Vegan pumpkin bread, in my opinion, is just as tasty, if not better than pumpkin bread made with butter and eggs. It’s certainly lighter and fluffier while still being dense and hearty. Spread some hazelnut spread on a slice, or drizzle the entire loaf with a spiced glaze and you’re good to go! Add some walnuts and/or raisins for some extra texture and flavor. Perfect for breakfast, a snack, or to serve as a dessert or party app. Enjoy!

Helpful Kitchen Tools: Stand Mixer


Vegan Pumpkin Bread
Yields 1
Sweet, dense pumpkin bread made with no eggs, butter, or dairy (vegan).
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
  1. 2 flax eggs or egg replacer equivalent
  2. 1 C. pumpkin puree
  3. 1/3 C. agave or maple syrup
  4. 1/4 C. brown sugar
  5. 3 T. olive oil
  6. 1 t. baking soda
  7. 1/2 t. baking powder
  8. 1/4 t. salt
  9. 1/2 t. cinnamon
  10. 1 t. allspice
  11. 1/2 C. plain or vanilla almond milk (unsweetened if you have it)
  12. 1 1/3 C. flour
  13. 1/2 C. walnuts (optional)
  1. Preheat oven to 350 degrees
  2. Spray a loaf pan with cooking spray and then lightly dust the bottom with flour
  3. Prepare your flax eggs or egg replacer in a large bowl and set aside until ready.
  4. Add agave, pumpkin, brown sugar and oil, then stir together.
  5. Add baking soda, baking power, cinnamon, allspice, and salt, then stir again.
  6. Add almond milk, then stir again.
  7. Add flour, and stir again until combined.
  8. Pour batter into the prepared loaf pan.
  9. Bake 50-60 minutes or until top is golden brown and a toothpick comes out clean.
  10. Let it cool in the pan for an additional 10 minutes, then flip onto a cooling rack.
  11. Enjoy!
  1. Let cool completely (mostly) before slicing and serving. Serve with a schmear of chocolate hazelnut spread, or drizzle a spiced glaze over the top.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Auntie Jen