Pumpkin Bread (Easy Vegan Recipe)
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*Post updated September 21st, 2025
I’m going to say it… 🫣 this Pumpkin Bread is BETTER than banana bread (like 1500x better).
After making this recipe every fall season for 5 years now (and counting!), I wouldn’t change a thing. Trust me when I say this is the BEST pumpkin bread recipe you will ever make.
And while as a blog mom I know shouldn’t pick favourites, it’s so perfect I honestly think this pumpkin bread recipe is the best on my whole website (don’t tell the others 😉).
Why You’ll Love This Easy Pumpkin Bread Recipe
Better than Banana Bread – I LOVE banana bread as much as the next person (and even have two recipes on my website!) but this trumps them all. Cozy, fluffy and packed with pumpkin spices, this easy vegan Pumpkin Bread is unbelievably good!
My husband is quite picky when it comes to sweet treats and only likes chocolate based recipes, or at least ones that have chocolate chips. I didn’t even offer him a slice of this thinking he’d never go for it, but he did and to my genuine shock, he loved it!
So that was all the convincing I needed to know I was on to a winner with this pumpkin bread. It’s so (so) easy you can get kids to help make this one! It’s a simple as mixing the dry and wet ingredients and then combining.
Whole Food Ingredients for a Wholesome Recipe – Made with real pumpkin, warming spices and sweetened with coconut sugar, it’s so soft in the middle with a slightly crispy crust. This recipe is perfect for those chilly fall evenings. Simply whisk it all together and bake it in a loaf pan and that’s it.
Completely Vegan – But you wouldn’t know! No eggs, no butter, and the BEST texture, taste and moisture. If you like a more crunchy texture, you can also add some nuts like walnuts or pecans.
Cozy Spices – Cinnamon and nutmeg will have your home smelling like fall! But you can also add a little cloves or even a teaspoon pumpkin pie spice mix if you want to make some substitutions.
Here’s What You Need
- Flour
- Coconut sugar
- Pumpkin puree (store bought or homemade)
- Coconut oil
- Almond milk
- Ground cinnamon, nutmeg & ginger
- Bicarb soda & baking soda
- Salt
How to Make Pumpkin Bread – Step by Step
Step 1: Preheat the oven and line a bread loaf tin with parchment paper (full instructions below).
Step 2: In a medium bowl, combine the wet ingredients. In a separate large bowl, combine the dry ingredients. Pour the wet ingredients into the dry and stir until completely smooth and all of the small lumps are gone.
Step 3: Pour the pumpkin mixture into the prepared tin and bake for 45 minutes or until a knife comes out clean.
Step 4: Leave cool in the tin for a few minutes before transferring to a wire rack to cool fully at room temperature. You can store this in an air tight container in the refrigerator or freezer for longer storage.
Make Them Muffins!
*Update after 4 years of making* After making this recipe for the last 4 years, I decided to try them out as muffins instead of a loaf. It makes no logical sense, but somehow the muffins are even more perfect than the bread 😂
My 10 month old has her first daycare Halloween party coming up. I don’t feel comfortable with her sharing treats with other kids as she has multiple food allergies, so I decided to try make a batch as muffins (egg free & nut free) and they turned out so good!
The below recipe make nine muffins, baked at the same temperature for about 22 minutes (until the top starting to turn golden brown).
Store Bought vs Homemade Pumpkin Puree
You can either use store bought, tinned pumpkin puree or make your own homemade version for this recipe. However, the two yield different results.
Store bought in a tin usually has less liquid content than homemade. The quantities in this recipe are for using store bought pumpkin puree.
If you use homemade pumpkin puree, I suggest adding a couple of extra tablespoons of flour to compensate for the extra liquid.
To make your own pumpkin puree, simply cut a whole pumpkin in half, scrape out all the seeds and roast with the cut-side down on 200C for about 50-60 minutes or until completely soft.
Then, scrape out the cooked pumpkin, discard the skin and blend the flesh to form a puree. Find my full post on making pumpkin puree here.
Ayurveda Perspective on Pumpkin Bread
In Ayurveda, pumpkin is considered to be heavy, cool and slightly sweet. The heavy quality gives pumpkin it’s comforting effect, helping you feel more grounded and settled during Vata season.
The warming spices in this recipe balance the cool pumpkin. Cinnamon and ginger help improve digestion while nutmeg, which has a naturally calming effect, helps you feel even more settled.
If You Love This Pumpkin Bread, Try These Recipes!
- Healthy Pumpkin Pancakes
- How to Make Pumpkin Puree
- The Best Vegan Banana Bread
- Fluffy Vegan Pancakes
- Homemade London Fog
Are You Going to Make This Easy Vegan Pumpkin Bread?
If you make one of my recipes, I would love to know how it turns out! Make sure to leave a review in the comments section below. It means so much to me and helps others find my recipes too!
Also, make sure to follow @ayurvedawithrebecca on Instagram & Pinterest for more healthy, Ayurveda inspired recipes! You can also save this recipe for later by adding it to your recipe board on Pinterest!
Easy Vegan Pumpkin Bread
Ingredients
- 2 cups plain flour
- 1 cup coconut sugar
- 1/2 tsp mineral salt
- 1 tsp baking powder
- 1 tsp bicarb soda
- 1 tsp ground cinnamon
- 1/2 tsp group nutmeg
- 1/2 tsp ground ginger
- 1 1/3 cup almond milk
- 1/3 cup coconut oil ((melted))
- 3/4 cup tinned pumpkin puree ((please see notes for homemade puree))
Instructions
- Preheat the oven to 180 C and line a loaf tin with baking paper
- Combine all the wet ingredients in a bowl (almond milk, melted coconut oil and pumpkin puree)
- In a separate large mixing bowl, combine all the dry ingredients (flour, coconut sugar, baking powder, bicarb soda, salt, cinnamon, nutmeg and ginger)
- Pour the wet mixture into the dry and stir until combined, then add the mixture to the lined baking try
- Bake for 45 minutes (ovens may vary slightly – ensure a toothpick is removed clean)
- Cool for 5-10 minutes on a cooling rack still in the tin, and then at least 30 minutes removed from the tin before slicing
Notes
- The quantities in this recipe are for using store bought pumpkin puree. If you use homemade pumpkin puree, I suggest adding approximately 1/4 cup extra of flour to the recipe. The batter should be smooth but thick (not runny or liquidy).
- To make your own pumpkin puree, simply cut open a whole pumpkin, scrape out all the seeds, coat very lightly with a little olive oil and roast on 180 for about 50 minutes. Then, scrape out the cooked pumpkin, discard the skin and blend the flesh
- Homemade pumpkin puree tends to be a little more watery than the store bought version. If you think yours is too wet, add an extra 1/4 cup of flour to the recipe
- If you want a sweeter pumpkin bread, add a handful of chocolate chips. Or if you want a crunchier version add a handful of chopped pecans!
- As hard as it is, try and wait until the bread is fully cooled! It will slice much better.
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this turned our fantastic. i had to make my own baking powder cuz i was out. it still worked out beautifully. it’s so amazing to see all these ingredients magically turn into a beautiful loaf of heavenly tasting bread! Yum. I have a lot of homemade pumpkin puree that I froze for later use. Onward to Thanksgiving pumpkin muffins (maybe with carob chips!).
Hi Rita, I’m so glad to hear this worked out so well for you 🧡 This recipe works so well as muffins too! Just bake for less time (about 20 minutes). Hope they are a delicious addition to your Thanksgiving celebrations!