Vegan Pumpkin Bread + Maple Chai Frosting

October 31, 2019

This Vegan Pumpkin Bread + Maple Chai Frosting is super moist, fluffy, loaded with warm Fall spices (pumpkin spice + chai), and 100% delicious! It takes less than 10 minutes to whip together and makes for a great healthy alternative for a little sweetness during the Fall season. All vegan ingredients, entirely kid-friendly, and a gluten-free option available.

Vegan Pumpkin Bread + Maple Chai Frosting

Vegan Pumpkin Bread + Maple Chai Frosting. OK, so are you tired of everything being pumpkin at this point? If so, I get it. We kind of have a way of drenching everything with pumpkin during the Fall season and I do apologize for introducing yet another pumpkin recipe.

BUT, this pumpkin bread isn’t just another pumpkin recipe. It’s GOODNESS! Trust me on this.

Vegan Pumpkin Bread + Maple Chai Frosting

In all honesty, breads/loafs are one of my go-to breakfast/dessert staples because they are often easy to whip together and I love making them vegan which turns out amazing!

Vegan Pumpkin Bread + Maple Chai Frosting

Looking For Other Delicious Breads to Make?

This Vegan Chia Seed Maple Banana Bread is super moist, tasty, packed with healthy nutrients including superfoods like Chia Seeds, and 100% delicious!

This SunButter Chocolate Chip Quinoa Banana Bread is a healthy way to enjoy subtle sweet flavors of banana and chocolate chips, along with a good dose of protein from a versatile grain during any given morning or evening indulgence.

This Easy Vegan Chocolate Bread is a rich + decadent sweet indulge for any season. It’s perfectly sweet and moist, a balance between soft and crunchy, and 100% delicious with the perfect amounts of the Superfood of all Superfoods—-Cacao Nibs + Cacao Powder. 

Vegan Cinnamon Crunch Banana Bread that is perfectly sweet and moist, is balanced between tender and crunchy, and 100% delicious! It takes less than 10 minutes to whip together and makes for a great healthy alternative for a little sweetness in the morning for breakfast or even for dessert. Yum.

Vegan Pumpkin Bread + Maple Chai Frosting

Yup. So as you can see, we have a few great flavors to choose from on Orchids + Sweet Tea when it comes to breads.

With the Holidays fast approaching, I’ve been brainstorming great recipes that I’m super excited to execute and share with you all. Although, pumpkin might make it’s final debut, I promise that it won’t be in EVERYTHING! Haha.

Vegan Pumpkin Bread + Maple Chai Frosting

What’s So Great About Pumpkin, Anyway?

In case you weren’t aware, pumpkin is a winter squash and is scientifically viewed as fruit, NOT a vegetable. How? Because it contains seeds. I know. Crazy!

In addition, pumpkin has impressive health benefits such as:

  • Rich in Vitamin A
  • Relatively low in calories
  • Contains a high amount of Antioxidants
  • Packed w/ Vitamins that help boost your Immune System (Vitamins A, C, E, Iron, + Folate)
  • Helps to protect Eye Health
  • Contains Fiber and Potassium
  • Promotes Healthy skin

Vegan Pumpkin Bread + Maple Chai Frosting

Need Great Ideas for Incorporating Pumpkin?

These Easy Pumpkin Chai Cupcakes are a delicious flavor battle between two classic flavors—-pumpkin + chai. Together, however, they are even more PERFECT! Made with a soft, fluffy, + moist vegan base, these cupcakes are filled with bold pumpkin flavor and warm spices in every bite.

This One-Pot Cajun Pumpkin Alfredo Pasta is the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, but without the dairy and cheese (all Vegan), completely loaded with pumpkin flavor married with cajun seasonings, and of course with the amazing texture of Pappardelle noddles. 

These Easy Vegan Pumpkin Poppyseed Pancakes are melt-in-your-mouth pancakes that are super light, fluffy, and jam-packed with Fall spices. The use of pumpkin puree helps to make these pancakes tender and paired with a warm blend of pumpkin spice, this breakfast option is a sure crowd-pleaser. 

Vegan Pumpkin Bread + Maple Chai Frosting

This Vegan Pumpkin Chai Latte is made with only a handful of ingredients and is the perfect warmth + coziness to any day. Literally whipped together in a few short minutes, this homemade latte comes fully dairy-free, vegan, + gluten-free. Enjoy this coffee-free cup of goodness every morning. 

This Pumpkin French Toast + Praline Sauce recipe is irresistibly good and is the perfect fall season treat for those early mornings or that holiday get together! Super easy to make and can be whipped together in a few short minutes. Completely dairy-free. Vegan option available.

Vegan Pumpkin Bread + Maple Chai Frosting

These Vegan Pumpkin Cinnamon Rolls most certainly live up to being the best. They are moist, soft, thick, sweet, and surely does just melt in your mouth. Not being your typical Cinnamon Roll, this recipe is topped with a mouth-watering Maple Glaze that will leave you wanting more.

These Pumpkin Cheesecake Bites + Pecan Crust are the ultimate dessert recipe. Not only are these little bites the perfect size, but they come fully packed with a beautifully tasty Pecans + Graham Cracker crust, velvety pumpkin + spice flavored filling, and topped with light whipped cream + toasted pecans. 

