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The Best Pumpkin Bread

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1 hr + 50 min

Dessert
This easy vegan pumpkin bread recipe is the ultimate fall treat! It’s perfectly spiced, moist, and topped with a sweet-and-salty maple glaze that takes it to the next level of deliciousness. With just a few simple steps, you’ll have a cozy loaf perfect for an afternoon snack, a holiday gathering, or any occasion that calls for a comforting, homemade pumpkin dessert.

Servings

Total

1 hr + 50 min

Prep

20 min

Cook

1 hr

Cool

30 min

Contains

Soy symbol

soy

Treenut symbol

tree nut

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Sesame symbol

sesame

Ingredients

Wet ingredients

  • 15 oz (420g)
    canned pumpkin purée
  • ¾ cup (165g)
    light brown sugar (packed)
  • ⅓ cup (80ml)
    unsweetened soy milk†
  • ⅓ cup (80ml)
    vegetable oil†
  • 2 Tbsp (14g)
    ground flaxseeds
  • 1 Tbsp (15ml)
    apple cider vinegar
  • 2 tsp (10ml)
    pure vanilla extract

Dry ingredients

  • 2 cups (270g)
    all-purpose flour
  • 2 tsp (9g)
    baking powder
  • 2 tsp (5g)
    ground cinnamon
  • ½ tsp
    salt
  • ½ tsp
    baking soda
  • ½ tsp
    ground ginger
  • ¼ tsp
    ground nutmeg
  • ⅛ tsp
    ground cloves

Vegan salted maple glaze

Pecan topping

  • 3 Tbsp (21g)
    unsalted roasted pecans, chopped

Directions

  1. Lightly grease and line an 8 x 5 inch (20 x 13 cm) loaf pan with parchment paper, and preheat the oven to 350°F (180°C)*.
  2. Mix the wet ingredients in a large bowl.
  3. Place a sieve over the bowl, and sift in the dry ingredients. Mix until just combined.
  4. Transfer the batter to the loaf pan.
  5. Use a butter knife or off-set spatula, to make a line across the centre of the loaf, about 1 inch (2 cm) deep.
  6. Bake in the preheated oven for 55 to 60 minutes, or until a wooden skewer inserted in the centre comes out clean.
  7. Let the cake cool off for 10 minutes, before transferring to a cooling rack to cool off completely.
  8. Mix the maple glaze ingredients in a medium bowl, then drizzle over the cooled cake**.
  9. Top with the chopped pecans, and enjoy!

Notes

  • †We recommend using either soy or pea milk for this recipe, as the high protein content of these milks are what allows the milk to curdle to create vegan buttermilk. We can't guarantee other plant-based milk will be successful.
  • †We don't recommend swapping the vegetable oil for coconut oil or vegan butter, as these will harden when cool, which might result in a dry cake.
  • * We used top and bottom heating (not fan-assisted/convection).
  • ** If the glaze is too thick to drizzle, heat it in the microwave for 10 seconds at 900 W, stir, and try again until you have your preferred texture.

Storage

  • Store in an airtight container in the fridge for up to 3 days.
  • Store in the freezer for up to 3 months.
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Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

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Frequently asked questions

Can I make this recipe into muffins?

We recommend trying our banana bread recipe as muffins instead, and swapping the mashed banana for canned pumpkin puree!

Can I use homemade pumpkin puree instead of canned pumpkin puree in this recipe?

We prefer to use canned for the best result! Homemade pumpkin puree tends to have more moisture than canned, which leads to a pumpkin bread that is more moist, and might be a little dense.

Can I make pumpkin bread without oil?

You could try swapping some of the oil for applesauce or mashed banana, although we haven't tested it ourselves, so we can't guarantee the texture will be the same. Oil gives pumpkin bread a moist, tender texture, without making the loaf too wet.

What’s the difference between pumpkin bread and banana bread?

Pumpkin bread recipes use pumpkin puree and warm spices for a fall-inspired flavour, while banana bread gets its sweetness and moisture from ripe bananas.

More for the eyes

a plant-based person adding soy milk to a large bowl containing pumpkin puree and brown sugar a no egg baker using a knife to score the batter of the fall loaf a no dairy chef sprinkling chopped pecans onto a cake for thanksgiving a slice of dairy free autumn bread two slices of a vegan pumpkin bread recipe on white plates a vegetarian using a fork to lift a piece of banana loaf with pumpkins

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Sandra - Oct. 4, 2026, 5:55 p.m.

Absolutely amazing!

Reply
Evelyn - Oct. 4, 2026, 5:43 a.m.

The bread came out perfectly! So soft, like a pumpkin pillow. The icing is just right, the thick consistency is decadent and sticks well to the bread. The chopped pecans are the perfect finishing touch. This is definitely one of my favorite bread recipes and my partner really enjoyed it too!

PUL small logo PUL Team - Oct. 4, 2026, 8:09 p.m.

ohhh we're seriously blushing reading this, Evelyn 🥹🧡 so glad you enjoyed it, and thanks so much for taking the time to leave the glowing review!

Reply
Ashley Larson - Oct. 3, 2026, 9:05 p.m.

Hands down the best pumpkin bread ever. Soft, moist, and that maple glaze is perfection. Family devoured it :) 10/10 recommend

Reply
Zofia - Oct. 3, 2026, 6:20 p.m.

Hi PUL team,
Where do you buy your pumpkin puree in the Netherlands? We were trying to get it in several supermarkets, but with no luck. 😑

PUL small logo PUL Team - Oct. 4, 2026, 7:38 p.m.

Heyy Zofia, thanks so much for your interest in this one! We get canned pumpkin from our local Asian supermarket, typically Amazing Sang Lee 🎃🧡

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Nynke de Graaf - Oct. 3, 2026, 4:07 p.m.

