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Closeup photo of a vegan pumpkin bread loaf with a maple glaze on top. There is a cinnamon stick on top of the loaf as garnish. The first slice of the loaf has been cut, showing the loaf's moist crumb.
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Vegan Pumpkin Bread

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.
Course Breakfast
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 354kcal
Author Louisa

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.
    Top view photo of a large bowl with all the ingredients to make Vegan Pumpkin Bread, mixed together until completely combined. There is a wooden spoon in the bowl that is mixing the batter together.
  • Transfer the batter to a loaf pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
    Top view photo of a bread loaf metal pan filled with the raw batter for Vegan Pumpkin Bread, ready to enjoy.
  • Remove from oven and invert onto a wire rack set over a large plate to cool completely before glazing.
    Photo of a loaf of Vegan Pumpkin Bread that is completely cooled on a wire rack. There is a white bowl filled with maple glaze, being poured onto the cooled pumpkin loaf.
  • 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.
    Photo of a completely cooled Vegan Pumpkin Bread loaf that has been glazed with a maple icing. It is ready to enjoy!
  • Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
    Top view photo of a loaf of vegan pumpkin bread, with a maple glaze on top. There is a cinnamon stick on top of the loaf, and two slices have been cut and are laying on the table. There is a plate in the bottom right corner of the picture with a fork and a white kitchen towel next to the loaf.

Notes

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.

Nutrition

Serving: 1serving | Calories: 354kcal | Carbohydrates: 64g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 387mg | Potassium: 200mg | Fiber: 4g | Sugar: 35g | Vitamin A: 293IU | Vitamin C: 0.4mg | Calcium: 98mg | Iron: 2mg