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This vegan pumpkin bread is moist, soft, and made in one bowl with pumpkin puree, applesauce, and cinnamon. Enjoy a slice with your morning coffee or as an afternoon snack. If you love my vegan pumpkin chocolate chip muffins, this loaf is just as easy.
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Quick Glance
- Recipe Name: Vegan Pumpkin Bread
- Why You’ll Love It: A moist, soft pumpkin loaf that’s mixed in one bowl.
- Time and Difficulty: 10 minutes of prep and 50 to 55 minutes in the oven, easy.
- Main Ingredients: Pumpkin puree, applesauce, vegetable oil, sugar, all-purpose flour, baking powder, and cinnamon.
- Method: One bowl and a loaf pan.
- Texture and Flavor: Tender and moist, with warm cinnamon flavor.
- Quick Tip: Preheat the oven before you mix the batter, then bake it right away.
What Makes This Vegan Pumpkin Bread So Good
The slight chill in the air and the abundance of pumpkin mark the start of fall, and it excites me to no end! I just adore the smell of this vegan pumpkin bread baking in the oven. When persimmons show up at the market, I bake a loaf of persimmon quick bread, too.
I kept the ingredients simple, because plant-based cooking doesn’t have to be complicated or time-consuming. Most of them are probably already in your pantry, and you only need one bowl. I’ve also adjusted this recipe a few times over the years to get the measurements just right, so it bakes up soft and moist every time you make it.
- One bowl: Everything mixes together in one bowl, so cleanup is easy.
- Moist with applesauce: Applesauce and pumpkin keep every slice soft and tender, with no eggs needed.
- Real pumpkin: Pumpkin puree adds fall flavor plus vitamin A and fiber.
- Easy to customize: Stir in walnuts, raisins, or vegan chocolate chips.
There isn’t much better than a thick slice of this pumpkin bread, a warm mug of your favorite drink, and a fuzzy blanket to snuggle under.
If you need more delicious pumpkin bakes in your life, try my vegan pumpkin scones, vegan pumpkin cupcakes, this pumpkin bread pudding, or my vegan chocolate pumpkin pie. Or for brunch, try my vegan pumpkin waffle recipe.
Vegan Pumpkin Bread Ingredients
You’ll find the full amounts in the recipe card below.
- Applesauce: Keeps the bread moist and takes the place of eggs.
- Vegetable oil: Keeps the loaf tender.
- Sugar: Adjust it to how sweet you like your bread.
- Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling. Have some left over? Try my easy vegan canned pumpkin recipes.
- Vanilla extract: Rounds out the warm cinnamon flavor.
- Salt: Just a little brings out all the flavors.
- All-purpose flour: Gives the loaf its soft, tender crumb.
- Baking powder: Helps the bread rise.
- Cinnamon: Adds warm fall spice.
- Add-ins (optional): Raisins, walnuts, pecans, or vegan chocolate chips.
How to Make Vegan Pumpkin Bread
Before you start, preheat the oven to 350 degrees F (175 degrees C) and grease a loaf pan.
Step 1: Mix the wet ingredients: In a large bowl, whisk the applesauce, oil, sugar, pumpkin puree, and vanilla until smooth.
Step 2: Add the dry ingredients: Add the salt, flour, baking powder, and cinnamon, and stir just until combined. Fold in any add-ins.
Step 3: Bake: Pour the batter into the loaf pan and bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. If it doesn’t, bake for another 5 to 10 minutes and check again.
PRO TIP: Don’t worry if a crack forms across the top. That’s normal for pumpkin bread!
FAQs
Yes, but homemade pumpkin puree can be more watery than canned. If needed, strain it through a cheesecloth-lined sieve until it’s as thick as canned pumpkin.
Yes! Bake the batter in a greased or lined muffin tin for 25 to 30 minutes, until a toothpick comes out clean.
Add vegan chocolate chips, or sprinkle it with powdered sugar or cinnamon sugar before serving.