Looking for a Healthier Sweetener Option?

The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.

Vegan Pumpkin Bread + Maple Chai Frosting

Now, let’s dig right into this recipe, shall we?

Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using vegan butter or coconut oil.

In a large bowl, add the pumpkin puree, vegetable oil, vanilla, flaxseed mixture, Agave, and Almond milk, stirring everything together until well combined.

Next, stir in flours, baking powder, baking soda, organic brown sugar, pumpkin spice, and sea salt into the wet ingredients and mix until well incorporated! **NOTE: DO NOT OVER-MIX!**

Pour batter in the prepared loaf pan (evenly spreading it out).

Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. **NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through. **

Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.

In the meantime, make the Maple Chai Glaze.

Vegan Pumpkin Bread + Maple Chai Frosting

For the Maple Chai Glaze:

In a small saucepan over medium-high heat, add the maple syrup, vanilla extract, and cinnamon, whisking frequently as it begins to bubble and boil. Remove from heat after 2-3 minutes.

In a medium bowl, add powdered sugar and the warmed maple syrup, whisking frequently until fully smooth. Add in chai mix and continue whisking until incorporated.

Drizzle maple chai glaze atop bread, slice and enjoy.

Bon Appetit!

Vegan Pumpkin Bread + Maple Chai Frosting
Vegan Pumpkin Bread + Maple Chai Frosting

Vegan Pumpkin Bread + Maple Chai Frosting

Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Serves: 8 servings
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Ingredients

Pumpkin Bread:

  • 1 cup organic all-purpose baking flour + 1 Tbsp (I use Bob's Red Mills; See Notes for GF version!)
  • 3/4 cup organic Artisan bread flour (I use Bob's Red Mills; See Notes for GF version!)
  • 1 cup organic pumpkin puree (NOT pie filling!)
  • 1/3 cup organic brown sugar (I use Sugar in the Raw brand; vegan-approved!)
  • 1 1/2 Tbsps pumpkin spice, homemade or store-bought! (See Notes!)
  • 1 tsp baking powder
  • 1/2 tsp baking soda (I use Bob's Red Mills)
  • pinch of sea salt
  • 1/4 cup Almond milk + 2 Tbsps! (You can use your fave plant-based milk!)
  • 1 tsp vanilla extract
  • 1/4 cup Agave (See Notes!)
  • 1 Tbsps flaxseed meals + 3 Tbsps WARM water
  • 1/4 cup vegetable oil (See Notes!)

Maple Chai Glaze:

  • 2 cups organic powdered sugar
  • 1/2 cup pure maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp chai mix, homemade (See Notes!)

Instructions

To Make Pumpkin Bread:

  • Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using vegan butter or coconut oil.
  • In a large bowl, add the pumpkin puree, vegetable oil, vanilla, flaxseed mixture, Agave, and Almond milk, stirring everything together until well combined.
  • Next, stir in flours, baking powder, baking soda, organic brown sugar, pumpkin spice, and sea salt into the wet ingredients and mix until well incorporated! **NOTE: DO NOT OVER-MIX!**
  • Pour batter in the prepared loaf pan (evenly spreading it out).
  • Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. **NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through. **
  • Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
  • In the meantime, make the Maple Chai Glaze.

For the Maple Glaze:

  • In a small saucepan over medium-high heat, add the maple syrup, vanilla extract, and cinnamon, whisking frequently as it begins to bubble and boil. Remove from heat after 2-3 minutes.
  • In a medium bowl, add powdered sugar and the warmed maple syrup, whisking frequently until fully smooth. Add in chai mix and continue whisking until incorporated.
  • Drizzle maple chai glaze atop bread, slice and enjoy.
  • Bon Appetit!

Tips & Tricks

STORAGE:Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days and if needed, it can be frozen for up to 3 months. Just ensure that your bread cools completely before placing it in the refrigerator or freezer (stored in a freezer safe ziploc).
SWEETENER: If you choose to opt out of Agave, you can always substitute with pure maple syrup or Date syrup as well.
GLUTEN-FREE VERSION: To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, 1/4 cup at a time.**
OIL: Instead of vegetable oil, you can also use coconut oil or melted vegan butter, if preferred.
PUMPKIN SPICE BLEND:Mix together 1 Tbsp cinnamon, 1 tsp nutmeg, 1 tsp ground ginger, + 1/4 tsp ground cloves. 
CHAI SPICE MIX:2 Tbsps cinnamon, 1 tsp nutmeg, 1 tsp ginger, 1 tsp allspice, 1 tsp cardamom, 1/2 tsp ground cloves

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Vegan Pumpkin Bread + Maple Chai Frosting.

ORCHIDS + SWEET TEA

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  1. Came out super spongy and didn’t rise like you would expect a dessert bread to! I don’t recommend. I might try the frosting with a different pumpkin bread recipe.

  2. wow this pumpkin bread and that frosting look fantastic, I just need a slice and my coffee. You have me practically drooling keeping this recipe for my baking season challenge

  3. This looks delicious!! I see the word ‘bread’ in the title and think breakfast food – so it’s Pumpkin bread with maple frosting for me tomorrow morning!