This Vegan Pumpkin Bread with Maple Glaze is everything you want in a cozy baked treat – moist, warmly spiced, and just the right amount of sweet. It’s made with pumpkin purée and a hint of cinnamon (or pumpkin pie spice if you prefer), giving each slice that nostalgic, fall-inspired flavor. It is tender, rich and topped with crunchy pumpkin seeds and a drizzle of syrupy-sweet spiced maple glaze.
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Why You’ll Love This Recipe
- Warm & Cozy: This is the epitome of snuggly, fall-baking, Gilmore-girls marathon on the couch kind of vibe. This Vegan Pumpkin Bread is buttery, soft, moist and with the classic fall flavors of pumpkin spice mix, cinnamon and maple syrup.
- Super Easy: You don’t need any fancy appliances or unusual ingredients, this is a beginner-friendly vegan recipe. After many rounds of testing I am very pleased to report that it rises perfectly and is as fluffy as any conventional pumpkin bread recipe with eggs. But I have made it as simple as possible with a little extra acidity to give the baking soda and powder an added boost in the rise. You don’t have to fuss about with any unusual vegan egg replacers.
- Stays moist for days: Pumpkin bread will keep well for days at room temperature and tastes just as good (arguably, better) then next day. It gets a little sticky sweet top and stays moist if kept in an airtight container or wrapped in cling film. I like to eat it after dinner with a cup of tea or as a little treat with my afternoon or mid-morning coffee break.
Ingredients You’ll Need
You’ll find the exact quantities in the recipe card at the bottom of this post but here is a shopping list of everything you’ll need:
- Pumpkin purée (canned or homemade – I like this recipe from Pioneer Woman)
- Brown sugar
- Vegetable oil
- Unsweetened soy milk
- Apple cider vinegar or lemon juice
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cinnamon, ginger, and nutmeg or pumpkin pie spice
- Pepitas (optional, for topping)
- Vegan butter or margarine
- Maple syrup
- Powdered sugar
- Ground cinnamon (for the glaze)
Instructions
I am a home cook myself and, truthfully, have little patience for anything finicky so I can assure you this is a VERY easy Vegan Pumpkin Bread. Even if you are a beginner you will get a moist and fluffy pumpkin bread if you follow the steps below. Scroll down to the recipe card at the bottom for the full list of ingredients, baking times, and temperatures etc.
Step One: Combine the soy milk and vinegar in a small bowl and let it sit to curdle.
Step Two: In a large mixing bowl, whisk together the pumpkin purée, brown sugar, oil, vanilla, and curdled soy milk mixture until smooth.
Step Three: Sift in the dry ingredients – flour, baking powder, baking soda, salt, and spices – then stir gently until just combined.
Step Four: Pour the batter into your prepared pan and sprinkle with pepitas if using. (I highly recommend using them – the toasted flavor and crunch is so satisfying).
Step Five: Bake until the loaf is cooked through, then let it cool before adding the glaze.
Step Six: Once cool, whisk the glaze ingredients together and drizzle over the top.
Substitutions & Variations
I tried lots of other versions of Vegan Pumpkin Bread during recipe testing and I think I have got it down to the easiest method and ingredients possible for the best results. I don’t recommend changing any of the key ingredients as baking is a delicate science and I can’t guarantee you’ll get the same rise and moist texture. I also think this is the perfect with the crunchy pumpkin seeds and extra sweetness from the maple glaze, but in theory you could leave those toppings off (but I don’t recommend it, they are the cherry-on-top so to speak).
Storage
Store the cooled, glazed loaf in an airtight container at room temperature for up to 3 days, or wrapped in cling film. I don’t recommend refrigerating unless you are in a particularly hot or humid climate, as it will dry out the loaf and give it that distinct ‘fridge’ smell. If you do have to refrigerate it, then wrap it well in cling film and keep it in an airtight container to keep it as moist and fresh as possible.
