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    Home / Recipes / Vegan Breakfast

    Vegan Pumpkin Spice Bread

    Published: Oct 17, 2022 · Modified: Oct 27, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    It's pumpkin season, and this vegan pumpkin spice bread tastes just like Fall! For those who love the pumpkin spice craze, you'll love this pumpkin spice bread recipe.

    Pumpkin spice bread recipe

    When the leaves start to fall and the wind gets colder, it's pumpkin season. Since moving to Arizona, the fall season has changed from my years in Michigan. But the leaves still fall, and the air gets cooler; it's still sunny and beautiful every day. Even though we live out west, the pumpkin craze is just as crazy here as it is in the colder climates. And nothing tastes better than warm pumpkin spice bread.

    Jump to:
    • Recipe Ingredients
    • Recipe Ingredient Substitutions
    • Baking the Bread
    • Recipe FAQs
    • Tips
    • Other Great Vegan Recipes to Try
    • 📖 Recipe
    • 💬 Reviews

    Fall is one of my favorite seasons, so I love to bake with pumpkins, squash, and apples. The color changes are beautiful, and I LOVE soups and warm slices of bread, and all the comfort foods of Fall. So tonight, I decided to welcome Fall with a hot and spicy pumpkin bread when we returned from our fall trip to Aspen, Colorado, to see the colors.

    You don't need oil, butter, or eggs to bake homemade savory baked goods. Instead, a combination of lemon juice and non-dairy milk provides the "eggs and oil" in typical loaves of bread. Another alternative to eggs is unsweetened apple sauce. 

    Recipe Ingredients

    Once you learn how to bake without oil, butter, and eggs, the process is easy. As a result, pumpkin spice bread is more healthy and less of a guilty pleasure. 

    • Plant Milk of Choice: I used oat milk because I love its creaminess.
    • Lemon Juice: I always use fresh lemon juice whenever possible for the fresh citrus flavor.
    • Organic Canned Pumpkin: If you're buying a can of the pumpkin off the shelf, you should know that it's not made from the same orange jack-o'-lantern pumpkins you carve, or even their daintier, sweeter cousins, sugar pumpkins (also known as pie pumpkins). Canned pumpkin is squash.
    • Brown Sugar: I use Sri Sri Tattva. Organic Brown Sugar is one of the best forms of natural sugar, which is rich in nutrients like iron and calcium.
    • Pure Maple Syrup: I love using maple syrup as an alternative to adding sugar.
    • Vanilla Extract: Vanilla, in its pure form, combines vanilla bean extract, water, and glycerin. A typical vanilla extract, however, combines vanilla bean extract, water, and a sufficient amount of alcohol. The glycerin is not present in vanilla extract.
    • Pumpkin Pie Spice: Pumpkin spice (a.k.a. pumpkin pie spice) is an aromatic blend of cinnamon, nutmeg, cloves, and ginger. Sometimes allspice is included. You can buy the spice blend at the store or use ingredients you already have on hand to make DIY pumpkin spice.
    • Nutmeg: First, nutmeg is not one spice but two; mace is derived from the nutmeg fruit, as it is the outer covering of the nutmeg seed.
    • Whole Wheat Flour: Whole wheat contains the entire grain, including the fibrous husk, bran, and endosperm. Conversely, regular wheat is stripped of the husk and bran, which are loaded with nutrients: antioxidants, vitamins, minerals, and dietary fiber.
    • Baking Soda: Baking soda is a leavening agent used in baked goods like cakes, muffins, and cookies.
    • Baking Powder: Baking powder is used as a leavening agent in baked goods.

    Recipe Ingredient Substitutions

    • Any unsweetened, unflavored plant milk works for this vegan pumpkin spice bread recipe.
    • Use bottled lemon juice when fresh lemon juice isn't available.
    • Roast fresh pumpkin as an alternative to canned pumpkin.
    • To get 1 teaspoon of pumpkin pie spice, use ¾ teaspoon cinnamon and ¼ teaspoon ginger, allspice, cloves, or nutmeg, whatever you have! If you have two of the above spices, use ½ teaspoon of cinnamon and ¼ teaspoon of whichever two spices you have.
    • Mace is the best option if you're looking for a replacement for nutmeg.
    • Oat flour is an excellent substitute for whole wheat flour and is a gluten-free option.

    Furthermore, a non-stick pan, such as a silicone loaf pan, prevents sticking.

    Another way to avoid sticking without cooking spray is to line the pan with parchment paper.

    Once baked, the bread comes out of the pan by lifting the parchment paper. 

