There’s nothing that says fall quite like the smell of freshly baked pumpkin bread wafting through the kitchen. This Easy One-Bowl Vegan Pumpkin Bread Recipe is perfectly moist, warmly spiced, and made with wholesome ingredients — no eggs, no dairy, and no complicated steps. Just stir, pour, and bake!
Whether you’re meal prepping for the week, hosting a cozy brunch, or just craving a healthy fall treat, this vegan pumpkin bread checks every box: sweet, soft, and secretly nourishing.
This is also perfect for those holiday get-togethers where you're wanting something dairy free for those with intolerance or allergies. It's the best pumpkin bread without eggs or dairy.
For more cozy vegan fall recipes, make sure to also check out my Maple Balsamic Tofu & Roasted Veggies and this Vegan Apple Pumpkin Baked Oatmeal.
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Why You’ll Love This Vegan Pumpkin Bread
- One Bowl, No Fuss: Everything mixes up in one bowl for easy cleanup.
- Perfectly Moist: The combo of pumpkin purée, avocado oil, and maple syrup keeps it tender without being greasy.
- Naturally Sweetened: Made with real maple syrup and pumpkin — no refined sugar needed.
- Wholesome + Nourishing: We use whole grains, flax seeds with omega-3s, and exchange high saturated fat foods like butter for healthier fats like avocado oil. Each slice has 4.6g of fiber and 4.4g of plant-based protein.
- Customizable: Add chocolate chips, walnuts, or a sprinkle of pumpkin seeds for extra texture or flavor.
- Zero Waste: We use the entire can of pumpkin puree. No more using part of the can, leaving the rest in the fridge, letting it go bad, then having to throw it away. (We've all been there!)
- Healthy: I brought this to Halloween this year for my family to enjoy, and they raved about it but also said they still felt good after eating it. It's one of those sweets that can actually be eaten as a snack or part of a meal and it won't make you feel bad afterwards. It's made with whole food ingredients and your body will thank you for it.
If you ask me, quick breads like this vegan pumpkin bread, my almond flour pancakes, and my vegan banana bread are the perfect opportunity to use whole wheat flour (or better yet, fresh milled flour!) because they can handle it much better than something like a homemade bread loaf and you can't really tell a big difference in the final product. It's healthier for your body but still tastes so cozy and comforting.
Ingredients
You'll need these simple ingredients from whole foods for the best vegan pumpkin bread (that's also accidentally healthy!)
- Pumpkin purée: Use pure canned pumpkin (not pie filling). It adds flavor, moisture, and natural sweetness.
- Maple syrup: Gives this bread its rich caramel-like sweetness and helps with that moist crumb. And the maple flavor works perfectly with pumpkin to bring those cozy fall flavors we all know and love.
- Avocado oil: Neutral-tasting and heart-healthy; helps keep the loaf soft. You can also use vegan butter if you'd like, but I didn't taste much of a difference when I tested this with butter and the avocado oil is a much healthier fat for everyday eating.
- Non-dairy milk: Any kind works — almond, soy, oat, or cashew.
- Vanilla extract & apple cider vinegar: For flavor depth and lift.
- Flaxseed meal: The egg replacer that also adds omega-3s and fiber.
- Pumpkin pie spice: The soul of this recipe — warm cinnamon, nutmeg, ginger, and cloves. You can buy a pumpkin pie spice mix from the store or make one yourself!
- Whole wheat or all-purpose flour: I always prefer whole wheat flour in a quick bread recipe like this because it's healthier for our bodies without affecting the taste or texture of the vegan pumpkin bread. Take it a step further if you'd like and use fresh milled flour!
- Baking powder + baking soda: Ensure a perfect rise.
- Salt: Balances sweetness and enhances flavor. I almost always use iodized salt because iodine is a nutrient that many vegans don't get enough of (and a deficiency can contribute to thyroid disorders) but you can also use any salt you prefer.
See recipe card for quantities.
Instructions
This is one of the easiest recipes you'll ever make. It's all mixed in one-bowl in less than 10 minutes. Then you just throw it in the oven, go about your day, and BAM - delicious cozy fall comfort food at your fingertips (and an amazing smell throughout your house as an added bonus!).
Preheat your oven to 350°F (177°C). Line a 9×5-inch loaf pan with parchment paper, trimming excess to prevent burning. You HAVE to try this amazing loaf pan parchment paper - it makes your life so much easier. I'll never go back to cutting my parchment paper to fit the pan.
Mix wet ingredients: In a large mixing bowl, whisk together pumpkin purée, maple syrup, avocado oil, non-dairy milk, vanilla, apple cider vinegar, salt, pumpkin pie spice, and flaxseed meal until smooth.
