It wouldn't really be fall without a nice fluffy loaf of vegan pumpkin bread, right? I've actually been sitting on this recipe for a couple of months and have been perfecting it to get the texture and flavor right. My vegan pumpkin cupcakes from the other day are actually based on this recipe too. It's really one of the easiest vegan bakes you can make!
This vegan loaf cake is:
- Moist and fluffy
- Easy to make
- Perfect with a cup of tea or coffee
- Full of fall flavors
Ingredient notes
- Soya milk: Mixed together with apple cider vinegar, this will create your vegan buttermilk. This gives a wonderful fluffy rise to the loaf cake.
- Milled flaxseed: This is mixed with water to become a “flax egg” which acts as an egg replacer, binding the ingredients together.
- Pumpkin puree: The main ingredient for vegan pumpkin bread of course! Make sure you go for pure pumpkin puree, not pumpkin pie filling.
- Pure maple syrup: My go-to liquid sweetener, the flavor, and compliments the pecans and pumpkin spice flavors in the cake.
- Olive oil: I love baking with olive oil, but you could use a neutral-tasting oil such as rapeseed or sunflower if you prefer.
- Vanilla extract: I always recommend using vanilla in desserts as it helps to add dimension to the flavors as well as intensifies the sweetness of the recipe.
- All-purpose flour: Regular plain flour works great for this cake loaf.
- Pecans: These will need to be finely ground in your food processor or you can chop them by hand if you have the patience.
- Soft brown sugar: Aka muscovado sugar, has a slight caramel taste and works well with fall-flavored bakes.
- Baking powder: The rising agent for this vegan pumpkin loaf.
- Salt: is a natural flavor enhancer and I add a little bit to almost all of my recipes (if not all!).
- Pumpkin spice mix: You can make your own if you'd like, I've included instructions further down in this post.
- If you're serving this vegan pumpkin loaf with the cinnamon glaze you will also need some icing sugar, ground cinnamon, and coconut oil.
Step-by-step instructions (with images)
(Full ingredient quantities and instructions are in the recipe card at the end of this post)
In a large bowl, mix all of the wet ingredients (the vegan buttermilk, flax egg, pumpkin puree, maple syrup, olive oil, and vanilla). In a separate bowl, combine the dry ingredients (the flour, ground pecans, light brown sugar, baking powder, pumpkin spice, and salt) and whisk to evenly mix the ingredients.
Add the flour mixture to the large bowl with the wet ingredients and use a spatula to gently fold the ingredients together. Be careful not to over-mix the batter, a few pockets of flour in the mixture is just fine.
Add the cake batter to the prepared loaf pan and bake for 50-60 mins. Check the cake is ready by inserting a skewer or toothpick into it, which should come out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack.
Meanwhile, if you're serving this vegan pumpkin bread with glaze, prepare the glaze by adding the ingredients to a bowl and whisking until smooth. Once the cake has cooled, place a sheet of parchment paper under the cooling rack to catch any icing. Pour the glaze on top of the cake, add more or less depending on your taste. Slice and serve.
Expert tips
How to make homemade pumpkin spice mix
To make pumpkin spice mix from scratch simply mix the below ingredients. You can prepare a larger batch and store it in an airtight jar so that you always have some pumpkin spice to hand for your fall bakes!
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp allspice
- ¼ tsp ground cloves
How to make a streusel topping
If you love streusel topping, you can make this in place of (or with!) the cinnamon glaze. Simply add the rub below ingredients together until they form a crumb consistency and add on top of your pumpkin loaf before baking.
- 25g room temperature vegan butter
- ¼ cup all-purpose flour
- 2 tbsp ground pecans
- 2 tbsp demerara sugar
Frequently asked questions
Store this vegan pumpkin pecan bread in an airtight container, plastic wrap or tin foil at room temperature and serve within 3 days. Storing the bread at room temperature will help it to stay soft and moist. You can also store it in the fridge for up to a week.
