This vegan pumpkin bread recipe is moist, fluffy and purely delicious – made with pumpkin purée, fresh apple, crunchy walnuts and cozy spices like cinnamon and nutmeg. It’s refined sugar free, eggless, dairy free and oil-free – proof that indulgence and healthier baking go hand in hand.
I’ll admit it – I’m slightly obsessed with pumpkin. In fall butternut & co. end up on my plate almost daily: in porridge, pumpkin spice lattes, creamy soups… you name it. Sometimes my pumpkin love even goes so far that my skin takes on an orange glow (hello, beta-carotene).
But let’s get back to the real star here: this eggless pumpkin bread. Or more precisely, a moist, sweet loaf that tastes so delicious - you won't stop eating it. My vegan pumpkin loaf version contains apple chunks and walnuts – extra flavor, extra crunch, and a kitchen that smells like heaven in autumn.
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Why You Will Love This Recipe
- 100% plant-based – a true no egg, dairy free pumpkin bread
- Refined sugar free – sweetened with maple syrup
- Moist & flavorful – soft texture without being overly sweet
- Fresh apple pieces – add fruity sweetness and a little bite
- Wholesome & simple – made with few ingredients
- Versatile & adaptable – turn it into a vegan chocolate chip pumpkin bread or add your favorite mix-ins
Step-By-Step Instructions
- Step 1: Mix oat flour, spelt flour, baking powder, salt and spices in a large bowl.
- Step 2: In a second bowl, whisk together maple syrup, plant milk, pumpkin purée and vanilla extract. Pour into the dry ingredients and stir until just combined – don’t overmix.
- Step 3: Gently fold in diced apple and chopped walnuts.
- Step 4: Transfer the batter into a loaf pan, sprinkle with “cinnamon date sugar” if you like, and bake at 180 °C / 350 °F for 40–45 minutes, until a toothpick comes out clean.
The result? A wonderfully moist and aromatic vegan pumpkin apple bread with a spiced sugar crust – no oil, butter or eggs needed. Added benefit: your kitchen will smell heavenly!
Just like banana bread, this sweet pumpkin bread works perfectly for breakfast (try it with a dollop of nut butter), as an afternoon snack with a cup of pumpkin hot chocolate, or even as a dessert with some vegan vanilla ice cream.
Variations
- Swap walnuts for pecans
- Replace apple with pear for a milder version
- Add chocolate chunks for the chocoholics
- Make it whole-grain: use only whole spelt flour
Top Tipp! You can make this recipe into muffins, too! To make, divide the batter into 12 muffin liners or silicone cups and reduce the baking time to 20-25 minutes.
FAQ
Stored airtight, 4-5 days in the fridge or up to 3 months in the freezer.
Yes! For a gluten free vegan pumpkin bread substitute spelt flour with a gluten-free flour blend and make sure to use certified gluten-free oat flour.
I don’t recommend replacing the liquid sweetener with a dry alternative. If you prefer a more wholesome version, try my date-sweetened pumpkin bread recipe.
More Vegan Bakes
Looking for other recipes like this? Try these:
I hope you’ll give this vegan oil-free pumpkin bread recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Vegan Pumpkin Bread - No Oil
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 min (+ cooling time)
Description
This vegan pumpkin bread recipe is moist, fluffy and purely delicious – made with pumpkin purée, fresh apple, crunchy walnuts and cozy spices like cinnamon and nutmeg. It’s refined sugar free, eggless, dairy free and oil-free – proof that indulgence and healthier baking go hand in hand.
Ingredients
- 1 cup oat flour (100 g)
- 1 cup spelt flour (120 g)
- 2 tsp baking powder
- ⅛ tsp salt
- 2 tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- ½ cup maple syrup (150 g)
- ¼ cup plant milk (60 ml)
- 1 cup pumpkin purée (250 g)
- 2 tsp vanilla extract
- 1 apple, peeled and diced
- ⅓ cup walnuts (30 g), roughly chopped
Optional “Cinnamon Sugar” Topping
- 2 tbsp date or coconut sugar
- ½ tsp cinnamon
Instructions
- Preheat the oven to 350 °F / 180 °C.
- Mix oat flour, spelt flour, baking powder, salt and spices in a large bowl.
- In another bowl, whisk together maple syrup, plant milk, pumpkin purée and vanilla extract.
- Add to the dry mix and stir until just combined. Don't overmix, then the pumpkin bread may become very dense.
- Gently fold in diced apple and chopped walnuts.
- Transfer to a greased or lined loaf pan, sprinkle with cinnamon-date sugar topping if using.
- Bake 40–45 min, until a toothpick comes out clean.
- Cool completely before slicing & enjoy.
- Store leftovers in the fridge.
This post is also available in de_DE.
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