September is right around the corner and it may still be a little hot where I live, but that won’t stop me from starting up some fall baking! This vegan snickerdoodle pumpkin bread is packed with pumpkin flavor and is topped with a sweet cinnamon sugar topping that will have you wanting one more slice.
vegan pumpkin bread recipe
This vegan pumpkin bread recipe is super moist and is downright delicious topped with a smear of dairy-free cream cheese or butter. And you only need 12 pantry-friendly ingredients to make this easy pumpkin loaf. Like most loaf recipes, it takes about an hour to bake, but the prep time only takes a few minutes.
The bread has just the right amount of sweetness and the addition of the snickerdoodle streusel topping makes this quick bread absolutely addictive! Your friends and family will be begging you for more.
pumpkin bread ingredients
This vegan quick bread is made with about 12 ingredients that make it flavorful, sweet, and tender.
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)
- Brown Sugar
- Bob’s Red Mill Egg Replacer, equivalent of 1 egg
- Baking Soda
the best vegan egg substitutes
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.
I really love using prepackaged egg replacers by Ener-G Egg or Bob’s Red Mill. Both of these egg replacers are proprietary blends of starches that help bind and leaven the baked goods. These egg replacers are harder to come by than ground flaxseed but give the bread a fluffier texture.
how to use 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. Be sure to combine the powder and water together 2-3 minutes before you need to mix it into the batter.
to make 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.
Since this is egg-free pumpkin bread, this recipe calls for pumpkin puree, a bit of molasses, egg replacer, and baking soda. These 4 ingredients help create a super moist yet fluffy bread.
Be sure not to 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.
making the pumpkin bread
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!
- Prep your snickerdoodle topping by mixing the ingredients together in a small bowl.
- Preheat your oven to 350F.
- Prep your 9×5” loaf pan by spraying it with oil.
- Next, in a small bowl, mix the egg replacer and water together until there are no lumps.
- Mix the melted vegan butter, pumpkin puree, molasses, spices, 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, mix the wet and the dry together to form a thick batter.
- Transfer the batter to the prepared loaf pan. Press the steusel topping on the top and bake for 55 minutes to 1 hour.
pumpkin bread tips & tricks
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.
The batter should be very thick. You’ll have to spoon it into the pan as it will be too thick to pour.
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.
looking for more vegan baked goods?
- Lemon Poppyseed Muffins
- Double Chocolate Zucchini Bread
- Vegan French Toast Casserole
- Jumbo Banana Chocolate Chip Muffins
- Vegan Pumpkin Biscuits
- Fluffy Maple Pumpkin Pancakes
- Pumpkin Pie Cream Cheese Danish
Did you make this Snickerdoodle Pumpkin Bread? I’d love to know! Leave a rating and comment below!
- ¼ cup all purpose flour, (30g)
- 2 tbsp vegan butter, cold (24g)
- ¼ cup loosely packed brown sugar, (55g)
- 2 tsp cinnamon, (4g)
- ½ cup melted vegan butter, (112g) like Earth Balance
- 1 ¼ cup pumpkin puree, (265g)
- ¼ cup molasses , (68g)
- 1 tbsp cinnamon, (6g)
- 1 teaspoon nutmeg, (2g)
- ¼ tsp ground ginger, (0.5g)
- ¼ tsp salt
- 1 tsp vanilla extract, (4g)
- 3/4 cup packed brown sugar, (150g)
- 2 tsp baking soda, (12g)
- 1 tbsp Bob’s Red Mill Egg Replacer, (11g) mixed with 2 tbsp water
- 1 ¾ cup all purpose flour , (210g)
- 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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