Name: Vegan Pumpkin Bread with Lemon Drizzle and Pumpkin Seeds Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 15 ounces pumpkin puree (canned or homemade); 1 cup light brown sugar (packed); ½ cup vegetable oil; ⅓ cup dairy-free milk; 1 tablespoon ground flax seeds; 1 tablespoon apple cider vinegar; 1 teaspoon vanilla extract (optional); 2 ¼ cups all-purpose flour; 3 teaspoons pumpkin pie spice; 3 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup powdered sugar; 1 tablespoon lemon juice; ½ cup pumpkin seeds

Jump to Recipe· 4.4 from 22 reviews

If you adore cozy, comforting flavors with a zesty twist, you’re going to fall in love with this Vegan Pumpkin Bread with Lemon Drizzle and Pumpkin Seeds Recipe. Bursting with spiced pumpkin goodness and a bright lemony glaze, this loaf strikes the perfect balance between sweet and tangy, while the crunchy pumpkin seeds add an irresistible texture. It’s a loaf that feels like fall in every bite yet is effortless enough to whip up any time you crave a slice of warmth and joy. Trust me, once you try it, this recipe will be on steady repeat throughout the season.

Ingredients You’ll Need

A white bowl filled with a smooth, thick orange-brown sauce being stirred by a light wooden spoon, the sauce has a glossy and slightly textured surface. Around the bowl, there are small white bowls containing light beige flour and a dark brown powder, all placed on a white marbled surface. The scene looks clean and bright, with the sauce as the main focus in the center. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but golden essentials to creating a moist, flavorful loaf that’s packed with fall charm. Each plays a clear role—from the velvety pumpkin puree setting the rich base, to the pumpkin pie spice layering in subtle warmth that makes this bread truly special.

15 ounces pumpkin puree: Choose canned or homemade, this is the heart of your bread, infusing it with natural sweetness and moisture.
1 cup light brown sugar: Adds a gentle caramel depth and sweetness, making every slice comforting.
½ cup vegetable oil: Keeps the bread tender and soft, substituting butter for a vegan delight.
⅓ cup dairy-free milk: Helps bind the batter while keeping the loaf creamy and moist.
1 tablespoon ground flax seeds: A fantastic plant-based egg replacer, boosting nutrients without compromising texture.
1 tablespoon apple cider vinegar: Reacts with baking soda for a light rise and adds subtle tanginess.
1 teaspoon vanilla extract (optional): Enhances the overall aroma and rounds out the flavor profile beautifully.
2 ¼ cups all-purpose flour: The structure of the bread, giving it that perfect, sliceable density.
3 teaspoons pumpkin pie spice: A warming blend of cinnamon, nutmeg, and cloves that screams autumn flavor.
3 teaspoons baking powder: Ensures your bread rises evenly and stays fluffy.
½ teaspoon baking soda: Works with the vinegar to lift the bread for a lighter crumb.
½ teaspoon salt: Balances the sweetness and sharpens all the spices.
½ cup powdered sugar: The star of the lemon drizzle, adding sweetness without grainy texture.
1 tablespoon lemon juice: Cuts through the sweetness with zingy freshness in the glaze.
½ cup pumpkin seeds: Sprinkled on top for a crunchy contrast and a visually inviting finish.

How to Make Vegan Pumpkin Bread with Lemon Drizzle and Pumpkin Seeds Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (180°C) to get it perfectly hot and ready. Line an 8-inch loaf pan with parchment paper so your beautiful bread won’t stick and will come out effortlessly after baking.

Step 2: Whisk the Wet Ingredients

In a large bowl, combine the pumpkin puree, brown sugar, vegetable oil, dairy-free milk, ground flax seeds, apple cider vinegar, and vanilla extract (if using). Whisk until the mixture is smooth and homogenous—this mixture is your moist, flavorful base and sets the tone for the entire loaf.

Step 3: Mix Your Dry Ingredients

In a separate bowl, stir together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Mixing these first ensures even distribution of leavening agents and spices, which is key for an evenly flavoured, well-risen pumpkin bread.

