The Best Vegan Pumpkin Bread
User Reviews
5
274 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
10 slices
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Calories
249 kcal
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Course
Dessert, Baked Goods
The Best Vegan Pumpkin Bread
Report
The Best Vegan Pumpkin Bread uses aquafaba and plant-based milk mixed with pumpkin puree, brown sugar, sunflower oil, and a blend of warm spices to create a moist loaf without eggs or dairy. It includes leaveners for a tender crumb and offers optional vegan cream cheese or maple tahini icing for added sweetness. The spiced pumpkin flavor and soft texture make this a seasonal favorite that bakes in a standard loaf pan.
Description
The Best Vegan Pumpkin Bread blends aquafaba—a whipped chickpea liquid—with oat milk and apple cider vinegar to mimic buttermilk acidity. Combined with brown sugar, oil, pumpkin puree, maple syrup, and vanilla, this wet mixture is mixed with spiced flour containing baking soda, baking powder, salt, cinnamon, cloves, ginger, allspice, and nutmeg to build structure and flavor.
Baked in a parchment-lined loaf pan, the bread develops a moist yet tender crumb carrying warm fall spices and natural pumpkin sweetness. The recipe suggests two frosting options: a cream cheese vegan frosting or a maple tahini glaze, each adding different notes to the final presentation.
The bread suits seasonal breakfasts or snacks and can be customized with homemade or store-bought vegan frostings. The detailed spice blend and pumpkin quality affect flavor depth, and the recipe advises on ingredient-quality subtleties to optimize results.
Guidance includes handling organic versus regular pumpkin puree, spice potency, and favorite vegan ingredient brands. Storage instructions vary depending on serving preferences.
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Ingredients
Pumpkin Bread Ingredients
- 1/4 cup + 2 TBSP aquafaba
- 1/4 cup oat milk or unsweetened plant-based milk of choice
- 1 tablespoon apple cider vinegar
- 1/3 cup sunflower oil or any neutral-flavored oil
- 1 cup brown sugar organic, loosely packed, + 2 TBSP
- 1 ounce (425g) pumpkin puree ideally NOT organic pumpkin, see Note 1, canned
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract pure
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt fine sea salt
Homemade Pumpkin Spice
- 2 teaspoons ground cinnamon
- 1 teaspoon cloves see Note 2, ground
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 teaspoon nutmeg see Note 3, freshly grated
Frosting option 1: Cream Cheese Icing
- 4 tablespoons (56g) vegan butter softened at room temp
- 2 ounces (56g) vegan cream cheese softened at room temp (see Note 4
- 1 cup + 2 TBSP (135g) powdered sugar sifted, organic
- 1/2 teaspoon vanilla extract pure
- Pinch of salt sea salt
- 1/2 tablespoon lemon juice freshly squeezed
Frosting option 2: Maple Tahini Icing
- 1 cup powdered sugar organic
- 2 tablespoons tahini see Note 3, good-quality
- 3 tablespoons oat milk or unsweetened plant-based milk of choice
- 1 teaspoon pure maple syrup
Instructions
- Preheat the oven to 350°F/176°C. Arrange a rack in the middle or bottom third of the oven. Line a 9x5-inch loaf pan (23x13 cm) with parchment paper, letting the excess hang over the long sides to form a sling.
- Stir the vinegar into the milk and set aside for a few minutes. This is the “buttermilk.”
- Pour the aquafaba into a small bowl. Using a handheld electric mixer, whip the aquafaba on medium speed for 45 seconds, or until uniformly foamy.
- In a large mixing bowl, add the brown sugar and oil. Mix using the electric mixer or a whisk until well combined. Add the whipped aquafaba and mix until well incorporated. Add in the “buttermilk,” pumpkin puree, maple syrup, and vanilla. Mix until smooth and the ingredients are very well incorporated (this is important so you don't overmix).
- In a medium bowl, combine the flour, baking soda, baking powder, salt, and Homemade Pumpkin Spice. Whisk well to ensure the leaveners and spices are evenly distributed.
- Add the dry ingredients to the wet ingredients and gently stir using a silicone spatula or wooden spoon until just barely combined and no flour pockets remain, then stop mixing! The batter doesn’t need to be totally smooth—some lumps are normal. It should be quite thick and almost fluffy at this point.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the top sides of the cake comes out mostly clean with just a few moist crumbs.I like to check the bread at 53-55 minute mark. To test if it's done, insert a toothpick downwards at an angle (not just straight down). If the toothpick has batter that is a bit gooey, bake for 5-10 more minutes. If you’re worried about the top browning too much, loosely tent the pan with foil.
- Transfer the pan to a wire rack and cool for 10-15 minutes. Then, using the parchment paper handles, remove the bread from the pan and cool on the rack for at least 30 minutes before serving. Serve plain, or with the Cream Cheese Icing or the Maple Tahini Icing and scatter with handful of pepitas or chopped pistachios. See Note 5 for storage instructions.
Cream Cheese Icing (optional)
- To a medium mixing bowl, add the softened butter. Beat on low speed with an electric hand mixer until smooth. Add the cream cheese and beat until well incorporated and creamy. Add HALF of the powdered sugar, mix on low speed to combine, and then add the rest of the sugar. Mix until well combined and fluffy, scraping down the sides as you go. Add the vanilla, salt, and lemon juice and mix until smooth. If too thick, add a splash of plant-based milk. If too thin, briefly refrigerate.
Maple Tahini Icing (optional, see Note 6)
- Sift the powdered sugar into a large bowl (sifting gets rid of the lumps in the sugar). Add in the tahini, milk, and maple syrup. Whisk to combine until the icing is thick but pourable. If too thin, add more sugar. If too thick, add more milk. Pour icing ONLY on the amount of bread you plan to eat (or serve it on the side).
Notes
- Organic canned pumpkin is more watery; strain it before use if needed to reduce moisture.
- Use freshly ground cloves and whole nutmeg for better flavor, adjusting quantities due to potency.
- Recommended vegan cream cheese brands include Violife and Tofutti for best texture.
- Select high-quality tahini brands such as Seed + Mill or Soom Foods for the maple tahini icing option.
- Store pumpkin bread according to the serving method; refer to the FAQs for details.
Nutrition Information
Show Details
Calories
249kcal
(12%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Sodium
232mg
(10%)
Potassium
155mg
(3%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
6632IU
(133%)
Vitamin C
2mg
(2%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 232mg | 10% |
| Potassium | 155mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 6632IU | 133% |
| Vitamin C | 2mg | 2% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
274 reviews
Excellent
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