Vegan Pumpkin Bread + Maple Frosting

October 31, 2019

This Vegan Pumpkin Bread + Maple Frosting is super moist, fluffy, loaded with Fall spices, 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 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.

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 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 Sweet Potato Bread + Maple Butter Glaze is everything that your heart desires! Naturally sweet, this bread is super moist, tender, and loaded with sweet potato flavor and comes topped with a lightly sweet maple butter glaze and pumpkin seeds for a slight crunch.

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 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 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 Frosting

Need Great Ideas for Incorporating Pumpkin?

This Homemade Pumpkin Sunflower Butter Soft Pretzels recipe is one of the many easy homemade foods that will surely satisfy those taste buds without compromising your healthy food choice.

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. 

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.

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 Frosting

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

Begin by lining a loaf baking pan with parchment paper (leaving an end out on each side for an easy ‘pull-up’ and setting it aside. Preheat your oven to 375 degrees Fahrenheit!

In a large bowl, add the pumpkin puree, vegetable oil, maple syrup, and Almond milk and stir together until well combined.

Next, add in the flour, baking powder, organic brown sugar, pumpkin spice and sea salt. Mix together until well incorporated. **NOTE: Try not to OVER-MIX.**

Carefully pour the batter into the prepared loaf pan, evenly spreading it.

Place your bread in the oven and bake for 55-60 minutes or until center is fully baked through (by testing center with a toothpick or knife and seeing if it comes out ‘clean’).

Once done, remove bread from the oven and let cool for 15 minutes or so.

Lifting the two sides of the parchment paper, gently remove bread from the loaf pan and onto a platter or dish.

In the meantime, make your Maple Frosting.

For the Maple Frosting:

Melt butter in a small pot on low heat. Add maple syrup, vanilla extract, and cinnamon and stir frequently. 

Once melted together, remove from heat and carefully pour into a small mixing bowl. Add powdered sugar and whisk until fully combined. Allow to cool for 2-3 minutes so that the glaze can thicken.

Spread Maple Frosting atop bread, sprinkle with cinnamon (optional), and slice and enjoy.

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make this Vegan Pumpkin Bread + Maple Frosting or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

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

Vegan Pumpkin Bread + Maple Frosting 

Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Print It Pin It

Ingredients

  • 1 cup organic pumpkin puree + 2 Tbsps (Canned version, not pie filling!)
  • 1 3/4 cup organic all-purpose baking flour (I use Bob's Red Mills; See Notes for GF version!)
  • 1/2 cup organic brown sugar (I use Sugar in the Raw brand; vegan-approved!)
  • 1 1/2 Tbsps pumpkin spice (See Notes!)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda (I use Bob's Red Mills)
  • pinch of sea salt
  • 1/2 cup Almond milk (You can use your favorite plant-based milk!)
  • 1/4 cup vegetable oil (See Notes!)
  • 1/4 cup pure maple syrup (See Notes!)

Maple Frosting:

  • 3 Tbsps vegan butter (I use Earth Balance)
  • 1/2 cup pure maple syrup
  • 2 cups organic powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon

Instructions

  • Begin by lining a loaf baking pan with parchment paper (leaving an end out on each side for an easy ‘pull-up’ and setting it aside. Preheat your oven to 375 degrees Fahrenheit!
  • In a large bowl, add the pumpkin puree, vegetable oil, maple syrup, and Almond milk and stir together until well combined.
  • Next, add in the flour, baking powder, organic brown sugar, pumpkin spice and sea salt. Mix together until well incorporated. **NOTE: Try not to OVER-MIX.**
  • Carefully pour the batter into the prepared loaf pan, evenly spreading it.
  • Place your bread in the oven and bake for 55-60 minutes or until center is fully baked through (by testing center with a toothpick or knife and seeing if it comes out ‘clean’).
  • Once done, remove bread from the oven and let cool for 15 minutes or so.
  • Lifting the two sides of the parchment paper, gently remove bread from the loaf pan and onto a platter or dish.
  • In the meantime, make your Maple Frosting.

For the Maple Frosting:

  • Melt butter in a small pot on low heat. Add maple syrup, vanilla extract, and cinnamon and stir frequently. 
  • Once melted together, remove from heat and carefully pour into a small mixing bowl. Add powdered sugar and whisk until fully combined. Allow to cool for 2-3 minutes so that the glaze can thicken.
  • Spread Maple Frosting atop bread, sprinkle with cinnamon (optional), and 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.
SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.
SUGAR: Instead of brown sugar, you can always use coconut sugar or add additional maple syrup.
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, if preferred.
PUMPKIN SPICE: If you don’t have Pumpkin Spice readily available, you can use the following: 2 tsps ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and a pinch of allspice. 
 

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

 

Vegan Pumpkin Bread + Maple Frosting.

ORCHIDS + SWEET TEA

Love this Post? SHARE!

LOVE THIS RECIPE?
LET US KNOW!

Your email address will not be published. Required fields are marked *

Love this Recipe?




  1. 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

  2. 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!