• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Karissa's Vegan Kitchen logo

  • Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Side Dishes
    • Dessert
    • Snacks
    • Soup
  • About
    • Work With Me
    • Contact
  • eBooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Popular Recipes
  • Search By Meals
  • Search By Ingredients
  • Search By Holidays
  • eBooks
  • Free Vegan Beginner's Guide
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Popular » Snacks

    Vegan Pumpkin Bread

    Published Oct 26, 2020 · Updated Oct 30, 2020 · 2 Comments

    • Share
    • Tweet

    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    Delicious, easy vegan pumpkin bread topped with dairy-free cream cheese frosting. Includes instructions for making mini loaves.

    A loaf of vegan pumpkin bread topped with nuts and cream cheese frosting with a slice cut off.
    I love this vegan pumpkin bread for a snack, breakfast, or dessert (especially with that frosting!)

    There are so many things to love about fall: the cooler weather, the stunning colors in nature, and PUMPKIN (of course.) I am not afraid to admit that I am totally one of "those people" that love pumpkin spice everything - including pumpkin pancakes and pumpkin pie. (And, honestly, my husband loves it more than I do!)

    After testing and perfecting these vegan pumpkin muffins earlier in the season, my boys requested that I make vegan pumpkin bread - and I knew that the muffin recipe could easily be converted into a loaf.

    To make this recipe extra special, let's top it with some vegan cream cheese frosting! It's totally optional, but the frosting takes the bread to the next level. You could also just top it with nuts (or nothing at all if you like things simple!)

    Ingredients

    This recipe is really as simple as mixing together the dry and wet ingredients separately, then combining them into a batter before baking in a loaf pan. Reminder: You can find the printable, detailed recipe in the recipe card below.

    Ingredients for vegan pumpkin bread, including pumpkin puree, brown sugar, cinnamon, and more.
    • Flour: I use all-purpose flour.
    • Cinnamon & nutmeg: You could also use an equal amount of pumpkin pie spice.
    • Baking powder & baking soda: For lift & leavening.
    • Vegan butter: I always use Earth Balance Buttery Sticks for baking, partially because they are packaged like regular butter with the measurements on the wrapper. Makes life easier! Let the butter rest at room temperature until softened.
    • Sugar & brown sugar: Use organic to make sure the sugar is vegan.
    • Pumpkin purée: Canned 100% pure pumpkin purée. Don't use pumpkin pie filling.
    • Vanilla extract: Pure vanilla extract is the best, but imitation will work if you're on a budget.
    • Non-dairy milk: I always use oat milk, but any kind of unsweetened vegan milk will work (like almond, cashew, soy, etc.)
    Step-by-step collage on how to make the pumpkin bread.
    Step-by-step. Detailed instructions can be found in the recipe card.

    Storage

    Store the pumpkin bread in an airtight container or tightly wrapped in plastic at room temperature for up to 2 days or in the fridge for 5-6 days.

    Substitutions & Variations

    • Oil-free: Substitute the butter with an equal amount of applesauce. This will result in a more dense bread with a slightly different texture (but still delicious.)
    • Gluten-free: I have not tested this bread with a GF flour, but find that Bob's Red Mill 1-to-1 Gluten-Free Baking Flour typically works fine as a replacement in baking.
    • Vanilla icing: If you'd rather top your bread with icing than frosting, you can find a simple recipe for vanilla icing in this pumpkin cookies recipe post.
    • Mini pumpkin bread loaves: Reduce the cooking time by 15 minutes if using mini loaf pans.
    • Chocolate chips: My son very much prefers his pumpkin bread with a little chocolate! Fold in one cup of vegan chocolate chips after mixing together the wet & dry ingredients.
    Loaf of vegan pumpkin bread topped with nuts, pepitas, and vegan cream cheese frosting, on a marble serving platter.

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    A close up of a piece of pumpkin bread on a marble serving platter.

    Vegan Pumpkin Bread

    Karissa Besaw
    Delicious and easy vegan pumpkin bread topped with an (optional) dairy-free cream cheese frosting. Dairy-free, egg-free.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 55 mins
    Total Time 1 hr 5 mins
    Course Breakfast, Dessert, Snack
    Cuisine American, Vegan
    Servings 12
    Calories 206 kcal

    Ingredients
      

    Dry Ingredients

    • 1¾ cup all-purpose flour
    • 2 teaspoons cinnamon
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon nutmeg

    Wet Ingredients

    • ½ cup softened vegan butter
    • ½ cup white granulated sugar
    • ½ cup brown sugar
    • 1 can pumpkin puree 15 ounces
    • 2 teaspoons vanilla extract
    • ¼ cup non-dairy milk

    Cream Cheese Frosting

    • ½ batch vegan cream cheese frosting recipe optional

    Instructions
     

    • Preheat oven to 350°F. Prepare a loaf pan by lightly greasing it or lining it with parchment paper.
    • Mix together the dry ingredients: flour, baking soda, baking powder, cinnamon, and nutmeg. Set aside for now.
    • In a separate (large) bowl, cream together softened butter, sugar, and brown sugar using a hand mixer or stand mixer. Mix in tge pumpkin, vanilla, and milk.
    • Mix the dry ingredients into the wet ingredients.
    • Add the batter evenly into the prepared loaf pan.
    • Bake for 55-60 mins, or until a toothpick comes out clean.
    • Allow the bread to cool completely before removing from the pan. (Now is the time to frost it, if you want!)
    • Store the pumpkin bread at room temperature for up to 2 days or in the fridge for 5-6 days.

    Notes

    • Non-dairy milk: You can use your favorite unsweetened milk - I usually use oat milk for baking.
    • Oil-free: Substitute the vegan butter with an equal amount of applesauce.
    • Reduce sugar: Use ½ cup of granulated sugar and ⅓ cup of brown sugar.
    • Gluten-free: Use an all-purpose GF flour instead - like Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
    • Mini loaves: Reduce the baking time to 40-45 minutes.
     
    Nutrition facts do not include frosting.

    Nutrition

    Calories: 206kcalCarbohydrates: 35gProtein: 2gFat: 6gSaturated Fat: 2gSodium: 160mgPotassium: 179mgFiber: 2gSugar: 19gVitamin A: 5891IUVitamin C: 2mgCalcium: 59mgIron: 2mg
    Tried this recipe?Let us know how it was!

    More Vegan Snacks

    • Vegan Cranberry Pistachio Cheese Ball
    • Vegan Peanut Butter Cookies
    • Mini Vegan Pigs in a Blanket
    • Vegan Buffalo Chicken Dip
    • Share
    • Tweet

    about karissa

    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • Reader Interactions

    Comments

      leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Denise Davis says

      November 14, 2021 at 3:49 pm

      Can I substitute oil for the vegan butter?

      Reply
      • Karissa says

        November 15, 2021 at 11:13 am

        Yes

        Reply

    Primary Sidebar

    hey there!

    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

    • Fluffy Vegan Pancakes
    • Easy Vegan Ranch Dressing Recipe
    • The Best Fudgy Vegan Brownies
    • Baked Vegan Mac and Cheese
    • Impossible Burger Meatloaf
    • Easy 5-Minute Vegan Gravy

    Footer

    Image says "featured on..." then includes company logos of Finding Vegan, healthline, VegNews, PETA, Runner's World, LiveKindly, Prevention, Woman's Day, Shape, Buzzfeed, and MSN.

    COPYRIGHT © 2022 KARISSA'S VEGAN KITCHEN · Privacy Policy & Disclosures · Contact