This is so good!! Soft, flavourfull, just amazing! Full on autumn and I'm here for it!! 🍂🎃

Reply
Emily - Oct. 2, 2026, 10:37 p.m.

So so so yummy! My whole family (including 2 picky little kids) loved it. The maple glaze totally takes it to the next level! I only used half a huge can of pumpkin to make this, so i fully intend on making this again next week!

PUL small logo PUL Team - Oct. 2, 2026, 11:16 p.m.

Eeeek 🥰 we're SO excited to hear this, Emily! Thanks a bunch for trying the recipe and for taking the time to share the lovely review 🧡

Reply
Clara Van Melle - Oct. 1, 2026, 8:37 a.m.

i will definitely be making this again it’s delightful🤤🍂🎃

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Franziska - Sept. 30, 2026, 12:59 p.m.

I encore what was said. This is amazing! But my glaze was also too thick (I used grams when measuring the vegan butter).

PUL small logo PUL Team - Sept. 30, 2026, 10 p.m.

So happy it was enjoyed, Franziska! And thanks for sharing your experience with the glaze. I just bumped up the maple syrup in the glaze everrr so slightly so hopefully that helps to create a bit of a thinner glaze ☺️ in case it's still too thick, you can try to heat the glaze in the microwave for 10 seconds at 600 W, stir, and continue until it's your preferred texture. I hope this helps for now :)

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Jennifer - Sept. 29, 2026, 10:17 p.m.

Oh my goodness 🥰😘😋👍🎃

Reply
Susan Campanelli - Sept. 29, 2026, 9:57 p.m.

Delicious!!! My family loves this bread - it didn't last a day. I'm going to stock up on pumpkin.

PUL small logo PUL Team - Sept. 30, 2026, 2:25 a.m.

Woohoo 👏👏 such a huge compliment, Susan, we're thrilled to hear!

Reply
Giulia Eleuteri - Sept. 29, 2026, 4:23 p.m.

If I wanted to use a 10 x 16 cm (3.5 x 6 inch) what should my baking time be?

PUL small logo PUL Team - Sept. 29, 2026, 11:19 p.m.

Hiii Giulia! If you’re using the same amount of batter, it will be deeper in the smaller pan, so it may take a little longer to bake through. We’d recommend starting to check around 50 minutes, then continuing to bake as needed until a skewer inserted into the centre comes out clean 🍂 hope you enjoy it 💛

Giulia Eleuteri - Sept. 29, 2026, 11:42 p.m.

Hi!

I've tried the recipe with the same tin you used for now (I really was in the mood for that) but I'm planning to make it again and will try your suggestion.

As a side note, when I was making the glaze to put on top, I noticed mine was more like a loose dough/too thick of a batter and didn't let go of the spoon so I added a tablespoon of soy milk at a time to thin it out until the right consistency.

I don't know if others had the same issue but that was my experience ( maybe because I used margarine sold in "blocks": vegan butter seems impossible to find in italian supermarkets or I am simply that short-sighted).
The actual loaf was the softest I've ever made and delicious!

PUL small logo PUL Team - Sept. 30, 2026, 2:09 a.m.

Oou thanks a bunch for the update, Giulia! ☺️ There may be some variation as different products have slightly different amounts of fat and moisture. Adding soy milk is a lovely way to adjust the consistency!

If the glaze is too thick to drizzle, you could alternatively heat it in the microwave for 10 seconds at 900 W, stir, and try again until you have your preferred texture. So glad you enjoyed the loaf still 🎃

Reply
Terhi - Sept. 29, 2026, 5:52 a.m.

This pumpkin bread really is the best ever! It’s moist, flavorful and easy to make. And as my husband said:”The glace kicks it up a notch.” Maple syrup, a little bit of salt…. Soooo good! Thank you for the recipe! I will be making this often! 😋

PUL small logo PUL Team - Sept. 30, 2026, 2:02 a.m.

Eeeeek 🥰 we're beyond thrilled to hear this, Terhi, thanks so much! Happy baking 🫶

Reply
Nora - Sept. 28, 2026, 5:08 p.m.

I do not have in Austria a pumpkin puree. Is it just cooked und smashed pumpkin?

Marijana - Sept. 28, 2026, 7:30 p.m.

I usually do it like that.
Actually, no, I bake the pumpkin in the oven, scoop the flesh and puree it 😊

Nora - Sept. 28, 2026, 7:31 p.m.

Thanks - i will try.

Bo - Sept. 28, 2026, 8:49 p.m.

Ich habe auch einfach schon Kürbis kleingeschnitten und mit ein wenig Wasser (nicht viel!) durchgekocht. Er zerfällt. Da musst Du garnicht mehr viel pürieren. Immer mal wieder umrühren, das Wasser reduziert sich.

Nora - Sept. 28, 2026, 8:53 p.m.

Meinst du das reicht auch bei dem Kürbisbrot? Einfach weich kochen und mit der Gabel zerquetschen?

PUL small logo PUL Team - Sept. 29, 2026, 2:41 a.m.

Hiii friends, gosh, thanks so much for all the thoughts and ideas 🙌 we prefer to use canned pumpkin for the best result if possible. Homemade pumpkin puree tends to have more moisture than canned, which leads to a pumpkin bread that's more moist, and might be a little dense/gummy.

If you do try making your own purée, we’d recommend straining it beforehand to remove some of the excess moisture. You can also cook the pumpkin until soft and mash it with a fork, but we’d still suggest straining it before adding it to the recipe 🧡

Julia - Sept. 29, 2026, 6:42 a.m.

The store 'dm' sometimes has pumpkin puree.

Nora - Sept. 29, 2026, 8 p.m.

Thank you all so much! I will try this recipe in a few dass. Wonderful community here! Answers in two languages, solutions...

Reply