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I mean it when I say this is the best vegan pumpkin bread ever.
It’s moist but fluffy, packed with flavor, and best of all, it’s topped with cinnamon streusel. Like what more could you want?
Not only that, this easy vegan pumpkin bread is refined sugar-free, wheat-free, and made with super nutritious ingredients. And yes, it tastes so much better than the Starbucks pumpkin bread!
Serve it on its own, or slather on some vegan cream cheese, this super moist vegan pumpkin bread can double as both a sweet breakfast or a healthy dessert.
Vegan Pumpkin Bread Ingredients
Here’s everything you’ll need to make this healthy vegan pumpkin bread.
- Pumpkin puree: Love the Farmers Market organic pumpkin puree.
- Olive oil
- Cashew milk or creamy milk of choice
- Spelt flour: As always, highly recommend One Degree Organics sprouted spelt flour.
- Coconut sugar
- Vanilla extract
- Pumpkin spice: I like making my own pumpkin spice as opposed to purchasing it from the store. The store-bought version is usually stale and the spices aren’t as potent. I included my homemade pumpkin spice mix recipe in the recipe notes below.
- Lemon juice
- Baking powder
- Baking soda
- Kosher salt
Tips and Tricks
Just a few recipe notes to make this oil-free vegan pumpkin bread perfectly!
- Don’t over-mix the batter. The more you mix the batter, the more gluten will develop. Gluten development will make your loaf rubbery and chewy in all the wrong ways. Just mix the batter until all the streaks of flour have disappeared.
- Use good quality pumpkin spice or even better, make your own. Since this recipe relies heavily on cinnamon for flavor, using a good quality cinnamon is key. I recommend using Ceylon cinnamon as the flavor is impeccable and tastes rich and warm in baked goods. Additionally, I highly recommend making your own pumpkin spice mix as opposed to buying it from the store (I included my pumpkin spice mix in the recipe notes below).
- Use a smaller loaf pan to get that perfectly domed pumpkin bread. Linking the loaf pan I use here.
- Let the loaf rest for at least one hour. Yeah, I know it’s torture just staring at the loaf on your counter. But if you cut into the coffee cake too early, it’ll affect the final crumb of the loaf. I recommend letting the loaf rest for at least 3 hours, but it tastes best when left to sit overnight.
How To Store This Vegan Pumpkin Bread
- Room Temperature: I like to keep this simple vegan pumpkin bread on my counter (mainly because it’s easier to snack on haha). Just wrap it tightly in plastic wrap to ensure that it keeps as long as possible. But trust me, this bread will be gone before you know it!
- Fridge: Alternatively, you can keep this healthy pumpkin bread in the fridge, wrapping it in plastic wrap the same day. It’ll last about the same time in the fridge as it does on the counter (4 days).
If you make this recipe, please leave a review and rating below. And don’t forget to snap a picture and tag me on either Instagram or TikTok (if you’re not already following me, make sure to for new recipes and wellness tips)!
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The Best Vegan Pumpkin Bread
- Prep Time: 20 minutes
- Cool Time: 2 hours
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Cuisine: American
Description
This healthy vegan pumpkin bread is moist but fluffy, packed with flavor, and best of all, topped with cinnamon streusel. Like what more could you want?
Ingredients
Pumpkin Bread
- 1 cup (245g) pumpkin puree
- 3/4 cup (105g) coconut sugar
- 1/3 cup (65g) olive oil
- 1/2 cup (120g) cashew milk
- 1 tbsp (10g) lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups (190g) spelt flour
- 1 tbsp pumpkin spice*
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
Cinnamon Streusel (optional)
- 1/2 cup (65g) spelt flour
- 1/4 cup (35g) coconut sugar
- 2 tsp pumpkin spice or cinnamon
- 1/4 cup (55g) tahini
Instructions
- Preheat the oven to 350°F and grease an 8”x4” loaf pan with cooking spray and line with parchment paper.
- Begin by making the streusel. In a small mixing bowl, add in the spelt flour, coconut sugar and cinnamon. Whisk to combine. Drizzle in the tahini and mix together using a fork. Once the streusel is loosely combined, use your hands to continue mixing the streusel until it resembles wet sand. Set aside.
- In a large mixing bowl, add in the pumpkin puree, coconut sugar, olive oil, cashew milk, lemon juice and vanilla extract. Whisk well to combine.
- Once combined, sprinkle in the spelt flour, pumpkin spice, baking powder, baking soda and salt. Using a flexible rubber spatula, mix until the batter is just combined. The batter will look thicker than most quick bread batters, but this is totally normal!
- Pour the batter into the prepared loaf pan and smooth out the top. I like to bang the pan down on the counter to pop any air bubbles and ensure the batter is evenly distributed in the pan. Sprinkle over a generous amount of the cinnamon streusel, making sure the top of the bread is completely covered with the streusel. One tip, I like to gently press down on the streusel so it’s really stuck in the loaf and won’t fall off.
- Cover the pan with a large piece of foil and bake the bread in the oven for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Let the bread cool on the counter for 1 hour, before removing from the pan and letting cool on its side for an additional 1 hour or ideally overnight. Slice and store in an airtight container for up to 4 days.
Notes
*I highly recommend making homemade pumpkin spice: it’s fresher, more aromatic, and just better than anything at the store. Simply combine 3 tbsp ceylon cinnamon, 2 tsp ground ginger, 1 1/2 tsp ground nutmeg, 1 tsp allspice, and 1/4 tsp black pepper (trust me on this).
Can I use apple cider vinegar instead of lemon juice?
yep, both work!
I made this yesterday, it is delicious, moist and fluffy. I’m a huge fan of tahini and pumpkin. And the best thing about it is that it has less sugar than any other vegan pumpkin bread recipe I’ve ever seen. My favorite for sure!
Aaaah so happy you liked it Samara!! Thank you so much for the lovely review!