The Best Vegan Pumpkin Bread
The Best Vegan Pumpkin Bread
The Best Vegan Pumpkin Bread + Maple Chai Frosting is super moist, fluffy, loaded with warm Fall spices (pumpkin spice + chai), and 100% delicious! It takes less than 10 minutes to whip together and makes for a great vegan and dairy-free healthy alternative for a little sweetness during the Fall season. Completely plant-based, entirely kid-friendly, and a gluten-free option available!
I’m so excited to share this Vegan Pumpkin Bread recipe with you all. It's adored even by vegan skeptics, no one will ever suspect it's plant-based unless you tell them!
OK, I know, claiming to be the best is a BIG call. But I'm telling you guys, trust me on this one. Are you guys tired of everything being pumpkin at this point? If so, I get it. We kind of have a way of drenching everything with pumpkin during the Fall season, and I do apologize for introducing yet another pumpkin recipe.
BUT, this pumpkin bread isn't just another pumpkin recipe. It's GOODNESS! Trust me on this. The most challenging part of baking this vegan pumpkin bread is waiting for it to come out of the oven. Especially with those delicious aromas of chai and pumpkin filling the air and wafting around the house. Are you drooling yet? Guilty.
I’ve been loving the quick breads lately (Haha, ok, I always love them), and if you want a non-pumpkin alternative, you can try my Vegan Apple Cinnamon Bread or my Vegan Sweet Potato Crumble Bread. They are both moist and crumbly in all the right places and are a delicious pumpkin-free option. But alas. You are on this recipe page so let the pumpkin lovin' continue on!
In all honesty, breads/loafs are one of my go-to breakfast/dessert staples because they are often easy to whip together and I love making them vegan, egg-free and dairy-free and which turns out amazing!
Yup. So as you can see, we have a few great flavors to choose from on Orchids + Sweet Tea when it comes to breads.
With the Holidays fast approaching, I've been brainstorming more great plant-based recipes that I'm super excited to execute and share with you all.
Looking For Other Delicious Breads to Make?
Vegan Chia Seed Maple Banana Bread - Its is super moist, tasty, packed with healthy nutrients, including superfoods like Chia Seeds, and 100% delicious!
Homemade Rum Raisin Bread - This bread is fluffy and soft with deep flavors of cinnamon, naturally sweetened, and 100% vegan! It takes less than 10 minutes to make and offers a healthy and nutritious breakfast option with just the right amount of sweetness.
Vegan Chocolate Bourbon Banana - Just like grandma used to make - With a bourbon-spiked twist. Make this incredibly comforting, rich, and dense Bread. It's moist, flavorful, and perfect for any occasion!
Roasted Blueberry Lemon Olive Oil Bread -This bread comes with a fluffy + soft texture and a savory, sweet and tart flavor combo from the lemon, blueberries, + olive oil. Whipped together in just a matter of minutes, this bread is perfect for breakfast, brunch, or dessert! All vegan. Gluten-free option available.
When you bake this AMAZING Pumpkin Bread, two magical things happen:
1) Your house will smell like pumpkin chai spice heaven. GUARANTEED
2) You will want to get your boogie on, and dance when you take a peek inside your oven and see how beautiful your little plant-based bread is as it rises!
What Does This Pumpkin Bread Taste Like?
- DELICIOUS
- Pumpkin-y
- Tender
- Moist
- Perfectly naturally sweet
- Subtly warmly spiced
- Uber satisfying and mouthwatering
What's So Great About Pumpkin?
In case you weren't aware, pumpkin is a winter squash and is scientifically viewed as fruit, NOT a vegetable. How? Because it contains seeds. I know. Crazy!
In addition, pumpkin has impressive health benefits such as:
- Rich in Vitamin A
- Relatively low in calories
- Contains a high amount of Antioxidants
- Packed w/ Vitamins that help boost your Immune System (Vitamins A, C, E, Iron, + Folate)
- Helps to protect Eye Health
- Contains Fiber and Potassium
- Promotes Healthy skin
DID SOMEONE SAY MORE PUMPKIN?
Vegan Pumpkin Chai Latte - Made with only a handful of ingredients and is the perfect warmth + coziness to any day. Literally whipped together in a few short minutes, this homemade latte comes fully dairy-free, vegan, + gluten-free. Enjoy this coffee-free cup of goodness every morning.
