Vegan Pumpkin Bread

My kids have always loved vegan pumpkin bread and I make it all year long for them. They like chocolate chips in their pumpkin bread and I often make it for an after-school snack. For thanksgiving, pumpkin bread is always part of our thanksgiving spread but I don’t put chocolate in the bread because I serve it with the dinner and the chocolate makes it more of a dessert. 

I always want to provide you with a hack here if you want to make pumpkin bread but don’t have time to make it completely from scratch. Trader Joe’s pumpkin bread mix (they only have it during the holiday season starting in September usually – so if you like it I suggest stocking up on it) that is very good. The mix itself is vegan but it calls for adding 2 egg to the mix. Instead, I use Bob’s Red Mill egg replacer. Just follow the instructions on the egg replacer for 2 eggs (2 Tablespoons of egg replacer mixed with 4 tablespoons of water) and add that to the mix instead of egg. have vegan pumpkin bread. If you want to add chocolate chips, we like Enjoy Life brand. 

If you have time to make your own, I highly recommend giving this pumpkin bread a try. I have been making it for years and it is a favorite in our house.

Ingredients for 1 Loaf:

  • 1 ¾ Cups all-purpose flour
  • ½ tsp sale
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp cloves
  • 4 tablespoons of vegan butter (I like Miyoko’s)
  • 1 ½ cups sugar
  • ¼ cup olive oil
  • 1 cup pumpkin 
  • 2 vegan eggs (Bob’s Red Mill 2 tablespoons for egg replacer with 4 tablespoons of water – mixed together and let sit for 5-10 minutes). You can also use ground flax for an egg replacer if you can’t find Bob’s Red Mill.


  1. Preheat the oven to 375 degrees
  2. Mix together the flour, salt, baking soda, baking powder and all the spices in a bowl.
  3. In a large bowl, mix the butter, sugar and oil on high speed with a hand mixer (or a stand mixer if you have one). Mix until well blended.
  4. Add in the pumpkin and egg replacement mixture in and continue to blend until smooth.
  5. Slowly add the flour mixture a little at a time until smooth and well blended.
  6. Butter a loaf pan and pour the mixture into the pan. Bake for about an hour or until the top is firm.
  7. Let the loaf completely cool before removing from the pan. 


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