The Best Easy Homemade Vegan Pumpkin Bread Recipe

When the crisp fall air hits, nothing beats the comforting aroma of freshly baked vegan pumpkin bread wafting through your kitchen. This easy homemade recipe is perfectly moist and infused with warm spices, making it a cozy treat for breakfast or an afternoon snack.

this Recipe

You’ll also love the creamy vanilla maple glaze that adds just the right touch of sweetness and decadence without overpowering the bread. Whether you’re new to vegan baking or a seasoned pro, this recipe is straightforward and delivers delicious results every time.

Why You’ll Love This Recipe

• Simple ingredients you likely already have on hand
• Moist, tender crumb with rich pumpkin flavor
• Perfectly balanced warm spices like cinnamon and nutmeg
• Easy vanilla maple glaze adds a creamy, natural sweetness
• 100% plant-based and allergy-friendly with no eggs or dairy

Ingredients

Gather these ingredients to make your vegan pumpkin bread with the luscious vanilla maple glaze.

• 1 3/4 cups all-purpose flour
• 1 cup organic cane sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup unsweetened almond milk (or any plant milk)
• 1/3 cup vegetable oil (canola or sunflower)
• 1 teaspoon pure vanilla extract
• 1 tablespoon apple cider vinegar

For the Creamy Vanilla Maple Glaze:

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 2-3 tablespoons unsweetened almond milk

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8 slices
• Calories: Approximately 230 per serving

How to Make The Best Easy Homemade Vegan Pumpkin Bread with Creamy Vanilla Maple Glaze

1. Preheat your oven to 350°F and lightly grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and spices until evenly combined.
3. In a separate bowl, mix the pumpkin puree, almond milk, vegetable oil, vanilla extract, and apple cider vinegar until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing to keep the bread tender.
5. Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. If the bread begins to brown too quickly, tent it loosely with foil.
7. Remove from the oven and let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
8. While the bread cools, whisk together the powdered sugar, maple syrup, vanilla extract, and 2 tablespoons of almond milk in a small bowl to make the glaze. Add more almond milk as needed until you reach a smooth, pourable consistency.
9. Drizzle the glaze over the cooled pumpkin bread evenly and allow it to set for about 10 minutes before slicing and serving.

Tips for the Best Results

• Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
• Don’t overmix the batter to keep the bread moist and tender.
• If you prefer a nuttier flavor, fold in 1/2 cup chopped walnuts or pecans.
• Ensure the bread is completely cool before glazing to prevent the glaze from melting.
• Store the bread in an airtight container to maintain freshness.

Storage and Reheating

Store your vegan pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months.

To reheat, warm slices in a toaster oven or microwave for 20-30 seconds until just warm. If frozen, thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I make this pumpkin bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just ensure the blend contains xanthan gum for structure.

What if I don’t have apple cider vinegar?

You can substitute apple cider vinegar with lemon juice in the same amount. Both help activate the baking soda for rise.

Is the glaze necessary?

The vanilla maple glaze adds a delicious sweet finish, but you can skip it or dust the bread with powdered sugar for a lighter touch.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! Fold in 1/2 cup of vegan chocolate chips or chopped nuts before baking for extra flavor and texture.