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+ servings
Newly baked pumpkin bread on a white kitchen countertop
4.3 from 17 votes

Classic Vegan Pumpkin Bread

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yields: 10 servings


  • 2 cups (240 g) unbleached, all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (substitute 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice or cloves)
  • 2 teaspoons apple cider vinegar, white vinegar, or lemon juice
  • 2/3 cup (158 mL) non-dairy milk of choice
  • 1/3 cup (79 mL) vegetable oil (such as grapeseed, safflower, or refined avocado)
  • 1 1/4 cup (240 g) packed light or dark brown sugar
  • 1 cup (250 g) pumpkin purée
  • 1 teaspoon vanilla extract


  • Preheat your oven to 350F and oil or grease a 8.5 x 4.5 x 2.75 inch loaf pan. 
  • In a large mixing bowl, whisk together the flour, baking soda and powder, salt, and pumpkin pie spice. 
  • Combine the non-dairy milk and vinegar and allow them to sit for a moment. In another mixing bowl, combine the oil, sugar, pumpkin puree, and vanilla extract. Whisk in the milk + vinegar. 
  • Make a well in the dry ingredients and pour the wet ingredients into the center. Use a spatula to mix the ingredients into a batter. Don't over-mix: you want there to be no more streaks of flour visible, but a few little lumps are fine. 
  • Pour the batter into your loaf pan. Bake for 20 minutes, then rotate the pan in your oven. Bake for another 20-25 minutes, or until the top of the loaf is domed and set. Allow the loaf to cool for 15 minutes on a cooling rack before removing it from the pan. Allow it to cool for at least two hours before slicing and serving.