Vegan Pumpkin Bread with Snickerdoodle Topping

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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.

vegan pumpkin bread with snickerdoodle topping. — vegan pumpkin bread

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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!

the pumpkin bread ingredients — ingredients

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
Molasses
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
Salt

Ingredient Notes

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.

vegan pumpkin bread texture. — the texture of the pumpkin loaf

Helpful Equipment

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.

the vegan pumpkin bread batter in a large mixing bowl. — the batter

the snickerdoodle streusel topping in a small white bowl. — the batter

Serving

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.

Storage

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.

the baked vegan pumpkin loaf on a cooling rack. — the baked pumpkin loaf

FAQ

Below are some tips, tricks, and faqs to help you make the best vegan pumpkin bread!

Can I add other ingredients to this 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.

Is this snickerdoodle pumpkin bread dairy-free?

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.

Is there a substitute for molasses?

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.

Can I make this recipe into muffins or mini loaves?

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:

Did you make This Vegan pumpkin bread Recipe?

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