Easy Pumpkin Chai Cupcakes - A delicious flavor battle between two classic flavors—-pumpkin + chai. Together, however, they are even more PERFECT! Made with a soft, fluffy, + moist vegan base, these cupcakes are filled with bold pumpkin flavor and warm spices in every bite. Paired with a fluffy chai buttercream, these cupcakes are the epitome of comfort during the cooler months ahead. Completely oil-free. Gluten-Free option available.
Of course, we have other pumpkin recipes that you can find on our site by searching “Pumpkin” at the top of the site!
FAQs About This Vegan Pumpkin Bread
Is the Pumpkin Bread Nut-Free?
Yes, as long as you use nut-free plant-based milk, this bread is very allergy-friendly!
Can I Use Another Plant-Based Milk for Pumpkin Bread?
Yes, you can use any dairy-free milk you like to make The Best Vegan Pumpkin Bread. Here are some easy recipes to make your own milk that is cheaper and so easy to whip up!
- Quinoa Milk
- Coconut Milk
- Easy Homemade Creamy Cashew Milk
- How to Make Potato Milk
- Ultra Creamy Homemade Oat Milk
- Cauliflower Milk
Can I Make Gluten-Free Vegan Pumpkin Bread?
Usually, when turning my breads into gluten-free bread, I simply swap regular all-purpose flour for the gluten-free all-purpose flour or 1-to-1 baking flour from Bob’s Red Mill. I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!) for greater ease. However, if using only GF All-purpose flour, be sure to add Xanthan Gum so that it acts as regular flour would.
Can I Make Oil-Free Pumpkin Bread
Sure! To make an oil-free version of this dairy-free vegan pumpkin bread recipe, swap the coconut oil for unsweetened applesauce. You can use store-bought or homemade!
What is Pumpkin Spice Exactly?
Literally, pumpkin spice is the combination of warm, delicious spices which include: cinnamon, nutmeg, ginger, cloves, + allspice. That's it!
Serving Suggestions for this Vegan Pumpkin Bread
You can serve this bread when it’s still a bit warm—just know that the glaze won’t be as thick, but it’ll melted enough into the bread for extra moisture. If you’re serving the bread for breakfast, enjoy this with a cup of my Iced Maple Cinnamon Oat Latte, Caramel Coffee Ice Cubes Latte, Sugar Cookie Latte, or Iced Chai Latte.
Looking for a Healthier Sweetener Option?
The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.
Now, let’s dig right into this recipe, shall we?
Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using vegan butter or coconut oil.
In a large bowl, add the pumpkin puree, vegetable oil, vanilla, flaxseed mixture, Agave, and Almond milk, stirring everything together until well combined.
Next, stir in flours, baking powder, baking soda, organic brown sugar, pumpkin spice, and sea salt into the wet ingredients and mix until well incorporated! **NOTE: DO NOT OVER-MIX!**
Pour batter in the prepared loaf pan (evenly spreading it out).
Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. **NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through. **
Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
In the meantime, make the Maple Chai Glaze.
For the Maple Chai Glaze:
In a small saucepan over medium-high heat, add the maple syrup, vanilla extract, and cinnamon, whisking frequently as it begins to bubble and boil. Remove from heat after 2-3 minutes.
In a medium bowl, add powdered sugar and the warmed maple syrup, whisking frequently until fully smooth. Add in chai mix and continue whisking until incorporated.
Drizzle maple chai glaze atop bread, slice and enjoy.
Bon Appetit!
Why You'll Love This Recipe
Simple Ingredients. You're going to love cooking with pumpkin because it's such an underrated staple food. To save time, you could simply use canned puree pumpkin! The other ingredients in this recipe are standard baking supplies that you most likely already have on hand!
Leftovers. This plant-based vegan pumpkin bread makes perfect leftovers which means less effort the next day (Need I say more?)
Texture. This is one of the moistest quick breads I've ever prepared, but you have to try it to understand how moist it is. You wouldn't even know it's egg free! It slices easily and stays together while being transported, so it is perfect for lunchboxes!
Autumn Spices. I adore the homely spices we've included in this bread. If a bread could be 'cozy', this would be it! Pumpkin spice gives everything such a warming fall flavor.
More Fall Ready Recipes to Try
- Dirty Chai Maple Iced Latte
- Iced Maple Cinnamon Oat Latte
- Spicy Brown Butter Pumpkin Rigatoni
- Brown Butter Maple Cookie Latte
- Dairy-Free Iced Pumpkin Spice Latte
- Vegan Pot Pie
- Simple Walnut Pesto Bucatini Pasta
- Creamy Roasted Garlic Tortellini Soup
- Chipotle BBQ Butternut Squash Tacos
MADE OUR RECIPE(S)?
