This vegan pumpkin bread is moist, tender, warmly spiced, and made with simple ingredients like pumpkin puree, oat flour and maple syrup. Add chocolate chips, chopped walnuts, or keep it simple and let the pumpkin spice shine! What says autumn more than a warm slice of homemade pumpkin bread? 

I originally published this recipe in 2023 and recently retested it, tweaking a few ingredients to get the soft, tender texture I wanted. I’ve also added step-by-step photos and my testing notes below.

Vegan and gluten-free pumpkin bread on a marble plate with two slices.
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Growing up, I wasn’t much of a pumpkin person. Maybe it was the orange color? 😂 Now, I can’t wait for fall to arrive, mostly because it gives me an excuse to make all the pumpkin things, like my pumpkin pie overnight oats, pumpkin spice granola, and this pumpkin bread.

This pumpkin bread is one of my favorites fall bakes because it’s made in one bowl, packed with pumpkin spice flavor, and has that soft, tender texture I always want from pumpkin bread. And despite being gluten-free and egg-free, there isn’t a dry crumb in sight!

Call me crazy… but pumpkin + chocolate is one of my favorite combinations. I almost always add chocolate chips to this loaf, just like I do in my vegan chocolate chip pumpkin muffins, and chocolate chip pumpkin oat pancakes. It’s too good!

Featured Review

I made this pumpkin bread after seeing Boo Boo Bakery’s reel on Instagram. It looked so yummy, so simple to make and it was vegan. Let me tell you, it was so very delicious. I added pumpkin seeds and cinnamon on top and BOMB. Definitely a must try. So happy I have this for breakfast all week.

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Megan sipping a green smoothie.

What Makes This Pumpkin Bread So Good

  • Soft and tender with a moist crumb.
  • Made with real pumpkin puree and bursting with warm pumpkin spice.
  • Easy to make in one bowl (no mixer required).
  • Made with simple, wholesome ingredients.
  • Naturally sweetened with maple syrup + coconut sugar.
  • Gluten-free, vegan, dairy-free, egg-free, and oil-free.
  • Easy to customize with chocolate chips, walnuts, or pecans.

And while it bakes, your kitchen will smell like you just lit the best fall candle.

— Megan

How I Perfected This Recipe

The first time I tested this recipe, I used 2 ½ cups of oat flour, which made the loaf way too dry. For my next test, I swung too far in the other direction, adding a flax egg, coconut oil, and almond flour. It was way too moist, and had more ingredients than it needed… too many cooks in the kitchen!

So, I went back to basics for the final version and simplified the recipe. I removed the flax egg, coconut oil, and almond flour. I added more pumpkin puree, used 2 cups of oat flour (the perfect middle ground), and added apple cider vinegar to react with the baking soda to help the loaf rise. The result was a moist (but not dense) loaf that held it’s shape and was bursting with pumpkin flavor. The texture is similar to my vegan apple bread, just without the chunks of apple.

Funny story… for my final recipe test, I intended to add coconut oil, but completely forgot about it in the microwave. Later that night, my sister opened the microwave and asked “what’s this?”… cue the panic. 😂 But the bread turned out beautifully without it! So, the accidental oil-free version became the final recipe.

The Ingredients That Make This Recipe Work

Measured ingredients needed to make healthy pumpkin bread.
  1. Oat Flour: I recommend store-bought oat flour for the softest texture. It’s more finely milled than homemade oat flour, which can give the bread a slightly coarser crumb.
  2. Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
  3. Coconut Sugar: Adds sweetness and a subtle caramel-like flavor.
  4. Maple Syrup: Adds sweetness and moisture.
  5. Non-Dairy Milk: Any unsweetened dairy-free milk works here, such as almond, oat, or soy milk.
  6. Apple Cider Vinegar: Reacts with the baking soda to help the loaf rise.
  7. Vanilla Extract: Rounds out the pumpkin and warm spices.
  8. Baking Powder + Baking Soda: Work together to give the loaf rise and a tender crumb.
  9. Pumpkin Pie Spice: I love using my homemade pumpkin pie spice here.
  10. Salt: Makes the pumpkin flavors pop.

Chocolate chips are optional, but highly encouraged around here. Pumpkin + chocolate is one of my favorite combinations, and I usually go heavy on them, just like in my healthy banana bread.

Got leftover pumpkin puree? Put it to good use in my vegan pumpkin muffins, pumpkin pie overnight oats, or pumpkin spice energy balls next!

