Return to top
featured in… The Huffington Post CookingLight Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network Healthline Shape

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Best Vegan Pumpkin Bread (Healthy + Easy)

This post may contain affiliate links. Please read my disclosure.
Share This:

This moist and flavorful vegan pumpkin bread is a simple and easy autumn quick bread that comes together in less than an hour. It makes a delicious breakfast or anytime snack!

healthy easy vegan pumpkin bread gluten free - on a white background with pumpkin seeds on top

When autumn arrives everything pumpkin floods the shelves of the grocery store!

I absolutely love pumpkin season: it’s one of those amazingly versatile flavors that can be either savory or sweet! And this vegan pumpkin bread is no exception. It’s comforting, warm, easy to make, and filled with subtle fall flavors.

The best part? No one will be able to tell this pumpkin bread is vegan. And as an added bonus, it’s whole grain, lower in sugar than most pumpkin bread recipes, and under 200 calories for a HUGE slice!

This is a simple quick bread you can make again and again throughout the season and enjoy with your morning coffee for a vegetarian breakfast or a pick-me-up afternoon snack.

This easy, vegan pumpkin bread recipe is moist, and is loaded with warm spices and rich pumpkin flavor. It bakes up tall and makes 12 large slices.

It will disappear before you know it! So keep this recipe handy because you’ll be making it again and again!

👩‍🍳 Why This Recipe Works

  • Best Vegan Pumpkin Bread ever!
  • Easy Vegan Baking Recipe
  • Gluten-Free Option
  • Oil-Free Option
  • Simple Autumn Quick Bread
  • Healthy Nutrient Rich Ingredients
  • Low in Sugar

🥘 Ingredients

This homemade vegan pumpkin bread comes together super easily and is made with simple ingredients! For the full ingredients list and instructions, see the recipe card below.

For the Wet Ingredients: Pumpkin puree (not pumpkin pie filling), brown sugar (recommended over cane sugar), applesauce, vanilla extract, and olive oil (note: you can also use melted coconut oil or canola oil) are combined to form the wet ingredients. Depending on how sweet you like your bread, you can reduce the amount of brown sugar to 1/2 of a cup.

For the Dry Ingredients: To ensure all the dry ingredients are evenly distributed throughout the loaf, sift the whole wheat pastry flour (or you can also use regular whole wheat flour), baking powder, salt, and spices together.

🍽 Equipment

📖 Variations

Vegan Gluten-Free Pumpkin Bread: To make this pumpkin bread gluten-free, substitute the 1 and 3/4 cups of whole wheat pastry flour for a 1:1 gluten-free flour blend, or buckwheat flour. I haven’t tried this with coconut flour or almond flour, but I imagine a homemade blend of gluten free flours could work. You can also try my gluten-free pumpkin coffee cake for a twist on this recipe!

Oil Free Vegan Pumpkin Bread: Instead of adding olive or vegetable oil, use an additional 1/2 cup of unsweetened applesauce.

Refined Sugar Free Vegan Pumpkin Loaf: Make this recipe refined sugar-free by substituting the 1 cup of brown sugar for 1/2 cup of maple syrup and 1/4 cup of coconut sugar. This will reduce the overall amount of sugar as well as use unrefined sugars to lightly sweeten this quick bread.

Add Different Toppings: Try making this vegan pumpkin bread with icing or a streusel topping! Or top with your favorite crushed nuts, seeds, or even powdered sugar or pumpkin pie spice!

Vegan Pumpkin Banana Bread: Instead of using 1 cup pumpkin puree, use 2/3 cup pumpkin puree and 1/3 cup mashed ripe bananas in this easy recipe!

Vegan Pumpkin Chocolate Chip Bread: Add 1/4 cup dairy free dark chocolate chips into the batter before transferring to the loaf pan!

🔪 Instructions

Step 1: Preheat oven to 400 F. Grease a small loaf pan with nonstick cooking spray. In a large bowl, beat together the pumpkin puree, brown sugar, applesauce, and oil until smooth and well combined.

pumpkin and wet ingredients mixed in a bowl

Step 2: In a separate large mixing bowl, sift the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.

flour and dry ingredients mixed in a bowl

Step 3: Add the dry ingredients to the wet ingredients. Beat until mixed well. Pour the batter into the prepared loaf pan lined with parchment paper.

batter in a loaf pan

Step 4: Bake for 30 to 35 minutes, until a toothpick inserted into the center of the loaf, comes out clean. Allow the bread to cool in the pan for 15 minutes, then remove from pan and allow to cool completely before slicing. Once cooled, slice into 12 individual slices and serve!

vegan pumpkin bread fresh out of the oven on a wooden cutting board

❓Recipe FAQs

Is Vegan Pumpkin Bread healthy?

The answer is – it depends! Some pumpkin bread recipes are not healthy because despite being vegan, they have tons of oil and sugar added – making them more like a cake than a healthy snack.

But this recipe is both delicious and nutritious for you! Here’s what makes it healthier than most other quick bread recipes:
Added Fiber: Using a whole wheat pastry flour instead of white flour in this recipe adds needed fiber. Each slice has 3 grams of fiber.
Low in Calories: One slice of this vegan pumpkin bread comes in at 187 calories. that’s fewer calories than most quick breads that come in at 350-500 calories per slice!
Rich in Vitamins and Nutrients: Pumpkin is known to be a nutrient dense source of potassium, beta-carotene, vitamin A, calcium, magnesium, and vitamins E, C and some B vitamins.

Is This Egg free pumpkin bread kid-friendly?