It also freezes well. You can freeze the entire loaf or cut it into slices if you want it as a quick treat. To freeze, wrap the whole loaf or individual slices tightly in cling film and store for up to 2 months. Thaw at room temp or warm slightly in the microwave before serving.
Expert Tips
Let the loaf cool completely before glazing – trust me, it’s worth the wait. Warm bread melts the glaze right off!
FAQ
No problem! You can easily mix your own with cinnamon, ginger, and nutmeg (I’ve listed both options in the recipe). It’s super customizable, so you can play with the spice balance to match your taste.
A dense loaf is usually due to overmixing the batter – stir gently and stop when it is just combined. If the loaf is too gummy, you have likely used a watery pumpkin purée. If you’re using homemade purée, make sure it’s thick and not too wet. Wring out any excess water with a kitchen towel or simmer it on the stove until it resembles a thick gluggy consistency like the Libby’s brand of canned pumpkin puree – here is a guide from Delish comparing pumpkin puree consistencies.
Serving Suggestions and More Recipes
This pumpkin bread works any time of day – enjoy a slice with your morning coffee, as an afternoon snack, or lightly toasted with a bit of vegan butter or a spoonful of my homemade Biscoff spread on top. If you’re hosting, it’s a nice addition to a fall brunch or something simple to wrap up as a gift.
If you loved this, you might also enjoy Pumpkin Spice Bundt Cake – it’s got a similar cozy vibe but in cake form. Vegan Banana Bread is another go-to when you’re after something soft, sweet, and super satisfying.
And that’s it – your kitchen’s about to smell amazing. If this one ends up in your regular rotation (or even if it’s a once-a-year favorite), I’d love to hear how it goes. Feel free to leave a comment, share it with someone who’d love it too, or tag me on IG @glowdiaries___ 🙂
Easy Vegan Pumpkin Bread with Maple Glaze (Super Moist!)
Ingredients
Wet Ingredients
- 11/4 cups pumpkin purée — canned or homemade see notes if homemade
- ¾ cup brown sugar packed (150g)
- ⅓ cup vegetable oil 80ml
- ½ cup unsweetened soy milk 120ml
- ½ tbsp apple cider vinegar or lemon juice 7ml
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour sifted (240g)
- 2 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
Option 1:
- 2 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
Option 2:
- 1 tbsp pumpkin pie spice
Topping
- 1-2 tbsp pepitas pumpkin seeds
Maple Glaze
- 1 tbsp vegan butter or margarine melted
- 1 tbsp maple syrup
- ¼ cup powdered sugar sifted (30g)
- ¼ tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (180°C). Lightly grease and line a 9 x 5 inch (23 x 13 cm) loaf pan with baking paper.
- In a small bowl or jug, combine soy milk and vinegar. Let sit for 5–10 minutes to curdle.
- In a large mixing bowl, whisk together pumpkin purée, brown sugar, oil, vanilla, and the curdled soy milk mixture until smooth.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, and your chosen spices.
- Add the dry ingredients to the wet and stir until just combined — do not overmix.
- Pour batter into the prepared pan, smooth the top, and sprinkle with pepitas if using.
- Bake for 55–65 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
- Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Maple Glaze
- Once the loaf is completely cool, whisk together all glaze ingredients until smooth.
- Drizzle lightly over the top and let it set for 15–30 minutes before slicing.
Notes
Pumpkin Purée:
- You can use canned pumpkin (such as Libby’s) or homemade. If using homemade, the consistency is key — it should be thick and scoopable, not pourable.
- I use Kent pumpkin in Australia, which is naturally sweet and less watery. In the US, good alternatives include butternut squash or sugar pie pumpkin. Avoid large carving pumpkins, which tend to be too watery.
To prepare homemade pumpkin purée:
- Roast wedges of pumpkin at 375°F (190°C) for 40–50 minutes, or until very soft.
- Scoop out the flesh and mash or blend until smooth.
- If watery, cook down in a saucepan over low heat for 5–10 minutes, or drain through a sieve or cheesecloth.
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