Easy Vegan Pumpkin Bread

There’s something about October 1st that makes me crave pumpkin everything. 🎃🍂 This year I told myself I’d hold off… but I couldn’t resist kicking off the season with the coziest pumpkin bread. It’s soft, warmly spiced, and fills the kitchen with that unmistakable fall aroma. Bonus? This version is 100% vegan and comes together quickly in one bowl.

📝Ingredients

• 1 ¾ cups all-purpose flour (or swap with gluten-free — see note)

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 ½ tsp cinnamon

• ½ tsp nutmeg

• ½ tsp ginger

• ¼ tsp cloves (optional)

• 1 cup pumpkin purée

• ½ cup granulated sugar

• ¼ cup maple syrup

• ⅓ cup neutral oil

• ¼ cup plant milk

• 1 tsp vanilla
  (Optional: ½ cup vegan chocolate chips or chopped nuts)

👩‍🍳Instructions

1. Preheat oven to 350°F. Grease or line a loaf pan.

2. In one bowl, whisk together flour, baking soda, baking powder, salt, and spices.

3. In a second bowl, mix pumpkin, sugar, maple syrup, oil, plant milk, and vanilla until smooth.

4. Add dry ingredients to wet and stir gently until just combined. Fold in chocolate chips or nuts if using.

5. Pour into the loaf pan, smooth the top, and bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.

6. Let cool 10–15 minutes before slicing.

Recipe Note (Gluten-Free):
If you’re making this bread gluten-free, I’ve tested a few flours. Almond flour works really well for flavor and moisture, but a 1:1 gluten-free baking flour swap is the most reliable for keeping the bread’s structure.

This pumpkin bread is perfect for breakfast with a cup of coffee, an afternoon snack, or wrapped up as a fall gift. Bake one for yourself and one to share — because October is meant to be celebrated with pumpkin. 🍁✨