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    The Best Vegan Pumpkin Bread

    Jump to Recipe·Print Recipe

    This Vegan Pumpkin Bread is so easy to make, perfectly moist, and completely oil-free. Made in 1 bowl with cozy Fall spices and dark chocolate chips, it’s the only pumpkin bread recipe you’ll ever need.

    Vegan pumpkin bread slices on blue cloth.

    Why do I think this is the best vegan pumpkin bread? Well, for starters, it’s delicious.

    This loaf moist, perfectly sweet, and flavored with my homemade pumpkin pie spice. But, there’s more. You can enjoy this amazing Fall recipe virtually guilt-free because it’s completely oil-free!

    So, there’s no reason this vegan pumpkin bread should not be on your holiday menu. Because it’s going to be one of your favorite Fall recipes.

    If you have the patience, let the loaf rest for an hour two after baking. It will taste even better and slice up beautifully.

    Remember, Fall was made for dessert. So, don’t go and waste it on processed food or an overpriced latte. Stuff your face with this crazy good vegan pumpkin bread and love yourself. Now, get in the kitchen and make it!

    pumpkin bread batter with chocolate chips.

    Table of Contents

    • Ingredients You’ll Need
    • How To Make Vegan Pumpkin Bread
    • Vegan Pumpkin Bread Suggestions & FAQ
    • More Vegan Pumpkin Recipes
    • The Best Vegan Pumpkin Bread

    Ingredients You’ll Need

    This Vegan Pumpkin Bread is so easy to make! All you need is 1 bowl, a few simple ingredients, and about an hour of your time. And, I’m pretty sure you have most of the ingredients already in your cabinet.

    • Canned Pumpkin: be sure it’s pure pumpkin and not pumpkin pie filling.
    • Applesauce & Ground Flax: this holds everything together and replaces the oil and eggs.
    • Maple Syrup and Vanilla: for sweetness and a flavor.
    • Flour: organic unbleached flour or whole wheat pastry flour work best in this recipe.
    • Pumpkin Pie Spice: you can buy it, but I prefer to make my own.
    • Baking Soda
    • Chocolate Chips: this ingredient is optional but chocolate is always good. Just be sure to use non-dairy or vegan chocolate chips.
    Batter in loaf pan with mixing bowl and spatula.

    How To Make Vegan Pumpkin Bread

    This Vegan Pumpkin Bread is easy to make, so moist, and completely oil-free. Made with warming Fall spices and dark chocolate chips, it’s sure to be a family favorite. Start by preheating your oven to 350˚F.

    1. Wet Ingredients: Add the canned pumpkin, maple syrup, and vanilla to a large bowl and mix well.
    2. Dry Ingredients: Add the flour, pumpkin pie spice, baking soda, baking powder, and salt. Stir until everything is combined but do not overmix. Fold in the chocolate chips and any other additions you wish to add.
    3. Pour & Bake: Pour the batter into your loaf, sprinkle with a few more chocolate chips, and bake for 45 minutes. The loaf will be finished baking when you insert a knife or toothpick into the center and comes out clean.

    That’s all there is to it. Now, all that’s left is to let it cool for a bit. Enjoy!

    Baked pumpkin bread in loaf pan.

    Vegan Pumpkin Bread Suggestions & FAQ

    Let It Cool.

    You can eat this vegan pumpkin bread right away. But, it tastes and slices better after it has sat and cooled for 30-45 minutes. Let it cool for several minutes in the loaf pan then transfer it to a cooling rack.

    Can I Freeze Vegan Pumpkin Bread

    Yes, absolutely! To freeze the whole loaf simply wrap it in plastic wrap then aluminum foil and place it in the freezer. If you want to freeze individual slices just wrap then place in a freezer-safe container or freezer bag.

    How To Store Vegan Pumpkin Bread?

    Vegan pumpkin bread will last up to 3 days covered on your counter. You can store it for 5 days covered in the fridge.

    What Can I Add To Vegan Pumpkin Bread?

    Try adding dried pecans, walnuts, dried cranberries, or raisins. Also, try sprinkling the top with your favorite seeds, nuts, or more chocolate chips.

