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    Home » Breads & Baked Goods » Muffins and Quick Breads

    Vegan Pumpkin Bread

    Published: Oct 30, 2021 · Modified: May 2, 2022 by Jessica Fisher

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    labeled pinterest image featuring slices of vegan pumpkin bread laid out on white parchment on black cutting board.

    Full of rich spices and the hearty sweetness of pumpkin, this Vegan Pumpkin Bread is one of my favorites to make during the fall and winter. It pleases everyone at the table, and is naturally egg-free and vegan.

    Serve this spiced pumpkin bread at a Holiday Brunch alongside Spiced Pear Cake and Sweet Almond Toasts. If you have an extra loaf, freeze it for later for a quick treat to have on hand.

    slice of vegan pumpkin bread on a white plate on an orange napkin next to a small cup of tea. this …

    I suppose everyone has a favorite pumpkin bread recipe, right? If you don’t, you need to try this one.

    This Vegan Pumpkin Bread needs no adornment. It’s moist, flavorful, and perfectly captures the tastes of fall. I’ve been making for over 20 years, and it doesn’t really need much messying with.

    Why Make This

    It’s egg-free and vegan. Using flax seed as a substitute for eggs works wonderfully this way if you want to eliminate eggs, to enjoy more heart-healthy flax in your diet, or to serve to vegan eaters.

    It freezes beautifully. If I’m really going to bake myself happy, I bake two batches of this. At least one loaf to eat fresh out of the oven and three to cool and freeze. I love being able to pull a loaf of this Vegan Pumpkin Bread from the freezer for a yummy breakfast, snack, or dessert.

    Ingredients

    Here’s what you need to bake vegan pumpkin bread:

    ingredients for vegan pumpkin bread measured into dishes and laid out on a black table top.

    flax seed meal – I use flaxseed meal as an egg substitute whenever I’m baking without eggs. It works really well. It’s fairly affordable and a bag lasts a long time.

    water – You’ll need water to rehydrate the flaxseed meal for the egg substitute.

    sugar – For a truly vegan pumpkin bread, be sure to use a vegan sugar. I usually buy Zulka brand at ALDI or Walmart where it’s very affordable. This is a sweet bread. Read the comments if you’d like to reduce the sugar.

    neutral oil – A neutral oil is one that doesn’t impart a lot of flavor to the recipe. I like to use avocado oil, but you can also use something like sunflower or canola.

    pumpkin puree – Pumpkin puree that comes in a can is often labeled 100% or pure pumpkin. Be sure NOT to use pumpkin pie filling. If you like, you can make your own pumpkin puree or use Butternut Squash Puree instead of canned.

    flour – I like to use unbleached, all-purpose flour in my baking, but you can use bleached or even whole wheat pastry flour if you’d like a whole grain vegan pumpkin bread.

    spices – Ginger, nutmeg, and cinnamon complement the pumpkin flavor so well. Don’t leave them out. If you’re in a pinch, you can use one or two or substitute pumpkin pie spice or apple pie spice.

    leavening – Salt, baking powder, and baking soda are all needed for this recipe. Don’t omit them.

    Step-by-Step Instructions

    Prep step: Preheat the oven to 350 °. Grease two 9×5 inch loaf pans with nonstick cooking spray or line them with parchment paper.

    • flax seed added to water in a small measuring cup.
    • spoon immersed in flax seed and water mixture in small measuring cup.

    1. Make your flaxseed “egg”. In a small mixing bowl combine the flax seed meal and water. Allow this to set.

    • flour, spices, and leavenings in large mixing bowl.
    • whisk submerged in dry ingredients in mixing bowl.

    2. Mix the dry ingredients. In a large mixing bowl, sift the flour, ginger, cinnamon, nutmeg, baking soda, salt, and baking powder.

    • sugar added to oil in large metal mixing bowl.
    • teal rubber spatula immersed in sugar and oil mixture in bowl.

    3. Prep the wet ingredients. In another mixing bowl, combine the oil and sugar. Beat until well combined.

    • spatula immersed in wet ingredients with pumpkin and flaxseed mixture sitting atop the sugar mixture in the bowl.
    • teal spatula immersed in pumpkin mixture in large mixing bowl.

