Vegan Pumpkin Bread Recipe
Prep time
Bake time
Total time
This recipe can be made into a standard 9" x 5" loaf pan if you do not want to make the muffins

If you are using Earth Balance vegan butter like I am, I find it to be salty, but the ½ teaspoon listed in the recipe below seems to be good for my tastes. You can omit the salt altogether if you like.
I am using the Plant Based Egg egg replacer by Freely Vegan as I find it to be the best on the market. It is worth buying it as it has a shelf life of over 1 year and I have been using it for pretty much everything anyway! if you cannot get it or do not want to buy it, another egg replacer of your choice should work out just fine!
Serves: serves 8-10
  • Light Brown Sugar packed 1 cup (210g)
  • Coconut Oil or Vegetable Oil 6 Tablespoons
  • The Plant Based Egg egg replacer 2 teaspoons (4.8g) * see note above
  • Vanilla Extract 2 teaspoons
  • Solid Pumpkin 1½ cup (300g)
  • Plant Milk ½ cup (120ml)
  • All Purpose Flour 2 cups (260g)
  • Cinnamon 1¼ teaspoon
  • Ground Ginger ½ teaspoon
  • Nutmeg ¼ teaspoon
  • Ground Cloves pinch
  • Salt ½ teaspoon (6g)
  • Baking Soda 1 teaspoon (5g)
  • Cinnamon-Sugar for coating
  1. For the pumpkin batter, combine light brown sugar with the spices and whisk to distribute evenly, add the pumpkin, oil, plant milk and the vanilla extract and whisk smooth
  2. Next sift together the flour with baking soda, egg replacer and the salt and add it to the sugar/pumpkin mixture in the bowl.
  3. Whisk smooth
  4. Pour into a greased standard loaf pan (9" x 5")
  5. Bake in a preheated 350°F and bake for 45-55 minutes or when a toothpick inserted into the center comes out clean
  6. Cool the bread in the pan until you can safely touch it with your hands, then un-mold it and coat it with cinnamon sugar
  7. Cool the rest of the way on a rack
Pumpkin Bread will stay fresh at room temperature wrapped well for up to 3 days, for longer storage it is best to refrigerate (up to 1 week)
Recipe by Gretchen's Vegan Bakery at