This Vegan Pumpkin Bread with Applesauce is moist, tender, and filled with pumpkin and warm fall spices. The versatile eggless and dairy-free batter is perfect for baking loaves or muffins.
The aroma of pumpkin and warm spices baking in the oven is one of my favorite signs of fall. Add a hot cup of coffee and a thick slice of homemade pumpkin bread, and I'm happy.
This recipe was inspired by the hugely popular Downeast Maine Pumpkin Bread on Allrecipes, which I first tried years ago. Delicious as it was, one cup of oil and three cups of sugar seemed like a lot. I began experimenting with a vegan version, replacing half the oil with unsweetened applesauce and reducing the sugar by one-third.
Why stop at half the oil? Because I tried replacing all of it. The bread was drier, and the apple flavor began competing with the pumpkin. Keeping some oil gives the bread the softer texture and balanced flavor I prefer.
Homemade applesauce works beautifully, but smooth, unsweetened store-bought applesauce works just as well.
★★★★★ "Super tasty. Even my non-pumpkin liking child loved this recipe. Highly recommend giving this one a go." Sarah
If you enjoy this vegan pumpkin bread with applesauce, try my Vegan Cranberry Orange Bread, Vegan Zucchini Bread, and Vegan Banana Bread. They're all easy to make and perfect for sharing, or keeping all to yourself!
And if you like pumpkin, you'll love my classic pumpkin pie and this quick and easy recipe for making a light and luscious no-cook pumpkin mousse dessert.
Why you'll love this recipe
- Moist and tender. Pumpkin, applesauce, and a little oil create a soft texture that stays moist after baking.
- Warmly spiced. Cinnamon, nutmeg, cloves, and ginger complement the pumpkin without overwhelming it.
- Less oil and sugar. Applesauce allowed me to reduce both from the original recipe without sacrificing the texture I wanted.
- Two ways to bake it. Use the same batter for pumpkin bread, muffins, or a combination of both.
- Easy to customize. Enjoy it plain or add cranberries, nuts, pumpkin seeds, or vegan chocolate chips.
- Freezer-friendly. Bake it ahead and freeze a loaf or muffins to enjoy later.
Table of Contents
Ingredient Notes
🥕 See the printable recipe card below for quantities & details
- Pumpkin puree. Use plain canned pumpkin puree, not pumpkin pie filling.
- Unsweetened applesauce. Smooth homemade or store-bought applesauce works well. Avoid chunky applesauce for the best texture.
- Vegan egg replacer. Use the equivalent of four eggs. My first choice is Bob's Red Mill Egg Replacer because it provides reliable binding and structure in quick breads. If you can't find it, flax eggs are an option, although I haven't personally tested them in this recipe.
- Vegetable oil. I use canola oil because its neutral flavor doesn't compete with the pumpkin and spices.
- Granulated and brown sugar. Using both provides sweetness, moisture, and a richer flavor than granulated sugar alone.
- All-purpose flour. Regular unbleached all-purpose flour works well.
- Baking soda. Provides the leavening needed to help the bread rise.
- Cinnamon, nutmeg, cloves, and ginger. This combination gives the bread its warm pumpkin spice flavor.
Optional add-ins
Since this recipe makes enough for two loaves, you can have fun with different add-ins in each one.
Cranberries. Fresh or dried.
Walnuts or pecans. Roughly chopped.
Orange zest. Freshly grated.
Pumpkin seeds. Sprinkle on top for extra color, flavor, and crunch.
Chocolate chips. Vegan semi-sweet or white chocolate.
TIP: For nuts, cranberries, or chocolate chips, fold about ½ cup into each loaf before baking.
How to make vegan pumpkin bread with applesauce
1. Gather and measure the ingredients. Preheat the oven to 350ºF.
2. Line the loaf pans with parchment paper or lightly grease and flour them.
3. Add the pumpkin puree, applesauce, prepared egg replacer, oil, vanilla, water, and sugars to a large mixing bowl.
4. Stir or whisk until thoroughly combined.
5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
6. Add the dry ingredients to the pumpkin mixture. Stir by hand just until combined. The batter will be thick and a few lumps are fine.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 50-55 minutes. The loaves are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pans for 20 minutes before removing.
🥕 Connie's Kitchen Tips
Line the pans with parchment. Cut two strips and crisscross them across the bottom and sides of each loaf pan. The parchment makes it easy to lift out the baked loaves and simplifies cleanup.
