Vegan Pumpkin Bread

Celebrate pumpkin season with this Vegan Pumpkin Bread! It's made with only 9 ingredients and topped with a maple glaze making it the perfect drool-worthy breakfast or fall dessert!

Course Dessert

Cuisine American

Method Oven

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 282kcal

Author Caitlin Shoemaker

Ingredients

For the Bread:

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon pumpkin pie spice*
1 15 ounce can pumpkin puree not pumpkin pie mix
1 cup brown sugar loosely packed
1/3 cup avocado oil or other neutral oil
1/3 cup unsweetened plant milk
1 tablespoon apple cider vinegar or lemon juice

For the Cream Cheese Maple Glaze (Optional):

2 ounces cream cheese softened (I used dairy-free)
2 tablespoons grade A maple syrup
1 cup powdered sugar

US Customary - Metric

Instructions

Prep: Preheat your oven to 350F and grease or line a 9″x5″ bread pan and set aside.
Dry Ingredients: In the meantime, add the flour, pumpkin pie spice, baking powder, baking soda, and salt to a large bowl. Mix well and set aside.
Wet Ingredients: In a small bowl, mix the pumpkin puree, sugar, oil, milk, and vinegar until the sugar has dissolved. Form a well in the center of the dry ingredients and add the wet ingredients; mix well until no clumps remain. Pour the batter into the bread pan, smoothing the top off with a spatula.
Bake: Bake in the middle rack of the oven for 55 to 60 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and carefully transfer to a cooling rack.
Make the Maple Glaze (Optional): Add the softened cream cheese and maple syrup to a medium bowl and whisk vigorously until mostly smooth. Add in the powdered sugar and whisk again, until a smooth glaze forms. Drizzle on top of the pumpkin bread once it has cooled.
Serve & Store: Allow to cool completely before slicing. Enjoy immediately, or store any leftovers in a container at room temperature for up to 5 days. You can also pre-slice and freeze this vegan pumpkin bread for up to 2 months.

Notes

Pumpkin Pie Spice: If you do not have this spice blend in your pantry, here is an easy recipe to make your own!
Baking Soda: The lemon juice and baking soda create gas bubbles once combined / placed in the oven to help the bread rise. It’s important to make sure your baking soda is new/fresh, otherwise this will not happen. Here’s an easy way to test it.
Gluten-Free: Replace the all-purpose flour with 2 1/4 cups of oat flour; the bread will not rise as much but will still be delicious!
Oil-Free: Replace the oil with 1/2 cup nut or seed butter; the finished bread will be slightly drier and more dense

Nutrition