Fluffy Vegan Pumpkin Bread

Fluffy vegan pumpkin bread on cutting board

Fluffy vegan pumpkin bread is the perfect snack or dessert to enjoy in the colder months. Who says pumpkin is only reserved for the month of October? With a pumpkin bread like this, you’ll want to make it all the time! This vegan pumpkin bread is the ultimate level of fluff, super moist, and full of flavour. The delicious hints of pumpkin pie spice, chocolate, and the crunch of walnuts give this bread a beautiful texture.

Fluffy vegan pumpkin bread slice on cutting board


What do I need to make this fluffy vegan pumpkin bread?

For the wet ingredients, you will firstly need some pure pumpkin puree. I would not recommend using pumpkin pie filling because it is full of added sweeteners. If you buy pure pumpkin, you’ll be sure to get just that. You will also need some applesauce, maple syrup, vanilla, and two flax eggs.

As for the dry ingredients, you will need some coconut sugar, baking soda, baking powder, cinnamon and pumpkin pie spice, all-purpose flour, and some salt. Then simply stir in your chocolate chips and crushed walnuts at the end.

Fluffy vegan pumpkin bread slice on cutting board


Tips on how to make your vegan pumpkin loaf

  • Add all wet ingredients first. Since this recipe is done in one bowl with a hand mixer (or a stand mixer) it’s easiest to mix the wet ingredients first, then add in the dry.
  • Try to keep the walnut chunks bigger. I like to crush the walnuts into only 3 pieces with my hands or a knife. I find that the walnuts get lost if the pieces are too small!
  • Line your loaf pan. I used to only spray my loaf pan, but you don’t want to risk your pumpkin bread getting stuck! What I love to do is spray my loaf pan first, then add some parchment paper, then spray the parchment paper again. That way, once your pumpkin bread is cooked and cooled, you can get it out of the pan instantly!
Batter of fluffy vegan pumpkin bread
Batter of vegan pumpkin bread before adding walmuts and chocolate chips
Fluffy vegan pumpkin bread slice on cutting board


How do I store my vegan pumpkin loaf?

You can place your fluffy vegan pumpkin loaf in an airtight container in the fridge for up to one week. Or, you can place it in an airtight container and store it in the freezer for about one month.

If you’re looking for more baking inspiration, make my chewy vegan gingerbread cookies!


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