Description
This Vegan Pumpkin Bread is a moist, spiced loaf perfect for fall or any time of the year. Made with pumpkin puree, warm pumpkin pie spices, and a light lemon glaze topped with crunchy pumpkin seeds. It’s completely dairy-free and egg-free, ideal for vegans and those looking for a delicious, wholesome treat.
Ingredients
Wet 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)
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 3 teaspoons pumpkin pie spice
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Icing and Topping
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- ½ cup pumpkin seeds
Instructions
- Preheat the oven and prepare loaf pan: Preheat your oven to 350°F (180°C). Line an 8-inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Combine wet ingredients: In a large bowl, whisk together the pumpkin puree, light brown sugar, vegetable oil, dairy-free milk, ground flax seeds, apple cider vinegar, and vanilla extract until the mixture is smooth and uniform.
- Mix dry ingredients: In a separate bowl, sift or whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt to evenly distribute the leavening agents and spices.
- Combine wet and dry mixtures: Add the dry ingredients gradually into the wet ingredients and gently stir until everything is just combined. Avoid overmixing to maintain a tender texture. Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake the bread: Place the loaf pan in the oven and bake for about 1 hour. Test for doneness by inserting a toothpick into the center; it should come out clean or with few moist crumbs but no wet batter.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely to room temperature.
- Prepare the lemon icing: While the bread cools, whisk together the powdered sugar and lemon juice until smooth and pourable.
- Finish and serve: Once the bread has cooled, drizzle the lemon icing evenly over the top. Sprinkle the pumpkin seeds on top for added texture and a nutty crunch. Slice and enjoy your vegan pumpkin bread!
Notes
- Use canned pumpkin puree or homemade for best results—avoid pumpkin pie filling as it contains added sugar and spices.
- If you prefer, substitute flax seeds with chia seeds but keep the same quantity.
- Ensure not to overmix the batter to keep the bread light and moist.
- The lemon icing adds a nice tangy contrast, but you can omit or substitute with a simple dusting of powdered sugar if preferred.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To keep the bread gluten-free, use a certified gluten-free all-purpose flour blend.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
