Vegan Pumpkin Bread

This vegan pumpkin bread comes together in just 1 bowl! Moist, perfectly spiced, and finished with a rich maple glaze, it tastes straight out of a bakery.

Course Breakfast, Healthy Snacks or Desserts

Cuisine American

Diet Vegan

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 354kcal

Author Louisa

Equipment

Ingredients

Maple Glaze:

1 cup powdered sugar
2 tbsp maple syrup
1 tbsp almond milk if needed

Instructions

Preheat the oven to 350°F. Lightly grease or line the loaf pan with a piece of parchment paper.
Whisk the wet ingredients together in a large bowl. Add the dry ingredients and mix just until combined and no streaks of dry ingredients remain. Do not overmix.
Pour the batter into the prepared loaf pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Allow the loaf to cool in the pan for a few minutes, then invert it onto a wire rack set over a large plate. Cool completely before adding the glaze.
To make the glaze, whisk together the powdered sugar and maple syrup until the mixture is thick and pourable. If it's too thick, add some almond or any unsweetened plant-based milk. If it's too thin, add more powdered sugar.
Pour the maple glaze over the cooled vegan pumpkin bread.

Notes

Cool the vegan pumpkin bread completely before adding the glaze, or it'll just end up runny! This will also allow the crumb to set for perfect slices.
This moist vegan pumpkin bread is perfect with pumpkin seeds or chopped walnuts on top. You can also stir in some vegan dark chocolate chips or dried cranberries to the batter!
You can store your leftover pumpkin bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Nutrition