    Can I Make Vegan Pumpkin Bread Gluten-Free?

    Yes, absolutely! Simply use your favorite gluten-free flour or gluten-free oat flour.

    This vegan sweet bread is great as a snack. But, I love having it for breakfast toasted with a smear of some homemade pecan butter. Serve it with a side of my Smoky Maple Tempeh Bacon, Tofu Bacon, Spicy Vegan Breakfast Sausage Patties.

    This vegan sweet bread is great as a snack. But, I love having it for breakfast toasted with a smear of some homemade pecan butter. Serve it with a side of my Smoky Maple Tempeh Bacon, Tofu Bacon, Spicy Vegan Breakfast Sausage Patties.

    Easy vegan pumpkin bread on cutting board.

    More Vegan Pumpkin Recipes

    • Pumpkin Pie Hummus
    • Vegan Pumpkin Chili
    • Pumpkin Pie Overnight Oats
    • Vegan Pumpkin Pie
    pumpkin bread slices on plate.

    Did you make this chocolate chip pumpkin bread? Be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram. Happy Fall, everyone!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    The Best Vegan Pumpkin Bread

    ★★★★★ 4.9 from 18 reviews
    • Author: Shane Martin
    • Prep Time: 15 mins.
    • Cook Time: 45 mins.
    • Total Time: 1 hour
    • Yield: 1 loaf 1x
    • Category: Sweets
    • Method: Baking
    • Cuisine: Vegan
    • Diet: Vegan
    Print Recipe

    Description

    This Vegan Pumpkin Bread is so easy to make, perfectly moist, and completely oil-free. Made in 1 bowl with cozy Fall spices and dark chocolate chips, it’s the only pumpkin bread recipe you’ll ever need.


    Ingredients

    Units Scale
    • 1 ¾ cup mashed pumpkin or 15-ounce can of pure pumpkin
    • ½ cup maple syrup
    • 1 tsp. vanilla
    • ⅓ cup unsweetened applesauce
    • ¼ cup ground flaxseed (flax meal)
    • 1 ½ cups organic unbleached flour or whole wheat pastry flour
    • 1 Tbsp pumpkin pie spice
    • 1 tsp. baking soda (NOT baking powder)
    • ½ tsp. baking powder
    • ½ cup dairy-free chocolate chips (optional)

    Instructions

    1. Preheat the oven to 350˚F.
    2. Mix pumpkin, maple syrup, vanilla, and unsweetened applesauce together in a large bowl.
    3. Add the remaining ingredients, except for chocolate chips, to the pumpkin mixture and stir together until everything is well combined.
    4. If using chocolate chips, fold into batter.
    5. Pour mixture into a nonstick loaf pan and bake for 40-50 minutes. If you don’t have a nonstick pan, you can line with parchment paper. If you do use a cooking spray, just lightly mist the pan.
    6. The loaf is done when a knife tester is inserted into the center and comes out clean, except for a few chocolate chips.

    Equipment

    Parchment Paper

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    Spatulas

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    Nonstick Loaf Pan

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    Silicone Loaf Pan

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    Mixing Bowls

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    Maple Syrup

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    Nutrition

    • Serving Size:
    • Calories: 196
    • Sugar: 18.1 g
    • Sodium: 130.3 mg
    • Fat: 3.8 g
    • Carbohydrates: 35.7 g
    • Fiber: 4.7 g
    • Protein: 3.4 g
    • Cholesterol: 0 mg

    Keywords: vegan pumpkin bread, vegan pumpkin bread recipe

    THANKS SO MUCH FOR YOUR SUPPORT!

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    « Vegan Thanksgiving Prep Plan
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    Reader Interactions

    Comments

    1. Shellie

      February 27, 2023 at 6:21 pm

      Hi Shane. Just took this out of the oven and it smells incredible. I used whole wheat pastry flour. It baked for 50 mins. and the knife came out clean except for some of the chocolate. It looked perfect until it sat for a few minutes and it sunk way down. Any idea what I might have done wrong? I used a 9 X 5″ loaf pan. Can’t wait to taste it. 🙂

      Reply
      • Shane Martin

        February 27, 2023 at 9:20 pm

        The chocolate will always get on the knife because it melts. Not quite sure why it would’ve sunk, it’s the first time anyone has said that happened. I’ll have to think about that one.

