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Vegan Pumpkin Bread + Maple Chai Frosting
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4.70 from 13 votes

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. Completely plant-based, entirely kid-friendly, and a gluten-free option available!
Course Breakfast, Dessert
Keyword baked, bread, breakfast, brunch, cake, cinnamon, classic, dairy-free, dessert, easy, fall recipe, fluffy, gluten-free, healthy, holidays, homemade, indulge, loaf, maple, plant-based, pumpkin, pumpkin spice, recipe, soft, spices, sweet, vegan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea

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!)
  • cup organic brown sugar (I use Sugar in the Raw brand; vegan-approved!)
  • 1 ½ Tbsps pumpkin spice, homemade or store-bought! (See Notes!)
  • 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 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!

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.
PUMPKIN SPICE BLEND:Mix together 1 tablespoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon ground ginger, + ¼ teaspoon ground cloves. 
CHAI SPICE MIX:2 Tbsps cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, 1 teaspoon allspice, 1 teaspoon cardamom, ½ teaspoon ground cloves