Vegan Pumpkin Pecan Bread with Cinnamon Glaze

This deliciously moist and fluffy vegan pumpkin pecan bread with cinnamon icing is so easy to make. Bursting with flavours of pumpkin spice, it's the perfect vegan fall dessert to have with your tea or coffee.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
4.75 from 43 votes

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vegan pumpkin loaf with cinnamon glaze and pecans.

It wouldn’t really be fall without a nice fluffy loaf of vegan pumpkin bread, right? I’ve actually been sitting on this recipe for a couple of months and have been perfecting it to get the texture and flavour right. My vegan pumpkin cupcakes from the other day are actually based on this recipe too. It’s really one of the easiest vegan bakes you can make!

This vegan loaf cake is:

  • Moist and fluffy
  • Easy to make
  • Perfect with a cup of tea or coffee
  • Full of fall flavours
 

loaf of vegan pumpkin bread with icing and pecans.

Ingredient notes

  • Soya milk: Mixed together with apple cider vinegar, this will create your vegan buttermilk. This gives a wonderful fluffy rise to the loaf cake.
  • Milled flaxseed: This is mixed with water to become a “flax egg” which acts as an egg replacer, binding the ingredients together.
  • Pumpkin puree: The main ingredient for vegan pumpkin bread of course! Make sure you go for pure pumpkin puree, not pumpkin pie filling.
  • Pure maple syrup: My go-to liquid sweetener, the flavour and compliments the pecans and pumpkin spice flavours in the cake.
  • Olive oil: I love baking with olive oil, but you could use a neutral tasting oil such as rapeseed or sunflower if you prefer.
  • Vanilla extract: I always recommend using vanilla in desserts as it helps to add dimension to the flavours as well as intensifying the sweetness of the recipe.
  • All purpose flour: Regular plain flour works great for this cake loaf.
  • Pecans: These will need to be finely ground in your food processor or you can chop them by hand if you have the patience.
  • Soft brown sugar: Aka muscovado sugar, has a slight caramel taste and works really well with fall flavoured bakes.
  • Baking powder: The rising agent for this vegan pumpkin loaf.
  • Salt: is a natural flavour enhancer and I add a little bit to almost all of my recipes (if not all!).
  • Pumpkin spice mix: You can make your own if you’d like, I’ve included instructions further down in this post.
  • If you’re serving this vegan pumpkin loaf with the cinnamon glaze you will also need some icing sugar, ground cinnamon and coconut oil.
 

ingredients to make vegan pumpkin bread.

Step-by-step instructions (with images)

(Full ingredient quantities and instructions are in the recipe card at the end of this post)

In a large bowl, mix together all of the wet ingredients (the vegan buttermilk, flax egg, pumpkin puree, maple syrup, olive oil and vanilla). In a separate bowl, combine the dry ingredients (the flour, ground pecans, light brown sugar, baking powder, pumpkin spice and salt) and whisk to evenly mix the ingredients.

Add the flour mixture to the large bowl with the wet ingredients and use a spatula to gently fold the ingredients together. Be careful not to over-mix the batter, a few pockets of flour in the mixture is just fine.

Add the cake batter to the prepared loaf pan and bake for 50-60 mins. Check the cake is ready by inserting a skewer or toothpick into it, which should come out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack.

vegan pumpkin bread in a loaf pan.

Meanwhile if you’re serving this vegan pumpkin bread with glaze, prepare the glaze by adding the ingredients to a bowl and whisking until smooth. Once the cake has cooled, place a sheet of parchment paper under the cooling rack to catch any icing. Pour the glaze on top of the cake, add more or less depending on your taste. Slice and serve.

loaf of vegan pumpkin bread with glaze dripping down the sides.

Expert tips and FAQs

How to make homemade pumpkin spice mix

To make pumpkin spice mix from scratch simply mix together the below ingredients. You can prepare a larger batch and store in an airtight jar so that you always have some pumpkin spice to hand for your fall bakes!

  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp allspice
  • ¼ tsp ground cloves

 

How to make streusel topping

If you love streusel topping, you can make this in place of (or with!) the cinnamon glaze. Simply add the rub the below ingredients together until they form a crumb consistency and add on top of your pumpkin loaf before baking.

  • 25g room temperature vegan butter
  • ¼ cup all purpose flour
  • 2 tbsp ground pecans
  • 2 tbsp demerara sugar 

 

How long does vegan pumpkin bread last?

Store this vegan pumpkin pecan bread in an airtight container, plastic wrap or tin foil at room temperature and serve within 3 days. Storing the bread at room temperature will help it to stay soft and moist. You can also store it in the fridge for up to a week.

Variations

  • Walnuts: Make this a vegan pumpkin walnut bread by swapping out the pecans for ground walnuts.
  • Streusel topping: Top this pumpkin loaf with streusel instead of glaze if preferred (instructions above)
  • Chocolate: Make this a vegan chocolate chip pumpkin bread by adding a cup of dairy free chocolate chips to the batter.
  • Cream cheese frosting: Whip up half a batch of this vegan vanilla cream cheese frosting in place of the cinnamon glaze.
 

vegan pumpkin pecan bread with cinnamon glaze on white wooden board.

