A healthier vegan pumpkin bread to welcome fall! This pumpkin loaf is dairy free, eggless, and made with whole wheat flour. It’s light and moist and tastes just like the classic. 

A vegan pumpkin bread loaf topped with pecans on a kitchen counter.


We are still having 90-degree days here, but maybe some pumpkin will get us in the autumn spirit? My youngest daughter and I have been working on this pumpkin bread for the past week and have been loving it. Since this vegan pumpkin bread is dairy free and eggless, she’s enjoyed licking the spatula with each test. 

This pumpkin bread loaf is topped with crunchy pecans and great plain, slathered with cream cheese, or with added melty chocolate chips or cranberries. To come up with the recipe, we simply swapped the mashed banana in our Vegan Banana Bread (which has been getting many 5-star reviews – yay!) with pumpkin, added some warm spices, and topped the whole thing with pecans.

If you love pumpkin, you must also head over to our super popular Vegan Pumpkin Pie and my favorite, Gluten-Free Pumpkin Muffins made with oat flour. Let’s go over the details for this pumpkin loaf!