Bread Maker yeasted Pumpkin Bread with Olive Oil, Vegan

“Soft, golden, and filled with cozy fall flavor — this vegan pumpkin bread rises tall and smells like autumn itself.”

There’s nothing like the smell of freshly baked pumpkin bread filling the kitchen on a crisp fall morning. This Vegan Bread Maker Pumpkin Bread captures everything cozy about autumn with real pumpkin purée, warm spices, and olive oil; then transforms it into a soft, sliceable loaf perfect for breakfast toast or hearty sandwiches.

Unlike sweet quick breads, this is a yeasted loaf. It rises beautifully in the bread machine and has that chewy, bakery-style texture you just can’t get from cake-style pumpkin breads. The best part? You can toss in the ingredients, press start, and let the bread machine work its magic while you sip your pumpkin-spice coffee.

If you’re the kind of person who lights a pumpkin candle the moment the weather cools and loves that fresh-baked bread aroma wafting through the kitchen, this one’s for you.

Why You’ll Love This Bread

• Richly spiced and comforting: Pumpkin purée, pumpkin pie spice, and cinnamon bring all the cozy autumn vibes.
• Hands-off and foolproof: Just load the ingredients into your bread machine and let it do the rest.
• Vegan and flexible: Made with olive oil and plant milk, so it’s dairy-free but still full of flavor.
• Savory-sweet versatility: Slice it thick for breakfast toast, sandwiches, or serve it alongside soup.

Ingredients

• plant milk – Use a high-protein plant milk like soy or pea protein milk (such as Ripple) for the best texture.
• pumpkin purée – Adds color, moisture, and subtle natural sweetness.
• olive oil – I used a light-tasting olive oil, but a robust variety adds depth and warmth.
• light brown sugar – Lightly packed; make sure it’s lump-free for an even mix.
• pumpkin pie spice – Your shortcut to that classic fall flavor.
• ground cinnamon – For a little extra cozy warmth.
• a little salt – Balances the sweetness and brings out the pumpkin flavor.
• bread flour – Bread flour has more protein than all-purpose, which helps the loaf rise higher and gives it that chewy, bakery-style texture.
  • If you substitute all-purpose flour, the loaf may turn out softer and a little less structured. Learn more about the difference between bread flour and all-purpose flour from the Food Network.
• rapid-rise yeast – Use bread machine or instant yeast for the best results.
  • Bread machine yeast is formulated to activate quickly and mix directly with dry ingredients. Learn more from Serious Eats about the different types of yeast for baking bread.

How to make pumpkin bread in the bread maker

The exact detailed directions are in the printable recipe card below. The following is an overview.

Step One – Warm the Plant Milk

Warm the soy milk in the microwave for about one minute. It should be very warm to the touch but not boiling.

Step Two – Load the Bread Machine

Add the plant milk, pumpkin purée, olive oil, brown sugar, pumpkin pie spice, cinnamon, and salt into the bread machine pan.

Step Three – Add the Dry Ingredients

Measure the bread flour using the spoon-and-level method (see below) and add it on top of the wet ingredients. Make a small indent in the flour and sprinkle the yeast into the indentation.

Step Four – Let the Machine Work

Select the standard white loaf setting, choose a medium crust, and start the cycle. When finished (about little more than three hours), remove the loaf from the pan, cool slightly, and slice.

Notes & Pro Tips

• Plant milk: For the best texture, use a higher-protein unsweetened plant milk (for example, pea-protein or soy). I prefer something like Ripple Unsweetened Pea Protein Milk. If you aren’t strictly dairy-free, dairy milk may work, but I haven’t tested it.
• Brown sugar: Pack the brown sugar. I use light brown sugar. it’s super important that you make sure all the lumps and bumps are removed from the brown sugar before adding it to the recipe. If my brown sugar is a little bit old and lumpy, I add a slice of fresh bread to the sealed package for a few hours to soften it so that I can break it up. 
• Flour: Use bread flour (not all-purpose) for the optimal rise and structure. Measure using the “spoon & level” method: fluff the flour, spoon into your measuring cup, level off the top with a knife.

• Yeast: Rapid-rise (or bread-machine specific) yeast is recommended. If you must substitute with standard active-dry yeast, increase to 2¼ teaspoons, though this version hasn’t been fully tested — you proceed at your own risk.
• Serving ideas: This loaf is great sliced thick and topped with freshly made pumpkin jam, vegan butter (try yummy maple cinnamon butter for a sweet twist), or used as sandwich bread with roasted veggies and hummus. It also pairs nicely with a warm autumn soup.
• Storage: Once cooled, wrap the loaf tightly and store at room temperature for up to 2 days. For best texture, re-toast lightly before serving and top with pumpkin butter, pear butter, or for a fun contrast, blackberry jam!

Frequently Asked Questions

Can I use a different plant milk?
Yes — you can use almond, oat, or other plant milks, but higher protein varieties (soy, pea protein) help achieve a more bread-like texture rather than a dense quick-bread feel.

Can I swap flours?
You might be tempted to use all-purpose flour, but for this recipe the bread flour gives the structure and rise that make it loaf-style instead of cake-style. If you only have all-purpose flour, expect a slightly denser result.

Can I make this by hand (no bread machine)?
Potentially yes — you would need to knead by hand or with a stand mixer, allow for a rise, shape into a loaf pan, etc. But since this is designed for a bread machine cycle, the timing and settings won’t match exactly.

Final Thoughts

If you’re looking for a vegan loaf that brings the flavor of fall — pumpkin, spice, olive oil — while still being sandwich-friendly and made in your bread machine, this one’s a keeper. It’ll fill your kitchen with that warm bread smell and give you twelve hearty slices to enjoy throughout the week.

Let me know how your loaf turns out — and whether you try a variation (maybe add chopped nuts or dried cranberries!)
Happy baking!