This tried and tested recipe makes the best vegan pumpkin bread! This quick bread is fluffy, moist, and packed with cozy pumpkin flavor. Plus, it’s topped with a sweet, snickerdoodle-inspired, cinnamon sugar streusel that will have you wanting one more slice.
WHY YOU’LL LOVE THIS VEGAN PUMPKIN BREAD RECIPE
September is right around the corner and it may still be a little hot where I live, but that won’t stop me from embracing pumpkin season and fall baking! This recipe is perfect for autumn and would also make a great Thanksgiving dessert. Here are a few reasons why we love this recipe and you will too:
- So Moist & Fluffy: This vegan pumpkin bread recipe is super moist and is downright delicious topped with a smear of dairy-free cream cheese or butter.
- Simple Ingredients: And you only need 12 pantry-friendly ingredients to make this easy pumpkin loaf.
- Quick Prep Time: Like most loaf recipes, it takes about an hour to bake, but the prep time only takes a few minutes. Plus, the batter can be made in one bowl!
- Cozy Snickerdoodle Topping: The bread has just the right amount of sweetness and the addition of the snickerdoodle streusel topping makes this quick bread absolutely addictive!
Vegan Pumpkin Bread Ingredients
This vegan quick bread is made with about 12 ingredients that make it flavorful, sweet, and tender.
Since this is an eggless recipe, I’ve opted for pumpkin puree, a bit of molasses, egg replacer, and baking soda to create a super moist yet fluffy pumpkin loaf. Don’t omit the molasses. The acidity in the molasses and brown sugar reacts with the baking soda, helping the bread rise. Without it, the bread will be too dense.
To make this one-bowl recipe, you’ll need to gather to following:
- Vegan Butter
- Pumpkin Puree
- Cinnamon, nutmeg, ground ginger (or sub pumpkin pie spice)
- Light Brown Sugar
- Pure Vanilla Extract
- Bob’s Red Mill Egg Replacer, equivalent to 1 egg
- All Purpose Flour
- Baking Soda
Vegan Egg Substitutes for Pumpkin Bread
To make sure this was the best vegan pumpkin bread recipe, I tested it with different egg replacers and without egg replacers. While you can technically omit the egg replacer in this recipe, the bread will be slightly crumblier and will have a looser texture.
When testing this recipe, I really loved the texture that prepackaged egg replacers like Ener-G Egg or Bob’s Red Mill gave the pumpkin loaf. Both of these egg replacers are proprietary blends of starches that help bind and leaven the baked goods. They’re are harder to come by than ground flaxseed but they do give this eggless pumpkin bread a fluffier texture.
- For Bob’s Red Mill Egg Replacer: This recipe requires 1 egg worth of egg replacer. Use 1 tablespoon of the Bob’s Red Mill Egg Replacer powder and 2 tablespoons of warm water to create the vegan egg. Let the mixture sit for 2 minutes to thicken.
- For a flax egg: To make a flax egg, all you need is a ground flaxseed meal and water. This recipe requires 1 egg worth of egg replacer. So use 1 tablespoon of ground flaxseed and 2 tablespoons of warm water to create the flax egg.
Substitutions & Add-Ins
- Light Brown Sugar: This can be swapped for another granulated sweetener like coconut sugar. I don’t recommend using regular white sugar as the bread will lack flavor and I don’t recommend using a liquid sweetener like maple syrup as it will alter the texture.
- Molasses: While I don’t recommend subbing the brown sugar for maple syrup, other readers have had success swapping the molasses in this recipe for pure maple syrup.
- Cinnamon, Nutmeg, Ground Ginger: This can be swapped for a pre-made pumpkin pie spice. I recommend using about 1 1/4-1 1/2 tbsp total.
- Vegan Butter: Canola oil, melted coconut oil, vegetable oil, or even olive oil can be used in place of the vegan butter. However, be sure to increase the amount of salt by about 1/8 tsp.
- Chocolate Chip: Feel free to fold in a few handfuls of dark chocolate chips or chunks to make a ooey-gooey vegan chocolate chip pumpkin bread.
- Pumpkin Seeds: You can top the pumpkin loaf with pepitas (or pumpkin seeds) instead of the snickerdoodle topping.
- Add Mashed Banana: Sub out half the pumpkin puree for mashed banana to make a yummy vegan pumpkin banana bread.
- Loaf Pan: I used a glass loaf pan which helped the loaf bake evenly, but you can also use a metal bread pan.
- Large Bowl: To make the batter.
- Wire Cooling Rack: For after the pumpkin bread bakes.
- Parchment Paper: This is optional. You can line the baking pan for easier removal of the bread.
Step by Step Instructions
This plant-based pumpkin bread is super easy, fast, and only requires 1 bowl to make. This recipe makes a super thick pumpkin batter which creates a moist, tender bread. You’ll follow the steps below to make this vegan pumpkin bread with streusel topping!
STEP 1: Prep the snickerdoodle topping by mixing the ingredients together in a small bowl.
STEP 2: Preheat your oven to 350F. Prep your 9×5” loaf pan by spraying it with oil.
STEP 3: Next, in a small bowl, mix the egg replacer and water together until there are no lumps. Let it thicken for a few minutes.