How to Make Vegan Pumpkin Bread

Whisking the pumpkin puree and other wet ingredients.
  1. Step 1: In a large bowl, whisk the pumpkin puree, coconut sugar, maple syrup, non-dairy milk, and vanilla extract until combined.
Folding chocolate chips into pumpkin bread batter.
  1. Step 2: Stir in the oat flour, baking powder, baking soda, pumpkin pie spice, and salt until just combined. If using, fold in the chocolate chips, or any other mix-ins.
Vegan pumpkin bread batter in a parchment-lined loaf pan topped with chocolate chips.
  1. Step 3: Pour the batter into a greased or parchment-lined 9×5-inch loaf pan. Sprinkle with extra chocolate chips if you like. Bake at 350°F for 60–65 minutes, or until a toothpick inserted into the center comes out mostly clean.
Freshly baked loaf of vegan pumpkin bread topped with chocolate chips.
  1. Step 4: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Pumpkin Bread Variations

Once you’ve got the base recipe down, it’s easy to switch things up:

  • Add some crunch: Stir ½ cup chopped walnuts or pecans into the batter and sprinkle a few more on top.
  • Go chocolatey: Fold in ½ cup vegan chocolate chips and add extra on top. This is my go-to.
  • Add frosting: For a dessert-like loaf, top it with the frosting from my frosted carrot cake muffins.
Slice of vegan pumpkin bread on a marble plate.
Sliced vegan and gluten-free pumpkin bread showing it's soft, moist, and fluffy texture.

FAQs

Can I substitute the oat flour?

I don’t recommend substituting the oat flour because it plays an important role in the texture of this loaf. I developed and tested this recipe specifically with oat flour, so changing the flour will affect the overall recipe.

How do you store vegan pumpkin bread?

Store your pumpkin bread in an airtight container at room temperature for 3-5 days… if it lasts that long!

Can I freeze this pumpkin bread?

Yes! Slice and store in a freezer-safe container or bag for up to 2 months. Thaw at room temperature or warm a slice in the microwave for a few seconds before serving.

Can I make this pumpkin bread recipe without chocolate chips?

Absolutely. Chocolate chips are completely optional. The pumpkin bread is delicious plain, or you can add chopped walnuts or pecans instead.

More Pumpkin Recipes For Your Fall Baking List

Got extra pumpkin puree? Here’s where I’d put it to good use. 🎃

Close up of gluten-free pumpkin pancakes topped with vegan butter.

Vegan Pumpkin Pancakes
Healthy pumpkin muffins on a plate garnished with a cinnamon stick.

Vegan Pumpkin Muffins (Gluten-Free)
Pumpkin overnight oats in a glass jar topped with vegan yogurt, chopped pecans and a cinnamon stick.

Pumpkin Pie Overnight Oats
A slice of pumpkin baked oatmeal topped with vegan yogurt and a drizzle of maple syrup and almond butter.

Pumpkin Baked Oatmeal

If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!

Slice of vegan pumpkin bread on a marble plate.
5 from 4 ratings

Vegan Pumpkin Bread (Gluten-Free & Oil-Free)

Megan Murphy
Yield: 10 servings
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
This vegan pumpkin bread is moist, tender, warmly spiced, and made with oat flour, pumpkin puree, maple syrup, and coconut sugar. It's gluten-free, oil-free, and delicious with or without chocolate chips!
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Equipment

Ingredients
 

wet ingredients

dry ingredients

Instructions
 

  • Preheat the oven to 350°F. Grease or line a 9×5-inch loaf pan with parchment paper.
  • In a large bowl, whisk the pumpkin puree, coconut sugar, maple syrup, non-dairy milk, and vanilla extract until combined.
  • Stir in the oat flour, baking powder, baking soda, pumpkin pie spice, and salt until just combined. If using, fold in the chocolate chips, or any other mix-ins.
  • Pour the batter into the prepared loaf pan, and sprinkle with extra chocolate chips if you'd like. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out mostly clean.
  • Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Video

Notes

  • Use 100% pure pumpkin puree, not pumpkin pie filling.
  • For the softest texture, I recommend store-bought oat flour rather than homemade oat flour. Use certified gluten-free oat flour if needed (that’s a link to the one I use). 
  • Chocolate chips are optional, but highly recommended! Pumpkin + chocolate is one of my favorite combos.
  • Let the bread cool completely before slicing for the best texture.
  • Store in an airtight container at room temperature for 3–5 days.
  • Freeze sliced bread for up to 2 months.
Serving: 1 slice, Calories: 164kcal, Carbohydrates: 32g, Protein: 4g, Fat: 2g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 294mg, Potassium: 195mg, Fiber: 3g, Sugar: 12g, Vitamin A: 5744IU, Vitamin C: 2mg, Calcium: 66mg, Iron: 2mg
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