Step 4: Combine Wet and Dry

Pour your dry ingredients into the wet and gently mix until they just come together. Resist the temptation to overmix here. A few lumps are okay and actually help your bread stay tender rather than tough. Pour the batter into your prepared loaf pan and smooth it out.

Step 5: Bake Your Bread

Place the pan in the oven and bake for exactly 1 hour. To check doneness, insert a toothpick into the center—it should come out clean or with a few moist crumbs but no wet batter. This ensures the bread is cooked through but stays moist.

Step 6: Cool and Prepare Icing

Allow your pumpkin bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. While it cools, whisk together powdered sugar and lemon juice until smooth to create your lemon drizzle — this bright glaze brings the final touch of flavor.

Step 7: Drizzle and Decorate

Once the bread is fully cooled, generously drizzle your lemon icing over the top and sprinkle the pumpkin seeds evenly to add a delightful crunch and crunch. Slice and get ready to enjoy!

How to Serve Vegan Pumpkin Bread with Lemon Drizzle and Pumpkin Seeds Recipe

A small loaf cake sits on white parchment paper on a wooden board. The cake has a golden-brown color with a rough texture. It is covered with a thick, white icing that drips down the sides unevenly. On top of the icing, there are roasted pumpkin seeds scattered, adding a crunchy look with their dark golden brown color. The background shows blurred shapes and a neutral color. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Besides the lemon drizzle and pumpkin seeds, you can add a light dusting of cinnamon or a few chopped nuts such as walnuts or pecans on top for extra texture and warmth. A dollop of coconut yogurt on the side also pairs beautifully for a creamy complement.

Side Dishes

Serve this pumpkin bread alongside warm, spiced drinks like chai tea or a cinnamon latte to heighten the comforting flavors. It’s equally delightful with fresh fruit or a small bowl of dairy-free vanilla ice cream for a subtle contrast.

Creative Ways to Present

Try slicing the bread and layering it with vegan cream cheese and thin slices of apple or pear for a fancy, transformed snack. Or turn slices into thumb-sized finger sandwiches for fall-themed brunches or afternoon teas.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover pumpkin bread tightly in plastic wrap or store in an airtight container at room temperature. It will stay fresh and delicious for up to 3 days, perfect for quick breakfasts or an afternoon pick-me-up.

Freezing

This Vegan Pumpkin Bread with Lemon Drizzle and Pumpkin Seeds Recipe freezes beautifully. Slice it first, then wrap the slices individually in plastic wrap and place them in a freezer bag. Frozen bread keeps well for up to 3 months, so you can enjoy a slice anytime you want.

Reheating

To reheat, simply pop a slice in the toaster or warm it gently in the oven at 300°F for about 10 minutes. The bread will regain its soft texture, and the drizzle will soften slightly to a lovely, melt-in-your-mouth finish.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! If using fresh pumpkin, roast it until soft, then puree until smooth. This might add a bit more natural moisture and a fresher pumpkin flavor to your bread.

What can I substitute if I don’t have pumpkin pie spice?

You can easily make your own blend using cinnamon, nutmeg, ginger, and cloves. It will give you the same warm and vibrant spice profile essential to this bread.

Is this recipe gluten-free?

This specific recipe uses all-purpose flour, so it’s not gluten-free. However, you can swap in a gluten-free baking blend, just ensure it contains xanthan gum for structure.

Can I make this bread nut-free?

Yes, this recipe contains no nuts unless you add garnishes like walnuts. It’s naturally nut-free and safe for those with nut allergies.

How thick should I drizzle the lemon icing?

A moderate drizzle is perfect—enough to provide tangy sweetness without overpowering the spices. It should lightly coat the top and soak in a little for moist bursts of flavor.

Final Thoughts

This Vegan Pumpkin Bread with Lemon Drizzle and Pumpkin Seeds Recipe is a true celebration of fall flavors, balanced with bright citrus and a satisfying crunch. Making it is a joyful experience, and sharing it brings smiles all around. I hope you enjoy every slice as much as I do — it’s the kind of recipe that warms your kitchen and your heart.