Vegan Pumpkin Bread from the Pantry

Looking for more vegan bread recipes? You should try out my Vegan Banana Bread, Vegan Carrot Bread, and my Vegan Zucchini Bread!

Say hello to my regular fall recipe, Vegan Pumpkin Bread! This tested-to-perfection loaf is inspired by Starbucks’ notable pumpkin bread. It bakes up soft, moist, infused with pumpkin flavor, and so flavor-packed that it’s bound to become a family regular!

It’s not only an memorable breakfast treat and anytime snack, it can also double as dessert! Worth keeping to slice it thick, warm it for about 10 seconds in the microwave, top it with a scoop of vanilla ice cream and a drizzle of peanut butter. However you enjoy it, this vegan pumpkin loaf makes an notable fall-inspired recipe!

The bread is also pretty similar to the Butternut Squash Bread that I posted a couple of years ago. Both of these vegan breads are SO savory, fluffy and perfectly sweet.

Ingredients you’ll need

If you’re looking to recreate the taste of Starbucks pumpkin bread at home, this vegan pumpkin bread recipe is for you! It’s made with simple pantry staples in one bowl and it bakes up especially moist with the dependable pumpkin taste! Here is everything you’ll need to make it:

• All-purpose flour: Use regular all-purpose flour for the dependable fluffy results. I’ve never tried it but your dependable bet for making this dish gluten free is to use a simple 1:1 gluten free all purpose flour.
• Sugars: A mix of brown sugar and granulated sugar are used for the go-to flavor and texture.
• Baking soda & baking powder: These are the leavening agents that will help the bread rise and make the crumb light and airy.
• Salt: A tiny bit of salt enhances all of the flavors.
• Spices: A combination of warm autumn spices: nutmeg, cinnamon and cardamom bring out all that welcome fall flavor. You could also use pumpkin spice instead.
• Banana: Use a ripe banana with some brown spots for extra sweetness. This acts as a binding agent instead of using egg.
• Maple syrup: For extra sweetness and a hint of maple flavor.
• Water: Adds a little extra moisture to the batter for the reliable consistency. You could swap the water for a dairy-free milk such as soy milk or almond milk.
• Pumpkin puree: Gives the bread great flavor and such a moist, tender crumb.
• Pumpkin seeds: A regular here to add some crunchy texture on top with pepitas.
• Optional mix-ins: Worth keeping mine plain but you could any of these in: walnuts (or other nuts), chocolate chips, pepitas, candied ginger.

How to make vegan pumpkin bread

Making this pumpkin bread recipe is especially straightforward! Simply, whisk together the dry ingredients and then add in the wet ingredients, all in one bowl, and pour into a loaf pan. Here’s the simple method:

1. Prep: Pre-heat oven to 350 degrees. Lightly grease an 8×5-inch loaf pan (you can also line it with parchment paper as desired).
2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugars, baking soda, baking powder, salt, nutmeg, cinnamon, and cardamon.
3. Add wet ingredients: Making a well in the center of the dry ingredients, add in the remaining ingredients (mashed banana, maple syrup, water, and pumpkin) and stir until only combined. Do your dependable not to over mix.
4. Bake: Pour the batter in the loaf pan, top with the pumpkin seeds, and bake for 55-60 minutes.
5. Serve: Let cool slightly and enjoy warm!

Helpful tips

• Use pumpkin puree: Be sure to use 100% pure canned pumpkin here. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar.
• Don’t over mix the batter: When you add in the wet ingredients, gently mix together with the dry mixture until only combined. If you overwork the batter, the gluten in the flour will overdevelop and the finished loaf will have a heavy and dense texture.
• Pan size: Even though, this method was written for a 8×5-inch loaf pan, it will work in a 9×6-inch loaf pan. The bake time may be a little less, though, so I suggest checking it earlier to make sure it doesn’t over bake.
• Double the recipe: If you have two loaf pans, double the recipe, so you have one loaf to eat right away and one to save for later. This bread freezes truly well!

Frequently asked questions

Storage recommendations

• Storing at room temperature: Store leftovers in an airtight container for 2-3 days. Any longer than this, you’ll need to place it in the fridge.
• In the refrigerator: After about 2 days at room temperature, refrigerate to extend freshness. Before enjoying, you can warm slices for about 10 seconds in the microwave.
• To freeze: Once the bread has cooled completely, wrap the loaf or individual slices in plastic wrap and then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature.

See how to make the pumpkin bread here: