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a loaf of vegan pumpkin bread topped with pumpkin seeds on a sheet of baking parchment on a blue background with mini pumpkins, cinnamon sticks, a grey cloth and a knife.

Vegan Pumpkin Bread

Vegan pumpkin bread - this spiced pumpkin loaf cake tastes like Autumn in cake form! This one-bowl pumpkin cake is soft, moist, spicy, easy to make, full of Fall flavours and perfect for snacking on. Eggless and dairy-free.
Course Dessert, Snack
Cuisine American, baking, vegan
Keyword cake
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings 8 people
Author Domestic Gothess


  • 280 g (2 ¼ cups) plain (all-purpose) flour
  • 135 g (¾ cup) light brown soft sugar
  • 100 g (½ cup) caster sugar
  • 2 ¼ tsp baking powder
  • ¾ tsp bicarbonate of soda (baking soda)
  • 2 ½ tsp pumpkin spice/mixed spice (or use 1 tsp cinnamon, 1 tsp ginger, ¼ tsp nutmeg, ⅛ tsp allspice and ⅛ tsp cloves)
  • ½ tsp salt
  • 320 g (1 ⅓ cups) tinned pumpkin puree (NOT pumpkin pie filling) (see instructions above to make your own)
  • 120 ml (½ cup) sunflower oil (or another flavourless oil)
  • 100 ml (⅓ cup + 1 Tbsp + 1 tsp) unsweetened non-dairy milk (I used oat)
  • 1 tsp cider vinegar/white wine vinegar
  • 1 tsp vanilla extract
  • a handful of pumpkin seeds (pepitas) to decorate (optional)


  • Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line it with a strip of baking parchment that comes a little way above the sides so that you can easily lift the cake out once it is baked.
  • Whisk together the plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice and salt in a large mixing bowl.
  • Add the pumpkin puree, sunflower oil, non-dairy milk, vinegar and vanilla extract and whisk gently until no dry lumps remain but be careful not to over-mix.
  • Transfer the batter to the prepared loaf tin and spread it level. Scatter a handful of pumpkin seeds over the top then bake for 60-75 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter. Loosely cover the top with tin foil for the last 20 minutes of baking if it starts to get too dark.
  • Leave the cake to cool in the tin for 10 minutes then carefully lift it out onto a wire rack and leave to cool completely before slicing. Store leftovers in an airtight container for up to five days.