If you like the idea of a plant-based pumpkin bread, this is a very basic vegan pumpkin bread recipe that's not too sweet, easy to throw together, and sturdy enough to slice cleanly. It's the kind of loaf that works just as well for breakfast or snacking as it does for dessert, and it stays fresh for days thanks to the pumpkin and oil-based batter.
Egg Substitute for Pumpkin Bread
There are lots of easy vegan pumpkin bread recipes and most rely on flax eggs or applesauce for structure. Both work, but they can sometimes leave quick breads a little gummy or soft in the center. For this version, I tested the loaf using Just Egg instead, mainly because I wanted something that behaved more like a real egg. It helps the bread rise evenly, gives the crumb a little more strength, and makes the loaf easier to slice once it cools. The flavor stays neutral and pumpkin-forward, without any beany aftertaste.
If you don't have Just Egg, aquafaba works equally well here and gives very similar results. I haven't tested this particular recipe with flax eggs yet, but based on experience, the texture would likely be slightly softer and more dense. This version is meant to be simple, flexible, and dependable, whether you're baking vegan by choice or just working around an egg shortage.
Flavor and Texture
The spice level is fairly mild. Cinnamon does most of the work, with small amounts of ginger, nutmeg, and allspice rounding things out without overpowering the pumpkin. If you like a more strongly spiced loaf, you can easily increase the cinnamon or add a pinch of cloves. The texture is soft, moist, and not at all crumbly. Also, I kept this "basic" but it would be terrific with mini chocolate chips!
Storing Vegan Pumpkin Bread
Vegan pumpkin bread stores very well, which makes it a good make-ahead loaf. Once it's completely cool, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. If your kitchen runs warm or humid, you can refrigerate it, but let the slices come to room temperature before serving for the best texture. For longer storage, wrap the whole loaf or individual slices well and freeze for up to two months; thaw at room temperature or warm gently before eating. The pumpkin and oil help keep it moist, so it stays soft without needing any special treatment.
Recipe
Vegan Pumpkin Bread
Equipment
- 1 Loaf Pan
Ingredients
- ½ cup neutral oil such as avocado or light olive oil
- 1¾ cups about 425 grams canned pumpkin (Libby's recommended)
- 1¼ cups sugar (250 grams)
- ¼ cup light brown sugar (50 grams)
- ¼ cup liquid egg substitute such as Just Egg or ¼ cup aquafaba
- 2¼ cups all-purpose flour (290 grams)
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1¼ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
Instructions
- Preheat the oven to 350°F. Grease a 9×5 inch loaf pan.
- In a large mixing bowl, whisk together the oil, pumpkin, both sugars, and the egg replacement until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for about 55 minutes, or until a toothpick inserted into the center comes out mostly clean and the internal temperature reaches about 200-205°F. If the top starts to brown too quickly, tent loosely with foil.
- Let the bread cool in the pan for about 15 minutes, then remove and cool completely on a rack before slicing.
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