Pumpkin purée, warm fall spices, and brown sugar come together in this Moist Vegan Pumpkin Bread—a soft, cozy loaf you’ll want to bake again and again.
I have this theory that pumpkin season starts the moment the first leaf even thinks about falling. Forget the calendar—if the air smells faintly like cinnamon or someone’s burning a candle that says “Autumn Dreams,” it’s time. That’s usually when I get the itch to bake, and this Moist Vegan Pumpkin Bread is always the first thing out of my oven.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I remember the first time I made it—it was still hot outside, the kind of sticky September day when turning on the oven feels rebellious. I had this half-used can of pumpkin from a smoothie experiment gone wrong (don’t ask), and rather than toss it, I thought, “Fine. Let’s see what happens.” I didn’t expect much, but when I pulled those loaves out… oh man. The smell hit first—spicy, sweet, buttery (even though there’s no butter). My neighbor actually texted me asking if I was baking “something cozy.” I laughed because, yeah, that’s exactly what this bread is: cozy.
I sliced off a piece before it cooled (as one does), and I swear it was the softest, most flavorful pumpkin bread I’d ever had—and I wasn’t even trying to be fancy. It’s funny how those “whatever, let’s wing it” moments in the kitchen turn into traditions. Now, I make it every year, usually with a cup of coffee in one hand and some kind of pumpkin playlist playing in the background (yes, those exist—don’t judge).
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Moist Vegan Pumpkin Bread Recipe?
This isn’t one of those “vegan, but you won’t notice!” recipes. This Moist Vegan Pumpkin Bread doesn’t need the apology or the label—it’s just plain good. It’s soft, perfectly sweet, and somehow stays moist for days (seriously, I’ve tested it). You get that deep pumpkin flavor with all the cozy spices—cinnamon, ginger, nutmeg—without the heaviness some loaves have.
And the best part? It makes two loaves. Two. Which sounds generous until you realize how quickly one mysteriously disappears. I like to tell myself I’ll give the second one to a friend, but let’s be honest—most of the time, I just freeze it and eat it later when I need a little fall comfort in January.
It’s also stupidly easy. No mixer, no weird ingredients, no culinary gymnastics. Just a bowl, a whisk, and a kitchen that smells like nostalgia.
Ingredient Notes:
Let’s talk about what makes this Moist Vegan Pumpkin Bread Recipe so darn good.
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Pumpkin Purée: The base of everything. Don’t overthink it—just grab a can. But if you’ve got fresh pumpkin puree (or leftover from Thanksgiving pie experiments), go for it.
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Flaxseed Meal: Our trusty egg substitute. Mixed with liquid, it thickens up like magic and helps the bread hold together without making it dense.
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Brown Sugar: The secret to that caramel undertone. I’ve tried it with both light and dark brown sugar—light keeps it delicate, dark gives it a little molasses oomph.
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Oil: Canola, avocado, or even olive oil if you’re feeling bold. The oil keeps the loaf super soft and adds that “how-is-this-vegan?” texture.
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Spices: This is where the magic happens. Cinnamon, ginger, nutmeg, cloves, allspice… you can tweak the amounts if you like your bread more or less spicy.
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Pumpkin Seeds: Toasted and sprinkled on top for crunch. They make the loaf look fancy, even though it’s basically one bowl and a whisk.
Quick tip: Toast your pumpkin seeds in a dry pan before adding them. They’ll pop a little and get fragrant, and it adds so much depth (and crunch).
How To Make Moist Vegan Pumpkin Bread?
You know those recipes that make you feel like you actually have your life together for a minute? Yeah, this is one of those.
Step 1: Preheat and Prep
Set your oven to 350°F. Grease two loaf pans (8½ x 4½ inches). I always line them with parchment paper because I’m not here to fight sticky corners later.
Step 2: Toast the Pumpkin Seeds
Heat them in a skillet for a few minutes until they start to pop and smell nutty. Set them aside before you eat them all—I’m speaking from experience.
Step 3: Mix the Wet Ingredients
In a big bowl, whisk together pumpkin purée, brown sugar, oil, and flaxseed meal. Stir until it’s smooth-ish, then add your non-dairy milk, water, and vinegar. The vinegar might sound weird, but it reacts with the baking soda later to make the loaf rise and stay light.
Step 4: Mix the Dry Ingredients
In another bowl, whisk together flour, granulated sugar, baking soda, baking powder, salt, and all those beautiful spices. It should smell like every cozy fall memory you’ve ever had.
Step 5: Combine Everything
Pour the dry ingredients into the wet mix. Stir with a spatula or wooden spoon until it’s just combined. Don’t overmix—it’s not pancake batter.
