Fluffy Pumpkin Bread with Maple-Glazed Nuts & Seeds

Incredibly fluffy & moist vegan pumpkin bread topped with a simple icing and clustery maple-glazed nut & seeds.

This Pumpkin Bread recipe is elevated with toasted maple-glazed nut and seed topping that is nutty, sweet, and oh so delicious. This is the ideal pumpkin bread recipe, in my opinion.

Fluffy & moist vegan pumpkin bread covered in a simple vanilla icing and topped with lots of delicious, toasted maple-glazed nuts & seeds.

The topping on this pumpkin bread is out-of-this-world delicious. It’s made from toasted pecans, pumpkin seeds, and sesame seeds that are glazed in lots of maple syrup, a splash of vanilla, and sprinkle of salt.

How to make Fluffy Pumpkin Bread with Maple-Glazed Nuts & Seeds:

1. Preheat the oven to 350°F. Line an 8″ loaf tin with parchment paper.
2. In a liquid measuring cup, measure out the non-dairy milk and whisk in apple cider vinegar. Set aside for 2 minutes.
3. In a large mixing bowl, combine the milk mixture, pumpkin puree, vegetable oil, sugars, and vanilla extract. Whisk well until smooth. Add the flour, flaxseed meal, baking soda and powder, spices, and salt. Use a wooden spoon or rubber spatula to fold dry mixture into wet until a smooth batter forms. Pour batter into the prepared loaf tin. (Optional): Generously sprinkle over cinnamon sugar.
4. Bake loaf for 50-55 minutes until toothpick inserted comes out clean (a few moist crumbs is ok!). Allow the loaf to cool for 15 minutes in the loaf tin before transferring to a wire cooling rack. I highly recommend letting the loaf cool for at least 2 hours (ideally overnight) to obtain the best crumb/texture!
5. If enjoying the pumpkin bread the same day, prepare the icing and nut/seed topping while loaf is cooling. If eating the next day, prepare icing and topping before serving.

Maple-Glazed Nuts & Seeds

1. Add nuts, seeds, and maple syrup to a small skillet. Stir well. Cook over medium-heat for 2-3 minutes until nuts and seeds are fragrant and maple syrup starts to firm up. Take off the heat and stir in the salt and vanilla extract. Transfer to a bowl and set aside.

Icing

1. Combine all ingredients in a large mixing bowl. Whisk well until smooth.

Assembly

1. Spread icing over cooled loaf. Sprinkle over nut/seed topping. Slice and enjoy!
2. Storage: Loaf is best stored tightly wrapped at room temperature. It keeps for ~4-5 days. It can last up to 1 week when stored in the fridge.

Why you’ll love this Fluffy Pumpkin Bread with Maple-Glazed Nuts & Seeds:

Fluffy & moist. The crumb of this pumpkin bread is tender, fluffy, and oh so moist. The vegetable oil allows this loaf to stay moist for several days!

Simple & easy. The pumpkin bread batter is all made in one-bowl and baked in a loaf tin. While your loaf is baking, you can prepare the maple-glazed nut & seeds (which takes less than 10 minutes) and super simple icing.

Incredibly delicious & perfectly sweet. This pumpkin bread is sweet enough to satisfy that craving but not overwhelmingly sweet to where it tastes like a cake. I personally like to enjoy my pumpkin bread in the morning and the sweetness level is just right for that time of day.

Can I make this pumpkin bread gluten-free?

I have not tested a gluten-free version of this recipe. A 1-1 gluten-free all purpose flour may work. Let me know if you try it out!

What pumpkin puree brand do you recommend?

I personally am a fan of Trader Joes Pumpkin and the classic Libby’s.

Can I sub other nuts and seeds in the topping?

Of course! Feel free to get creative. You could use walnuts, hemp seeds, sliced almonds, or hazelnuts, to name some.

If you’re looking for more pumpkin dessert recipe, you’ll also love these Pumpkin Snickerdoodles, these Fluffy Pumpkin Pancakes, and these Pumpkin Chocolate Chip Cookies.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!