Mix the batter by hand. A large spoon or silicone spatula is all you need. Stir just until the dry ingredients are incorporated. Overmixing can develop too much gluten, resulting in tougher, denser bread.
Don't overbake. Check the loaves around the 50-minute mark. A few moist crumbs on the toothpick are fine. Waiting for a completely dry toothpick can result in drier bread.
How to make pumpkin muffins
This recipe makes two loaves, 24 muffins, or one loaf and 12 muffins.
For muffins, lightly grease and flour the muffin cups or use paper liners. I've found that some paper liners can stick to these muffins, so I usually prefer a lightly greased muffin pan.
Fill the muffin cups about ¾ full with batter. Bake at 350°F until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs. Begin checking around 20-25 minutes for doneness.
Let the muffins cool in the pan for 15-20 minutes before removing them.
Storage & Freezing
Room temperature: Store completely cooled pumpkin bread or muffins securely wrapped or in airtight containers for up to 3 days.
Refrigerator: Store tightly covered up to 5 days.
Freezer: Place a cooled loaf, individual slices, or muffins in freezer-safe bags or containers and freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Vegan Pumpkin Bread with Applesauce
Equipment
- Two 9 x 5-inch loaf pans or standard muffin pans
- One large mixing bowl
- One medium mixing bowl
- Measuring cups
- One rubber or silicone spatula
- Wire whisk (optional)
- Wire cooling rack
- Parchment paper (optional)
Ingredients
- 1 15 oz Can pumpkin puree
- ½ Cup applesauce smooth, unsweetened
- 4 vegan egg replacer equivalent of 4 eggs, using vegan egg replacer (See notes below)
- ½ Cup canola oil or your choice
- ⅔ Cup water
- 1 Cup granulated sugar
- 1 Cup brown sugar lightly packed
- 3 ½ Cup flour all-purpose
- 2 tsps baking soda
- 1 ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon vanilla
Instructions
- Preheat oven to 350º degrees F (175º C)
- Line two 9 × 5-inch loaf pans with parchment paper or lightly grease and flour them. (For muffins - use paper liners or grease and flour.)
- Add the pumpkin puree, applesauce, prepared egg replacer, oil, water, sugars, and vanilla to a large mixing bowl. Stir or whisk until thoroughly combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Using a large spoon or spatula, stir the dry ingredients into the pumpkin mixture until just blended. Don't over-stir. A few lumps are fine.
- Divide the batter evenly and pour into the prepared loaf pans. (For muffins, fill each cup ¾ full.)
- Bake for about 50-55 minutes in the preheated oven. (See notes below on muffin bake times).
- Loaves are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the loaves to cool in the pans at room temperature about 20 minutes before removing.
Notes
🥕Baking Tips:
This recipe yields 2 loaves, 24 muffins, or one loaf and 12 muffins Egg replacer: My first choice is Bob's Red Mill Egg Replacer, prepared according to package directions to equal 4 eggs. If unavailable, 4 flax eggs are an option. To make 4 flax eggs, combine 4 tablespoons ground flaxseed with ¾ cup water. I haven't personally tested flax eggs in this recipe, so the texture and rise may differ. Add-ins: Limit the quantity of add-ins such as cranberries, nuts, or chocolate chips to ½ cup each. Baking time: The average baking time for pumpkin loaves is 50 - 55 minutes, depending on your oven and size of loaf pans. Check for doneness starting at 50 minutes, and increase baking time as needed (until an inserted toothpick comes out clean or with a few moist crumbs). For muffins: Bake at 350℉ 20-25 minutes and begin checking for doneness at 20 minutes. The muffins are done when the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan for 15–20 minutes before removing. Storage: Store completely cooled loaves or muffins by securely wrapping them in food safe wrap or covered in airtight containers at room temperature up to 3 days or refrigerated up to 5 days. Freeze up to 3 months in airtight freezer bags. Thaw overnight in a refrigerator.Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Connie says
Looking for your new go-to recipe for a sweet, moist, and simply scrumptious vegan pumpkin bread? Look no further - you've found it!
sarah says
Super tasty. Even my none pumpkin liking child loved this recipe. Highly recommend giving this one a go.
Connie Edwards McGaughy says
So happy to know that your pumpkin bread was a smashing success!🎃 Thanks a bunch for sharing!🥕