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.
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 in colder climates. And nothing tastes better than warm pumpkin spice bread.
Jump to:
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.
Pumpkin Bread 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.
Pumpkin Bread 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 loaf 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
- 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.
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 is less hungry and zealous than mine, pumpkin spice bread lasts about four days. Freezing is also an option.
Recipe FAQs
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.
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.
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 the pumpkin spice bread for a beautiful breakfast.
- Or serve with Chia Pudding!
Enjoy pumpkin spice season while it lasts with this tasty vegan pumpkin spice bread!
Other Great Vegan Recipes to Try
If you love vegan pumpkin spice bread, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Vegan Pumpkin Spice Bread
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 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.
- A silicone bread pan allows for oil-free cooking without 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, which calls for brown sugar, in your recipe. 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 your favorite jam on the pumpkin spice bread for a beautiful breakfast.
- Or serve with Chia Pudding!
Nutrition
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! 🙂
Tracy Matesz
I made your bread today. Great recipe. My husband said that pumpkin bread was his favorite this time of year, but that when his mom made it when he was young, it was definitely 'oily.' No need for oil with a full can of pumpkin. Light, moist, and easy to make.
I noticed you are from MI, and moved to AZ. My husband and I are also from the midwest. He grew up in Toledo, OH, and we moved to nearby MI in 2020 to help our parents, from AZ! The opposite move nobody does! We miss it and hope to move back. Wondering how you are liking it out there, and what area you are near? If we make it back it would certainly be nice to do more vegan meetups. ~Tracy
Kathy Carmichael
Hi Tracy, I'm so glad you both enjoyed the pumpkin bread! We moved to Scottsdale when I retired 7 years ago. We LOVE it. My parents followed us, as did our oldest daughter. We still have 3 children in Michigan and 1 in Colorado, but they visit often. If you are ever in town, or decide to move back, I would love to meet up.
Tracy Matesz
I had a feeling! We lived in South Scottsdale, walking distance to the Old Town. We loved going to the Green Belt. And to Loving Hut in Phoenix which you must go to if you haven't yet. We had an acupuncture / holistic health clinic walking distance from our apartment which was at Shadow Ridge. We may move back to the Prescott area next year. I'll definitely let you know! I'll look for you on IG. (I used to live in CO too!)
Kathy Carmichael
One of our daughters lives in the Arcadia/Paradise Valley area. We don't like the Loving Hut, but there are so many vegan restaurants, or vegan-friendly ones, that we find it easy to eat around town. We love Prescott; however, the vegan options are not great. It is getting better, though. Flagstaff is very vegan-friendly. Keep in touch, and stay warm. Hoping you have a mild winter.
Sassy
I would love to make this but have recently been diagnosed with celiac disease. Does it really need to be made with whole wheat flour or can I use a gluten free flour?
Kathy Carmichael
Hi Sassy, you can definitely make it with gluten-free flour.
Paula M
Made a double recipe of this today and it’s DELICIOUS! First time making pumpkin bread since being Plant Based, and it’s better than the old way of making with oil and eggs, etc. The best we’ve ever made or eaten. Thanks for another amazing recipe. I did add some dried cranberries to the recipe, but that’s just because I always seem to do that to pumpkin bread, muffins, etc…. It would be amazing without as well.
Kathy Carmichael
Hi Paula, yay! I'm so glad you liked the pumpkin bread. I love the addition of cranberries. What a great idea. Thank you for taking the time to review the recipe. I appreciate the feedback.
Judy
I am making this right now. My batter was much drier and looked like a cookie dough. It was not pourable.
I increased the liquid by 4 T and I've reduced the cooking time to 30 minutes. It looks done with 8 minutes left.
Was there a typo involving the liquid?
Kathy Carmichael
Hi Judy, no, there is not a typo with the liquid. I don't know why it was dry. Let me know if it turns out well.
george grossi
will try, can you reduce the sugar a bit?
Kathy Carmichael
Hi George, I replaced the sugar with maple syrup; you can try reducing it, but I don't know how it will turn out. Let me know if you do.
Barbara
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…
Kathy Carmichael
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.
Karen
Have you made it with almond flour? Sometimes these flours don't turn out.
Kathy Carmichael
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.
Shellie
Made this bread this morning. 5 stars. Fantastic. Thanks.
Kathy Carmichael
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.
Kathryn
Great recipe, thank you! It is nicely spiced and I love that it uses the entire can of pumpkin. My whole family enjoyed it.
Joanne
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!
Kathy Carmichael
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
Judy
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!
Kathy Carmichael
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!
Patricia
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?
Kathy Carmichael
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.
Carol
Is this gluten free if not how can you make it gluten free
Kathy Carmichael
just use almond flour instead of whole wheat flour 🙂