Add dry ingredients: Stir in flour, baking powder, and baking soda until just combined — don’t overmix!
Bake: Pour into the loaf pan and bake for 50–55 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are perfect).
Cool & serve: Let it cool completely before slicing. Enjoy warm with vegan butter on top or a drizzle of maple syrup. It tastes even better the next day when you let all those flavors meld together.
Nutrition Highlights (Per Slice)
- Calories: 297
- Carbs: 42g
- Protein: 4.4g
- Fat: 13.8g
- Fiber: 4.6g
- Sugar: 17.2g
- Vitamin A: 4410 IU
This vegan pumpkin bread recipe offers a balance of slow-digesting carbs, healthy fats, and a little plant-based protein — ideal for a cozy breakfast or mid-afternoon snack that won’t leave you crashing.
Pair it with something higher in protein from these high protein vegan breakfasts and you'll have a great start to the day.
Recipe Tips & Variations
- Storage: Keeps on the counter for 2–3 days or in the fridge for up to a week. Freeze individual slices or whole loaves wrapped in plastic wrap for up to 3 months.
- For a dessert version: Add ½ cup chocolate chips or top with maple glaze or icing simply made from powdered sugar, non dairy milk, and a splash of vanilla (aka the same kind of icing used in cinnamon rolls).
- Make it nutty: Fold in chopped walnuts, pecans, or pumpkin seeds/pepitas.
- Gluten-free option: Substitute with a 1:1 gluten-free baking blend.
- Whole wheat pumpkin bread: I highly recommend keeping the whole wheat flour over all-purpose flour because it keeps the fiber and more of the nutrients and makes this bread feel so much more nourishing.
Equipment
All you need for this recipe is a large mixing bowl, a whisk, and a 9x5 inch baking pan. I highly recommend getting some of these loaf pan parchment papers because they are already perfectly shaped for a loaf pan and they allow you to lift the vegan pumpkin bread right out of the pan without any sticking.
If you want to serve if on a beautiful platter and plates like I have in the photos, I'm obsessed with my serving platters, ceramic plates, and matte black silverware from Amazon.
For cutting the bread (and any breads for that matter), a serrated knife will keep it from getting squished. Also helpful is a pastry brush for brushing butter or glaze on top and a silicone spatula for getting every last bit of batter out of the mixing bowl.
FAQs
Can I make this oil-free?
Yes — replace the avocado oil with equal parts pumpkin purée or applesauce. The texture will be slightly denser but still delicious.
Can I use coconut sugar instead of maple syrup?
You can, but you’ll need to add an extra ¼ cup of non-dairy milk to balance the moisture.
Can I turn this into muffins?
Absolutely. Divide batter into a muffin tin and bake at 350°F for 22–25 minutes.
Can I add protein powder?
Yes — replace ¼ cup of the flour with your favorite plant-based protein powder for a protein-packed snack.
More Cozy Vegan Fall Baking Recipes
- Almond Flour Pancakes
- Vegan Cinnamon Rolls
- Maple Balsamic Tofu Harvest Bowl
- Apple Pumpkin Baked Oatmeal
- Vegan Brownies
Related
Looking for other recipes like this? Try these:
This easy one-bowl vegan pumpkin bread recipe is one you’ll want to bake on repeat all season long. It’s the kind of cozy, nourishing recipe that makes your kitchen smell like fall and your body feel good, too — wholesome ingredients, no fuss, and every bit as indulgent as the classic.
Recipe
Pumpkin Bread
Equipment
- Large Mixing Bowl
- 9x5 bread loaf pan
- whisk
- fork or potato masher
- parchment paper
- silicone spatula or spoon
Ingredients
- 1 15 oz can pumpkin puree (about 1¾ cup)
- ¾ cup maple syrup
- ½ cup avocado oil
- ¼ cup unsweetened non dairy milk
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 teaspoon iodized salt (or salt of your choice)
- 2 tablespoon ground flax seeds
- 1 tablespoon pumpkin pie spice
- 2 cups whole wheat flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350℉ and line a 9x5 inch loaf pan with parchment paper. (Note: make sure to cut the parchment paper if it goes over the sides too much as excess can burn or catch fire in the oven.)
- Combine pumpkin puree, maple syrup, avocado oil, non dairy milk, vanilla, apple cider vinegar, salt, pumpkin pie spice, and flax seeds in a large mixing bowl. Whisk together until fully incorporated.
- Add in the whole wheat flour, baking powder, and baking soda. Stir until just combined. Note: Over-mixing the batter develops the gluten too much on a quick bread or muffin.
- Using a silicone spatula or spoon, drop the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick comes out clean (its okay if there is a little bit of moist cake pieces on the toothpick). Let cool before slicing. Enjoy!
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