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Vegan pumpkin bread, sliced and topped with oats on a wood cutting board

Vegan Pumpkin Bread

This vegan pumpkin bread is a tasty treat that anybody can enjoy.

Course Breakfast, Snack
Cuisine American
Keyword vegan pumpkin bread
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 156 kcal
Author Marjorie @APinchOfHealthy


Dry ingredients

  • 1 2/3 cup unbleached all purpose flour (spooned and leveled)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice

Wet ingredients

  • 3/4 cup sugar (side note: I always put sugar in with the wet ingredients, even though it is technically a dry good)
  • 1 medium banana mashed
  • 2 Tablespoons avocado oil (see recipe notes for oil free option)
  • 1/2 cup plant-based yogurt (plain, unsweetened - I am using Silk soy)
  • 1/2 can of 100% pureed pumpkin (7.5 ounces)
  • 1 flax egg
  • 1 teaspoon pure vanilla extract
  • 1.5 tablespoon old fashion oats (optional garnish)


  1. Make the flax egg replacement first, so it has time to thicken while you are preparing everything else.

  2. Preheat the oven to 350 degrees.
  3. Mix the flour, salt, baking soda, baking powder and pumpkin pie spice in a medium bowl, and set aside.

  4. In a stand mixer bowl add the sugar, mashed banana, oil, plant-based yogurt, pumpkin, flax egg and vanilla.

  5. Mix on low for about 2 minutes.
  6. Slowly incorporate the dry ingredients until well-combined.
  7. Spray a loaf pan with cooking spray.
  8. Pour the mixture into the pan, using a spatula to even out the batter.
  9. Top with the oats for garnish (optional).

  10. Cook at 350 degrees until toothpick comes out clean, about 65 minutes.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Use all purpose flour for best results. I have tested this recipe with whole wheat pastry flour (not the same as regular whole wheat), and it worked great too. Some flours do not do well with flax eggs, FYI. I plan to test this with more flours later.

For an oil free option, this recipe still works really well if you choose to eliminate the oil. My kids, who could care less about oil or any nutrition, happily gobbled down the loaf I tested this way. It results in a slightly tougher crust. The banana, pumpkin and yogurt give it plenty of moisture to still have great texture. 👌🏻

Any plain, plant-based yogurt should work fine in this recipe. I used plain Silk soy yogurt.👌🏻 I have also tested it with homemade Instant Pot soy yogurt.

Nutrition Facts
Vegan Pumpkin Bread
Amount Per Serving
Calories 156 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 145mg6%
Potassium 94mg3%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 13IU0%
Vitamin C 2mg2%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.