Vegan Breakfast Recipes | Holiday Recipes | Recipe | Vegan Dessert Recipes | Vegan Snacks and Appetizers
ByLouisa
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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.
With yeast out of the equation, is there anything that bakes easier than a quick bread recipe like pumpkin bread?
Well, this easy vegan pumpkin bread makes things even simpler with a one-bowl batter! That means less cleanup and one more reason to whip up this moist loaf ASAP.
And with its simple ingredients, you can bake this plant based pumpkin bread any time of the year!
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Did you know you can make eggless, dairy-free versions of your favorite quick breads? After this healthy vegan pumpkin bread, make sure to try our vegan banana bread and zucchini bread next!
Why You’ll Love This Easy Vegan Pumpkin Bread Recipe
- Thanks to its one-bowl batter, there’s less cleanup involved after making this delicious vegan pumpkin loaf.
- This vegan pumpkin bread recipe uses simple ingredients! You don’t even have to wait for pumpkin season because it uses canned pumpkin.
- You can enjoy this vegan pumpkin bread for breakfast, as an afternoon snack, or even as a dessert!
Ingredients And Substitutions
Pumpkin puree – Makes this quick bread irresistibly moist. Oh, and make sure it’s canned pumpkin puree you’re using and not a can of pumpkin pie filling with extra ingredients!
Vegan butter – Helps create a tender crumb.
Maple syrup – Maple syrup’s flavor just goes well with the warm spices of this vegan pumpkin loaf. And yes, we’ll use maple syrup in the pumpkin bread batter AND glaze!
Brown sugar – Adds a caramel-like flavor and contributes to the bread’s moisture. You can also use coconut sugar.
Flax eggs – Our binder for this healthy vegan pumpkin bread recipe. To make 1 flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water in a bowl and let the mixture rest for 5 to 10 minutes until it thickens.
Vanilla extract – Adds depth of flavor.
Oat flour and gluten-free all-purpose flour – For the perfect tender crumb. We haven’t tested this vegan pumpkin bread recipe with other types of flour.
Pumpkin pie spice – For that signature warm, cozy pumpkin bread taste.
Baking soda and baking powder – Leaveners to ensure the baked loaf will rise well.
Maple Glaze:
Powdered sugar and maple syrup – They make a quick glaze with warm, caramel-like notes.
Almond milk – For adjusting the consistency of the glaze. You can use other kinds of non-dairy milk, like oat milk!
Tips For Making This Recipe
Allow the Loaf to Cool Down
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.
Toppings and Mix-Ins to Try
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!
Storage Tips
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.
Moist Vegan Pumpkin Bread Recipe FAQs
Can I use fresh pumpkin instead of canned pumpkin?
We have only made this delicious pumpkin bread with canned pumpkin puree, but homemade pumpkin puree should also work as long as it’s as smooth and thick as canned puree.
What else can I put on top of my pumpkin bread?
Besides maple glaze, you can make this healthy vegan pumpkin bread more decadent with a vegan cream cheese frosting. Combine 1/2 cup of room-temperature vegan butter, 8 ounces of vegan cream cheese, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract.
How do I tell if my vegan pumpkin bread is done?
Your dairy free pumpkin bread is done when a toothpick inserted into the center comes out clean or if it bounces up quickly after you lightly press the top. To avoid overbaking the loaf and ending up with dry pumpkin bread, you can check at the 40-minute baking mark to see if it’s already done.
Why is the bottom of my pumpkin bread soggy?
The pumpkin bread can get soggy at the bottom if it stays in the pan for too long. Therefore, you want to allow the plant based pumpkin bread to cool in the pan for around 10 minutes, then transfer it to a cool rack to finish cooling.
Does pumpkin bread freeze well?
Yes, you can freeze this eggless pumpkin bread. Slice it up and store the slices in a freezer-safe container for up to 1 month.
More Delicious Vegan Baking Recipes
- Peanut Butter Apple Banana Bread
- The Best Hot Cross Bun Recipe
- Baked Apple Cider Donuts
- Pumpkin Bran Muffins
- Vegan Blueberry Muffins
I found this recipe for Vegan Banana Muffinsthat I HAVE to try!
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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.
Louisa
Prep Time 20 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Ingredients
- 1 15-oz can pure pumpkin puree
- 1/4 cup vegan butter, melted
- 1/3 cup maple syrup
- 1/3 cup brown sugar
- 2 flax eggs
- 1 tbsp vanilla extract
- 2 cups oat flour
- 1/2 cup gluten-free all-purpose flour
- 2 tbsp pumpkin pie spice
- 2 tsp baking soda
- 1 tsp baking powder
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.