Yes! Stir in pecans or walnuts and sprinkle a few on top. Dried cranberries, tart cherries, raisins, or chopped dates also pair well with pumpkin.
Refrigerate it in an airtight container for up to one week, or freeze it in a labeled zip-top freezer bag for up to a year.
Toni’s Recipe Tips
- Preheat the oven: Preheat your oven before you start the batter, since the baking powder is double-acting. Pour the batter into the loaf pan and bake it right away.
- Don’t overmix: Stop mixing once the wet and dry ingredients are combined. Lumps are just fine, and they give the bread a more rustic look.
- Room temperature: Make sure your ingredients are at room temperature for a fluffier pumpkin loaf.
Storage Instructions
- Fridge: Store the bread in an airtight container in the fridge for up to a week to keep it moist.
- Freezer: Freeze it in an airtight container for up to 3 months.
Serving Suggestions
Enjoy a slice of this pumpkin bread warm or at room temperature, optionally with:
- Lashings of vegan butter
- A drizzle of pumpkin spice glaze or vegan caramel sauce
- Vegan cream cheese or a dollop of vegan whipped cream
- A scoop of vegan vanilla ice cream
- A hot drink like mulled apple cider, lemon cinnamon ginger tea, or a pumpkin spice latte
You can also make it a complete breakfast alongside:
- A vegan yogurt parfait bowl (with maple pumpkin granola!)
- An easy pumpkin smoothie
- Tofu bacon and vegan tofu scramble
- Make-ahead overnight oats or warm pumpkin oatmeal
More Vegan Quick Bread Recipes
Vegan Desserts
Vegan Persimmon Bread
Vegan Desserts
1-Bowl Easy Vegan Zucchini Bread
Vegan Desserts
Easy Banana Peach Bread
Vegan Desserts
Vegan Apple Cinnamon Bread
If you tried this vegan pumpkin bread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Vegan Pumpkin Bread
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Video
Ingredients
- ⅓ cup applesauce (80 g)
- ½ cup vegetable oil (120 ml)
- ¾ cup sugar (150 g)
- 1 cup pumpkin puree (245 g)
- 1 teaspoon vanilla extract (5 ml)
- ¼ teaspoon salt
- 1 ¾ cups all-purpose flour (220 g)
- 1 teaspoon baking powder
- ½ Tablespoon cinnamon
- Optional add-ins: raisins, walnuts, or vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and grease a loaf pan.
- In a large bowl, whisk the applesauce, oil, sugar, pumpkin puree, and vanilla until smooth. Add the salt, flour, baking powder, and cinnamon, and stir just until combined. Fold in any add-ins.
- Pour the batter into the loaf pan and bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. If there’s still wet batter on it, bake for another 5 minutes and check again.
Notes
- Muffins: Bake the batter in a muffin tin for 25 to 30 minutes.
- Preheat the oven: Preheat before you start the batter, since the baking powder is double-acting. Pour the batter into the loaf pan and bake it right away.
- Don’t overmix: Stop mixing once the wet and dry ingredients are combined. Lumps are fine.
- Room temperature: Use room-temperature ingredients for a fluffier loaf.
- Crack on top: A crack across the top is normal for pumpkin bread.
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I have been very unwell this year and am not good with technology. Would it be possible to email your wonderful recipes to me. Then I could save and print them out for my husband to cook them.
Hi! Sure thing. I just emailed you this vegan pumpkin bread recipe 🙂
can I omit the oil and double the applesauce?1
Hi! We at Plant-Based on a Budget haven’t tried that out yet so can’t guarantee the results. Please let us know how it turns out if you end up giving it a go!
Would whole wheat flour work?
We at Plant-Based on a Budget haven’t tried that sub out yet so can’t guarantee the results, so please let us know how it turns out if you do! 🙂
Love this vegan pumpkin bread so much! I made it for my non vegan boyfriend and he loves it!
That’s so awesome to hear! So glad you both enjoyed it 🙂
Nice easy vegan pumpkin cake.
Nothing like a good pumpkin baked good to cozy up with!