Moist pumpkin bread slathered with a rich maple cashew frosting and adorned with pumpkin seeds. This vegan pumpkin bread screams Fall flavor!
This pumpkin loaf is nothing short. Packed with cinnamon pumpkin flavor and the vegan cashew frosting is sweetened with maple syrup to give this quick bread an extra kick.
Ingredients for vegan pumpkin bread:
Luckily, pumpkin bread is easy to veganize. Why? Because pumpkin acts as a binding agent in baking which makes a great, natural substitution for eggs. Crazy, right?
Here’s some other ingredients you’ll need:
- Coconut oil
- Maple syrup
- Brown sugar
- Flax “egg” (ground flax seed + water)
- Baking powder
- Baking soda
Super easy! Most of these ingredients you probably have on hand already! That’s if you keep a well stocked vegan pantry 😉
How to make vegan pumpkin bread:
What I love about this pumpkin bread recipe is it only requires one mixing bowl. Less clean up for the win!
Start by mixing all the dry ingredients together
Add all the wet ingredients and mix, being careful not to overmix. It’s okay to see some flour swirled in the batter.
Note: The reason it’s important to not overmix batter is so the bread is not chewy and dense.
The batter will be stiff and dry. If the batter is too stiff, you can add about 2 Tablespoons of almond milk.
How to make vegan cashew frosting:
I adapted this recipe from Making Thyme for Health
- Soak cashews overnight or a minimum of 4 hours
- Drain and add to a high-speed blender
- Add maple syrup, almond milk, lemon juice, salt, vanilla, and cinnamon and blend until completely smooth
To test, I like rubbing a small amount with my thumb and pointer finger to ensure there are no pieces of cashew left. A smooth consistency is highly desired!
Ways to customize this vegan pumpkin bread:
- Mix in nuts (walnuts or pecans are a great option)
- Add chocolate chips
- Mix in craisins or raisins
- Substitute flour for a GF blend to make a gluten-free pumpkin loaf
- Swap out brown sugar with coconut sugar for a healthier alternative
If you tried this vegan pumpkin bread, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Vegan Pumpkin Bread with Maple Cashew Frosting
This easy pumpkin bread recipe only requires one bowl and a hand full of simple ingredients. Topped with a maple cashew frosting, this moist pumpkin bread recipe is the BEST!
- 1 flax "egg" 1 Tablespoon ground flax seed + 2 Tablespoons water
- 2 cups all-purpose flour can substitute with whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 1/2 cup brown sugar
- 1/4 cup coconut oil melted
- 1/3 cup pure maple syrup
- 1 cup canned pumpkin
- 2-3 Tablespoons almond milk as needed
- 1/4 cup walnuts chopped; optional
- pepitas (pumpkin seeds) for sprinkling on top before baking; optional
Maple Cashew Frosting:
- 1-1/2 cup raw cashews soaked for at least 4 hours (preferably overnight)
- 2 Tablespoons lemon juice about 1/2 fresh lemon squeezed
- 3 Tablespoons pure maple syrup more or less to taste
- 2 Tablespoons almond milk
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
To Make Pumpkin Bread:
Preheat oven to 325 degrees Fahrenheit.
Make the flax egg by mixing ground flaxseed with water in a small bowl and placing in the fridge.
In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, seasonings, and brown sugar.
Remove flax egg from the fridge and add to dry ingredients.
Add melted coconut oil, maple syrup, and canned pumpkin. Mix until batter is just mixed. The batter will be stiff. If the batter is too stiff, meaning very dry, you can add 2-3 Tablespoons of almond milk.
Stir in chopped walnuts (or any other add-ins like chocolate chips or raisins). All optional!
Spread evenly into greased loaf pan. Sprinkle top with pepitas (optional)
Bake for 60-70 minutes until thoroughly baked. Check by inserting a toothpick in the center and it comes out clean.
Remove from oven and let cool for at least 10 minutes before handling.
To Make Maple Cashew Frosting:
Place cashews in a bowl and cover with water. Soak cashews for at least 4 hours.
Drain cashews and add to blender. Add remaining ingredients and blend until completely smooth. Add more almond milk if consistency is too thick. If frosting is too thin, try adding a small amount of flour to thicken it up.
Once the pumpkin bread is cooled, frost loaf. Top with pepitas or chopped walnuts (optional).
Use the leftover canned pumpkin for smoothies or overnight oats
If there is leftover frosting, you can store in the freezer for up to 4 months
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