The Best Vegan Pumpkin Bread + Maple Chai Frosting
The Best 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 vegan and dairy-free healthy alternative for a little sweetness during the Fall season.
Servings: 8 servings
Calories: 293kcal
Ingredients
PUMPKIN BREAD:
- 1 cup organic all-purpose baking flour + 1 Tbsp (I use Bob's Red Mills; See Notes for GF version!)
- ¾ cup organic Artisan bread flour (I use Bob's Red Mills; See Notes for GF version!)
- 1 cup organic pumpkin puree (NOT pie filling!)
- ⅓ cup organic brown sugar (I use Sugar in the Raw brand; vegan-approved!)
- 1 ½ Tbsps pumpkin spice, homemade or store-bought!
- 1 teaspoon baking powder
- ½ teaspoon baking soda (I use Bob's Red Mills)
- pinch of sea salt
- ¼ cup Almond milk + 2 Tbsps! (You can use your fave plant-based milk!)
- 1 teaspoon vanilla extract
- ¼ cup Agave (See Notes!)
- 1 Tbsps flaxseed meals + 3 Tbsps WARM water
- ¼ cup vegetable oil (See Notes!)
MAPLE CHAI GLAZE:
- 2 cups organic powdered sugar
- ½ cup pure maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon chai mix, homemade (See Notes!)
Instructions
TO MAKE THE 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.
TO MAKE 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!
Notes
- 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, ¼ cup at a time.**
- OIL: Instead of vegetable oil, you can also use coconut oil or melted vegan butter, if preferred.
- CHAI SPICE MIX: 2 Tbsps cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, 1 teaspoon allspice, 1 teaspoon cardamom, ½ teaspoon ground cloves.
Nutrition
Calories: 293kcal | Carbohydrates: 83g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 139mg | Potassium: 165mg | Fiber: 2g | Sugar: 27g | Vitamin A: 4770IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 2mg