Easy Vegan Pumpkin Bread

 reading time: 3 min

It's officially pumpkin season here in Germany! Carved pumpkins; pumpkin spice lattes; pumpkin pies; pumpkin soups; and, of course, pumpkin bread – I love them all.

This recipe uses yeast, so you could say it's a German-American hybrid. It's definitely a super yummy recipe, and an easy one to make, too – just a bit of stirring and mixing, pop it in the oven, and, in about half an hour, you'll have a house smelling of sweet autumn spices and a scrumptious pumpkin loaf. 

I've been looking for the "perfect" pumpkin bread for a while now that is both sweet, but not too sweet, soft, but not too moist, and fluffy. During my research I tried a bunch of German vegan recipes, including this sweet pumpkin bread from Gruenartig (which turned out a bit too moist for my liking) and this juicy pumpkin bread from Heavenlynn Healthy (which was a bit too dry for my liking and didn't have any autumnal spices). So what I did, basically, was combine the two recipes into one – and the result was ...

... the perfect vegan pumpkin bread!!!

Soft, sweet, and fluffy. It's slightly moist, but in a cakey way, tender, and wonderfully pumpkin-y!

This pumpkin bread goes great with (vegan) butter, jam,
plum chutney, honey (or honee), homemade apple butter, or just plain. Perfect for a Sunday breakfast in bed!


Preparation time: 1 hour (+ 2 hours to rise)
Main ingredients: spelt flour, pumpkin, yeast
difficulty level: easy
makes: 1 loaf
suitable for: vegan, lactose-free, wheat-free, soy-free


350 g spelt flour (type 630) *
100 g spelt flour (type 1050) *
100 g whole grain spelt flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt

1/2 cube of fresh yeast (20 g)
70 g raw cane sugar
50 g vegan butter or margarine (or sub melted coconut oil)
100 ml plant-based milk
1 tsp vanilla extract
450 g pumpkin purée (I use homemade pumpkin purée using 1 medium hokkaido pumpkin that I roast in the oven for 30–45 minutes and then blend into a smooth purée – it is more flavourful than store-bought canned pumpkin purée)

* If you are confused about that flour type, check out this website which explains the difference between German flour types and US-American flour types.


Place your dry ingredients in a large mixing bowl: the three different types of flour, baking powder, cinnamon, nutmeg, and salt. Whisk to combine.

Slightly heat up a few spoonfuls of the plant-based milk until warm, but not hot. You can do this over a stovetop, or just place a bowl on top of the radiator, as I often will do it.

Crumble the fresh yeast into the lukewarm milk, along with the sugar. Stir to combine, and set aside for a few minutes for the magic chemistry to happen.

Meanwhile, beat together pumpkin purée and vegan butter or substitute.

Add the yeast/milk/sugar mixture and the pumpkin/butter mixture to the dry ingredients. Using an electric mixer with a dough hook, mix the dough for a few minutes until thoroughly combined.

Cover the bowl with a clean kitchen towel, and leave the dough to rise in a warm place for about 1 1/2 hours. Yup. You better read a good book or watch one or two or three episodes of your favourite show in the meantime!

TIP: Alternatively, you can also prepare the batter the night before, and let it rise overnight in the fridge instead. Then bake the pumpkin bread the next day, and enjoy warm and fresh out of the oven!

Transfer the risen dough to a greased or parchment-lined loaf tin, and leave to rise again in a warm place for 20–30 minutes, covered with a clean kitchen towel.

Preheat the oven to 180 °C / 350 °F.

Once the proofing time is up, bake the pumpkin bread in the preheated oven at 180 °C / 350 °F for about 35 minutes, or until the top is golden brown and a toothpick from the centre comes out clean.

Remove the pumpkin bread from the pan, and allow to cool on a cooling rack.

Slice and serve with vegan butter and a sweet spread of your choice – such as my homemade Himalayan Balsam jelly, as pictured, or my silky-smooth spiced apple butter.

The pumpkin bread tastes best while warm and fresh, but when kept stored in an airtight container at room temperature, it will stay fresh and delicious for 3 to 4 days.

It can also be stored in an airtight container in the fridge for up to a week. Or store it in the freezer, cut into slices, for up to 3 months.

If you make this recipe, please let me know your thoughts in the comments below. And feel free to share this recipe (or better yet, a slice of this pumpkin bread!) with your friends and family.

Other bread-y treats you might enjoy: