Better Than Starbucks MOIST Vegan Pumpkin Bread -Truly 1 Bowl Recipe!
Super moist and tender, this vegan pumpkin bread recipe is truly made in one bowl and honestly rivals the Starbucks pumpkin loaf. Perfectly spiced and topped with either a cinnamon streusel or vegan cream cheese icing for the moist MOIST and soft pumpkin bread you’ll ever have, vegan or not!
Why this vegan pumpkin bread is even better than Starbucks
You can stop the search. The best vegan pumpkin bread is officially here. And, like my classic vegan banana bread, it’s even better than Starbucks, TRUST ME.
With fall coming in very fast, you might be craving that classic Pumpkin Spice Latte and a good slice of Starbucks pumpkin bread. Unfortunately, Starbucks doesn’t have a vegan version of their pumpkin bread. But don’t worry- we can make it at home just as easily and naturally vegan.
This vegan pumpkin bread is every bit as moist and tender in texture, with sweet warming spices that come through for the ultimate pumpkin flavor.
Made in just one bowl and with just a few simple ingredients, this is easily one of my easiest vegan quick bread recipes (though the vegan gingerbread loaf is a favorite! Check out my vegan cookbook for even more!) and the perfect cozy fall breakfast treat that you need this holiday season.
Wonderful after a Thanksgiving dinner with a cup of coffee, or even for Christmas morning breakfast!
How is this pumpkin bread vegan:
I am quite obsessed with how simple this easy vegan pumpkin bread is. It’s so incredibly quick to throw together, and your kitchen will smell just absolutely amazing throughout the process.
Plus, the ingredients are so incredibly simple- most you have in your pantry already! But the key ingredients that make this vegan pumpkin bread so special are:
- Oil: No butter is required here- oil locks in way more moisture for a bouncy and tender soft pumpkin bread slice!
- Organic sugar & light brown sugar: You really need BOTH for a super moist pumpkin bread that has flavor beyond just sweetness. Technically, you can also use coconut sugar to be refined sugar free, but the richness in flavor from the light brown sugar really brings home the autumnal flavors. Just be sure your sugar is organic or certified vegan- all other sugar might NOT be vegan then!
- Pumpkin spice: This is a blend of cinnamon, nutmeg, cloves, and cardamom. You can purchase it in stores or make it yourself!
- Pumpkin Puree: Not JUST the flavor and moisture of this bread, but the egg replacement as well. Yep, you read that right! Pumpkin puree is one of my favorite vegan egg replacements. Just like my one bowl pumpkin cake, it helps the recipe to rise perfectly while locking in that moisture.
- Baking soda & baking powder: Because we don’t use eggs, we’re leaning a bit more on the leavening agents to do the rising work alongside our pumpkin. Combined with the pumpkin, it acts as if it’s an egg!
Overview: Step-By-Step How To Make Vegan Pumpkin Bread
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
To make a vegan pumpkin bread:
- If you’re making a streusel topping, prepare that first! Then onto the pumpkin bread.
- Whisk together the wet ingredients in a large mixing bowl.
- Then add in the dry ingredients, and whisk gently into the wet ingredients. Mix the batter JUST until all of the dry is mixed into the wet. You don’t want to over mix the batter
- Pour the pumpkin bread batter into the loaf pan.
Now for this next part, you can either add a cinnamon streusel on top for a vegan pumpkin bread with streusel topping or you can just bake it as a regular (but still absolutely amazing) vegan pumpkin loaf!
Once baked, remove the loaf from the oven and cover it to let it cool for 10 minutes before serving!
Optional add-ins:
You can, of course, jazz up your vegan pumpkin bread with a few of these optional stir ins:
- Vegan chocolate chips
- Walnuts
- Cranberries
- Pumpkin seeds or pepitas
- Pecans
How do you keep pumpkin bread moist?
The question everyone is asking! So because this is an eggless pumpkin bread, you might be thinking it’s impossible to get a moist pumpkin bread.
Nope! In fact, because this is a vegan pumpkin bread, it’s actually extraordinarily moist, thanks to the pumpkin and oil.
That being said, here’s a trick for making sure that your pumpkin bread is always moist:
- Keep the vegan pumpkin loaf covered immediately after your remove it from the oven!
I like to use a piece of parchment paper (the same one I use to keep the streusel from burning- if you’re using the streusel!) and just gently place it over the loaf pan. Allow the vegan pumpkin bread to sit for 10 minutes covered, then carefully remove it from the pan.
How to know when vegan pumpkin bread is done
Typically, pumpkin bread, whether vegan or not, usually cracks at the top, and that’s how you’ll know it’s done.
However, if you’re going with the cinnamon streusel route on top of this vegan pumpkin bread, I recommend sticking a toothpick into the middle of the loaf to check the doneness. The toothpick should be completely clean when removed.
Either way, the toothpick method is a very good and tried-and-true method. If you’re not doing the cinnamon streusel topping, though, another trick you can do is towards the end of the suggested bake time, lightly press the top of the pumpkin bread.
If it bounces back, then you know it’s ready. If it’s sort of slow to bounce back, it still needs some time.
Mini loaves:
I recently tested this recipe as mini loaves, and it worked perfectly! I tested the loaves without the streusel, and the full recipe made 4 loaves baked at 350F for around 32 minutes (though check on them after around 30 minutes).
As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy Pumpkin Bread Baking!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
🌟MADE THIS RECIPE & LOVED IT?🌟I’d love it if you’d like a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below! This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Watch how to make vegan pumpkin bread:
Better Than Starbucks MOIST Vegan Pumpkin Bread – Truly 1 Bowl Recipe!
- Prep Time: 10
- Cook Time: 65
- Total Time: 1 hour 15 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Super moist and tender, this vegan pumpkin bread recipe is truly made in one bowl and honestly rivals the Starbucks pumpkin loaf. Perfectly spiced and topped with either a cinnamon streusel or vegan cream cheese icing for the moist MOIST and soft pumpkin bread you’ll ever have, vegan or not!
Ingredients
*Please note that the video features a pumpkin bread recipe that is slightly different than the written. The written version is the most improved upon and therefore should be the one to follow!
- 1 1/4 cup (300 g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (100 g) organic granulated sugar
- 3/4 cup (150 g) organic light brown sugar
- 2/3 cup (160 g) cooking oil, such as avocado oil, olive oil, or a blend
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 tsp pumpkin spice blend
- 1 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 cup (250 g) all purpose flour or gluten free 1:1 baking flour
Below are the optional toppings. Keep in mind that the cinnamon streusel changes the baking time by 20 minutes.
Cinnamon Streusel:
- 1/2 cup (67 g) all purpose flour
- 1 tsp ground pumpkin spice blend
- 1/3 cup (75 g) light brown sugar
- 3 tbsp vegan butter, melted and cooled to room temperature
- 1 tsp vanilla extract
- 1/8 tsp sea salt
Vegan Cream Cheese frosting:
- 1/4 cup (65 g) vegan butter, room temperature
- 1/4 cup (65 g) vegan cream cheese, room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Please read through all instructions before beginning.
- Prep: Preheat the oven to 350F. Grease a 9″ 1 lb. loaf pan and line with parchment paper. Measure out all ingredients before beginning.
- If using a the streusel topping: Whisk together the melted vegan butter, brown sugar, flour, and cinnamon until it resembles a crumble. Then set aside.
- Whisk together the wet ingredients: In a large bowl, whisk together the pumpkin puree, sugar, brown sugar, oil, vanilla extract, and sea salt. Mix until combined. Then add in the pumpkin spice, baking powder, and baking soda, whisking to integrate.
- Finish the pumpkin bread batter: Add in the flour. Whisk until the dry JUST combines with the wet. Be careful NOT to over mix. It’s okay if there are still some clumps- the batter shouldn’t be entirely smooth, just no dry mixture showing.
- Bake the pumpkin bread: Pour the batter into the prepared loaf pan. If topping with the streusel, sprinkle the streusel on top. Place the pumpkin bread into the oven to bake. If baking with the streusel, baking for 1 hour and 20 minutes, covering the pumpkin bread after 1 hour to prevent the streusel from burning. For a plain pumpkin bread, bake for 65 minutes. Remove the pumpkin bread once fully baked and a toothpick comes out clean.
