Pumpkin Bread


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Vegan Pumpkin Bread on a plate with a red napkin

It rained in Phoenix today and it actually feels like fall. Usually September – October in Phoenix is a sweltering 100 to 105 degrees so while the rest of the country enjoys their pumpkin spice lattes in the chilly weather, we sweat and order them anyways.

If you’re in the Phoenix area and are craving a PSL, I believe the only places who seasonally carry vegan ones are Nami and Pomegranate. If you know of others, please let me know and I’ll add them to the list!

Vegan Pumpkin Bread on a plate with a red napkin

I have to be honest about one thing: I LOVE PUMPKIN THINGS. From lattes to pie and scented candles, I want as much as I can get forever until I die which brings me to my second love: bread.

This recipe for my pumpkin bread is actually a modified version of my mom’s. Growing up, she’d make it for us kids and would bake extras for us to give to our teachers for Thanksgiving and for our neighborhood rosary group. I can’t begin to tell you guys how good this stuff is. I only make it once a year because it’s um.. not very good for you, but friends beg me for it year round.

Vegan Pumpkin Bread on a plate with a red napkin

I challenge you to make this and bring some of the mini loaves (This recipe makes 12 of them so there are plenty to go around!) to your work or give some to your friends and extended family. They’ll be shocked that it’s vegan! The bread is so moist and flavorful – plus, it’s practically idiot proof.

I also want to make a quick note and dedicate this recipe to my mom. A few years ago she had a post-surgical complication and due to that, had part of her small intestine removed and now has short-gut syndrome. She’s made a decent recovery but due to all of her issues, she won’t ever be able to eat anything close to this ever again. She’s the strongest woman I know and I love her very much. So thank you mom for this recipe! You’re the best.

If you try this recipe, let me know! Leave a comment or tag me at #hellyesitsvegan on Instagram. Cheers!

Vegan Pumpkin Bread on a plate with a red napkin
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Vegan Pumpkin Bread

This vegan pumpkin bread is so good! I adopted this recipe from my mom, so this is dedicated to her.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Baked Goods, Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: pumpkin bread, vegan pumpkin bread
Servings: 12
Calories: 493kcal


  • small bowl
  • whisk
  • stand mixer with mixing bowl
  • mini bread loaf pan



  • Preheat oven to 350 degrees.
  • In a small bowl, whisk together the flax meal and 10 Tbsp water to make some flax eggs. Let congeal for 5 minutes before adding it to the main batter.
  • Using a stand mixer bowl or a large bowl, add the flour through the nutmeg, stirring to make sure all ingredients are evenly incorporated.
  • Add the sugar, corn oil, flax eggs, water, and pumpkin to the flour mixture. Mix on a low setting with a hand mixer or Kitchenaid mixer until the batter is smooth and even.
  • Oil a mini bread tin and ladle the batter into each well about 2/3 of the way full.
  • Bake for 45 minutes to 60 minutes or until the bread has a brown exterior and passes the toothpick test.


Nutrition information is an estimate.
Nutrition Facts
Vegan Pumpkin Bread
Amount Per Serving (154 g)
Calories 493 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 5g
Cholesterol 0mg0%
Sodium 506mg22%
Potassium 197mg6%
Carbohydrates 78g26%
Fiber 5g21%
Sugar 51g57%
Protein 5g10%
Vitamin A 5520IU110%
Vitamin C 2mg2%
Calcium 28mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Hell Yes It's Vegan
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