Kids will love this moist and fluffy pumpkin bread. It’s lightly sweetened and perfect for breakfast or a snack! If you’re making it for a grab-and-go breakfast that you’ll serve your kids daily, I recommend reducing the sugar to 1/2 a cup. Additionally, since this bread produces 12 large slices, I also suggest serving your little ones a half slice at a time!

Why is my pumpkin bread dry?

Typically, there are three reasons that can cause quick breads to turn out dry. They are: 1) You added too little liquid or your pumpkin puree didn’t have enough moisture 2) Too much flour (use the spoon and level method to avoid this – see tips below), and 3) Over mixing your batter.

Why did my pumpkin bread not rise?

The main reason for a deflated pumpkin bread is expired baking powder / baking soda. Make sure that these two ingredients are super fresh before baking and you should end up with a nice fluffy moist bread!

🧊 How To Store

Allow the bread to cool completely before wrapping it with plastic wrap. Then wrap it with a second layer of aluminum foil, or place in an airtight container. This will keep the air out which will ensure it retains its moisture. Store at room temperature in a cool dry place. It will keep for 3-4 days.

You can also freeze this bread. Once the bread has cooled and you have sliced it, wrap each slice individually in foil or plastic wrap and transfer to a zip top freezer bag or airtight freezer safe container. It will keep in the freezer for up to 2 months. Thaw in the fridge overnight, then reheat in the microwave or toaster oven before serving.

👪 How To Serve

Serve this healthy vegan pumpkin bread with a glass of non-dairy milk, a cup of tea, or your morning cup of coffee, or a special pumpkin spice latte!

💭 Expert Tips

  • Sifting the dry ingredients together will result in a lighter and fluffier crumb, as well as ensure that the baking powder, baking soda, and spices are evenly distributed throughout.
  • For best results, make sure you use the “spoon and level” method (spoon the flour into your measuring cup, level with the back of a knife) to measure your flour vs. scooping the flour out with your measuring cup.
  • You can change up the toppings/mix-ins for this healthy pumpkin bread. For a more dessert-like-feel, add 1/4-1/2 cup dark chocolate chips into the batter before baking. Or try adding chopped walnuts, almonds or pecans; or any dried fruit you like. If you’re including multiple mix-ins, don’t exceed more than 1 cup of total mix-ins.
  • Add a flax egg for extra moisture and fiber.
  • Make sure oven is preheated to 400 degrees F before placing bread in the oven to bake.
  • The top will be a golden brown when ready. Check to ensure it is cooked all the way through by inserting a toothpick through the center. If it comes out clean, it is ready!
  • Allow the pumpkin bread to cool in the loaf pan for 10-15 minutes before removing it and allowing it to cool completely on a wire rack.
  • Do not slice the bread to serve until it has cooled completely.
healthy easy vegan pumpkin bread gluten free - on a white background with pumpkin seeds on top

🍞 More Healthy Quick Bread Recipes!

If you have tried this recipe, then please rate it and let me know how it turned out in the comments below!

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food!

📋 Recipe Card

healthy easy vegan pumpkin bread gluten free - on a white background with pumpkin seeds on top
Print Recipe
5 from 11 votes

Vegan Pumpkin Bread

This moist and flavorful vegan pumpkin bread is a simple and easy autumn quick bread that comes together in less than an hour. It makes a delicious breakfast or anytime snack!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Baking, Bread, Breakfast, Brunch
Cuisine: American, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 slices
Calories: 186.6kcal
Author: Anjali Shah

Ingredients

Instructions

  • Preheat oven to 400 F. Grease a small loaf pan with nonstick cooking spray.
  • In a large bowl, beat together the pumpkin puree, brown sugar, applesauce, and oil until smooth and well combined.
  • In a medium mixing bowl, sift the flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt.
  • Add the dry ingredients to the wet ingredients. Beat until mixed well.
  • Pour the batter into the prepared loaf pan and bake for 30 to 35 minutes, until a toothpick inserted into the center of the loaf comes out clean.
  • Allow the bread to cool in the pan for 15 minutes, then remove from pan and allow to cool completely before serving.

Notes

  • Sifting the dry ingredients together will result in a lighter and fluffier crumb, as well as ensure that the baking powder, baking soda, and spices are evenly distributed throughout.
  • Make sure you use the “spoon and level” method (spoon the flour into your measuring cup, level with the back of a knife) to measure your flour vs. scooping the flour out with your measuring cup.
  • You can change up the toppings/mix-ins for this healthy pumpkin bread. For a more dessert-like-feel, add 1/4-1/2 cup dark chocolate chips into the batter before baking. Or try adding chopped walnuts, almonds or pecans; or any dried fruit you like. If you’re including multiple mix-ins, don’t exceed more than 1 cup of total mix-ins.
  • Make sure oven is preheated to 400 degrees F before placing bread in the oven to bake.
  • The top will be a golden brown when ready. Check to ensure it is cooked all the way through by inserting a toothpick through the center. If it comes out clean, it is ready!
  • Allow the pumpkin bread to cool in the loaf pan for 10-15 minutes before removing it and allowing it to cool completely on a wire rack.
  • Do not slice the bread to serve until it has cooled completely.

Nutrition

Serving: 1slice | Calories: 186.6kcal | Carbohydrates: 27.4g | Protein: 2.1g | Fat: 9.7g | Saturated Fat: 1.3g | Sodium: 101.4mg | Potassium: 34.3mg | Fiber: 3.2g | Sugar: 9.8g

Posted In…

Dessert ·

Indulge your sweet tooth with some of my lightened-up treats. From gluten-free brownies to fruity crumbles, there’s something for everyone.

Be sure to check out holiday favorites like my healthy pumpkin pie!

Subscribe to newsletter

Copyright 2021 The Picky Eater. All rights reserved.