Easy Vegan Pumpkin Loaf (Super Moist & Full of Fall Spice)

This vegan pumpkin loaf is moist, perfectly spiced, and topped with crunchy pumpkin seeds. With just 15 minutes of prep time, this easy vegan pumpkin bread is completely egg-free, dairy-free, and so darn good!

Who doesn't love a good pumpkin bread!?! This one is my best version yet! It tastes similar to the famous Starbucks pumpkin loaf, with lots of warm spice and the perfect tender crumb, but it's vegan. Trust me, once you give it a try, it will quickly become your new favorite pumpkin recipe.

The Secret to a Moist Vegan Pumpkin Loaf

As a classically trained chef, I use the same basic principles I learned in culinary school when developing vegan baking recipes. For example, rather than trying to replace eggs with one ingredient, I look at the role they play in the recipe and use plant-based ingredients to achieve the same result.

But full disclaimer here. It took me quite a few tries to get it right. I've made a lot of quick breads over the years, including my vegan apple cinnamon bread, but baking with this much pumpkin changes things.

I wanted a loaf packed with pumpkin flavor that wasn't too wet, dense, or heavy. So I kept balancing the pumpkin with the flour, cornstarch, and leavening until I landed on this version, and it was perfect.

Here's the science behind my recipe:

• Cornstarch keeps the crumb soft. I use it with the all-purpose flour to give this eggless pumpkin loaf a lighter, more tender crumb. It's the same principle I use when making a homemade cake flour substitute with all-purpose flour and cornstarch.
• The batter gets its lift in two ways. I use baking soda with apple cider vinegar to create a reaction, which makes the pumpkin bread rise. I also add a little baking powder to provide some additional leavening.
• There's a generous amount of pumpkin. I use 1½ cups of pumpkin puree, which gives the bread plenty of pumpkin flavor and keeps it super moist.
• Mixing order matters with quick-bread batter. I whisk the wet and dry ingredients separately, then gently fold them together just until the flour disappears. This makes the baked loaf tender instead of tough.
• Cardamom adds another layer of flavor. I use just ¼ teaspoon, but it gives the loaf a warm, aromatic flavor. It's optional, but to me, it's what gives this loaf that coffee-shop pumpkin bread flavor, a lot like the Starbucks pumpkin loaf.

Key Ingredients

What Does Cardamom Add to Pumpkin Bread?

Cardamom is a fragrant spice made from the seeds inside cardamom pods, and is commonly used in both sweet and savory cooking. In baking, it adds a warm, aromatic flavor with subtle floral and citrus notes that pair really well with pumpkin.

Even though my recipe for vegan pumpkin bread only uses ¼ teaspoon, a little goes a long way and adds another layer of flavor without overpowering the other flavors in my pumpkin loaf. It's also one of the spices that gives chai its distinctive flavor, which is one of the reasons it works so well in fall baking recipes.

How to Make Vegan Pumpkin Bread

Making pumpkin bread vegan is super easy. You don't need an electric mixer or any special tools. With just two bowls, a whisk, and a rubber spatula, it comes together in minutes.

Mix the dry ingredients. Sift the flour, cornstarch, baking powder, baking soda, and salt into a large mixing bowl. Add the pumpkin pie spice and ground cardamom, then whisk everything together.

Mix the wet ingredients. In a separate bowl, whisk together the brown sugar, granulated sugar, canned pumpkin purée, apple cider vinegar, almond milk, oil, and vanilla. Keep whisking until the mixture is nice and smooth with no big chunks of brown sugar.

Make the batter. Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Gently fold everything together just until you no longer see any dry flour. Be careful not to overmix! Once the flour is incorporated, stop.

Fill the loaf pan. Pour the batter into a 9×5-inch loaf pan that has been greased and dusted with flour or lined with parchment paper. Then smooth out the top and sprinkle the raw pumpkin seeds over the batter.

Bake. Bake at 375°F (190°C) for 65 to 70 minutes, until the loaf is golden brown, firm in the center, and a toothpick inserted into the middle comes out clean. Try really hard not to open the oven door while the loaf is baking. I don't even check it until the 60-minute mark.

Cool. Place the loaf pan on a cooling rack and let the pumpkin bread cool in the pan for about 10 minutes before removing it. Then let it completely cool on the wire rack before slicing. I know it's tempting to cut right into warm pumpkin bread, but the crumb needs time to finish setting.

Expert Tips

• Use Canned Pumpkin Puree: This is the most important tip for making the best vegan pumpkin loaf. Homemade pumpkin puree tends to contain much more water, and pumpkin pie filling won't work at all.
• Weigh Your Flour: For the most consistent results, use the gram measurement in the recipe card. Depending on how you fill a measuring cup, 1 cup of flour can vary quite a bit in weight.
• Don't Overmix: Fold the wet and dry ingredients together just until the flour disappears. Overmixing develops more gluten and can make quick breads tough and dense.
• Don't Open the Oven Too Early: The center of a pumpkin loaf takes a while to set. Opening the oven too early can cause a drop in temperature and interfere with the rise. Wait until about 60 minutes before checking it.
• Let It Cool Before Slicing: The loaf continues setting as it cools. Cutting it while it's piping hot can make the center look gummy even when it has baked properly.

How to Measure Flour Without a Scale

If you don't have a kitchen scale, don't worry. You can still get a good result, but how you fill your measuring cup matters.

Don't scoop the flour directly out of the bag with a measuring cup. That packs the flour down and can give you way too much. Instead, fluff the flour first, then lightly spoon it into your measuring cup without shaking or packing it down. Then level the top with the flat edge of a knife.

It's a small step, but it can make a big difference in baked goods. King Arthur Baking has a short video that shows this method.

Substitutions and Variations

I don't recommend making major changes to this recipe because the balance of moisture and dry ingredients is what makes the texture work. But there are a few swaps that you can easily make.

• Chai Spice: Replace the pumpkin pie spice and cardamom with 2 teaspoons of my homemade chai spice.
• Arrowroot: Use arrowroot in place of the cornstarch.
• Nut Topping: Instead of pumpkin seeds, use chopped pecans, walnuts, or whatever type of nuts you like.
• Chocolate Chips: Fold ½ cup of vegan chocolate chips into the batter for a chocolate chip pumpkin loaf.

Serving Suggestions

Honestly, I can eat a slice of this vegan pumpkin spice loaf all by itself! It's especially good with a cup of tea or coffee in the morning or as an afternoon snack. You can also spread a warm slice with a little vegan butter.

For dessert, try it with a dollop of my vegan whipped cream or some of my vegan cream cheese frosting. The tangy frosting is really good with all those warm pumpkin spices. I've even served it with a scoop of vegan vanilla ice cream and a drizzle of my vegan salted caramel sauce or maple syrup.

Storage & Freezing

• On the counter: Once the loaf is completely cool, wrap it well in plastic wrap or keep it in an airtight container. It will stay fresh for up to 3 days.
• In the fridge: If you want it to last a little longer, you can store it in the refrigerator for up to 1 week.
• To freeze: Wrap the whole loaf or individual slices really well in plastic wrap and freeze for up to 3 months. To thaw, set it on your countertop and let it come back to room temperature before serving.

Frequently Asked Questions

More Vegan Fall Recipes to Try

If you love this vegan pumpkin loaf, make sure to try some of my other fall favorites!

• Vegan Pumpkin Muffins with Pecan Streusel
• Vegan Apple Cinnamon Bread
• Vegan Cinnamon Sugar Muffins
• Vegan Cranberry Orange Oatmeal Cake
• No Bake Vegan Pumpkin Cheesecake