Vegan Pumpkin Bread
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Devour this moist and delicious Vegan Pumpkin Bread for breakfast or as a quick, easy snack. It has the perfect taste and texture, quickly becoming a household favorite in your home.
Are you a fan of pumpkin bread? Instead of wasting money at the store buying pre-made slices, this recipe for Vegan Pumpkin Bread will show you the exact steps you need to take to make such a delicious treat right in the comfort of your home.
Although this is a vegan recipe, non-vegan eaters can enjoy this pumpkin bread just as much because it tastes identical to the original recipe, if not better. Prepared with fresh ingredients, this recipe will leave you with a light, moist, and delicious bread naturally sweetened with maple syrup and topped with a homemade glaze.
I enjoy having a slice of this Vegan Pumpkin Bread in the morning with my cup of coffee, but you can have it any time of the day! It’s great to eat at home when you’re pressed for time and need something quick for a grab-and-go meal.
Why You’ll Love This Vegan Pumpkin Bread Recipe
- It’s fun (and easy) to prepare this Vegan Pumpkin Bread from scratch, whether you love baking or are relatively new to it.
- The Vegan Pumpkin Bread has the perfect sweet pumpkin flavor that will keep you coming back for more. And if you have any pumpkin puree left over, try our Pumpkin Peach Smoothie recipe!
- You can have a slice of this sweet bread at any moment, whether you want it for breakfast, lunch, or even a midday snack when you start feeling hungry. Serve it with Vegan Hot Chocolate for the most cozy snack you’ll ever have.
Vegan Pumpkin Loaf Ingredients
If you’re ready to make an easy and delicious Vegan Pumpkin Bread, be sure to gather the must-have ingredients in advance.
Pure Pumpkin Puree – Not only does this puree add that pumpkin flavor to the bread, but it’s what keeps it soft and moist so that it practically melts in your mouth with every bite you take.
Maple Syrup – The maple syrup is a great way to sweeten this bread up using fresh, wholesome ingredients.
Brown Sugar – Don’t forget the brown sugar, which complements the flavor of the pumpkin quite well.
Flax Eggs – Rather than using traditional eggs, you can prepare this bread with two flax eggs.
All-Purpose Flour – When selecting your flour, choose a gluten-free option.
Pure Vanilla Extract – Add a touch of vanilla to your bread batter with a bit of pure vanilla extract in the mix.
You will need a few other ingredients for the bread, such as oat flour, pumpkin pie spice, baking soda, and baking powder. When preparing the glaze to add on top of this Vegan Pumpkin Bread, you need powdered sugar, maple syrup, and a tablespoon of almond milk.
Tips and Tricks for Making Vegan Pumpkin Bread
Cool Before You Glaze
Don’t add the sweet glaze on top of the Vegan Pumpkin Bread until you’ve allowed it to cool down completely. You can set it on a wire rack to ensure it cools down at a quick pace.
Use Almond Milk for a Thinner Glaze
When preparing the glaze for your Vegan Pumpkin Bread, it might be too thick. If you want to thin it out, the best way to do that is with a tablespoon of almond milk. It works like a charm!
Save and Store for Later
While you can enjoy this bread when it’s warm, you can also store it and save it for later. It will stay fresh for up to three days at room temperature and a week in the fridge.
Vegan Pumpkin Bread FAQs
What’s a good alternative for maple syrup in this recipe?
Both molasses and honey are two alternative ingredients you can use if you don’t have maple syrup at home or don’t want to use it.
Can I add chopped nuts to this Vegan Pumpkin Bread?
Of course! You can easily add chopped walnuts, macadamia nuts, or even pecans to the batter and bake to perfection to add a bit of a crunch to every bite you take from a slice of this Vegan Pumpkin Bread.
Is the glaze a must-have when preparing this homemade bread?
Although the glaze isn’t a must, you can add it to this bread for an additional sweet taste. It truly takes your Vegan Pumpkin Bread to the next level, so I recommend giving it a try the first time you make this bread because you will love it.
More Yummy Vegan Breakfast Recipes
I found this recipe Vegan Banana Bread that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Vegan Pumpkin Bread
Ingredients
- 1 15 oz can pure pumpkin puree
- ¼ cup vegan butter
- ⅓ cup maple syrup
- ⅓ cup brown sugar
- 2 flax eggs
- 1 tablespoon pure vanilla extract
- 2 cups oat flour
- ½ cup gluten-free all-purpose flour
- 2 tablespoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon baking powder
Maple Glaze
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon almond milk if needed
Instructions
- Preheat oven to 350°F/175°C. In a large bowl, whisk together all of the ingredients. Mix well until fully combined.
- Transfer the batter to a loaf pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and invert onto a wire rack set over a large plate to cool completely before glazing.
- For the glaze, whisk together the powdered sugar and maple syrup. You should have a thick but pourable glaze. If too thick, add in the almond milk, if too thin, add in more powdered sugar. Pour the glaze over the cooled cake and slice to serve.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
I just baked the Vegan Pumpkin Bread from this recipe and it turned out wonderfully! It’s moist, flavorful, and has just the right amount of pumpkin spice. The recipe was easy to follow and the bread is perfect for a cozy fall snack or breakfast. This is definitely a recipe I’ll be returning to during pumpkin season!
Thank you for your fantastic feedback, Trisha! We’re so pleased to hear that the Vegan Pumpkin Bread turned out wonderfully for you. It’s great that you found it moist, flavorful, and just right with the pumpkin spice – exactly what we hope for in a cozy fall treat. We’re delighted that the recipe was easy to follow and that the bread has found a special place in your autumnal baking. Your enthusiasm for returning to this recipe during pumpkin season is the kind of joy we love to see. Thanks again for taking the time to share your experience!
Warm regards,
The HFHL Team