkin bread?
Pumpkin bread should be moist, tender, perfectly spiced, and isn’t too sweet. When developing this recipe, I decided to start with my banana bread recipe, and adapt to pumpkin. I figured it may be a 1:1 transition of just swapping out the bananas for pumpkin puree. I was wrong. Bananas are a lot sweeter, and wetter than pumpkin. My first loaf resulted in a very dense and not so sweet loaf of bad pumpkin bread. Edible, but not great. I changed the ratios a bit, more sugar, more mayonnaise (yes, mayonnaise, we will circle back to that in a bit). As a result, I ended up with the perfect moist vegan pumpkin bread.
Okay, now here is where I will circle back on the mayonnaise. Before you get weirded out too much, think about it this way: mayonnaise is just eggs and oil right? So using a vegan mayonnaise will not only help your vegan pumpkin bread be moist, it will also help with the structure. There is so little in this recipe, you won’t be able to tell the taste, I promise!
What kind of pumpkin should I buy?
For this vegan pumpkin bread, you will need to use a canned pumpkin puree. Do not, and I repeat do not use pumpkin pie filling. These cans look very similar but you need to double check you are buying pumpkin puree. The ingredients will list out just pumpkin. A pumpkin pie filling is pumpkin, plus flavorings and sweeteners. We want to control what we put in our pumpkin bread, so pumpkin puree will achieve this.
Also, you will see that you will have leftover pumpkin puree after you make this recipe. Do not fear! The leftover amount should be just enough to make this pumpkin spice syrup – it is perfect for all your coffee creations, drizzling on ice cream, practically anything you can dream of. I am pretty obsessed with it.
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
Vegan Pumpkin Bread
- V
- VG
- DF
Nutrition per portion
Ingredients
- 2 cups (260g) All Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Kosher Salt
- 2 tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ¼ tsp Ground Cloves
- ¼ tsp Ground Nutmeg
- 1 ½ cups (350g)Pumkin Puree
- ½ cup (100g) Granulated Sugar
- ¾ cup + 1 tbsp (183g) Packed Brown Sugar
- ½ cup (118g) Vegan Mayonnaise
- ¾ cup (162g) Oat Milk or Any Other Non-Dairy Milk
- 1 tsp Vanilla Extract
Method
Pre-heat the oven to 350°F. Spray a 8” x 4.5” loaf pan with spray oil, and line with a parchment paper sling to help remove the pumpkin bread easily later on.- In a medium bowl, sift the flour, baking powder, baking soda, salt, cinnamon, ginger, ground cloves, and ground nutmeg. Whisk to combine. Set aside.
- In a large bowl, add pumpkin puree, granulated sugar, brown sugar, vegan mayonnaise, oat milk and vanilla extract. Whisk together until completely homogenous.
- Add the flour into the pumpkin mixture and whisk to combine until mostly all the lumps are gone. Be careful not to over mix.
- Pour your batter into the loaf pan and place in the oven to bake for 70-80 minutes until the top has a brown color and a cake tester comes out clean.
- Let cool slightly for around 15 minutes, then using the parchment sling, take the pumpkin bread out and place on a cooling rack to let completely cool.