- Slice and serve: Allow the pumpkin bread to cool in the loaf pan for 10 minutes before carefully transferring to a cooling rack to cool for another 10 minutes. If using the frosting, cool entirely before topping with frosting.
- Cream cheese frosting: To make the frosting, use a hand mixer to cream together the vegan butter and vegan cream cheese. Then add in the powdered sugar and vanilla extract, and mix just until combined. Top the pumpkin bread with the frosting, slice and enjoy!
- Storage: wrap the pumpkin bread in plastic wrap and allow it to sit at room temperature for up to 2 days or store in the fridge for up to 5 days. Alternatively, you can freeze the bread by slicing it and placing the slices into a freezer bag. Store in the freezer for up to 1 month. To reheat, place a piece on a piece of tin foil and heat for 5 minutes at 350F.
Notes
Gluten free: use gluten free 1:1 baking flour to make this a vegan gluten free pumpkin bread. I recommend using King Arthur Measure for Measure gluten-free flour blend.
Storage:
-
- Room Temperature: Because this pumpkin bread is so moist, you can store it easily at room temperature for 2 days. I recommend wrapping it tightly with plastic wrap to ensure that it keeps as long as possible.
-
- Fridge: Alternatively, you can keep this pumpkin quick bread in the fridge, wrapping it in plastic wrap the same day. The vegan pumpkin bread will last for about 5 days with this method (although I bet you’ll finish it before then!).
-
- Freezer: If you want to have pumpkin bread for weeks after you make it, not a problem! I recommend slicing the pumpkin bread and storing in a freezer safe bag for up to a month. To reheat the pumpkin bread, simply place a slice on a piece of tin foil and heat in the oven at 350F for 5-7 minutes.
Nutrition
- Serving Size:
- Calories: 173
- Sugar: 16 g
- Sodium: 121.9 mg
- Fat: 2.8 g
- Saturated Fat: 1.6 g
- Carbohydrates: 34.7 g
- Fiber: 1.5 g
- Protein: 2.6 g
- Cholesterol: 6.3 mg
seriously fantastic recipe! just the right amount of sweet & the pumpkin flavor is outstanding. my friends & family adored it, thank you!!
I bake all the time and I followed this recipe perfectly. That being said, this bread has been baking for over 90 minutes and it’s still not even close to finished!! I do not recommend this recipe. I’m very disappointed
Hi Marie! I’m so sorry to hear this is the case, and I’d love to help you because this should not be happening (I’ve tested this recipe myself 8x before publishing, and have since then also made it several times for fun, including this past weekend!). There must have been something swapped- did you happen to use a GF flour that wasn’t recommended?
Help, I’m confused about the ingredients in this recipe! In the video you add in yogurt and apple cider vinegar but they are not listed in the recipe. Please advise! It looks so good and I cannot wait to make it!
Hi Lorelei! Oh so sorry for the confusion!! There’s a note at the top of the recipe, that the video slightly varies from the written recipe- the written recipe is the most up to date so you can follow that! 🙂 Enjoy!!
hi there,
your recipe says if baking with the streusel it requires a lower temp and 30 more minutes but you didnt provide a specific different baking temperature and then lower down you say bake for 1hr then cover and bake for only an extra 10min? do you mind clarifying this for me please? 😊
it’s currently baking in the oven now so hopefully it turns out OK haha I dropped the temp a tiny bit to account for the extra 10min baking time.
(always love your recipes btw, everything turns out delicious and I bake it all gluten free)
can I do it with buckwheat flour??
Hi Lidia! I haven’t tested this with buckwheat flour so I really can’t speak to how it’ll work. I’m sorry!
Absolutely delicious. Better than Starbucks for sure!
This is so wonderful! So happy to hear it 🙂 Enjoy!! And thanks for the review!
Hi 👋 can I add chocolate chips into the mixture?
Hi Laura! Absolutely!!
I (a vegan) made this recipe into muffins and added cranberries it was so good. Light, fluffy, moist but not dense. Perfect recipe!!!!!!!! You are one of my go-to vegan bloggers.
