The Best Vegan Pumpkin Bread

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5 from 10 votes

Made in one bowl with simple pantry ingredients, this pumpkin bread is perfectly moist and packed with pumpkin flavor.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Snack

Cuisine: American

Servings: slices

Calories: 239kcal

Ingredients

1 tablespoon ground flax seed combined with 4 tablespoons water
1 cup pumpkin puree* from a can
½ cup pure maple syrup
1 teaspoon vanilla extract
⅓ cup melted coconut oil**
1½ cups flour***
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1½ teaspoons pumpkin pie spice****

US Customary - Metric

Instructions

Preheat the oven to 350°F then lightly grease a standard 9-inch loaf pan. In a measuring cup, combine the flax and water. Stir together then set aside to thicken.
In a large bowl, add the pumpkin puree, maple syrup, vanilla extract, melted coconut oil and flax mixture.
To the same bowl, add the flour, salt, baking powder, baking soda and pumpkin pie spice. Stir together until a batter forms. Transfer to the batter to the loaf pan and smooth down across the edges.
Bake in the oven for about 60-70 minutes, or until firm and dark brown on the edges. Set aside to cool for at least an hour before serving. Leftovers can be stored in an airtight container for up to 3 days (or longer if refrigerated).

Notes

Nutrition Facts are an estimate and will vary depending on specific ingredients you choose. They do not include the frosting.

*Be sure that you have pumpkin puree and not pumpkin pie mix. Farmers Market is my go-to brand but it tends to be a bit watery compared to other brands so you may need to add a few tablespoons of water to the recipe to compensate when using thicker purees.

**Coconut oil works best in this recipe but you could also use olive oil or any neutral flavored vegetable oil that you prefer. I haven’t tried replacing or reducing the oil because I feel like this amount is necessary for the most desirable result. If you experiment and have good results please let us know in the comments below!

***Spelt flour can be substituted with all purpose flour, whole wheat pastry flour or gluten-free all-purpose.

****Pumpkin pie spice can be replaced with 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon cloves.

I topped mine with cashew cream cheese frosting from my carrot banana bread but that’s totally optional if you want to leave it plain :)

Nutrition