    Baking the Bread

    Pumpkin spice bread batter in a bowl (left), vegan pumpkin bread batter poured into a pan (right)
    • Preheat oven to 350F.
    • Grease or spray a standard bread pan or a silicone pan without cooking spray or oil. Or, line a baking pan with parchment paper.
    • Whisk non-dairy milk and lemon juice together until bubbly and set aside.
    • In a medium-sized mixing bowl, cream pumpkin, sugar, maple syrup, and extract together.
    • Whisk pumpkin pie spice, nutmeg, flour, soda, and baking powder together in a large bowl.
    • Pour wet mixture into dry mixture and stir until just combined.
    • Pour into the bread pan, using a spatula to distribute and smooth the top evenly.
    • Place on the middle rack
    • Bake for 1 hour or until a toothpick inserted in the center comes clean.
    • Remove the pumpkin bread and place it on a serving plate.
    pumpkin bread sliced on a plate

    The pumpkin bread lasts less than an hour in my kitchen, and it never even gets to cool down properly. That makes it a win! But, if your family isn't as hungry and zealous as mine, pumpkin spice bread lasts about four days. Freezing is also an option. 

    Recipe FAQs

    Why is pumpkin good for you?

    This is because pumpkin contains a powerhouse of vitamins and minerals, including fiber, vitamins A and C, potassium, copper, manganese, iron, B vitamins, and vitamin E. It is also high in antioxidants and can contribute to a healthy heart, healthy skin, and healthy eyes.

    Is pumpkin anti-inflammatory?

    Pumpkin reduces inflammation. Pumpkin is also rich in the carotenoid beta-cryptoxanthin. This carotenoid can reduce inflammation and swelling, which has been linked to a reduction in the symptoms and risk of arthritis. Packed full of all these great health benefits, pumpkins are a superfood.

    Is pumpkin a carb or a protein?

    Protein. Pumpkin is not a rich source of protein at just 1.8 grams per cup. However, you may wish to add fresh or canned pumpkin to protein-rich meals or smoothies. As a fiber-rich carbohydrate, pumpkin is a delicious and nutritious way to balance high-protein menus.

    Tips

    • Using a silicone bread pan allows for oil-free cooking without using cooking spray.
    • Line a bread pan with parchment paper as another option if you don't have a silicone bread pan.
    • Do not over-stir the batter; combine the ingredients.
    • Another option is substituting maple syrup in your recipe, which calls for brown sugar. It is best to use darker maple syrup, like a Grade B, but any maple syrup will work. The ratio here is ¾ C of maple syrup for every 1 C of brown sugar.
    • To check if the bread is done, insert a knife through the center. If it comes out clean, the bread is done.
    • Allow the bread to cool completely before removing it from the pan and slicing it.
    • Try spreading raspberry chia seed jam on top of the pumpkin spice bread for a wonderful breakfast.
    • Or serve with Chia Pudding!

    Enjoy pumpkin spice season while it lasts with this tasty began pumpkin spice bread!

    Other Great Vegan Recipes to Try

    • Vegan Recipes for Kids
    • Breakfast Quesadilla
    • Chickpea Omelette
    • Smashed Red Potato Recipe

    If you love vegan pumpkin spice bread, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Pumpkin Spice Bread

    Kathy Carmichael
    Pumpkin spice goodness without the guilt. Yes, you can enjoy that pumpkin spice bread this fall without oil, eggs, and milk. Give it a try. I think you'll love it.
    4.85 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 1 hr
    Total Time 1 hr 5 mins
    Course Breakfast
    Cuisine American
    Servings 12 servings
    Calories 165 kcal

    Ingredients
      

    • ¼ cup plant milk of choice
    • ¼ teaspoon lemon juice
    • 15 ounces organic canned pumpkin
    • 1 cup brown sugar or substitute coconut sugar
    • 2 Tablespoon pure maple syrup or date syrup
    • 1 ½ teaspoon vanilla extract
    • 2 Tablespoon pumpkin pie spice
    • 1 teaspoon nutmeg
    • 2 cups whole wheat flour
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder

    Instructions
     

    • Preheat oven to 350F.
    • Grease or spray a standard bread pan or use a silicone pan without any cooking spray or oil.
    • Whisk non-dairy milk and lemon juice together until bubbly and set aside.
    • In a medium mixing bowl, cream pumpkin, sugar, maple syrup, and extract together.
    • Whisk pumpkin pie spice, nutmeg, flour, baking soda, and baking powder together in a large bowl.
    • Add the milkmixture to the wet ingredients.
    • Pour combined wet mixture into dry mixture and stir until just combined.
    • Line a bread pan with parchment paper or use a silicone bread pan.
    • Pour the batter into the bread pan, using a spatula to distribute and smooth out the top evenly.
    • Place the bread pan on the middle rack.
    • Bake for 1 hour or until a toothpick or a knife inserted in the center comes out clean.
    • Remove the pumpkin bread and place it on a serving plate.