Omgsh!! This is so wonderful!! Thank you so much for the review 🙂 And LOVE the cranberries addition, that’s just LOVELY! Enjoy!!
Oh my goodness… This pumpkin loaf (with the streusel) is a new favorite that I will be making many times every fall from here on out.
Is it possible to substitute the oil in the cake for melted vegan butter? I used canola oil, and I could kind of taste it. Would butter provide a better flavor?
That’s so wonderful!! I’m so glad you enjoyed 🙂 And you absolutely can sub in about half the amount with vegan butter! Another option for oil is using avocado oil or sunflower oil- I find those are more neutral! Enjoy 🙂
Hi Britt,
In our recipe, Vegan yogurt calls for 1 Tbsp but in your video you have a lot more of the yogurt. Not sure why the recipe is different. Also, I’ve noticed that the 1:1 GF flour is more when I measure it to grams. Should I leave it to grams or cups.
Thank you,
Hi Jolanta! Yes, I’m so sorry for the confusion! The video is outdated, so stick with the written recipe in the recipe card! Then for the gluten-free baking flour, I would recommend using grams (it sounds like you’re using Bob’s, which does weigh more per cup than AP flour. King Arthur is equal in weight, that’s why I usually use it because it’s easier!). I hope that helps!
So moist on the inside, and super crunchy with the cinnamon streusel on the outside – just super delicious!
This is a perfect cake, even for people who don’t like anything with cinnamon or pumpkin.
Thank you so so much, Britt! 🙂
Wow I’m so grateful to hear it!! This is LOVELY! Thank you so much for the review 🙂 Enjoy!!
Hi! Should the vegan butter be salted or unsalted? THANKS!
Hi Radmila! You can use salted vegan butter 🙂 Enjoy!
This looks delicious!! Would this recipe work in a 8×8 pan?
Hi Kryn! Absolutely!! It’ll bake a bit differently- I would check how it’s doing after 25 minutes!
The texture is perfect. It sunk a bit in the middle and I was certain it was going to be gummy, but it wasn’t!! This is the only pumpkin bread recipe I’ll make from now on.
Omgsh!! I’m so happy to hear how much you love it!! Thanks so much for giving it a go 🙂 Enjoy!!
Hi Britt! Hope you are well… just had a few comments/questions.
I have made this a few times before and when using the yogurt it came out great, so THANK YOU! That said there seem to be some changes to the overall recipe, is that correct? My notes to myself from previously making it says I used 2/3 cup of yogurt, but the recipe now reads only 1 tbsp of dairy free yogurt? I also noticed the amount of baking soda changed and you moved from vegan butter to oil? I just wanted to be sure before I made this again if these were all the correct changes.
Also, in the how to keep it moist section you mention applesauce: “Nope! In fact, because this is a vegan pumpkin bread, it’s actually extraordinarily moist, thanks to the applesauce. Even though we’re not using any oil in the actual loaf, the applesauce provides a lot of moisture to help from drying out the bread”
The funny thing is I was really reaching out to see if you thought this could be turned into an Apple bread by replacing the pumpkin with grated apples and applesauce??? LOL… any thoughts on making that swap?
Thank you so much in advance, I love you recipes!
Hi Kelly! Oh I’m so glad to hear it! And yes I did change it a bit! The correct on all of those changes- the vegan butter I made oil because I thought it was more accessible to everyone (and I actually felt the loaf tasted more moist!) but you can use vegan butter!
The other question- I’m so sorry for that confusion!! That was a bit of old copy that didn’t get deleted when I updated it, I’m so sorry!! Taking that out! 😉
And actually, I think you really could!! Especially adding in some grated apple (and maybe some chopped walnuts!), as well!! That would be delicious!! Enjoy!! And thanks for the note too, that was so sweet!
Thanks so much Britt for getting back to me. For my own learning, can you shed light when you have time about the drastic change in the amount of yogurt? Did you just find that the amount of pumpkin was enough moisture? From 2/3 c to 1 tbsp is pretty big and not other wet ingredients were added or amounts raised. And do you think that using the oil (instead of vegan butter) is a better fit with only the 1 tbsp of yogurt?
Again just curious for my own learning as a baker. I really appreciate all the dialogue. Much much gratitude!