Sweet, rich, and moist pumpkin bread topped with crunchy pecans and pumpkin seeds, this healthy vegan pumpkin bread is good for breakfast, lunch, dinner, dessert or midday snack too!

Nothing screams fall more than pumpkin flavored anything!

That’s why it’s a perfect time for this moist and fluffy vegan pumpkin bread recipe.

What Makes this Vegan Pumpkin Bread So Delicious?

This vegan pumpkin bread is filled with Whole Foods ingredients and insanely delicious.

1. Maple Syrup

Maple syrup is used to sweeten this vegan pumpkin bread so no refined sugars or artificial sweeteners are used in this recipe.

It is my favorite sweetener for baked goods in the fall. The maple flavor and the smooth texture it is able to provide are irresistible.

2. Pumpkin Puree

Pumpkins aren’t just to carve for Halloween!

It is delicious and also perfect for vegan baking. I love using pumpkin puree to replace eggs. it acts as a binder along with some other ingredients.

Additionally, it gives the dough that fall flavor and the doughy texture.

3. Dark Chocolate

Chocolate makes everything taste better right? The melty chunks explode in your mouth and the rest of them give each bite some perfect crunch!

4. Pumpkin Seeds and pecans

I am a nut lover. As you might already know, many of my recipes contain nuts. And this one is no exception. It adds the perfect crunch on top and that nutty flavor that pairs so well with this vegan pumpkin bread.

However, if you have any allergies in the family, you can simply omit them.

A loaf of healthy pumpkin bread sliced on a cooling rack. There are pumpkin seeds and pecans on top.

Ingredients Needed to Make Healthy Pumpkin Bread

There are roughly 10 ingredients that go into this pumpkin bread, but the majority of them are standard household ingredients so it’s not as long as it seems!

For this recipe you will need:

  • Flax eggs (made with ground flax seed and water)
  • Whole wheat flour
  • Apple sauce
  • Pumpkin puree
  • Coconut oil
  • Apple cider vinegar
  • Baking powder
  • Baking soda
  • Pumpkin pie spice
  • Pecan & pumpkin seeds
  • Dark chocolate (optional)

How to Make Vegan Pumpkin Bread

How to Serve Easy Pumpkin Bread

This pumpkin bread can be served morning, noon, and night! It’s literally great for anything, you name it!

Breakfast: You can toast it and serve it with breakfast, top with some nut butter or a dollop of yogurt, butter/vegan butter.

Dessert: Or make it more of a sweet snack/dessert by topping with my favorite vegan cashew cream cheese icing!

It’s also perfect for midday snacking because it’s filling and packed with fueling ingredients, so it’ll definitely hold you over until your next meal.

How to Store Healthy Pumpkin Bread

For best results, store in an air tight container in the fridge for up to 4-5 days.

I love having the pumpkin bread cold because the texture gets a little chewy and gooey. Or you can warm it up in the microwave for 15 – 20 seconds per slice.

The warm pumpkin bread gets more fluffy and soft all around. Either way they are amazing.

Yes! You can freeze it too! Slice into individual slices and wrap separately.

In order to thaw the pumpkin bread, let it defrost on the counter for a few hours or place in the microwave.

What’s your favorite way to eat pumpkin bread? Leave a comment below!


A loaf of healthy pumpkin bread sliced on a cooling rack. There are pumpkin seeds and pecans on top.

Get the recipe:Vegan Pumpkin Bread

Topped with crunchy pecans and pumpkin seeds, this healthy vegan pumpkin bread is good for breakfast, dessert or afternoon snack.
4.65 stars (28 reviews)


  • 2 flax eggs, 2 tbsp ground flax seeds + approx 5 tbsp water
  • 1 cup pumpkin puree*
  • 1/4 cup apple sauce **
  • 1/4 cup milk of choice
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tbsp apple cider vinegar

Dry ingredients

  • 1 1/2 cup whole wheat flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup coconut sugar, optional***


  • Preheat the oven to 325 F.
  • Prepare the flax eggs by combining the ground flaxseed and water. Allow it to rest for about 5 minutes so it has time to thicken.
  • In a large mixing bowl, combine all the wet ingredients and mix them together.
  • Mix all of your dry ingredients together in a separate bowl.****
  • Add the dry ingredients to the wet ingredients and mix with a spatula.
  • Fold in your dark chocolate, if using any.
  • Pour into 9×5 loaf pan. sprinkle your pumpkin seeds and pecans on top before placing the loaf into the oven.
  • Bake for 50-55 minutes, until a toothpick can be inserted into the center and comes out clean (or internal temperature reaches 200F)).


  1. * You can use canned pumpkin puree (NOT pumpkin pie puree) or make your own at home using this recipe.
  2. ** If you do not have apple sauce in hand, you can substitute with more pumpkin puree.
  3. *** If you prefer sweeter, incorporate additional coconut sugar (around 1/4 cup depending on preference) along with the dry ingredients.
  4. ****Remember to sift all dry ingredients to provide a smoother batter and ensure that all ingredients are combined evenly.
Serving: 1g, Calories: 208kcal, Carbohydrates: 28g, Protein: 4g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 210mg, Fiber: 4g, Sugar: 12g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.