        Reply
    2. Edamommy4life

      November 04, 2022 at 7:43 pm

      Baked it for 60 minutes, still wasn’t cooked all the way through. I ate it anyway. Still yummy.

      ★★★★

      Reply
      • Shane Martin

        November 04, 2022 at 7:54 pm

        Hmmm, I’m sorry to hear that, and not quite sure why it didn’t cook. That’s not been an issue as of yet. What’s your location (not exact, must general geographic) because altitude can affect cooking times and temps.

        Reply
    3. Lauren

      November 01, 2022 at 12:16 pm

      I’ve made this recipe 2x and both times the bread sinks immediately after coming out of the oven. The first time I thought maybe it didn’t bake long enough, so I added time. But the second time the top got a little too dark and it still sunk – it’s very moist in the middle. I’m using Whole wheat Keto flower as that is all the store I went to had- do you think that could be the issue? It is delicious so I’m going to keep trying! Any suggestions would be helpful!

      Reply
      • Shane Martin

        November 01, 2022 at 3:59 pm

        Hi, Lauren! Yes, that totally makes sense. I just had someone tell me the same thing. Gluten-free baking flour will work but the keto flour seems to be an issue. Try whole wheat or gluten-free baking flour. Hope this helps.

        Reply
    4. CJ

      September 10, 2022 at 12:38 pm

      Hello Shane, Love your recipes I always like to make 2 of everything I was wondering with the pumpkin bread if the canned pumpkin is only 1 can for each of the batches as stated or is that a misprint . Thanks for all you do .

      Reply
      • Shane Martin

        September 12, 2022 at 3:57 pm

        It’s one can per batch.

        Reply
    5. Janet

      September 08, 2022 at 9:30 pm

      A lot of your recipes call for flax eggs. I’m allergic to flax. What is a good substitute and how to I incorporate it into the recipe.?

      Reply
      • Shane Martin

        September 09, 2022 at 9:57 pm

        Hi, Janet! Here’s a great resource for egg replacements in vegan baking.
        LINK: https://proveg.com/plant-based-food-and-lifestyle/vegan-alternatives/egg-alternatives/

        Reply
    6. Susie

      September 07, 2022 at 9:15 pm

      Have you tried this with almond flour? Trying to stay away from AP flour

      Reply
      • Shane Martin

        September 08, 2022 at 10:55 am

        Almond flour won’t work. But, you could use whole wheat or gluten-free baking flour.

        Reply
        • Lynn

          October 20, 2022 at 5:39 pm

          Is spelt ok?

          Reply
          • Shane Martin

            October 25, 2022 at 4:32 pm

            Yes. It might be a little dense but should work fine.

            Reply
          • Dolores OKeefe

            November 07, 2022 at 10:50 am

            Can you make this into muffins/ cupcakes?

            Reply
            • Shane Martin

              November 09, 2022 at 10:36 am

              Sure thing!

    7. Janelle

      August 19, 2022 at 8:51 am

      Delicious recipe. I use 1 cup ww flour and 1/2 cup regular unbleached, 1/4 cup chopped walnuts with 1/4 cup raisins instead of the 1/2 cup chocolate chips, and I add 2 tablespoons of oil to make the texture a little more palatable to my dad, so I can send him on his recent work trips out of town with something relatively healthy to snack on, haha. He raved about the last loaf without knowing about its mysterious healthy inner workings, so it’s going on the regular rotation. 😉 Oh, I also had to make the pumpkin pie spice from scratch, and have been using cardamom instead of cloves since that’s what I have on hand. Delightful! Very forgiving recipe with my changes, haha. Thank you!

      ★★★★★

      Reply
    8. TJ

      September 29, 2021 at 8:28 pm

      I was hesitant on making this one…not a big fan of pumpkin bread generally but my hubby wanted it… I am SO glad I made this .. absolutely delish!! I will be making this again!