Step 6: Bake
Divide the batter between the pans, sprinkle your toasted pumpkin seeds on top, and slide them into the oven. Bake for 55–65 minutes, or until a toothpick comes out clean. Pro tip: halfway through, your house will smell so good you’ll start pacing in front of the oven like a cartoon character sniffing pie fumes.
Step 7: Cool (or Try To)
Cool in the pans for about 5 minutes, then lift the loaves out to a rack. They need to cool before slicing, but if you can’t wait (I never can), just go for it. Warm bread + coffee = heaven.
Want To Save This Recipe?
Storage Options:
If, by some miracle, you have leftovers, this Vegan Pumpkin Bread stays moist for up to four days at room temp when wrapped tightly. You can refrigerate it too, but I prefer to keep it on the counter—it feels homier that way. For long-term storage, wrap slices in plastic wrap and freeze them. Perfect for those late-night “just one piece” moments.
Variations and Substitutions:
Once you’ve made this Moist Vegan Pumpkin Bread Recipe once, you’ll start experimenting. That’s part of the fun.
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Add Chocolate Chips: Because chocolate makes everything better.
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Mix in Nuts: Chopped walnuts or pecans add crunch and depth.
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Gluten-Free Option: Use a 1:1 gluten-free flour blend. It still turns out soft and moist—promise.
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Sweet Glaze: Whisk together powdered sugar and almond milk for a drizzle-worthy topping.
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Add Dried Cranberries: They add a tart pop that’s perfect for the holidays.
What to Serve with Moist Vegan Pumpkin Bread?
This Moist Vegan Pumpkin Bread is one of those things that goes with just about anything (and any time of day).
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Morning coffee, obviously.
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Chai or spiced tea—it’s like a flavor hug.
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A dollop of vegan butter or cream cheese for extra indulgence.
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Or straight out of the fridge, cold, with a fork. (Don’t knock it until you try it.)
Frequently Asked Questions:
Can I make it without flaxseed meal?
Yep! You can sub chia seeds, or honestly, skip it if you don’t mind the bread being a little looser in texture.
Why did my pumpkin bread sink in the middle?
Probably too much moisture or underbaking—try checking it at the 55-minute mark and adjust as needed.
Can I use homemade pumpkin purée?
Definitely. Just make sure it’s not watery. You can strain it a bit if needed.
Every fall, I find myself baking this Moist Vegan Pumpkin Bread and thinking about how something so simple can feel so comforting. Maybe it’s the smell, or maybe it’s that first warm bite that feels like a deep breath after a long day.
Whatever it is, I hope it brings your kitchen that same cozy magic. And if you end up eating half a loaf standing at the counter in your pajamas? Welcome to the club.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Moist Vegan Pumpkin Bread
Ingredients
For the Bread:
- 1 15-ounce can pumpkin purée
- 1⅓ cups 304g packed light brown sugar
- ⅓ cup canola or avocado oil
- ¼ cup 32g ground flaxseed meal
- ⅔ cup unsweetened non-dairy milk or dairy milk, if not vegan
- ½ cup water
- 1 tsp apple cider vinegar
- 3¼ cups 446g all-purpose flour
- 1⅔ cups 324g granulated sugar
- 1½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
For the Topping:
- 3 tbsp pumpkin seeds
Instructions
Prepare the Oven and Pans
- Preheat the oven to 350°F (175°C) and position a rack in the center. Grease and flour two 8½ x 4½-inch loaf pans, or line them with parchment paper for easy removal.
Toast the Pumpkin Seeds
- Place the pumpkin seeds in a small, dry skillet over medium heat. Cook, shaking the pan occasionally, until the seeds are lightly browned and begin to pop, approximately 3 minutes. Immediately transfer to a bowl and set aside to cool.
Combine the Wet Ingredients
- In a large mixing bowl, whisk together the pumpkin purée, brown sugar, oil, and flaxseed meal until the mixture is smooth and the sugar begins to dissolve. Whisk in the non-dairy milk, water, and vinegar until fully incorporated.
Mix the Dry Ingredients
- In a separate large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice, and nutmeg until evenly blended.
Form the Batter
- Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon or spatula until a cohesive batter forms. Small lumps are acceptable; avoid overmixing to maintain a tender texture.
Bake the Loaves
- Divide the batter evenly between the prepared loaf pans. Sprinkle the toasted pumpkin seeds evenly over the tops. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean and the loaves spring back lightly when touched.
Cool and Serve
- Allow the loaves to cool in their pans on a wire rack for 5 minutes. Then, carefully remove them from the pans and cool completely on the rack before slicing. Serve plain or with a light spread of vegan butter, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
