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.

A Favorite Fall Baking Recipe!

This Vegan Pumpkin Spice Sweet 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 – I stock up on this canned pumpkin (its a big can!) or you can get smaller cans as well. Make sure to use pumpkin puree and not pumpkin pie mix or else it will be too sweet.  If you do have pumpkin pie mix, you can still make this yogurt bowl, just use a plain unsweetened yogurt instead of vanilla.
• Apple Sauce: I used a delicious apple sauce for this recipe, but you can always add a cinnamon apple sauce for a little extra spice!
• All Purpose Flour: I only use King Arthur flour which has a really nice texture and crumb. It’s a really nice consistent flour, so it goes into all my breads, muffins, and cakes!
• Sugar: I used a plain white granulated sugar for this recipe, but you can use whatever sweetener you have on hand. If you prefer a natural sweetener (like coconut sugar) you can substitite instead of white sugar.
• Cinnamon: gives these muffins a warm spicy kick! I love a pinch of cinnamon in my muffins, and these are the perfect fall or winter breakfast.
• Vanilla Extract: Use a pure vanilla extract, not artificial baking vanilla. It’s a small thing, but it makes a huge difference in the taste of these muffins… real vanilla all the way, in all your recipes!
• Coconut Oil: Gives these muffins a really silky texture, and the hint of coconut flavor is really nice with the apples and cinnamon.
• Baking Soda: I love keep baking soda in the pantry for baking, and also for cleaning.  This baking soda works great for both.
• Baking Powder: I like to use a no sodium baking powder in all my recipes, that way I can control the amount of salt that goes into my food.
• (Optional) Crumble Topping: made with sugar, cinnamon, coconut oil, 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!

Loaf 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 for this Pumpkin Bread (Vegan + Gluten Free)

• 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 Yummy Vegan Dessert Recipes You’ll Love!

Get the Same Ingredients I Use For My Vegan Pumpkin Bread Recipe:

As always, if you make this vegan pumpkin spice bread recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore 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)

Kelly Jensen

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 Share Tweet

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 coconut oil melted
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon Himalayan sea 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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