Cakes - Desserts - Vegan Baking - Vegan Brunch - vegan recipes

Vegan Pumpkin Bread

Plant Based Pumpkin Bread

Vegan Pumpkin Bread

Course: Cakes, Desserts, Vegan Baking, Vegan Brunch, vegan recipes


  • 1/2 cup vegetable oil

  • 1 cup brown sugar

  • 1/3 cup nondairy milk (I recommend oat or soy) or water

  • 1 1/2 cup pureed pumpkin ( canned or baked)

  • 6 Tbs aquafaba, or the equivalent of two eggs ( see Vegan replacements for examples of ingredients that you can substitute for eggs)

  • 2 1/2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 2 teaspoons pumpkin spice mix (or 1 teaspoon ground cinnamon
    1/2 teaspoon freshly grated nutmeg
    1/4 teaspoon ground allspice
    1/4 teaspoon ground cloves)

  • 1/4 cup pepitas (green pumpkin seeds) *optional


  • Preheat the oven to 350°F and Grease and flour a 9-inch loaf pan.
  • Sift together the flour, salt, baking soda, baking powder, and pumpkin spice in a large mixing bowl.
  • Combine aquafaba, oil, sugar, and pumpkin together for a minute or two.
  • Combine the flour mixture with the wet, alternating with the milk or water until a thick batter is achieved,  and pour the batter into the loaf pan.
  • Sprinkle pepitas on top if using
  • Bake for at least an hour (exact time will vary depending on your ingredients and oven), or until a toothpick inserted into the center comes out clean.
    Allow to cool completely before serving
Liked it? Take a second to support Jennifer-June on Patreon!
Become a patron at Patreon!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge