One recipe, two loaves, endless compliments.

Of all pumpkin treats, pumpkin bread is my favorite.

It’s what I always order at Starbucks if they happen to have it.

A loaf of the Best Vegan Pumpkin Bread cut into thick slices and set on a cutting board.

Sara Bir

Well, Starbucks does not always have pumpkin bread.

This recipe allows me to indulge my habit at home, whenever I want.

Its been my go-to recipe for years.

A loaf of Moist Pumpkin Bread cooling on a rack with a second loaf in the pan behind it.

Sara Bir

I love it with a cup of coffee.

Its one of those recipes you make to confirm to yourself that fall has arrived.

And you know what?

Two slices of the Best Vegan Pumpkin Bread on a white plate with butter melting on top.

Sara Bir

No one can tell the difference!

I’ve made it egg-free ever since.

The Best Pumpkin to Use in Pumpkin Bread

I use canned pumpkin puree.

Two stacked slices of Dairy-Free Pumpkin Bread on a white plate with butter melting on top.

Sara Bir

Do not use canned pumpkin pie mix, which has spices and sugar already added to it.

Flaxseed or Aquafaba

Eggs play an important role in giving quick breads structure.

Flaxseed:Ground flaxseed makes a gel when you mix them with water.

Two loaf pans lined with parchment paper and lightly floured to show how to make Vegan Pumpkin Bread.

Sara Bir

This gel acts as an egg replacer to add structure to cookies, cakes, and quick breads.

Theyre a trusty ingredient in vegan baking.

you might find flaxseed in the natural food aisle of most grocery stores.

Pumpkin seeds toasted in a non-stick skillet for Dairy-Free Pumpkin Bread.

Sara Bir

They have a short shelf life, so its best to keep them in the freezer.

Spice Swaps and Mix-Ins

Out of an ingredient, or want to get creative?

you’re free to play with spices and mix-ins for different flavor directions.

Flour mixture in a white bowl with pumpkin mixture in a second bowl to the left to show how to make Vegan Pumpkin Bread.

Sara Bir

Pumpkin Bread Sugar Swaps

The amounts of white and brown sugar here are not set in stone.

you’ve got the option to tailor it to your liking.

Flour Swaps for Pumpkin Bread

Feel free to swap the all-purpose flour with any of the following.

Batter for Healthy Pumpkin Bread in a white bowl.

Sara Bir

Ive made this bread all the following ways, and the texture and flavor remain essentially the same.

Can I Make Gluten Free Pumpkin Bread?

I wouldnt recommend making this pumpkin bread gluten-free.

Overhead view of two Dairy-Free Pumpkin Bread batters in a loaf pans coated with parchment.

Sara Bir

If you use only gluten-free flour in this bread, it will be very dense and gluey.

Can I Make Muffins, Mini Loaves, or a Single Loaf?

This recipe will yield at least two dozen muffins, or six 5 1/2 x 3-inch mini loaf pans.

A loaf of moist Pumpkin Bread cooling on a rack with a second loaf in a pan behind it.

Sara Bir

To freeze:Wrap cooled loaves in plastic wrap, then in foil.

Freeze them for up to 3 months.

Flavor-wise, its best cut into the day after its baked, so the spices can mingle.

you might use 1 tablespoon pumpkin pie spice instead of the spices in the recipe.

Grease and flour two 8 1/2 x 4 1/2-inch loaf pans.

Place the pumpkin seeds in a small, dry skillet over medium heat.

Immediately pour them into a small bowl.

Whisk in the milk, water, and vinegar.

Add the flour mixture to the bowl with the pumpkin mixture.

Mix with a wooden spoon or rubber spatula until you have a cohesive batter with no dry streaks.

The batter may have some small lumps, but thats okay.

Divide the batter between the prepared pans and sprinkle the toasted pumpkin seeds on top.