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Vegan pumpkin bread

Vegan Pumpkin Bread

  • Author: Alison Andrews
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 1 Loaf
  • Diet: Vegan


This vegan pumpkin bread is seriously the best ever! It’s tender and moist and packed with fall flavors. It’s also really easy to make using simple ingredients.


  • 2 cups (250g) All Purpose Flour
  • 1/2 cup (100g) White Granulated Sugar
  • 1/2 cup (100g) Light Brown Sugar
  • 3 tsp Baking Powder
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Ginger
  • 1/2 tsp Salt
  • 1 and 1/2 cups (337g) Pumpkin Purée (canned or fresh)
  • 1/4 cup (60ml) Canola Oil*
  • 1 tsp Vanilla Extract
  • 1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)*
  • Small Handful (1/2oz/14g) Pumpkin Seeds (Pepitas)


  1. Preheat the oven to 350°F (180°C).
  2. Sift the flour into a mixing bowl and add the white and brown sugar, baking powder, cinnamon, nutmeg, cloves, ginger and salt and mix together.
  3. Prepare your flax egg by adding 1 Tbsp ground flaxseed meal to a bowl and then adding in 3 Tbsp of hot water from the kettle, leave to sit for a minute or so to become gloopy.
  4. Add in the pumpkin purée, oil, vanilla and flax egg and mix in. The batter will be very thick, but have patience and mix in carefully and it will combine properly. Mix until just combined and don’t overmix.
  5. Spray a 9×5 loaf pan with non-stick spray and then line it with parchment paper so that the parchment paper hangs over the sides, so that when the pumpkin bread is baked, you can easily lift it out of the loaf pan using the parchment paper.
  6. Transfer the batter from the mixing bowl to the loaf pan and smooth down evenly.
  7. Sprinkle a handful of pumpkin seeds (pepitas) over the top.
  8. Place into the oven and bake for 60 minutes or until a toothpick inserted into the center comes out clean. If it shows any signs of over-browning then tent it with foil (see notes)* at the 40 minute mark and return to the oven for the remaining 20 minutes.
  9. Lift the pumpkin bread out with the parchment paper overhang and place onto a wire cooling rack to cool before slicing.


*I have made this with different oils such as canola oil and even olive oil which has worked out great for me. However, depending on the brand, olive oil can sometimes leave an aftertaste. You can really use almost any oil in this recipe including coconut oil. If you use coconut oil then make sure it is melted first. 

*Canned pumpkin purée is the easiest pumpkin to use, but if you can’t get canned pumpkin purée you can make it yourself – put peeled and cubed pumpkin in the oven on a parchment lined baking tray, as is, don’t add any spices or oils, and bake for 30 minutes at 350°F (180°C). Let it cool and then purée it in the food processor. Let it stand in a sieve over a bowl to let any excess water drip off.

*An alternative option to a flax egg is to use 3 Tbsp applesauce instead. 

*Tenting with foil just means to put foil loosely over the top in a ‘tent’ shape so that it doesn’t press down on the bread from the top.

*This recipe was first published in September 2018. 

  • Category: Dessert, Breakfast
  • Method: Bake
  • Cuisine: Vegan


  • Serving Size: 1 Large Slice (of 10)
  • Calories: 243
  • Sugar: 21.2g
  • Sodium: 269mg
  • Fat: 6.7g
  • Saturated Fat: 0.9g
  • Carbohydrates: 42.7g
  • Fiber: 2g
  • Protein: 3.4g

Keywords: vegan pumpkin bread