      Reply
      • Shane Martin

        September 30, 2021 at 2:38 pm

        That’s awesome!

        Reply
    9. Jo Morris

      September 19, 2021 at 2:42 pm

      Hi folks, I posted a comment yesterday along with some questions. Today, I looked for a reply and discovered my post had disappeared. Too bad. I had hoped to figure out how to make the recipe work well.

      Reply
      • Shane Martin

        September 20, 2021 at 10:42 am

        Hi, Jo! I apologize and not quite sure what may have happened. I usually don’t work on Sundays so I haven’t seen any comments since then. Please post your question again. Mucho apologies.

        Reply
    10. Jo Morris

      September 18, 2021 at 10:31 pm

      Hi folks, I made this recipe tonight and had to bake it for 1 1/2 hours. It still was goopy in the middle – never did bake all the way through. It tastes really good, but I’d like to know what happened. I followed the recipe exactly and my oven runs a little cool, so I set the timer at 50 minutes to start. But it took forever and still didn’t bake all the way through. Do you strain the applesauce? The pumpkin? Any ideas?

      Reply
      • Shane Martin

        September 20, 2021 at 10:45 am

        Hi, Jo! Just saw your comment. If your oven runs cool I would increase the temp. by 5-10 degrees and give it a little more time to preheat. Cook at the regular time then check. If it is still not quite done bake for 5 minutes at a time and check. let me know if this helps.

        Reply
    11. BETHR

      February 14, 2021 at 3:38 pm

      I made this wonderful pumpkin bread, but had to use Bob’s Red Mill Gluten Free All-Purpose baking flour (same proportion) plus 1 tsp of Xanthan Gum because I have Celiac disease. I wanted to let you know it worked out great; the bread had a nice spongy texture. It made me really happy, since trying to make gluten free, vegan breads doesn’t work out well most of the time.

      ★★★★★

      Reply
    12. Donna P

      November 18, 2020 at 2:33 pm

      Do you think I could make this into muffins?

      Reply
      • Shane Martin

        November 21, 2020 at 11:34 am

        Yes!

        Reply
    13. Joan Friedman

      October 31, 2020 at 12:45 pm

      Can you reduce the amount of maple syrup without causing a problem?

      ★★★★★

      Reply
      • Shane Martin

        November 02, 2020 at 10:12 am

        Sure thing.

        Reply
    14. Claudia

      October 24, 2020 at 3:40 am

      So YUMMMMM and super easy to make.
      I had pumpkin left over and was wondering about pumpkin bread. Of course I checked out your page as your recipes always work out and don’t ask for ridiculous ingredients. And I was right, I had all the ingredients already in my cupboard. I followed the recipe to the letter but had to bake it 30 minutes longer.
      The bread came out perfect. I will make this again real soon.
      I might try and experiment by swapping the chocolate chips with raisins and adding some orange zest for a more christmas-like feel.

      ★★★★★

      Reply
      • Shane Martin

        October 24, 2020 at 10:29 am

        That’s awesome!

        Reply
    15. Maryann Wabalas

      October 18, 2020 at 10:06 am

      Absolutely delicious!

      ★★★★★

      Reply
      • Shane Martin

        October 19, 2020 at 10:36 am

        Thank you!

        Reply
    16. Julia Ogle

      October 01, 2020 at 5:40 pm

      Can you use almond flour? I am new to this vegan baking.

      Reply
      • Shane Martin

        October 01, 2020 at 6:01 pm

        Not for this recipe. But, if you are trying to make it gluten-free oat flour is good or Bob’s Red Mill Gluten Free 1:1 Baking Flour is great as well.

        Reply
    17. Andrea

      March 25, 2020 at 3:40 pm

      Any substitutes if I’m house bound and out of apple sauce?