Related recipes

More vegan loaf cakes

  • Chai spice cake
  • Chocolate banana bread
  • Blood orange loaf cake

 

More vegan pumpkin recipes

  • Pumpkin cupcakes
  • Pumpkin creme brulee
  • Pumpkin custard pie
vegan pumpkin loaf with cinnamon glaze and pecans.

Vegan Pumpkin Pecan Bread with Cinnamon Glaze

4.75 from 43 votes
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This deliciously moist and fluffy vegan pumpkin pecan bread with maple icing is so easy to make. Bursting with flavours of pumpkin spice, it's the perfect vegan fall dessert to have with your tea or coffee.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 10

EQUIPMENT

  •  2 lb Loaf Tin

INGREDIENTS

Pumpkin pecan bread

  • ½ cup soya milk or alternative plant based milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp milled flaxseed
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup pure maple syrup
  • cup olive oil sub with rapeseed or sunflower oil
  • 1 tsp vanilla extract
  • 1 ½ cups plain flour
  • cup pecans finely ground in your food processor
  • ½ cup light brown/light muscovado sugar sub with coconut sugar
  • 2 tsp baking powder
  • 1 tbsp pumpkin spice mix *see recipe notes
  • ¼ tsp sea salt

Cinnamon glaze (optional)

  • 1 cup icing sugar
  • ½ tsp ground cinnamon
  • 1 ½ tbsp coconut oil melted
  • 1 tbsp soya milk or alternative plant based milk
  • ½ tsp vanilla extract
  • pecans optional, for garnish

INSTRUCTIONS

Pumpkin pecan bread

  • Preheat your oven to 175°C (350°F). Line an 8" loaf tin with parchment paper and set aside.
  • To make the vegan "buttermilk" add the soya milk and apple cider vinegar to a small bowl, stir and allow to sit for 10 minutes. Prepare the flax egg by mixing the milled flaxseed with 2 tablespoons of water, allow to sit and soak for at least 5 minutes.
  • In a large bowl, mix together the vegan buttermilk, flax egg, pumpkin puree, maple syrup, olive oil and vanilla. Set aside.
  • In a separate bowl, combine the flour, ground pecans, light brown sugar, baking powder, pumpkin spice and salt and stir to evenly combine the ingredients. Add the flour mixture to the large bowl with the wet ingredients and use a spatula to carefully fold the ingredients together.
  • Add the cake batter to the prepared loaf pan and bake for 50-60 mins. Check the cake is ready by inserting a skewer or toothpick into it, which should come out clean. If there is cake residue on your toothpick or skewer, return it to the oven to continue baking for another 5-10 minutes. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack.

Cinnamon Glaze

  • Meanwhile, prepare the glaze by adding the ingredients to a bowl and whisking until smooth.
  • Once the cake has cooled, place a sheet of parchment paper under the cooling rack to catch any icing. Pour the glaze on top of the cake, add more or less depending on your taste. Slice and serve.

RECIPE NOTES

 

* Homemade pumpkin spice mix simply mix together the following:

  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp allspice
  • ¼ tsp ground cloves

 

Variations

  • Walnuts: Use in place of pecans if preferred.
  • Streusel topping: Top this pumpkin loaf with streusel instead of glaze if preferred (instructions in blog post)
  • Chocolate: Make this a vegan chocolate chip pumpkin bread by adding a cup of dairy free chocolate chips to the batter.
  • Cream cheese frosting: Whip up half a batch of this vegan vanilla cream cheese frosting in place of the cinnamon glaze.

 

Storage instructions

Store in an airtight container, plastic wrap or tin foil at room temperature and serve within 3 days. Storing the bread at room temperature will help it to stay soft and moist. You can also store it in the fridge for up to a week.

NUTRITION

Calories: 328kcal | Carbohydrates: 52g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 157mg | Potassium: 166mg | Fiber: 2g | Sugar: 34g | Vitamin A: 3869IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 2mg
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Recipe Rating






6 thoughts on "Vegan Pumpkin Pecan Bread with Cinnamon Glaze"

  1. 5 stars
    Totally loved this. it came out almost perfect first time and we live at high altitude!!will perfect and do over again and become a classic. THANK U. reminds me so much of breads and treats enjoyed in Ireland and of course thats where you are! From an appreciative Vegan Britisher living in the USA!!

    1. Thanks so much for your amazing feedback Susan, it’s great to know that it works at high altitude also. Here’s to many more pumpkin loaves 🙂

  2. Hi, I tried this recipe three times as it looks so delicious. I used a scale as well as having an oven thermometer, but sadly all three loaves failed. They were all gummy and would rise in the oven and then sink completely. I’m wondering what went wrong? I followed the recipe exactly and I certainly don’t come here to complain, but more out of curiosity of what went wrong and how it happened every time. I would really appreciate your insight. Thanks.

    1. Hi Kelly,

      I’m sorry to hear that the recipe didn’t work out for you. Thank you for leaving your feedback. Without having been there with you it is very hard for me to say what may have gone wrong. Provided that you followed the exact ingredients etc, here are some other factors may have caused what you’re describing, hopefully this will provide some insight. It sounds like the cake was under baked, as ovens all vary it may just need a little more time in there, or if the door was opened throughout the baking process this can commonly cause a cake to sink. Another factor could be if your baking powder was not fresh, it will not work properly and can cause a gummy consistency. Also, did you use canned or homemade pumpkin puree?