If you make this The Best Vegan Pumpkin Bread recipe, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
The Best Vegan Pumpkin Bread + Maple Chai Frosting
Ingredients
PUMPKIN BREAD:
- 1 cup organic all-purpose baking flour + 1 Tbsp (I use Bob's Red Mills; See Notes for GF version!)
- ¾ cup organic Artisan bread flour (I use Bob's Red Mills; See Notes for GF version!)
- 1 cup organic pumpkin puree (NOT pie filling!)
- ⅓ cup organic brown sugar (I use Sugar in the Raw brand; vegan-approved!)
- 1 ½ Tbsps pumpkin spice, homemade or store-bought!
- 1 teaspoon baking powder
- ½ teaspoon baking soda (I use Bob's Red Mills)
- pinch of sea salt
- ¼ cup Almond milk + 2 Tbsps! (You can use your fave plant-based milk!)
- 1 teaspoon vanilla extract
- ¼ cup Agave (See Notes!)
- 1 Tbsps flaxseed meals + 3 Tbsps WARM water
- ¼ cup vegetable oil (See Notes!)
MAPLE CHAI GLAZE:
- 2 cups organic powdered sugar
- ½ cup pure maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon chai mix, homemade (See Notes!)
Instructions
TO MAKE THE PUMPKIN BREAD:
- Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using vegan butter or coconut oil.
- In a large bowl, add the pumpkin puree, vegetable oil, vanilla, flaxseed mixture, Agave, and Almond milk, stirring everything together until well combined.
- Next, stir in flours, baking powder, baking soda, organic brown sugar, pumpkin spice, and sea salt into the wet ingredients and mix until well incorporated! NOTE: DO NOT OVER-MIX!
- Pour batter in the prepared loaf pan (evenly spreading it out).
- Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. **NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through. **
- Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
- In the meantime, make the Maple Chai Glaze.
TO MAKE THE MAPLE CHAI GLAZE:
- In a small saucepan over medium-high heat, add the maple syrup, vanilla extract, and cinnamon, whisking frequently as it begins to bubble and boil. Remove from heat after 2-3 minutes.
- In a medium bowl, add powdered sugar and the warmed maple syrup, whisking frequently until fully smooth. Add in chai mix and continue whisking until incorporated.
- Drizzle maple chai glaze atop bread, slice and enjoy.
- Bon Appetit!
Tips & Tricks
- STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days and if needed, it can be frozen for up to 3 months. Just ensure that your bread cools completely before placing it in the refrigerator or freezer (stored in a freezer safe ziploc).
- SWEETENER: If you choose to opt out of Agave, you can always substitute with pure maple syrup or Date syrup as well.
- GLUTEN-FREE VERSION: To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
- OIL: Instead of vegetable oil, you can also use coconut oil or melted vegan butter, if preferred.
- CHAI SPICE MIX: 2 Tbsps cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, 1 teaspoon allspice, 1 teaspoon cardamom, ½ teaspoon ground cloves.
Nutrition
DID YOU MAKE THIS recipe?
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LOVE THIS RECIPE?
LET US KNOW!
Came out super spongy and didn't rise like you would expect a dessert bread to! I don't recommend. I might try the frosting with a different pumpkin bread recipe.
Hi Katie! I've updated the recipe + re-tested it! Hopefully, you'll give it a try! 🙂
The maple frosting takes this over the top--delicious!
it looks so moist and tasty. I'm not vegan but with this recipe, I could be!
This looks so delicious and you had me at Maple Frosting!!!
Looks so delicious and simple to make. I’m definitely sharing your site with a friend who is looking for more vegan recipes! She’ll love this.
This time of year just gets me so excited about baking! I can’t wait to try this out
I love everything pumpkin or sweet potato in the Fall!!! This bread looks delicious and perfect for the season!!!
I love the color of this bread and this frosting is everything!!! Great recipe!!
This bread is everything! It looks so moist and delicious and then you added that frosting which took it over the top. I cannot wait to make it!
wow this pumpkin bread and that frosting look fantastic, I just need a slice and my coffee. You have me practically drooling keeping this recipe for my baking season challenge
This pumpkin bread will be perfect for my breakfast! I love all the flavors that goes into it. 🙂
So much flavor and goodness in every bite! Loved the frosting!
This looks delicious!! I see the word 'bread' in the title and think breakfast food - so it's Pumpkin bread with maple frosting for me tomorrow morning!
Made this for the family and it was an absolute hit!
I love that you've made this appealing to all diets by making it vegan. We need more vegan pumpkin recipes out there!