The Best Vegan Pumpkin Bread

super moist pumpkin bread

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This is the Best Vegan Pumpkin Bread Recipe ever. It’s super easy and moist with hints of cinnamon and Pumpkin Spice flavors throughout. 



For the Pumpkin Bread:

1/2 cup Pumpkin Puree {not pie filling}*

2/3 cup Water

1/3 cup Cane Sugar 

1/4 cup Brown Sugar

1/4 cup Maple Sugar

1/4 cup Olive Oil

1 2/3 cup Unbleached AP Flour

Pinch of Sea Salt

1/2 tsp Cinnamon  

3/4 tsp Baking Soda

Optional (for “pumpkin spice” flavor, double if you like it strong)

1/4 tsp All Spice 

1/8 tsp Ginger

1/8 tsp Cloves

1/4 tsp Nutmeg


After baked top with:

1 TBSP Melted butter 

2 TBSP Sugar

1/4 tsp Cinnamon

or top with streusel  


Pre-heat the oven 350°F

  1. In a large mixing bowl add the pumpkin, water, cane sugar, brown sugar, maple syrup and olive oil.
  2. Add the rest of the dry ingredients, mix until combined.
  3. Line a loaf pan with parchment paper or spray with non-stick cooking spray.
  4. Add batter to a lined baking dish and bake for 55 minutes, you should be able to insert a toothpick in the center and it should come out clean.
  5. Make the topping, in a small bowl melt the butter (or use a stick butter) and spread over the top of the warm pumpkin bread once you pull it out of the oven.  Sprinkle sugar and cinnamon on top.
  6. Optional: Top with the streusel if desired. 
  7. LET COOL 30 minute


Store in a sealed container for 3-5 days. Re-moisten with butter and microwave. 

*There is no need to press juice out of the pumpkin - unless its a super watery can, we do want extra moisture, unless its dripping. If its dripping than place in a paper towel and wring out excess water.

Keywords: pumpkin bread, vegan, fall baking, pumpkin spice