Go Back
vegan pumpkin bread healthy

The BEST Vegan Pumpkin Bread

Pumpkin Bread is a seasonal favorite that everyone loves. This recipe is simple, moist, and delicious with coffee.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 loaf



  • 1 cup whole wheat pastry flour
  • 3/4 cup unbleached white
  • 1/2 cup powdered sugar
  • 1/2 cup brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 to 4 teaspoons pumpkin pie spice or use 11/2 tsp cinnamon ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves


  • 1 1/2 cups pumpkin puree
  • 1/4 cup plant-based milk
  • 1/3 cup organic sunflower oil or any baking oil you prefer
  • 1 teaspoon lemon juice


  1. Preheat the oven to 35 degrees F. Sift the dry ingredients into a large mixing bowl and stir to combine.

  2. Make a well in the center and add the wet ingredients. The mixture will be very thick. Mix until the batter looks well combined but don't over mix. Add an extra tablespoon of plant-based milk if the batter seems too thick.

  3. Transfer to a parchment lined or well greased and floured loaf pan. I parchment line and grease.

  4. Bake for 20 minutes then remove from oven and carefully cover with a piece of foil. Return to oven and bake for about 40 minutes more or until the toothpick from the center comes out almost clean.

  5. Cool for 15 minutes then remove from the pan. Cool completely before slicing. Keep at room temperature for up to 3 days in an air-tight container, or refrigerate for up to 1 week.