Perfect Vegan Pumpkin Bread
If you love pumpkin, this Vegan Pumpkin Bread is going to knock your socks off! Warmly spiced and super moist, it’s a perfect fall (or any season) dessert.
This pumpkin bread recipe is so delicious, no one will ever guess that it’s a healthier version that is oil-free, egg-free, and dairy-free!
You’ll love this pumpkin bread because it’s…
- Perfectly sweet
- Moist
- Wholesome & fresh
- Perfect as a cake or even muffins
- Delicious
This delicious pumpkin bread (or muffins) is made with warm and comforting ingredients like pumpkin, raisins, nutmeg, and cinnamon that make it yummilicious!
How to make vegan pumpkin bread
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Anytime I am baking, I always start out with two bowls. One is large for all the dry ingredients like flour, baking soda, baking powder, salt, spices, and dry sweetener.
This gives plenty of room to whisk these ingredients together, plus more room for combining even more later on.
The second bowl is a bit smaller and used for mixing the wet ingredients. If you are feeling creative, try making your own Almond Milk.
- You’ll want to begin this recipe by preheating the oven to 350°F.
- Next, select a loaf baking pan approximately 9″x5″ but it doesn’t have to be exactly this size. If using a glass or metal pan, you will need to line it with parchment paper to prevent sticking.
- Another option is to use a nonstick silicone loaf baking pan. When using these silicone pans, always place a baking sheet beneath it before baking to add support. Be aware that using a silicone pan will reduce the cooking time by 5-10 minutes.
- In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, nutmeg, baking powder, and salt.
- In a separate slightly smaller bowl, stir together the pumpkin, maple syrup, vanilla, and almond milk.
- Pour the small bowl contents into the large bowl with the dry ingredients and mix with a spoon until combined but don’t over-stir it. Fold in the walnuts and raisins.
- Pour batter into a baking dish and bake at 350°F for approximately 60 minutes. Oven temperatures vary so check around the 45-minute mark. When a toothpick can be inserted into the middle and come out clean, it is done.
*Originally published November 2014. Recipe was updated and tweaked October 2022.
Your Healthy Pumpkin Bread Questions Answered:
- Q: Can this pumpkin bread be made gluten-free? Though I haven’t made this gluten-free, I’m sure it can be. Check out Minimalist Baker’s gluten-free baking guide for suggestions.
- Q: Can I make this recipe with date paste? I’m sure you can, but I haven’t personally tried it yet. Other good less refined dry sugar options are sucanat and coconut sugar.
- Q: Would it be okay to bake this as muffins instead of bread? Absolutely! I do that all the time.
- Q: Can I freeze this bread? Yes, this recipe freezes very well. Simply defrost and enjoy again.
Other great vegan dessert recipes
- Healthy Pumpkin Cookies
- Glaze Carrot Cake
- Hot Fudge Cake
- Heavenly Tootsie Rolls
- Chocolate Chip Pumpkin Donuts
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
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Vegan Pumpkin Bread
Ingredients
- 2 cups whole wheat flour
- 3/4 cup dark brown sugar or coconut sugar
- 1- 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1.5 cup canned pumpkin 15 oz can
- 1/4 cup plant milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1.5 teaspoons applecider vinegar
- 1/4 cup raisins
- 1/2 cup coarsely chopped walnuts (optional)
Instructions
- You’ll want to begin this recipe by preheating the oven to 350°F.
- Next, select a loaf baking pan approximately 9″x5″ but it doesn’t have to be exactly that size. If using a glass or metal pan, you will need to line it with parchment paper to prevent sticking. Another option is to use a nonstick silicone loaf baking pan. When using these silicone pans, always place a baking sheet beneath it before baking to add support. Be aware that using a silicone pan will reduce the cooking time by 5-10 minutes.
- In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, nutmeg, baking powder, and salt.
- In a separate slightly smaller bowl, stir together the pumpkin, maple syrup, vanilla, vinegar, and almond milk.
- Pour the small bowl contents into the large bowl with the dry ingredients and mix with a spoon until combined but don't over-stir it. Fold in the walnuts and raisins.
- Pour batter into a baking dish and bake at 350°F for approximately 60 minutes. Oven temperatures vary so check around the 45-minute mark. When a toothpick can be inserted into the middle and come out clean, it is done.
