This Vegan Pumpkin Bread is the ultimate fall-inspired delight, combining the rich flavors of pumpkin, molasses, and warm spices. The loaf is perfectly moist and fluffy, with a hint of sweetness from the light brown sugar and molasses. Topped with a silky vanilla maple glaze, this bread becomes an irresistible treat that’s perfect for breakfast, an afternoon snack, or dessert. It’s easy to make and full of cozy autumn flavors, making it a wonderful addition to your seasonal baking.
Why You’ll Love This: You’ll love this pumpkin bread for its tender, moist crumb and the warming flavors of pumpkin spice, molasses, and vanilla. It’s not overly sweet, which makes it great for pairing with coffee or tea. The vanilla maple glaze adds a delicious sweetness without overpowering the bread, making each bite perfectly balanced. Plus, it’s entirely vegan, using plant-based ingredients that are easy to find. This recipe is simple, comforting, and full of the best fall flavors.
Perfect Occasion: This Vegan Pumpkin Bread is perfect for fall gatherings, holiday celebrations, or as a cozy treat to enjoy at home. Whether you’re serving it at a brunch, as part of a Thanksgiving dessert spread, or just making it for yourself on a chilly autumn day, this bread is sure to be a hit. It also makes a great homemade gift for friends or family during the holiday season.
Decoration Tips: To make your pumpkin bread look extra special, drizzle the vanilla maple glaze generously over the top and let it cascade down the sides for a beautiful, glossy finish. You can also sprinkle some chopped pecans, walnuts, or a dusting of cinnamon on top for added texture and flavor. For an extra pop of color, garnish with edible flowers or a sprinkle of powdered sugar.
Ingredients:
For the Pumpkin Bread:
- ½ cup vegan butter, melted and cooled
- ¾ cup light brown sugar
- ¼ cup molasses (date molasses works great)
- 1 cup pumpkin puree
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- 2 tbsp dairy-free creamer or milk (pumpkin spice almond creamer recommended)
- 1 + ¾ cups oat flour
- 1 tsp baking powder
- 1 tsp salt
For the Vanilla Maple Glaze:
- 1 cup powdered sugar
- 1 tbsp maple syrup
- 1 tbsp dairy-free milk or creamer (adjust as needed)
Instructions:
- Prepare the Oven and Loaf Pan: Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- Mix the Wet Ingredients: In a large bowl, combine the melted and cooled vegan butter, light brown sugar, molasses, pumpkin puree, pumpkin pie spice, vanilla extract, and dairy-free creamer. Mix until everything is well-combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together the oat flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until the batter is uniform. Be careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool completely before glazing.
- Make the Vanilla Maple Glaze: In a small bowl, whisk together the powdered sugar, maple syrup, and dairy-free milk until a smooth glaze forms. Add a bit more liquid if needed to achieve the desired consistency.
- Glaze the Bread: Once the pumpkin bread is fully cooled, pour the vanilla maple glaze over the top. Allow the glaze to set before slicing.
Enjoy!
