Menu Close

Dairy Free Pumpkin Bread Recipe (Eggless, Vegan)

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.

Jump to Recipe Print

This dairy free pumpkin bread recipe is the perfect eggless autumn treat! An easy plant based delicious pumpkin bread egg free.  Makes a fantastic breakfast, dessert, or a little homemade holiday gift.

I love serving a warm slice of this bread with a really good espresso in the morning. It’s sweet but not too sweet, and has a fantastic crumble top.
 
egg free pumpkin bread recipe eggless dairy free vegan vegetarian pumpkin bread with pumpkin puree made from scratch healthy fall hostess gifts to bake or make diy baking gifts

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 losing it. 

Now, I can find it all year around, Whole Foods has a fantastic canned pumpkin available every month of the year.

This Easy Dairy Free Pumpkin Bread Recipe Is:

  • Warming
  • Aromatic
  • Loaded with Flavor
  • Bright
  • Fresh
  • Perfect for fall
  • Vegan, dairy free, egg free!
  • Can easily be made gluten free
 
pumpkin pie spice bread recipe vegan vegetarian recipes with canned pumpkin healthy bread recipe with apple sauce pumpkin dairy free egg free pumpkin bread recipe

A Favorite Dairy Free Fall Baking Recipe!

This vegan pumpkin spice bread is THE perfect fall treat! I made these mini loaves for breakfast, and our kitchen was instantly filled with fall vibes. Its October here in Massachusetts, and all the leaves are turning… making it the perfect time to bake up some pumpkin bread. This is the BEST pumpkin bread recipe: its sweet (but not too sweet) and you can even add a crumble topping to make these loaves a little #extra.

One of the BEST Pantry Pumpkin Recipes

This vegan pumpkin bread recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked.

And you can check out all my favorite pantry staple ingredients in my Amazon shop here.  By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!

This Eggless Pumpkin Bread Recipe Is Made With

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

Here’s Onyx, our little Halloween cat checking out these delicious pumpkin loaves!

best vegan halloween dessert recipes pumpkin bread healthy vegan vegetarian dairy free egg free eggless gluten free option

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!
 
best vegan autumn baking recipes desserts pumpkin pie bread recipe vegan vegetarian dairy free for fall autumn crisp baking recipes healthy gitft ideas for teachers coworkers or friends neighbors

Loaf Baking Pans & Times

  • I used 6 mini loaf pans for this recipe, the batter made enough 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.
 
recpies for mini loaf pans vegan pumpkin breads healthy vegetarian gluten free option egg free dairy free recipes for fall autumn weather

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.
healthy vegan pumpkin bread recipe with pumpkin pie spice cinnamon sugar pumpkin bread crumble topping egg free dairy free

More Vegan Pumpkin Recipes You’ll Love!

Pumpkin Brownies Recipe (Vegan, Gluten Free, Paleo, Whole30)

Pumpkin Hummus Recipe (Vegan, Gluten Free)

Easy Pumpkin Black Bean Quesadilla Recipe (Vegan, Gluten Free)

Pumpkin Mac and Cheese (Vegan, Gluten Free)

Pumpkin Seed Pesto Recipe (Vegan, Nut Free, Gluten Free)

give baked goods as gifts mini loaf pans recipe healthy vegan gluten free vegetarian dairy free egg free baking naturally sweet vegan pumpkin bread vegan pumpkin recipes easy

Share This Vegan Pumpkin Bread Recipe:

If you make this easy pumpkin bread without eggs 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 recipes!

Let’s keep in touch – subscribe to my monthly newsletter to get free recipe inspiration. 

And follow over on Facebook, Instagram, YouTube & TikTok – I’d love to connect with you there! 

pumpkin spice loaves vegan healthy

Dairy Free Pumpkin Bread

Kelly Jensen
This easy vegan pumpkin bread recipe is the perfect autumn treat! An easy plant based delicious pumpkin bread egg free.  Makes a fantastic breakfast, dessert, or a little homemade holiday gift.
5 from 6 votes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Bread, Breakfast
Cuisine American
Servings 6 mini loaves
Calories 322 kcal

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 coconut oil melted
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Sea Salt
  • 1 teaspoon vanilla extract

For the Crumble Topping

  • 2/3 cup sugar
  • 1/2 cup all-purpose 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 enough 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 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.

Nutrition

Calories: 322kcalCarbohydrates: 165gProtein: 10gFat: 38gSaturated Fat: 26gSodium: 722mgPotassium: 300mgFiber: 6gSugar: 96gVitamin A: 13176IUVitamin C: 4mgCalcium: 71mgIron: 5mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Sharing is caring!

Posted in American, Baking, Breads, Breakfast, Dairy Free, Desserts, Fall Recipes, Favorites, For Entertaining, Holiday Recipes, Pantry Recipes, Snacks, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

26 Comments

  1. Pingback:Chickpea Brownie Batter Recipe

  2. Pingback:Lemon Coconut Milk Buttercream Frosting (Vegan, Dairy Free)

  3. Pingback:Pumpkin Breakfast Bowl Recipe - The Herbeevore .com

  4. Pingback:Apple Cinnamon Muffins with Applesauce Recipe

  5. Pingback:Pumpkin Lentil Chili Recipe

  6. Pingback:Cinnamon Granola with Almonds Recipe (Vegan, Dairy Free)

  7. Pingback:Granola with Coconut Recipe (No Added Sugar)

  8. Pingback:Brioche Without Eggs Bread Recipe (Egg Free)

  9. Pingback:Pumpkin Pie Hummus Recipe - The Herbeevore

  10. Pingback:Dairy Free Brownie Recipe (No Butter or Milk)

  11. Pingback:Low Sugar Apple Pie Filling Recipe (Gluten Free, Vegan)

    • The Herbeevore

      Hello Teresa,
      Yes you can make this up to 2 days ahead of time – just make sure to cover it with foil or plastic wrap to keep the bread moist. Let me know how it turns out for you!

      – Kelly

  12. Pingback:Make Ahead Freezer Quiche Recipe (Vegetarian, Gluten Free Option)

  13. Pingback:Healthy Pumpkin Brownies Recipe (Vegan, Gluten Free, Paleo, Whole30)

  14. Pingback:Pumpkin Brownie Batter (Vegan, Gluten Free, Paleo, Whole30)

  15. Pingback:Farmhouse Chocolate Chip Cookies Recipe (Vegan, Gluten Free Options)

  16. Pingback:Pumpkin Chili Mac Recipe (Vegan, Gluten Free) , TheHerbeevore.com

  17. Pingback:Blueberry Cinnamon Muffins (Vegan, Egg Free) - The Herbeevore

  18. Pingback:Vegan Affogato Recipe (Vegan, Gluten Free, Holiday Dessert)

  19. Pingback:Apple Cinnamon Muffins with Applesauce (Vegan, Pantry Staple)

  20. Pingback:Pumpkin Lentil Chili (Vegan, Gluten Free, High Protein)

  21. Pingback:Sheet Pan Egg & Hashbrowns Breakfast Recipe (Vegetarian, Gluten Free)

  22. Pingback:Golden Almond Milk Latte Recipe (Vegan, Gluten Free)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.