    Notes

    • Different-sized bread pans will vary in cooking time. However, the recipe is based on a standard 9 X 5-inch loaf pan. 
    • Similarly, silicone pans tend to cook food more quickly, so keep that in mind. 
    • Regardless of pan size, always use a toothpick or knife pierced in the center of the bread, to determine if it's cooked through. The toothpick or knife should come out clean; if it doesn't cook longer. 
    • Using a silicone bread pan allows for oil-free cooking without using cooking spray.
    • Line a bread pan with parchment paper as another option if you don't have a silicone bread pan.
    • Do not over-stir the batter; combine the ingredients.
    • Another option is substituting maple syrup in your recipe which calls for brown sugar. It is best to use darker maple syrup, like a Grade B, but any maple syrup will work. The ratio here is ¾ C of maple syrup for every 1 C of brown sugar.
    • To check if the bread is done, insert a knife through the center. If it comes out clean, the bread is done.
    • Allow the bread to cool completely before removing it from the pan and slicing it.
    • Try spreading raspberry chia seed jam on top of the pumpkin spice bread for a wonderful breakfast.
    • Or serve with Chia Pudding!

    Nutrition

    Serving: 12gCalories: 165kcalCarbohydrates: 38gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 124mgPotassium: 186mgFiber: 3gSugar: 21gVitamin A: 5520IUVitamin C: 2mgCalcium: 58mgIron: 2mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    More Vegan Breakfast Recipes

    • Apple Cinnamon Bread
    • JUST Egg Omelette
    • Air Fryer Hash Brown Patties
    • Vegan Cornbread

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. Barbara

      October 27, 2022 at 1:31 pm

      I’m assuming we’re to add the nutmeg to the dry ingredients and the milk mixture to the wet ingredients prior to combining the wet and dry…

      Reply
      • Kathy Carmichael

        October 27, 2022 at 2:19 pm

        Hi Barbara, yes, you are correct. Sorry for the confusion. I appreciate you bringing it to my attention. I hope you enjoy the pumpkin bread. Let me know what you think/ I'd love to hear from you.

        Reply
    2. Karen

      October 19, 2022 at 7:23 pm

      Have you made it with almond flour? Sometimes these flours don't turn out.

      Reply
      • Kathy Carmichael

        October 19, 2022 at 8:35 pm

        Karen, I have made it with oat flour, but I have not tried almond flour. Let me know if you try it and how it turns out.

        Reply
    3. Shellie

      October 24, 2021 at 10:09 am

      Made this bread this morning. 5 stars. Fantastic. Thanks.

      Reply
      • Kathy Carmichael

        October 24, 2021 at 1:23 pm

        Shellie, yay! I'm so glad you liked it. Thank you for your feedback. I appreciate it. Let m know if you try any other recipes.

        Reply
    4. Kathryn

      October 10, 2021 at 12:54 am

      5 stars
      Great recipe, thank you! It is nicely spiced and I love that it uses the entire can of pumpkin. My whole family enjoyed it.

      Reply
    5. Joanne

      October 05, 2021 at 7:18 am

      I have recently decided to go vegan, cold turkey. I was just wondering yesterday how I was going to enjoy my pumpkin bread which has a ton of oil in it, which I am also avoiding as much as possible. (Oil has proven a bit trickier, so I don't have it down pat yet.) I cannot wait to make this! Thank you!

      Reply
      • Kathy Carmichael

        October 05, 2021 at 7:49 am

        Hi Joanne, welcome to plant-based eating! I hope you enjoy the bread and other recipes from the blog. If you need any help transitioning, please reach out. Please email me or Facebook message me. I am happy to help. We also have a recipe share and support Facebook group you may enjoy. It is full of very helpful people in many stages of eating this way. https://www.facebook.com/groups/veganrecipesKVK

        Reply
    6. Judy

      September 23, 2021 at 3:06 pm

      I made this the other day! It turned out yummy! Unfortunately, my silicon loaf pan was not standard size and took extra long to bake but the result was worth the extra time. Thank you for a great vegan recipe! I shared some with a friend and she wants the recipe!

      Reply
      • Kathy Carmichael

        September 23, 2021 at 5:00 pm

        Hi Judy, I love pumpkin bread this time of year! Thank you for the advice on different loaf pan sizes. It does make a difference. And I'm glad you waited a little bit longer for it to cook in the size pan you had. I appreciate the feedback. Enjoy!

        Reply
    7. Anonymous

      September 08, 2020 at 2:42 pm

      5 stars

      Reply
    8. Patricia

      September 04, 2019 at 8:02 am

      You're a vegan and a retired English teacher AND post yummy recipes like this? I'm in heaven! One question: I am vegan, gluten-free, and also don't use oil, so what would you recommend for the pan? Lining it with parchment paper?

      Reply
      • Kathy Carmichael

        September 04, 2019 at 6:24 pm

        Patricia, I use vegetable broth to saute in the pan. I also use silicone baking mats, but parchment paper works just as well. My favorite non-stick pan and the silicone mats I have are in the shopping section of the blog. Those are the ones I use.

        Reply
    9. Carol

      August 31, 2019 at 10:33 am

      Is this gluten free if not how can you make it gluten free

      Reply
      • Kathy Carmichael

        September 02, 2019 at 10:31 am

        just use almond flour instead of whole wheat flour 🙂

        Reply

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