This vegan pumpkin spice bread is the perfect healthy autumn treat! Enjoy the fall vibes with this simple and delicious pumpkin bread. Makes a fantastic breakfast, dessert, or a little homemade holiday gift.


This Vegan Pumpkin Spice Bread Is:
- Warming
- Aromatic
- Loaded with Flavor
- Bright
- Fresh
- Perfect for fall
- Vegan, dairy free, egg free!
- Can easily be made gluten free
Pumpkin is one of my favorite vegetables to eat – I love eating it all year ’round! I used to stock up every fall on canned pumpkin, I remember once I bought about 20 cans from Aldi’s and the person at the register probably thought I was crazy. Now, I can find it all year around, Whole Foods has a fantastic canned pumpkin available every month of the year.
This Vegan Pumpkin Bread Recipe Is Made With:
- Canned Pumpkin: my favorite! You can also use homemade baked pumpkin if you are ambitious enough, but I find that canned pumpkin is the best. Make sure it’s 100% pure canned pumpkin and not pumpkin pie mix… the mix would make the bread too sweet.
- Apple Sauce: to moisten the bread without using eggs!
- Flour: I used all purpose but you can also use a whole wheat flour or a 1:1 gluten free baking mix.
- Sugar: white granulated for this recipe
- Vegetable Oil: for a velvety texture
- Spices: cinnamon, vanilla extract
- Baking Soda & Baking Powder: to ensure the bread has a nice rise and fluffy texture
- (Optional) Crumble Topping: made with sugar, cinnamon, butter, and flour. Definitely optional, but highly recommended. The crumble topping gave this bread a fantastic crunch and sweetness.
Here’s Onyx, our little Halloween cat checking out these delicious pumpkin loaves!
How Do I Make This Vegan Pumpkin Spice Bread?
- Mix all ingredients in a large bowl (except the crumble topping, mix those in a spearate bowl).
- Preheat oven to 350 degrees Fahrenheit.
- Pour batter evenly into 6 mini loaf pans *(see below for other baking options).
- Top with crumble mixture if using.
- Bake for 45 minutes until pumpkin bread is cooked all the way through. To check, stick a toothpick in the center of the loaf, and if it comes out clean, then the pumpkin bread is ready. If not, cook for another 5 minutes and repeat the toothpick test until it comes out clean. Enjoy!

Baking Pans & Times
- I used 6 mini loaf pans for this recipe, the batter made enoug for 6 perfect sized loaves – 45 minutes in the oven was enough for these. If you are using 12 muffin/cupcake tins, 45 minutes should be perfect.
- For 2 regular-sized loaf pans or a 9×9 baking dish, cook for 50 minutes, and check with a toothpick to make sure they are cooked through. If not, put them back in the oven and check every 5 minutes until they are cooked.

Dietary Modifications
- This recipe is naturally vegan, vegetarian, dairy free, and egg free!
- To make this gluten free, substitute a 1:1 baking mix for the all purpose flour.
- To make this refined sugar free, replace the sugar with a natural substitute. I’ve only tested this recipe with granulated sugar, so substitute the amount you typically would of any other sweetener.
Other Vegan Dessert Recipes You’ll Love!
- Vegan Walnut Fudge Recipe (Dairy Free, Gluten Free)
- Brownies with Granola (Vegan, Gluten Free, Paleo, Whole30)
- Coffee Oreo Milkshake (Vegan, Dairy Free, 5 Minute Recipe!)
- Jammy Blackberry Oat Bars (Vegan, Gluten Free)
- 5 Ingredient High-Protein Cookies (Vegan, Gluten Free)
As always, if you make this vegan pumpkin spice bread recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Pumpkin Spice Bread (Vegan, Egg Free, Dairy Free)
Ingredients
For the Pumpkin Bread
- 3 1/2 cups all-purpose flour or a 1:1 gluten free baking mix if you are GF
- 2 cups sugar
- 1 cup apple sauce
- 2 cups canned pumpkin
- 2/3 cups water
- 3/4 cup vegetable oil
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Crumble Topping
- 2/3 cup sugar
- 1/2 cup flour
- 2 teaspoons cinnamon
- 1/3 cup cold dairy-free butter cubed
Instructions
- Mix all pumpkin bread ingredients in a large bowl until well combined. Then mix the crumble topping ingredients in a spearate bowl (if using the crumble topping), and set aside as well.
- Preheat oven to 350 degrees Fahrenheit.
- Pour batter evenly into 6 mini loaf pans *(see below for other baking dish options).
- Top loaves with crumble mixture if using.
- Bake for 45 minutes until pumpkin bread is cooked all the way through. To check, stick a toothpick in the center of the loaf, and if it comes out clean, then the pumpkin bread is ready. If not, cook for another 5 minutes and repeat the toothpick test until it comes out clean. Enjoy!
Notes
I used 6 mini loaf pans for this recipe, the batter made enoug for 6 perfect sized loaves - 45 minutes in the oven was enough for these. If you are using 12 muffin/cupcake tins, 45 minutes should be perfect.
If you are using 2 regular-sized loaf pans or a 9x9 baking dish, cook for 50 minutes, and check with a toothpick to make sure they are cooked through. If not, put them back in the oven and check every 5 minutes until they are cooked.
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This bread is the quintessential taste of fall and the cute kitty adds to the mix