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slices of vegan pumpkin bread with frosting

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!

Course Breakfast, Dessert, Snack
Cuisine American, Healthy, Vegan, Vegetarian
Keyword pumpkin bread recipes, thanksgiving dessert recipe, vegan frosting, vegan pumpkin recipes
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 8 slices
Calories 435 kcal
Author Mindful Avocado

Ingredients

Pumpkin Bread:

  • 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

Tools:

Instructions

To Make Pumpkin Bread:

  1. Preheat oven to 325 degrees Fahrenheit.

  2. Make the flax egg by mixing ground flaxseed with water in a small bowl and placing in the fridge.

  3. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, seasonings, and brown sugar.

  4. Remove flax egg from the fridge and add to dry ingredients.

  5. 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.

  6. Stir in chopped walnuts (or any other add-ins like chocolate chips or raisins). All optional!

  7. Spread evenly into greased loaf pan. Sprinkle top with pepitas (optional)

  8. Bake for 60-70 minutes until thoroughly baked. Check by inserting a toothpick in the center and it comes out clean.

  9. Remove from oven and let cool for at least 10 minutes before handling.

To Make Maple Cashew Frosting:

  1. Place cashews in a bowl and cover with water. Soak cashews for at least 4 hours.

  2. 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.

To Assemble:

  1. Once the pumpkin bread is cooled, frost loaf. Top with pepitas or chopped walnuts (optional).

Recipe Notes

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

Nutrition Facts
Vegan Pumpkin Bread with Maple Cashew Frosting
Amount Per Serving (1 slice (1/8th recipe with frosting))
Calories 435 Calories from Fat 185
% Daily Value*
Total Fat 20.5g 32%
Saturated Fat 9.3g 47%
Sodium 319mg 13%
Potassium 352mg 10%
Total Carbohydrates 58.2g 19%
Dietary Fiber 3.2g 13%
Sugars 23.2g
Protein 7.8g 16%
Calcium 5%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.