Vegan Pumpkin Bread, Super Moist
- By Amy Dong
- Updated Sep. 29, 2026
This vegan pumpkin bread uses one of my favorite secret ingredients, which makes it wonderfully different from other recipes: I use creamy Thai coconut milk, which is easy to find and makes this bread extra moist. Nobody will guess there is no eggs, no butter, and no egg replacers.
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Amy’s Notes
When I do fall baking for my vegetarian or vegan friends, this vegan pumpkin bread one of my favorite choices. It’s more flavorful and more tender than other pumpkin breads, as it uses Thai coconut milk, which comes in a can and is available at most major grocery stores.
- 100% dairy-free and egg-free – without using fancy or hard-to-find egg replacers.
- Freezer-friendly – you can bake a double batch now and pull out fresh slices all season long.
- Supremely tender – thanks to rich, aromatic canned coconut milk.
- Easily customizable – add your favorite dairy free chocolate chips, chopped pecans, or dried cranberries.
Be sure to also try my Best New York Style Pumpkin Cheesecake and savory Pumpkin Chili for two of our other top fall favorites.
About the Coconut Milk
I love canned Thai coconut milk, which is traditionally used in Thai cooking. You can find it in most major grocery stores. Don’t worry, your pumpkin bread will not taste like coconut.
Choose whole Thai coconut milk for all its creamy goodness. It provides depth and superior moistness in every bite. Your pumpkin bread will taste like the best pumpkin bread ever, with no trace of coconut flavor.
Tip: Give your can of coconut milk a good shake before using, as there’s usually water/cream separation in the can.
Key Recipe Ingredients
- Pure pumpkin puree: Two full cups give you big pumpkin flavor and supreme moistness.
- Light olive oil: Your bread will not taste like olives; the olive oil simply lends great moisture to the bread.
- Double dose warm fall spices: This gives this pumpkin bread its amazing flavor.
- Mini chocolate morsels: Use mini dairy-free chocolate chips, as they melt into the bread much better than regular sized ones.
- Coconut milk – Be sure not to use the trendy beverage kind that is meant for drinking. Use only Thai style canned coconut milk.
Substitutions and Variations
- Flour: Substitute half of the all-purpose flour with white whole wheat flour. White whole wheat flour results in a finer crumb than regular whole wheat flour.
- Oil: Try melted coconut oil instead, vegetable oil, or canola oil if you’d prefer not to use olive oil. Or, substitute half of the oil with unsweetened applesauce.
- Add-ins: Chop your own favorite variety of chocolate chips into tiny pieces or use any variety of dried fruit or nuts.
Step-by-Step Recipe Instructions
- In a large bowl, combine pumpkin, oil, coconut milk, and all dry ingredients. Don’t over-mix. Stir in mini chocolate chips, if using.
- Fill prepared loaf pans evenly with batter. Bake just until a toothpick inserted in the center comes out with a few tender crumbs attached.
- Let loaves rest at room temperature for 10-15 minutes, covered tightly with foil to keep moisture locked in. Let cool completely before slicing.
How to Prep Ahead
- Storage: Keep loaf tightly wrapped in foil at room temperature for up to 4 days. It stays amazingly moist.
- To Freeze: Slice cooled bread, place parchment paper between slices, and wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw individual slices on the counter for 15 minutes.
Vegan Pumpkin Bread, Super Moist
Ingredients
- 2 cups pure pumpkin puree
- 2 cups dark brown sugar, packed
- ⅔ cups granulated sugar
- 1 cup olive oil
- ⅔ cup canned coconut milk, from Asian section of grocery stores
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- 1 teaspoon table salt
- 2 teaspoons baking soda, fresh
- 3 ½ cups all purpose flour
- Optional: 1 cup mini vegan chocolate morsels
Instructions
- Preheat oven to 350F with rack on lower middle position. Generously grease and flour two 8×4 nonstick loaf pans* and set aside.
- In a large bowl, combine pumpkin both sugars, oil, coconut milk, cinnamon, ginger, cloves, allspice, and salt. Use hand whisk to incorporate well.
- Add baking soda and flour; Use rubber spatula to gently stir and fold until no more flour streaks remain. Don't over mix. Stir in mini chocolate chips, if using.
- Fill prepared loaf pans evenly with batter. Bake 60-65 minutes or just until toothpick inserted in center comes out with very few tender crumbs attached. Actual bake time depends on oven; keep in mind that if inserting where melted chocolate is, toothpick won't come out clean. If the top browns too quickly, loosely cover with foil.
- Let loaves rest at room temp, covered tightly with foil to keep moisture locked in. After 10-15 minutes, remove foil and let cool completely before removing from pan and slicing.
Notes
- You can fill one 9×5 loaf pan for a bigger loaf and increase bake time; start with adding 5 minutes and keep checking every 2-3 minutes. You may have leftover batter for some muffins.
- Feel free to sub the mini chocolate morsels with dried fruit or nuts of your choice.
- You can sub half the regular flour with white whole wheat flour, and half the oil with applesauce. The texture will likely be a tad different, but your bread will still taste delicious.
- Feel free to use another type of oil if you don’t want to use olive oil.
- This recipe makes two 8×4 loaves OR one 9×5 loaf plus extra batter for some muffins.
- Storage: Keep loaf tightly wrapped in foil at room temperature for up to 4 days. It stays amazingly moist.
- To Freeze: Slice cooled bread, place parchment paper between slices, and wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw individual slices on the counter for 15 minutes.
Nutrition (per serving)
What to Serve with Pumpkin Bread
Toppings
- Add Fresh Fruit Salsa alongside your vegan pumpkin bread.
- These Cinnamon Sugar Candied Pecans are amazing with any quick bread.
- Serve this 1-Ingredient Coconut Whipped Cream (Dairy-Free) to dollop over your pumpkin bread.
Frequently Asked Questions
Not at all. Full-fat canned coconut milk provides incredible moisture and a rich texture without making it taste like coconut.
Common vegan egg substitutes for pumpkin bread include flaxseed meal mixed with water, mashed bananas, applesauce, or commercial egg replacers. For this vegan pumpkin bread recipe, we used whole fat Asian style coconut milk, which makes the bread extra moist.
Yes, you can use almond milk, soy milk, oat milk, and other plant-based milk alternatives in place of dairy milk in vegan pumpkin bread recipes. We highly recommend using Asian coconut milk from a can, as it is rich and adds a depth of flavor you can’t get with other milk substitutes.
Vegan pumpkin bread can be a healthier option compared to traditional recipes, as it typically contains less saturated fat and cholesterol. However, its overall healthiness can depend on the specific ingredients used, such as the type of sweetener and flour. To make your pumpkin bread even healthier, use a mixture of whole wheat flour and lessen the sugar, if you’d like.
You can make gluten-free vegan pumpkin bread by using gluten-free flour blends like almond flour, rice flour, or a gluten-free all-purpose flour. Also, ensure that all your other ingredients, including spices and baking soda, are gluten-free.
Pumpkin puree holds a lot of moisture. Make sure your baking soda is fresh, and don’t open the oven door during the first 45 minutes of baking!
More to Cook and Eat
- Snickerdoodle Bread: The warm flavors of this homemade bread will have you wanting just one more slice.
- Coconut Pancakes are a delicious morning favorite.
- Moist Zucchini Bread: This easy bread is a great way to use up zucchini before it goes bad.
- Strawberry Banana Bread: The flavor combo makes this bread unforgettable.