Video
Notes
- Q: Can this pumpkin bread be made gluten-free? Though I haven’t made this gluten-free, I’m sure it can be. Check out Minimalist Baker’s gluten-free baking guide for suggestions.
- Q: Can I make this recipe with date paste? I’m sure you can, but I haven’t personally tried it yet. Other good less refined dry sugar options are date sugar, maple syrup, sucanat and coconut sugar.
- Q: Would it be okay to bake this as muffins instead of bread? Absolutely! I do that all the time.
- Q: Can I freeze this bread? Yes, this recipe freezes very well. Simply defrost and enjoy again.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Re: Pumpkin Walnut Raisin Cake
Can the Ener G Egg Replacer be replaced or substituted with one of the egg subs on the Physicians Committee Ingredient Sub. Chart? Love you.
Yes, it can. Another good substitute for this one would be apple sauce. Love you too! 🙂
Made this recipe twice. I have a question though. Do you add the egg replacer to the flour mixture or the pumpkin mixture? The next sentence or two makes me think you actually mean to add the egg replacer to the pumpkin mixture.
Anyway, these are delicious and freeze really well.
Donna, you are right. I did mean to say add the egg replacer to the pumpkin mixture. I have fixed that now, and thanks for the alert. 🙂
Ingredients:
2 tsps. Ener-G Egg Replacer (this is powder that can be purchased at health food stores and some grocery stores)
1 cup whole wheat pastry flour
3/4 cup unbleached all-purpose flour
3/4 cup dark brown sugar
1- 1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup coarsely chopped walnuts
1/4 cup raisins
1 cup canned pumpkin
1/2 cup apple sauce
1/4 cup molasses
1/4 cup almond milk
Instructions:
Preheat oven to 375. Line a 9 x 13 baking dish with parchment paper.
Is the egg replacer equivalent to one or two eggs? I am in uk and don’t know how our egg replacer matches up to yours. If instead I added apple sauce or banana how much would I use? Thanks
The 2 tsp of egg replacer is equal to about 1-1/2 eggs. I have used applesauce instead, and it works well too. I suggest using 1/2 cup of applesauce. Happy baking!
Hey Terri…This cake sounds made to order for the holidays & am excited to try it. Question…would white whole wheat flour work in place of the whole wheat pastry flour? I live in a small town and can’t find the pastry flour here. Thanks in advance!
I think it would work just fine. Hope it turns out terrific for you!
Have you tried this with flax seed instead of ener- g?
Dawn, I actually have and prefer it with flax seeds.
Has anyone tried it gluten free? I love whole wheat but a family member has celiac disease, so I’ve switched to baking with gf flour.
I usually replace any sugars with date paste….do you think that work replacing the brown sugar with the date paste?
Trish, I think date paste would work well in this recipe. Happy Baking!
Mine turned out very soggy even though it had 10-12 minutes extra in the oven. I did reduce the sugar to 1/2 cup and used the flax egg. Would that make a difference? Love the flavor and don’t want to give up after one try.
Hi Priscilla- I would try reducing the applesauce a bit to see if that helps. So glad to hear that you like the flavor, and I’m betting the next try will be perfect.
Thank you for the recipe! Do you think any other plant milk would work aside from almond? Oat, maybe, or soy?
Hi ACC- Sure! Any plant milk will work just fine in this recipe.
Trying this today, but have a question on the egg replacer. Do you mix the powder with the water as instructed on the box and add the 2 tsp or just add the powder in this recipe?
Hi Liz- You’ll want to mix up the egg replacer according to the package directions before adding it to the mix. Hope you enjoy it!
Do you think replacing the brown sugar with date sugar. If so, how much. I know date sugar isn’t as sweet as brown sugar.
Hi Char- I think date sugar will work just fine in the same ratio. Date sugar is actually a little sweeter than brown sugar, so it should turn out delicious. Hope you enjoy it!
RE: Vegan Pumpkin Bread
I see apple cider vinegar in the ingredient list, but instructions do not indicate when to add this. Would you clarify? Thanks.
The vinegar should be added with the other wet ingredients. I’ve edited it to include it now. Thanks for letting me know.