Pumpkin Spice Bread (Vegan, Egg Free, Dairy Free)

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?

1. Mix all ingredients in a large bowl (except the crumble topping, mix those in a spearate bowl).
2. Preheat oven to 350 degrees Fahrenheit.
3. Pour batter evenly into 6 mini loaf pans *(see below for other baking options).
4. Top with crumble mixture if using.
5. 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!

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!

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Pumpkin Spice Bread (Vegan, Egg Free, Dairy Free)

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!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 45 mins

Total Time 50 mins

Course Bread, Breakfast

Cuisine American

Servings 6 mini loaves

Ingredients

  

1x2x3x

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

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.
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.

Keyword Dairy Free Pumpkin Spice Bread, Egg Free Pumpkin Bread Recipe, Healthy Pumpkin Spice Bread, Vegan Pumpkin Bread Recipe, Vegan Pumpkin Spice Bread

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