Vegan Pumpkin Bread with Walnuts & Chocolate

This Vegan Pumpkin Bread is soft, moist, and filled with cozy fall flavor. Studded with melty chocolate chunks and crunchy walnuts, it’s perfectly sweet, nutty, and healthily spiced. Made with simple pantry ingredients, this easy pumpkin loaf comes together in one bowl — no eggs or dairy needed.

Basically Pumpkin Cake (But We’re Calling It Pumpkin Bread)

This vegan pumpkin bread is one of those recipes I come back to every fall. It comes together in one bowl, freezes beautifully, and the crumb is everything — soft, tender, plush… basically cake disguised as bread. For some reason we call it bread, but hey, I’m not complaining because that means I can eat it for breakfast, right?

I love serving a slice with coffee on a chilly morning, but it’s just as good as an afternoon snack with a bit of miso honey butter (so good) or warmed up with a scoop of ice cream for dessert. The combination of pumpkin puree, almond flour, and a touch of apple cider vinegar gives it that dreamy, moist texture without feeling heavy. It’s cozy, easy, and always hits the spot.

Ingredients and Substitutions

Here’s what you’ll need to make this one-bowl vegan pumpkin bread:

• Pumpkin puree: Canned pumpkin is best since it’s the most consistent. I use E.D. Smith 100% Pure Pumpkin, which is slightly wetter than Libby’s. If using Libby’s, you might need to add 1–2 tablespoons of soy milk to adjust the texture.
• All-purpose flour
• Almond flour: My secret to a plush, tender crumb — it adds richness without making the bread dense.
• Baking powder + baking soda
• Pumpkin pie spice: I use my own homemade pumpkin spice blend because store-bought mixes tend to be heavy on cinnamon. Adding cardamom and black pepper brings out the deeper, cozier fall notes.
• Sugar: A mix of light brown and granulated sugar gives the perfect balance of sweetness and moisture.
• Oil: Any neutral oil works — avocado or vegetable oil are my go-tos. You can use olive oil, but it’ll add a bit of flavor.
• Apple cider vinegar: The key to helping the loaf rise and replacing eggs in vegan baking.
• Vanilla extract

I also added walnuts and chocolate to mine but thats totally optional! Add other nuts, top with a streusel or skip them all together.

How to Make Vegan Pumpkin Bread

1. Mix the wet ingredients: In a large bowl, whisk together the pumpkin puree, both sugars, oil, apple cider vinegar, and vanilla until smooth and well combined.
2. Add the dry ingredients: Sift in the flour, almond flour, baking powder, baking soda, spices, and salt. Fold gently with a spatula until just combined — don’t overmix.
3. Fold in mix-ins: Add the chopped walnuts and chocolate. The batter should be thick but scoopable.
4. Bake: Transfer to an 8.5×4.5-inch loaf pan lined with parchment. Top with extra walnuts and chocolate. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few cooked crumbs.
5. Cool completely: Let the loaf cool in the pan for 10 minutes before transferring to a wire rack. Slice once fully cooled for clean cuts.

How to Store and Reheat

This pumpkin bread can be made ahead of time for a quick and easy breakfast, snack or dessert since it can be kept for a few days or even frozen! Here’s how:

• Store at room temperature: Wrap the whole loaf or slices and it will last on the kitchen counter for 3-4 days.
• Freeze: Once cooled, slice and securely wrap. Place in freezer safe bag or container and freeze for up to 2 months.
• Reheat: Thaw at room temperature or wrap with a damp paper towel and microwave for 20 seconds or until warm. You can even toast it in a toaster oven or on a pan with some dairy free butter!

Recipe FAQ

More Vegan Quick Bread Recipes

• Favourite healthy banana bread
• Apple cinnamon bread with crumble topping
• 1-bowl Zucchini bread
• Vegan gluten free banana bread

SAVE IT FOR LATER! ↓

If you recreate this Vegan Pumpkin Bread recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Pumpkin Bread

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Lisa Kitahara
• Total Time: 1 hour
• Yield: 8 servings

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Description

Vegan pumpkin bread made with wholesome ingredients & naturally sweetened with maple syrup. Moist, fluffy and studded with chocolate chips and walnuts for the coziest fall breakfast!

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Ingredients

• 1 cup (125 g) all purpose flour
• 1/4 cup (28 g) super fine almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1.5 tbsp pumpkin pie spice*
• 1/4 tsp salt
• 7.5 oz (210 g) canned pumpkin (I use ed smith 100% pure pumpkin)
• 1/3 cup (70 g) light brown sugar
• 1/3 cup (65 g) granulated sugar
• 1/3 cup (75 g) neutral oil
• 1 tbsp (15 ml) apple cider vinegar
• 1 tsp (5 ml) vanilla extract
• 1/2 cup walnuts, roughly chopped (65g)
• 1/2 cup chocolate, roughly chopped (80g)

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Instructions

1. Preheat oven to 350°F (175°C). Line a 8.5×4.5 inch loaf pan with parchment paper. 
2. Into a large bowl, add in the pumpkin puree, brown sugar, granulated sugar, oil, apple cider vinegar and vanilla extract. Fold it in until mostly combined. You should still see some streaks of flour. Add in the walnuts and chocolate and fold it in until evenly mixed in. 
3. Transfer the batter into the prepared pan. Smooth out the top with a spoon or spatula and make sure that the corners are filled for even baking.
   • Optional: top with more chocolate chips and walnuts and press them in
4. Bake for 50-60 minutes or until smooth pick comes out clean when inserted in the middle. A few cooked crumbs are okay. If you find your loaf is browning too quickly, cover with foil and continue to bake. 
5. Allow the loaf to cool in the pan for 5 minutes and then carefully remove and transfer to a wire rack to cool completely (about 1 hour). Slice, serve and enjoy!
    

Notes

• If you don’t have pumpkin pie spice use: homemade pumpkin pie spice or 1 tbsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp ginger and 1/4 tsp all spice
• Helpful Equipment: 8.5×4.5 inch loaf pan, spatula, mixing bowls, whisk
• Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: gluten free, North American, Vegan

Nutrition

• Serving Size: 1 slice
• Calories: 312
• Sugar: 16.6g
• Sodium: 202mg
• Fat: 14.4g
• Saturated Fat: 4.6g
• Unsaturated Fat: 6.8g
• Trans Fat: 0
• Carbohydrates: 41.8g
• Fiber: 6.2g
• Protein: 7.1g
• Cholesterol: 0