Plus, it’s so simple to make and no fancy baking equipment is needed. It’s adapted from my fan-favorite easy Vegan Banana Bread recipe, so you know it’s gonna be good! 

Why this recipe works

Not too dense or heavy

Pumpkin puree is itself very dense, and vegan loaf cakes are often too dense. As a result, most vegan pumpkin breads are too dense and heavy.  Despite the natural density of pumpkin bread, this pumpkin bread recipe is the most tender and moist variety I’ve tried, thanks to two ingredients: aquafaba and vegan buttermilk. The type of vegan egg substitute used in baking use should depend on the type of baked good you’re making and your desired texture. With a cake, light and fluffy is always good. When you lightly whip aquafaba, it turns foamy. This, in turn, gives a nice lift to cakes and makes them fluffier. While this pumpkin bread isn’t fluffy per se, it is significantly more tender than most. As for the vegan “buttermilk,” its acidity—when combined with baking soda in the oven—enhances the amount of rise in the bread. 

Real pumpkin spice and flavor

Many pumpkin desserts are lackluster because (1) not enough pumpkin spice is used and (2) a store-bought pumpkin spice blend is used. This recipe calls for 4 teaspoons of a homemade pumpkin spice blend, so that pumpkin flavor really comes through. Tip: Spices lose some of their potency shortly after being ground. As a result, any store-bought spice will be less flavorful than its freshly ground counterpart. And when you combine several pre-ground spices into one pumpkin spice blend, the flavor will always be lackluster. Plus, there’s no way to tell how fresh the pre-ground spices were when the manufacturer bottled them into a pumpkin spice blend.Plus, if you’re relying on last season’s pumpkin spice bottle in the back of the cupboard, the bread will lack that deep pumpkin flavor. Takeaway: Make the homemade spice blend. It takes less than 5 minutes and is so worth it.

Ingredient Notes

Vegan buttermilk. This is simple a mix of plant-based milk and a source of acid, like apple cider vinegar or lemon juice. I use oat milk for its superior browning capabilities in baking, though some readers have used soy milk successfully. Aquafaba. Just the liquid from a can of chickpeas! If your can of chickpeas has salt added, scale back on the salt in the recipe a bit. It’s a crucial ingredient, so I recommend you don’t skipping or subbing it. Homemade pumpkin spice: Freshly grated nutmeg adds a sweet, spicy zing and a generous amount of cloves brings a uniquely pungent, warming-sweet flavor. Organic brown sugar: Adds more moisture and caramel-y flavor than cane sugar. All-purpose flour. Necessary for structure. I have not had good results when using gluten-free flour and would not recommend it, but some comments have given it a try with mixed-results.

Step-by-step instructions 

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and homemade pumpkin spice.  In a large bowl, mix the brown sugar and oil using a hand mixer until well combined.  Add your lightly whipped aquafaba to the brown sugar mixture. Mix until the aquafaba is well incorporated. Add in the pumpkin puree, maple syrup, vegan buttermilk, and vanilla. Mix again until smooth.  Add the dry ingredients to the wet ingredients. Use a silicone spatula to gently fold the ingredients into each other.  Mix just until the flour pockets are gone, then stop mixing. The batter should be somewhat lumpy and thick. Pour the batter into a lined 9×5” (23×13 cm) loaf pan and smooth out the top with the spatula.   Bake at 350ºF/176ºC for 55 to 60 minutes. Transfer to a wire rack for 10 minutes. Using the parchment paper handles, remove the bread from the pan and cool on the wire rack for 30 minutes before slicing.  When ready to serve, drizzle with tahini icing (or serve on the side), or spread with the cream cheese frosting. 

Tips for making this recipe 

Opt for conventional canned pumpkin puree (not organic), if possible

I noticed a difference in canned pumpkin brands when making this recipe. When I used organic canned pumpkin puree instead of the conventional canned pumpkin from Libby’s, the pumpkin puree was more watery, resulting in a somewhat more liquid-y batter and a soggier bottom bread.  If you only have organic canned pumpkin, be sure to strain the pumpkin puree until all the excess water runs off.

Be Precise 

No overmixing! 

Overmixing is one of the most common baking mistakes, and it can cause the gluten to overdevelop, resulting in a cake that is dry and tough, or dense and gummy.Once the wet and dry ingredients are just incorporated and flour pockets are gone, stop mixing. The batter doesn’t need to be (and shouldn’t be) smooth.

Know your pan size

I use a standard 9×5-inch loaf pan (23×13 cm), but if your pan is slightly smaller (e.g., 8×4-inch), there will be a small amount of excess batter. Don’t try to fit it all into the loaf pan, or it might rise too high and make a mess in your oven.

More delicious pumpkin treats

For more pumpkin treats, check out my Pumpkin Tart or my Pumpkin Pancakes. And if you love this Vegan Pumpkin Bread recipe, please rate and review the recipe below :)

Big Vegan Flavor

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