    4. Add the flaxseed mixture and the pumpkin puree to the oil and sugar mixture. Stir well to combine.

    • dry mixture added to wet in mixing bowl.
    • spatula immersed in fully prepared pumpkin bread batter.

    5. Add the dry mixture to the pumpkin mixture in the bowl. Fold gently until all the ingredients are incorporated.

    • batter poured into two parchment-lined bread pans.
    • baked vegan pumpkin bread in pans.

    6. Divide the batter into the two prepared pans and bake 50 to 60 minutes or until a tester inserted comes out with a few crumbs attached.

    Remove from the pans and cool on racks. Serve warm or at room temperature.

    Store the bread in an airtight container for about 5 days. Freeze for longer storage.

    Freezing Instructions

    Just wrap cooled loaves of vegan pumpkin bread in plastic wrap and then place in a ziptop freezer bag in the freezer for up to 3 minutes. Thaw at room temperature, in its wrappings.

    FAQs

    How long does vegan pumpkin bread last?

    This bread will be good at room temperature for about 5 days, stored in an airtight container. Refrigerate in hot weather. Freeze for longer storage.

    What can you add to pumpkin bread?

    There are so many ways to dress up this vegan pumpkin bread. Feel free to stir in raisins, dried cranberries, chocolate chips, or chopped nuts. You can also add a Nutty Streusel Topping to the bread prior to baking if you like. Or glaze it with a powdered sugar glaze after its cooled.

    Why is pumpkin bread called a “quick bread”?

    Though it does bake for almost an hour, pumpkin bread is called a quick bread because it doesn’t have yeast. Most yeast breads need to rise for several hours before they even get to the oven.

    Recipe Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • flaxseed meal – $0.12
    • sugar – $0.22
    • oil – $0.32
    • pumpkin puree – $0.98
    • flour – 0.45
    • spices – $0.10
    • baking soda – $0.02
    • salt – $0.01
    • baking powder – $0.02

    While your mileage may vary depending on where and how you shop, you can expect to pay about $2.24 for this batch of vegan pumpkin bread or $1.12 /loaf.

    How to Save More

    You know I don’t typically want to make something if I can’t make it good as well as cheap. Here are some of the strategies you can use to make this recipe more economical:

    • Bake it yourself from scratch – Don’t buy mixes. Don’t buy pricey vegan pumpkin bread from the bakery. You can make your own better and cheaper at home!
    • Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of flour and  pumpkin can help keep the price down. When it’s the holidays I like to stock up on pumpkin when I see it!
    • Buying in bulk – It’s rare that I would buy small bags of flour. I also have gotten into the habit of buying cases of flour from Bob’s Red Mill or VitaCost so that I always have baking supplies on hand.
    vegan pumpkin bread sliced on parchment on black cutting board next to bread knife.

    Recommended Pumpkin Recipes

    • Chocolate Chip Pumpkin Muffins (19 cents each!)
    • Pumpkin Scones (27 cents each!)
    • Pumpkin Biscotti (6 cents each!)
    • Air Fryer Pumpkin Biscuits (20 cents each)

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    slices of pumpkin bread laid out on parchment paper on black cutting board.
    Print Recipe Add to Collection Go to Collections
    4.67 from 3 votes

    Vegan Pumpkin Bread Recipe

    Full of rich spices and the hearty sweetness of pumpkin, this Spiced Pumpkin Bread is one of my favorites to make during the fall and winter.
    Prep Time15 mins
    Cook Time50 mins
    Course: Bread
    Cuisine: American
    Diet: Vegan, Vegetarian
    Servings: 12 servings
    Calories: 432kcal
    Author: Jessica Fisher
    Prevent your screen from going dark

    Equipment

    • large mixing bowl
    • small mixing bowl
    • wire whisk
    • bread pan
    • rubber spatula
    • parchment paper
    • wire rack

    Ingredients

    • 3 tablespoon flax seed meal
    • 9 tablespoon water
    • 2 cup unrefined cane sugar like Zulka
    • 1 cup neutral oil
    • 2 cup pumpkin puree or one 15-ounce can
    • 3 cup unbleached, all-purpose flour
    • ½ teaspoon ground ginger
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon baking powder
    US Customary – Metric

    Instructions

    • Preheat the oven to 350 °. Grease two 9×5 inch loaf pans with nonstick cooking spray.
    • In a small mixing bowl combine the flax seed meal and water. Allow to set.
    • In a large mixing bowl, whisk the flour, ginger, cinnamon, nutmeg, baking soda, salt, and baking powder.
    • In a large mixing bowl beat together the sugar and oil.
    • Mix in the flax mixture and pumpkin.
    • Add the dry ingredients to the wet mixture and fold gently to combine.
    • Divide the batter equally between the two loaf pans. Bake 50 minutes to 1 hour or until a tester comes out clean. Transfer the pans to a cooling rack; cool 10 minutes. Loosen loaves from edges of pan. Turn onto racks and cool completely.

