It's October and pumpkins are everywhere. In my kitchen I've been baking up delicious fall treats like this chai spice vegan pumpkin cake that I shared with you recently. Today I have for you another pumpkin treat we simply cannot get enough of: a vegan pumpkin bread with a maple coconut glaze.
This is a simple recipe and quite foolproof. For a little extra deliciousness I stir coconut milk into the pumpkin bread batter. This not only helps keep the bread moist without too much oil but the coconut cuts through the slightly raw, bitter flavor of pumpkin that can turn some people off desserts made with this amazing veggie (my son, Jay, being one of those--he loves this bread, however).
I hope you will make this vegan pumpkin bread for your loved ones this holiday season. If you do, be sure to come back and let me know what you thought of it.
Why you'll love this vegan pumpkin bread
- It's delicious. The coconut and maple syrup enhance the deliciousness of the pumpkin, making this a bread everyone will love. The bread has a marvelous texture, with a soft, moist, tender crumb. It slices easily and tastes amazing--easily the best pumpkin bread I've ever eaten.
- It's seasonal. There's no better time than fall to bake up pumpkin treats. And pumpkin is not just a delicious veggie, it is great for you, packed as it is with tons of vitamin A and nutrients including potassium, iron and folate. Research shows that eating pumpkins can help ward off cancer, keep your heart healthy, and even improve sleep.
- It's one-bowl. Cleanup's easy and you can rinse the bowl out and use it to make the maple glaze.
- It's foolproof. This is an easy recipe and so long as you follow instructions you can make it effortlessly even if you are a beginner baker.
- The glaze. This is optional, but divine, and it takes less than five minutes to mix up. The glaze echoes the flavors in the bread and ties them together nicely.
- Unbleached all purpose flour. You can also use whole wheat pastry flour for a healthier pumpkin bread. Or use a half-half mix of all purpose flour and whole wheat flour.
- Baking powder and baking soda. For leavening the bread.
- Pumpkin pie spices: ground ginger, cinnamon, nutmeg and cloves.
- Salt. Just a tiny bit.
- Coconut oil. This is the only fat we will use in the bread, and it's delicious here. Melt the coconut oil if it's solid at room temperature.
- Sugar. Use coconut sugar if you can find it, otherwise use any sugar, including turbinado or vegan cane sugar.
- Maple syrup. Maple syrup adds deep, delicious flavor here. You can just use more sugar if you don't want to use this.
- Coconut milk. Use full fat coconut milk from a can.
- Pure vanilla extract. This helps bring together the different flavors in this recipe.
- Apple cider vinegar. To help make the bread airier.
- Pumpkin puree. I use canned. If you can do fresh, do so by all means.
- Pecans or walnuts. I use these interchangeably in this recipe, and they are both great in this vegan pumpkin bread. Leave them out if nut-free. You can also stir pumpkin seeds into the batter or scatter them on the top of the bread before baking.
For the maple coconut glaze
- Powdered sugar
- Maple syrup.
- Coconut milk
- Pure vanilla extract
- Chocolate chips. Stir in half a cup for a delicious chocolate pumpkin bread.
- Flaxmeal. You can add more healthfulness to this recipe by stirring in two flax eggs: two tablespoons of flaxmeal whisked with 6 tablespoons of water. You can skip the coconut milk if using flax eggs.
- Pumpkin seeds. Fold half a cup into the batter or sprinkle them on top of the bread before baking.
How to make the best vegan pumpkin bread
Storage and freezing
This bread keeps well in the refrigerator for 3-4 days. For longer storage wrap tight in cling wrap, place in a freezer-safe container or bag and freeze. Thaw before eating.
- Chai Spice Vegan Pumpkin Cake
- Vegan Sourdough Pumpkin Spice Waffles
- Vegan Pumpkin Bread Pudding
- Vegan Banana Bread
- Vegan Mango Bread
Vegan Pumpkin Bread with Maple Coconut Glaze
- 2 cups unbleached all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 4 tablespoon coconut oil (melted if solid at room temperature)
- 1 cup sugar (coconut sugar is great, or use any sugar including turbinado sugar, cane sugar etc.)
- ¼ cup maple syrup
- ½ cup coconut milk (use canned, full-fat coconut milk)
- 1 teaspoon apple cider vinegar
- 2 teaspoon pure vanilla extract
- 15 oz pumpkin puree
- ½ cup pecans (or walnuts, lightly toasted, roughly chopped)
- Heat oven to 350 degrees Fahrenheit.
- Oil a standard size loaf pan, approx 8½ by 4½ inches.
- Whisk the dry ingredients in a large bowl: flour, ground cinnamon, nutmeg, cloves, ginger and salt.
- Dump in the wet ingredients: sugar, maple syrup, coconut milk, apple cider vinegar, pure vanilla extract and pumpkin puree. Mix with a ladle until there are no streaks of dry flour.
- Stir in the chopped pecans or walnuts.
- Scrape the batter into the prepared loaf pan and smooth the top. Bake 60-65 minutes or until a toothpick in the center of the loaf comes out clean.
- Cool the bread on a rack for 30 minutes, then unmold and continue cooling.
Make the glaze
- Whisk all the glaze ingredients in a bowl until smooth. Add 1 tablespoon coconut milk at first and if needed add more.
- Pour the glaze over the cooled bread. Once the glaze sets, in about 10-15 minutes, slice and serve.
- You can use whole wheat pastry flour for a healthier pumpkin bread. Or use a half-half mix of all purpose flour and whole wheat flour.
- You can make delicious vegan pumpkin muffins with this recipe as well. Divide the batter among 10-12 muffin pans, bake 22-25 minutes or until a toothpick in the center comes clean.
- The glaze is optional--you can skip it, but it makes this pumpkin loaf even more divine so I highly recommend it.
- You can stir in chocolate chips or pumpkin seeds into the pumpkin bread batter if you do not eat nuts. Stir in dry cranberries for a festive touch. Or just bake it up plain.