
Yummy Vegan Pumpkin Bread
Yummy Vegan Pumpkin Bread is super moist and delicious. Made with plant based ingredients and simple to make. If you are looking for a fall dessert to bring to your holiday table, this would be perfect.
Takes about 10 minutes of prep time and 40 minutes to bake. This plant based dessert is packed with healthy ingredients like pumpkin puree, flax seed, oats, and spices. The aroma from the pumpkin bread will make your house smell like fall.
How to veganize pumpkin bread?
Swapped out eggs and substituted with a flax egg. To make a flax egg is very simple. Take 1 tablespoon of ground flax seed (it’s important that the flaxseed is ground and not whole) and mix with 3 tablespoons of water. Let the flaxseed sit for about 8-10 minutes for the flaxseed to gel. Flaxseed egg make for a great binder in baking plant based and vegan recipes.
The simplest swap is substituting dairy milk. This recipe used almond milk instead of dairy milk. You can use whatever nondairy milk you have on hand.
One other thing, I skipped the oil which is in a lot of pumpkin recipes. The pumpkin puree makes for a great oil substitute in baking. You’ll find that you won’t miss it at all when you have a slice of the pumpkin bread.

Yummy Vegan Pumpkin Bread Ingredients
Vegan Pumpin Bread Ingredients:
Wet Ingredients:
- Canned Pumpkin Puree
- Ground flaxseed
- Water
- Maple Syrup
- Almond milk (nondairy milk of choice)
Dry Ingredients:
- Oat flour (blend old fashioned oats in the food processor to make this flour or purchase oat flour in the grocery store)
- Baking Powder
- Baking Soda
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Salt
Optional Toppings:
- Pumpkin seeds or pepitas
- Vegan chocolate chips
How to make this Yummy Vegan Pumpkin Bread?
Step#1: Preheat the oven to 350 degrees and prep a 9×5 loaf pan with parchment paper. You can use a non stick pan or a silicone pan if you don’t want to use oil to grease the pan.
Step #2 : Make the Flax Egg. In a small bowl, combine the flaxseed and water. Set aside and this will create the flax egg as it begins to gel.
Step#3: Wet Ingredients. In a large bowl, whisk together pumpkin puree, maple syrup, flax egg, and nondairy milk until smooth.
Step #4: Dry Ingredients. In a small bowl, add in the oat flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves and stir together.
Step #5: Add the dry ingredients to the wet pumpkin mixture. Stir with a large spoon or spatula and combine gently. Do not over mix. Pour into a prepared pan and spread evenly. Sprinkle the top with pumkin seeds and chocolate chips (optional) on top. Bake for about 40 minutes.
Step #6: Pour into a prepared pan and spread evenly. Sprinkle the top with pumkin seeds and chocolate chips (optional) on top. Bake for about 40 minutes.

Vegan Pumpkin Bread
Check with a toothpick inserted in the center and until it comes out clean. Let the pan cool for 10-15 minutes then transfer to a cooling rack. Slice and serve.
The pumpkin bread should be good for about 3-4 days on the counter covered. You can also freeze the pumpkin bread and server later.
Ingredients
Wet Ingredients
- 1 tbsp ground flaxseeds
- 3 tbsp water
- 15 oz canned pumpkin puree
- 1/4 cup almond milk substitute for nondairy milk of choice
- 3/4 cup maple syrup
Dry Ingredients
- 2 cup oat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Toppings or Garnish
- 1/2 cup pumpkin seeds optional
- 1/4-1/2 cup vegan chocolate chips optional
Instructions
- Preheat the oven to 350 degrees and prep a 9x5 loaf pan with parchment paper. You can use a non stick pan or a silicone pan if you don't to use oil to grease the pan.
- In a small bowl, combine the flaxseed and water. Set aside and this will create the flax egg as it begins to gel.
- In a large bowl, whisk together pumpkin puree, maple syrup, flax egg and nondairy milk until smooth.
- In a small bowl, add in the oat flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves and stir together.
- Add the dry ingredients to the wet pumpkin mixture. Stir with a large spoon or spatula and combine gently. Do not over mix.
- Pour into a prepared pan and spread evenly. Sprinkle the top with pumpkin seeds and chocolate chips (optional) on top. Bake for about 40 minutes. Check at 40 minutes until a toothpick inserted in the center and comes out clean. Let cool in the pan for about 10-15 minutes then transfer to a cooling rack. Slice and serve.
Notes
- Simple way to make oat flour. For the oat flour, you can add old fashioned oats to a food processor to create the oat flour.
- You can substitute with any dairy milk of choice.