    Notes

    To freeze: wrap cooled loaves in plastic wrap and then place in a ziptop freezer bag in the freezer. Thaw wrapped at room temperature.

    Nutrition

    Calories: 432kcal | Carbohydrates: 61g | Protein: 4g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 192mg | Potassium: 151mg | Fiber: 3g | Sugar: 35g | Vitamin A: 6356IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published September 29, 2010. It has been updated for content and clarity.

    « Vegan Muffins with Pears (15 cents each!)
    Vegan Baked Oatmeal with Raspberries (52 cents/serving) »
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    Reader Interactions

    Comments

    1. Gen

      February 04, 2021 at 9:45 am

      If I do want to use egg instead of the flax seed, how many would I need?
      Thanks!

      Reply
      • Jessica Fisher

        February 04, 2021 at 9:49 am

        Great question. If you prefer to use eggs instead of flax seed meal, use three whole eggs. Omit the water and flax.

        Reply
    2. anna

      November 03, 2016 at 5:27 am

      It’s that time of the year- pumpkin everything. I’ve been missing it (here in Mali), although there are some pumpkins that should be ripe before Thanksgiving. Thanks to friends back home, I’ve gotten some Trader Joe’s Pumpkin Butter and some Starbucks Via Pumpkin Latte mix.

      I have my favorite Pumpkin Bread recipe, too, and I do add chocolate chips to it. I made peanut butter chocolate swirl brownies yesterday, and I was thinking that I could sub the peanut butter with pumpkin and pumpkin pie spice instead.

      Reply
      • Jessica Fisher

        November 10, 2016 at 3:50 pm

        Sounds yummy!

        Reply
    3. Lisa

      August 23, 2014 at 4:58 pm

      Can I use less sugar or substitute it? It seems like ALOT for 2 loaves…

      Reply
      • Jessica Fisher

        August 23, 2014 at 7:15 pm

        It’s actually a pretty typical amount of sugar, but I often reduce sugar in baking.

        Reply
    4. Mandy

      September 10, 2012 at 10:32 am

      Have you tried substituting whole wheat pastry flour or whole wheat flour for any of the white flour?

      Reply
      • Jessica Fisher

        September 10, 2012 at 8:14 pm

        Yes, I usually do half and half.

        Reply
    5. Cherish

      October 03, 2010 at 8:43 am

      Oh my goodness, YUM! Cute pans.

      Reply
    6. Mara ~ Kosher on a Budget

      October 02, 2010 at 6:50 pm

      Cute pans! I can totally see it as a stage coach. Good thinking.

      I am needing a new pumpkin bread recipe, so I’m excited to have so many to choose from.

      Reply
    7. Cara

      October 02, 2010 at 5:15 am

      Pumpkin is my favorite! I’m a little slow linking up this week. Thanks so much for hosting so I can find some additional pumpkin recipes to satisfy my cravings this fall!

      Reply
    8. Tarrah Dame

      October 01, 2010 at 8:52 pm

      Im loving this pan! I want it!
      http://damegoodeats.blogspot.com

      Reply
      • MNGal

        October 26, 2021 at 4:39 am

        5 stars
        Hands down, this was the best recipe I’ve ever had! I did feel it was too sweet (I know you said it’s typical of this bread recipe), so I plan to cut the sugar in half. I also used half brown sugar and half regular sugar, which I felt helped with the taste – but perhaps also made it too sweet. I will definitely make this again!

        Reply
        • Jessica Fisher

          October 26, 2021 at 8:40 am

          You will love our Pumpkin Bundt Cake with Maple Glaze. It’s the opposite end of sweetness (for a cake). LOL. Thanks for taking the time to leave a review!

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