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Delicious, easy vegan pumpkin bread topped with dairy-free cream cheese frosting. Includes instructions for making mini loaves.
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!)
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.
- 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.)
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.
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Vegan Pumpkin Bread
Cream Cheese Frosting
- ½ batch vegan cream cheese frosting recipe – optional
- 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.
- 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 1/2 cup of granulated sugar and 1/3 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.