Vegan pumpkin bread — a warmly spiced pumpkin loaf that tastes like autumn in cake form. This one‑bowl loaf is soft, moist, full of pumpkin spice, simple to make, and completely eggless and dairy‑free.
I love pumpkin bread, especially when it’s warmly spiced and tender. In the UK, tinned pumpkin puree isn’t as common as in some other countries, but I’ve found it stocked in a few larger supermarkets. If you can’t source tinned puree, homemade pumpkin puree from roasted eating pumpkin or butternut squash works just as well and gives the loaf the same rich flavour and texture.
This vegan pumpkin loaf is made in one bowl for minimal washing up and produces a reliably soft, moist crumb with lots of fall flavour. It stores well in an airtight container for up to five days and makes an excellent snack or an autumnal breakfast with a hot drink.
How to Make Pumpkin Puree
If you can’t find tinned pumpkin puree, make your own by roasting an eating pumpkin (not a carving pumpkin) or a butternut squash. Halve, de‑seed and roast the squash at about 200°C/400°F (gas mark 6) until the flesh is tender and easily pierced with a fork. Scoop out the flesh and blend until smooth. Avoid boiling the pumpkin as that can make the puree too watery for baking.
How to Make Vegan Pumpkin Bread
For best results follow the recipe measurements closely. Using grams with a digital scale gives the most consistent results; cup measures vary and can affect the texture.
Start by whisking together the dry ingredients: plain (all‑purpose) flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice (or a blend of cinnamon, ginger, nutmeg, allspice and cloves) and salt. In the same bowl add the wet ingredients — pumpkin puree, sunflower or another flavourless oil, unsweetened non‑dairy milk, a splash of vinegar and vanilla — and whisk gently just until combined. Avoid over‑mixing to keep the loaf tender.
Transfer the batter to a greased and lined loaf tin (about 11.5 x 21.5 cm / 4.5 x 8.5 in). Scatter a handful of pumpkin seeds (pepitas) on top if you like a crunchy finish. Bake until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter. If the top browns too quickly, loosely tent the loaf with foil for the final 20 minutes.
Allow the loaf to cool in the tin for about 10 minutes, then lift it out using the overhanging parchment and transfer to a wire rack to cool completely before slicing. Cooling fully ensures the crumb sets and prevents a gummy texture.
Top Tips
- Use 100% pumpkin puree, not pumpkin pie filling, if you’re using tinned pumpkin.
- Do not over‑mix the batter; stir until the dry ingredients are just incorporated.
- Line your loaf tin with a strip of baking parchment that extends above the sides to make removal easy.
- If the loaf top darkens too much before the centre is baked, loosely cover it with tin foil for the last 20 minutes.
- The loaf is done when the top is springy and a skewer comes out clean or with a few moist crumbs.
- Cool completely before slicing to preserve the best texture.
Optional Mix‑Ins
This pumpkin bread is delicious as written with pumpkin seeds on top, but you can personalise it with mix‑ins such as:
- chocolate chips
- dried cranberries
- raisins
- chopped pecans or walnuts
Can I Freeze This Vegan Pumpkin Bread?
Yes. Once fully cooled, slice the loaf and wrap individual slices well for freezing. Defrost at room temperature when you’re ready to eat.
Ingredients
- 280 g (2 ¼ cups) plain (all‑purpose) flour
- 135 g (¾ cup) light brown soft sugar
- 100 g (½ cup) caster sugar
- 2 ¼ tsp baking powder
- ¾ tsp bicarbonate of soda (baking soda)
- 2 ½ tsp pumpkin spice/mixed spice (or 1 tsp cinnamon, 1 tsp ginger, ¼ tsp nutmeg, ⅛ tsp allspice, ⅛ tsp cloves)
- ½ tsp salt
- 320 g (1 ⅓ cups) tinned pumpkin puree (NOT pumpkin pie filling) or homemade puree
- 120 ml (½ cup) sunflower oil or another flavourless oil
- 100 ml (⅓ cup + 1 Tbsp + 1 tsp) unsweetened non‑dairy milk (oat milk works well)
- 1 tsp cider vinegar or white wine vinegar
- 1 tsp vanilla extract
- A handful of pumpkin seeds (pepitas) to decorate (optional)
Instructions
- Preheat the oven to 180°C/350°F/gas mark 4. Grease and line an approx 11.5 x 21.5 cm (4.5 x 8.5 in) loaf tin with baking parchment that extends above the sides.
- Whisk together the plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice and salt in a large mixing bowl.
- Add the pumpkin puree, sunflower oil, non‑dairy milk, vinegar and vanilla extract. Whisk gently until no dry lumps remain, being careful not to over‑mix.
- Pour the batter into the prepared loaf tin and spread it level. Scatter pumpkin seeds on top if using. Bake for 60–75 minutes, until a skewer inserted into the centre comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover with foil for the final 20 minutes.
- Cool the cake in the tin for 10 minutes, then lift it out onto a wire rack and cool completely before slicing. Store leftovers in an airtight container for up to five days.
If you try this recipe, share a photo on social media and tag the creator.
*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe please use the site’s share buttons and don’t repost the full content.*
