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vegan pumpkin loaf with cinnamon glaze and pecans.
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Vegan Pumpkin Bread with Cinnamon Glaze

This deliciously moist and fluffy vegan pumpkin bread with maple icing and pecans is so easy to make. Bursting with flavors of pumpkin spice, it's the perfect vegan fall dessert to have with your tea or coffee.
Course Dessert, Snack
Cuisine American
Diet Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 328kcal

Equipment

  •  2 lb Loaf Tin

Ingredients

Pumpkin pecan bread

Cinnamon glaze (optional)

  • 1 cup icing sugar
  • ½ teaspoon ground cinnamon
  • 1 ½ tablespoons coconut oil melted
  • 1 tablespoon soya milk or alternative plant based milk
  • ½ teaspoon 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

Calories: 328kcal | Carbohydrates: 52g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 157mg | Potassium: 166mg | Fiber: 2g | Sugar: 34g | Vitamin A: 3869IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 2mg