Variations
- Walnuts: Make this a vegan pumpkin walnut bread by swapping out the pecans for ground walnuts.
- Streusel topping: Top this pumpkin loaf with streusel instead of glaze if preferred (instructions above)
- Chocolate: Make this a vegan chocolate chip pumpkin bread by adding a cup of dairy-free chocolate chips to the batter.
- Cream cheese frosting: Whip up half a batch of this vegan vanilla cream cheese frosting in place of the cinnamon glaze.
More vegan loaf cakes
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Description
EQUIPMENT
- 2 lb Loaf Tin
Ingredients
Pumpkin pecan bread
- ½ cup (118 ml) soy milk, or alternative plant based milk
- 1 tablespoon (15 ml) apple cider vinegar
- 1 tablespoon (7 g) milled flaxseed
- 1 cup (245 g) canned pumpkin puree, (not pumpkin pie filling)
- ½ cup (118 ml) pure maple syrup
- ⅓ cup (80 ml) olive oil, sub with rapeseed or sunflower oil
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (187 g) plain flour
- ⅓ cup (33 g) pecans, finely ground in your food processor
- ½ cup (110 g) light brown/light muscovado sugar, sub with coconut sugar
- 2 teaspoons (8 g) baking powder
- 1 tablespoon (6 g) pumpkin spice mix, *see recipe notes
- ¼ teaspoon (1.5 g) sea salt
Cinnamon glaze (optional)
- 1 cup (120 g) icing sugar
- ½ teaspoon (1 g) ground cinnamon
- 1 ½ tablespoons (21 g) coconut oil, melted
- 1 tablespoon (15 ml) soya milk, or alternative plant based milk
- ½ teaspoon (2.5 ml) vanilla extract
- pecans, optional, for garnish
Instructions
Pumpkin pecan bread
- Preheat your oven to 175°C (350°F). Line an 8" loaf tin with parchment paper and set it aside.
- To make the vegan "buttermilk" add the soy milk and apple cider vinegar to a small bowl, stir and allow to sit for 10 minutes. Prepare the flax egg by mixing the milled flaxseed with 2 tablespoons of water, allow to sit and soak for at least 5 minutes.
- In a large bowl, mix together the vegan buttermilk, flax egg, pumpkin puree, maple syrup, olive oil, and vanilla. Set aside.
- In a separate bowl, combine the flour, ground pecans, light brown sugar, baking powder, pumpkin spice, and salt, and stir to evenly combine the ingredients. Add the flour mixture to the large bowl with the wet ingredients and use a spatula to carefully fold the ingredients together.
- Add the cake batter to the prepared loaf pan and bake for 50-60 mins. Check the cake is ready by inserting a skewer or toothpick into it, which should come out clean. If there is cake residue on your toothpick or skewer, return it to the oven to continue baking for another 5-10 minutes. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack.
Cinnamon Glaze
- Meanwhile, prepare the glaze by adding the ingredients to a bowl and whisking until smooth.
- Once the cake has cooled, place a sheet of parchment paper under the cooling rack to catch any icing. Pour the glaze on top of the cake, add more or less depending on your taste. Slice and serve.
Storage
- Store in an airtight container, plastic wrap, or tin foil at room temperature and serve within 3 days. Storing the bread at room temperature will help it to stay soft and moist. You can also store it in the fridge for up to a week.
Notes
- For homemade pumpkin spice mix simply mix together the following: (2 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp allspice, ¼ tsp ground cloves).
- Use walnuts in place of pecans if preferred.
- Streusel topping: Top this pumpkin loaf with streusel instead of glaze if preferred (instructions in the blog post)
- Make this a vegan chocolate chip pumpkin bread by adding a cup of dairy-free chocolate chips to the batter.
- Whip up half a batch of this vegan vanilla cream cheese frosting in place of the cinnamon glaze.
Nutrition
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