STEP 4: Mix the wet ingredients together with the light brown sugar (melted vegan butter, pumpkin puree, molasses, spices, salt, vanilla, and egg replacer mixture) in a large mixing bowl.
STEP 5: Sprinkle the flour and baking soda on top. With a fork, sift the flour and baking soda together. Then, mix the wet and dry ingredients together to form a thick batter.
STEP 6: Transfer the batter to the prepared loaf pan. Press the steusel topping on the top and bake for 55 minutes to 1 hour.
Once the pumpkin bread is done baking, let it cool for about 5 minutes in the pan. Then, transfer it to a wire rack to finish cooling at room temperature.
Slice the bread and serve with a tall glass of soy milk or almond milk! You can also pair it with a classic pumpkin spice latte for double the pumpkin, and your friends and family will be begging you for more.
This bread can be stored in an airtight container or wrapped in plastic wrap at room temperature for 2-3 days. To keep it extra fresh, wrap the whole loaf (without slicing it)- this will prevent it from drying out.
After, 2-3 days I recommend freezing the slices to prevent the loaf from drying out.
Helpful Baking Tips
- Use vegan egg replacer if you have it: While this pumpkin bread can be made without egg replacer, it does help give it a fluffier texture and a tender crumb.
- Make sure the batter is very thick: The batter should be very thick. You’ll have to spoon it into the pan as it will be too thick to pour.
- Let the bread cool before slicing: Cooling the loaf completely will help give you clean slices.
Below are some tips, tricks, and faqs to help you make the best vegan pumpkin bread!
Of course! You can add nuts like walnuts or pecans to make this pumpkin nut bread. You could also add in other flavorings if you’d like. Be sure not to add in ingredients that have too much moisture. The extra moisture will affect the baking time and texture of this bread.
Yes! This bread is dairy-free since it uses vegan butter for the fat to add moisture. I recommend using Earth Balance Buttery Sticks in this recipe. This vegan butter has been tried and true in all my recipes over the years.
Unfortunately, this recipe requires molasses and I have not tested substitutes. The acidity in the molasses reacts with the baking soda to help the bread rise.
Absolutely! This recipe would make the best vegan pumpkin muffins. You’ll need to decrease the baking time to be about 22–25 minutes instead of 55 minutes.
MORE Fall-inspired VEGAN Recipes and quick breads:
- Double Chocolate Zucchini Bread
- Vegan Pumpkin Biscuits
- Fluffy Maple Pumpkin Pancakes
- Pumpkin Pie Cream Cheese Danish
- Cinnamon Cupcakes
- Vegan Sweet Potato Muffins
Did you make This Vegan pumpkin bread Recipe?
I’d love to know! Leave a star rating and comment below!
- ¼ cup (30g) all purpose flour
- 2 tbsp (24g) vegan butter, cold
- ¼ cup (55g) loosely packed brown sugar
- 2 tsp (4g) cinnamon
- ½ cup (112g) melted salted vegan butter, like Earth Balance
- 1 ¼ cup (265g) pumpkin puree
- ¼ cup (68g) molasses
- 1 tbsp (6g) cinnamon
- 1 tsp (2g) nutmeg
- ¼ tsp (0.5g) ground ginger
- ¼ tsp salt
- 1 tsp (4g) vanilla extract
- ¾ cup (150g) packed light brown sugar
- 2 tsp (12g) baking soda
- 1 tbsp (11g) Bob’s Red Mill Egg Replacer mixed with 2 tbsp water
- 1 ¾ cup (210g) all purpose flour
- ½ cup chocolate chips (optional)
To make the Snickerdoodle Topping:
- Mix the flour, sugar, vegan butter, and cinnamon together in a small bowl.
- The mixture should form large crumbles. Set aside while making the bread batter.
To make the bread:
- Preheat the oven to 350F.
- Prep a 9x5” loaf pan by spraying it with cooking spray.
- In a small bowl, mix the egg replacer and water together until there are no lumps. Set aside for 3 minutes to thicken. Do not let it thicken for more than 10 minutes.
- Mix the melted vegan butter, pumpkin puree, molasses, spices (cinnamon, nutmeg, ginger), salt, vanilla, egg replacer mixture, and brown sugar together in a medium-sized bowl.
- Sprinkle the flour and baking soda on top. With a fork, sift the flour and baking soda together.
- Then, fold the dry ingredients into the wet ingredients until they are just combined. The batter should be on the thick side, not runny & pourable.
- Transfer the batter with a spatula or spoon into the prepared 9x5” pan. Even out the top of the batter with a spatula.
- Sprinkle the snickerdoodle topping on the top of the batter.
- Bake for 55 minutes - 1hr. To see if the bread is done, insert a toothpick or knife into the center. If it comes out clean with no wet batter, the bread is done baking.
- Let cool on a wire rack for 20 minutes before cutting into the bread.
Substitutes for Bob's Red Mill Egg Replacer:
If you don't have this specific egg replacer you can use the following:
- 1 flax egg (1tbsp ground flaxseed mixed with 2 tbsp water)
- Or Ener-G Egg Replacer (follow the instructions on the package to make 1 egg)
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 345Total Fat: 14gProtein: 4g
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