A cozy slice of this vegan pumpkin bread with coconut oil will warm up any autumn day. Perfectly spiced, moist, and naturally dairy-free, this easy pumpkin bread is ideal for breakfast, snack time, or a sweet fall dessert. With simple pantry staples, it comes together quickly and bakes into a golden, fluffy loaf that your whole family will love. The best part? No fancy tools required—just mix, bake, and enjoy.
Table of Contents
Table of Contents
5 Reasons Why You’ll Love It
- Moist and fluffy texture
- Naturally dairy-free and vegan
- Warm fall spices in every bite
- Easy one-bowl recipe
- Perfect for breakfast or dessert
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8 slices
Ingredients List
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ½ cup coconut oil, melted
- ¼ cup almond milk (or any plant milk)
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested 5 minutes)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp vanilla extract
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Whisk or wooden spoon
- Measuring cups and spoons
- 9×5-inch loaf pan
- Parchment paper
- Cooling rack
How to Make Step-by-Step
Step 1:
Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
Step 2:
Mix flaxseed and water in a small bowl to make flax eggs. Let sit 5 minutes.
Step 3:
In a large bowl, whisk together pumpkin puree, melted coconut oil, brown sugar, almond milk, vanilla, and flax eggs until smooth.
Step 4:
In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Step 5:
Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
Step 6:
Pour batter into loaf pan, smoothing the top. Bake 50–55 minutes, or until a toothpick comes out clean.
Step 7:
Cool in pan 10 minutes, then transfer to a rack. Slice once fully cooled.
Vegan Pumpkin Bread with Coconut Oil
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Loaf pan
- Parchment paper
- Cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ½ cup coconut oil melted
- ¼ cup almond milk or any plant milk
- 2 tbsp ground flaxseed mixed with 6 tbsp water
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
- Mix flaxseed and water in a small bowl to make flax eggs. Let sit 5 minutes.
- In a large bowl, whisk pumpkin puree, melted coconut oil, brown sugar, almond milk, vanilla, and flax eggs.
- In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Pour batter into loaf pan, smooth top, and bake 50–55 minutes or until toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to rack. Slice when fully cooled.
Notes
Nutrition
Variations to Try
- Add vegan chocolate chips for a rich, dessert-style loaf.
- Mix in chopped apples or walnuts for extra texture and flavor.
Storage Tips
- Store at room temperature for up to 3 days in an airtight container.
- Refrigerate for up to 1 week for longer freshness.
- Freeze individual slices wrapped in parchment and foil for up to 3 months.
Pro Tips
- Ensure flax eggs sit long enough to thicken properly.
- Use canned pumpkin puree (not pumpkin pie mix) for best results.
- Let the bread cool fully before slicing for clean cuts.
- Toast leftover slices and spread with vegan butter for a cozy snack.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 265
- Protein: 3g
- Carbohydrates: 38g
- Fat: 12g
- Fiber: 3g
- Sugar: 18g
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
FAQs
can I use olive oil instead of coconut oil?
Yes, but it may slightly alter the flavor. Coconut oil adds a mild sweetness.
is this bread gluten-free?
Not by default, but you can substitute with a 1:1 gluten-free flour blend.
can I make muffins with this recipe?
Absolutely, just reduce baking time to 20–25 minutes.
what makes this bread vegan?
It’s made without eggs or dairy, using flax eggs and plant milk instead.
Closing Notes
This vegan pumpkin bread with coconut oil is the perfect recipe to cozy up with during fall. Simple ingredients and a straightforward method make it a go-to for busy bakers. Enjoy it plain, with coffee, or as a sweet holiday treat to share with friends and family.
