About this recipe
Soft, slightly sweet, and full of orange aroma — this Vegan Pan de Muerto is my favorite version of one of Mexico’s most meaningful breads. It’s light and fluffy like the traditional one, just made entirely dairy-free and egg-free.
This sweet bread is baked to celebrate Día de los Muertos (Day of the Dead), but honestly, it’s delicious any time of year — especially with a cup of coffee or Mexican hot chocolate.
Why You’ll Love This Recipe
- Light, airy texture and classic orange flavor.
- 100% plant-based — no eggs or dairy needed.
- Simple ingredients, easy steps, and beginner-friendly.
- This is perfect for honoring Mexican tradition in a modern way.
- Freezes beautifully and tastes even better the next day.
Ingredient notes
- Vegetable milk: such as unsweetened almond milk, soy milk. Avoid watery plant milks like oat or rice milk for this recipe.
- Instant yeast or active dry yeast. This type of yeast doesn’t need to be activated — mix it directly with the dry ingredients. If you only have active dry yeast, dissolve it first in the warm milk for 5–10 minutes before adding it to the dough.
- Orange zest: it gives the bread that authentic aroma. Avoid the white pith underneath the peel; it’s bitter.
How to Make Vegan Pan de Muerto
- Warm the milk and oil. In a small saucepan, heat the almond milk and oil until just warm to the touch (about 95ºF / 35ºC). The liquid should feel cozy, not hot — that’s how you protect the yeast.
- Mix and knead. In a stand mixer with a dough hook, combine flour, sugar, salt, and yeast. Add the warm milk mixture and mix for 5–8 minutes until the dough is soft and elastic. Transfer to an oiled bowl, cover, and let rest in a warm place for 1 hour, or until doubled in size.
- Shape the bread. Lightly flour your hands. Form one large round base, then make two thin “bones” and a small ball for the top. Arrange them to resemble the traditional Pan de Muerto design, symbolizing the circle of life. Place on a lined baking sheet and rest 20–30 minutes while preheating the oven to 350°F (175°C).
- Bake and finish. Bake for 30 minutes, until golden and slightly firm. Brush with melted vegan butter or neutral oil, then sprinkle with sugar while still warm for that perfect sweet crust.
Tip: For a glossy finish, brush with a light simple syrup instead of butter.
Variations & Home-Cook Tips
- Cinnamon Sugar Version: Add ½ teaspoon of ground cinnamon to the dough for a cozy, spiced twist.
- Orange Blossom Version: Add one teaspoon of orange blossom water for the traditional Mexican aroma (be gentle — a little goes a long way).
- Mini Pan de Muerto: Divide the dough into smaller portions and bake for 20–22 minutes — perfect for gifting or serving individually.
- Storage: Store covered at room temperature for up to 3 days, or freeze for up to 2 months. Reheat in the oven to restore softness.
- Home Cook Tip: The dough should be slightly sticky — that’s what makes it fluffy. Don’t over-flour it or it’ll turn dense. If your kitchen is fabulous, let the dough rise inside the oven with the light on for gentle warmth.
Bake this bread to celebrate the lives of the people who came before us and to celebrate their legacy, but above all, to celebrate eternal life. Quick tip: if you don’t have time to bake it, make Day of the Bread Cookies.
Vegan Day of the Dead Bread
Equipment
- Stand mixer with dough hook
- Large mixing bowl
- small saucepan
- Measuring cups and spoons
- Kitchen scale (optional)
- Thermometer (optional)
Ingredients
For the Bread:
- 2 cups 480 ml unsweetened almond milk (or soy milk, lukewarm)
- ½ cup 120 ml neutral oil (canola, sunflower, or grapeseed)
- 4½ teaspoons 14 g instant yeast
- ¾ cup 150 g granulated sugar (plus more for dusting)
- 4½ cups 560 g all-purpose flour, plus more for kneading
- ½ teaspoon salt
- 1 tablespoon fresh orange zest
For Finishing:
- 2 tablespoons melted vegan butter or neutral oil
- Granulated sugar for topping
Instructions
Warm the liquids.
- In a small saucepan, heat the almond milk and oil until warm to the touch (about 95ºF / 35ºC). Don’t overheat — it should feel cozy, not hot.
Mix and knead.
- In a stand mixer fitted with the dough hook, combine flour, sugar, salt, and yeast. Add the warm milk mixture and knead for 5–8 minutes, until the dough is soft, smooth, and slightly sticky.
First rise.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let rise for 1 hour, or until doubled in size.
Shape the bread.
- Lightly flour your hands. Form a large round base, then create two thin “bones” (huesitos) and one small ball for the top. Arrange them in the traditional Pan de Muerto shape, symbolizing the circle of life.
Second rise.
- Place on a parchment-lined baking sheet, cover, and let rest 20–30 minutes while preheating the oven to 350°F (175°C).
Bake.
- Bake for 30 minutes, or until golden brown and fragrant.
Finish and serve.
- Brush the warm loaf with melted vegan butter or oil, then sprinkle with sugar while still warm for the perfect sweet crust.
Notes
- The dough should feel slightly sticky — that’s what makes the crumb fluffy. Avoid adding too much flour.
- If your kitchen is cool, let the dough rise in the oven with the light on (oven off) for gentle warmth.
- For a glossy finish, brush with simple syrup (1:1 sugar and water).
- To add more flavor, include orange blossom water or replace part of the sugar with grated piloncillo.
- Store at room temperature for up to 3 days or freeze for up to 2 months.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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