      Reply
      • Shane Martin

        March 26, 2020 at 8:31 am

        Hi, Andrea! Here is a list of oil replacements for baking. Hope this helps.
        https://shaneandsimple.com/healthy-oil-replacements-in-baking/

        Reply
    18. V

      January 01, 2020 at 4:57 pm

      Made two of these loaves this morning, and they are really, really good. Used whole wheat pastry flour and Enjoy Life dark chocolate chips, subbed individual spices for pumpkin spice, and mixed flax meal in with apple sauce before adding pumpkin. “Why would you double the recipe on your first time trying it,” you may ask? Well when I tried your banana bread recipe two days ago, the family liked it so much I barely got any. Then there’s the note that says it’s important to wait until this pumpkin loaf is cool — yeah, I knew that wasn’t gonna happen so that’s what the second loaf is for! Anyway, thanks for another great recipe. It was a great way to start the New Year!

      ★★★★★

      Reply
      • Shane Martin

        January 01, 2020 at 9:54 pm

        That is so awesome! So glad you enjoyed it and made enough this time:) Happy New Year!

        Reply
    19. Amy Miller

      December 02, 2019 at 1:37 am

      They took a while longer to bake. Overall a good recipe. I gifted them to the neighbors. I forget that vegan bread is never as sweet as the standard banana bread. I used homemade puree from our halloween pumpkins.

      ★★★★

      Reply
      • Shane Martin

        December 02, 2019 at 11:56 am

        Sounds great, Amy! I’m also honored you used them as gifts. Thanks for reaching out and happy holidays! Blessings!

        Reply
    20. Kathy

      November 24, 2019 at 6:33 pm

      When you leave this out overnight, do you cover it and if so, with foil? a towel?
      Thanks! Really looking forward to trying it!

      Reply
      • Shane Martin

        November 25, 2019 at 8:56 am

        I usually wrap it in aluminum foil or put it under a cake dome.

        Reply
    21. Trish

      October 20, 2019 at 4:27 pm

      Hello! I made this a couple of nights ago and it was delish! I only had Cassava flour on hand so I used 1 cup of that in place of the whole wheat flour (we are GF) and it worked. It was a bit gummy so I’d like to make it again and maybe try to throw in some GF oats? Or do you have any suggestions on how to make it less chewy/gummy? I have the same problem with Bob Mills 1:1 on other recipes. Thoughts?

      ★★★★★

      Reply
    22. Megan

      September 20, 2019 at 1:49 pm

      Made this bread a couple of days ago and have been eating it for breakfast. Very moist, and the pumpkin/chocolate combination is so satisfying (I like to have sweet in the morning)! Thanks for a great recipe!

      ★★★★★

      Reply
      • Shane Martin

        September 20, 2019 at 4:03 pm

        Megan, that is awesome! I’m so glad you’re enjoying it. I love it with a hot cup of coffee when there’s a little chill in the air and early morning. OK, I’m getting nostalgic. Thanks for sharing. Blessings.

        Reply
    23. Nancy

      August 22, 2019 at 11:12 pm

      Made this tonight. Loved it. It was full of great flavors. Great combination. I used whole wheat pastry flour and it was fabulous. Thanks for a great recipe Shane!

      ★★★★★

      Reply
      • Shane Martin

        August 23, 2019 at 9:06 am

        Nancy, that is so great! Thanks for making and I’m pumped you liked it. Whole Wheat pastry flour is a gift from heaven:) Have a great weekend!

        Reply
    24. Amy

      August 01, 2019 at 1:48 pm

      I really want to try your healthy baking recipes but due to allergies, I’m not sure what to replace ground flax with. Any ideas? Thank you!

      Reply
      • Shane Martin

        August 01, 2019 at 2:07 pm

        Thank you, Amy! Sure thing on the flax. You can use and equal amount of chia seed; 1/4 cup arrowroot power + 1/4 cup water; and, 1/4 cup silken tofu pureed as well. Hope this helps.

        ★★★★★

        Reply
    25. Nicola

      July 01, 2019 at 6:24 pm

      Can I substitute sweet potato for the pumpkin? Love your banana bread recipe and would like to try this.

      Reply
      • Shane Martin

        July 01, 2019 at 6:38 pm

        I don’t see any reason why it wouldn’t work. Make sure to puree the sweet potato and use equal amounts. Good luck! Be sure and let me know how it goes.

        Reply
    26. Teri

      December 07, 2018 at 7:37 am

      Haven’t tried this recipe yet, but I made your banana bread and it was absolutely DELICIOUS! It is now my “go to” banana bread! Can’t wait to make this. I happened to “stumble” across your banana bread recipe. So glad I did. Can’t wait to try some of your other recipes! Thanks for keeping it simple and REAL and for sharing!

      Reply
      • Shane Martin

        December 07, 2018 at 9:21 am

        Thanks so much, Teri. Happy to have you in the community. I hope you enjoy the recipes and don’t hesitate to reach out with any questions. Blessings.

        Reply
    27. Dani Tungesvik

      November 26, 2018 at 7:38 pm

      Absolutely wonderful! I did use whole bread flour since that’s what I had available and this loaf turned out amazing.

      ★★★★★

      Reply
      • Shane Martin

        November 26, 2018 at 7:43 pm

        Awesome! So glad you enjoyed it.

        Reply
    28. Jan Curtis

      November 15, 2018 at 12:44 am

      Made this tonight. It’s very good! I added walnuts. I love your banana bread too!
      Very easy to make. Thank you for the awsome recipe!

      ★★★★★

      Reply
      • Shane Martin

        November 15, 2018 at 12:31 pm

        Jan, thanks! So glad you enjoyed it and I like the walnuts too:)

        ★★★★★

        Reply
    29. Laura

      October 20, 2018 at 2:05 am

      Is there a gf alternative you’d suggest? A few of us in the family have gluten allergies and trying to find WFPB quick breads has been a struggle. ?

      Reply
      • Shane Martin

        October 20, 2018 at 12:22 pm

        I would try oat flour or a mixture of oat flour and bob’s red mill gluten-free baking flour. Let me know what you try and how it works. Hope this helps!

        Reply
    30. Gayle

      October 16, 2018 at 9:22 pm

      Oh my, this was so good, and it was quick and easy to prepare, and those who know me, that is a must! Thank you, Shane !

      ★★★★★

      Reply
      • Shane Martin

        October 16, 2018 at 9:32 pm

        Those who know me know that is a must for me too:) So glad you enjoyed, Gayle. And, thanks for reaching out. Peace.

        Reply
    31. Becky

      October 15, 2018 at 12:42 pm

      Hi Shane!
      I only have whole wheat pastry flour. Do you think it will work in this recipe?

      Thanks,
      Becky

      Reply
      • Shane Martin

        October 16, 2018 at 9:30 pm

        Absolutely! No problem at all.

        Reply
      • Jane Green

        October 12, 2020 at 12:22 pm

        I made this pumpkin bread and it’s gone in 2 days! It was outrageously delicious, enjoyed by my whole family. Perfect, easy recipe. I will try using pecans and raisins, as suggested by my son. I plan to make it again this week, perhaps even twice so it might last longer. Thanks Shane!

        ★★★★★

        Reply
        • Shane Martin

          October 12, 2020 at 3:18 pm

          Wow, that’s so great to hear. Thanks for reaching out:)

          Reply
    32. Diana

      October 14, 2018 at 7:08 pm

      Gosh this looks so good. I’m definitely going to make this. Thank you for sharing your fabulous recipes Shane.

      Reply
      • Shane Martin

        October 16, 2018 at 9:28 pm

        Diana, I hope you enjoy it. And, you are very welcome. Thanks for reaching out! Peace.

        Reply
    33. Anne Morley

      October 14, 2018 at 4:52 pm

      Made this afternoon. So delicious. I used my home made date syrup in stead of maple. Next time I’ll add another tsp of the spice mix and try raisins and walnuts instead of choc chip. Outstanding.

      ★★★★★

      Reply
      • Shane Martin

        October 16, 2018 at 9:27 pm

        Anne, that all sounds great and so glad you enjoyed it. Thanks for reaching out and thanks for sharing your ideas…I may have to steal one or two:) Blessings.

        Reply

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