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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.

Course Dessert
Keyword fall dessert recipe, pumpkin dessert, vegan pumpkin bread
Prep Time 10 minutes
Cook Time 55 minutes
Servings 1 9-inch loaf
Author Taavi Moore

Ingredients

Pumpkin Bread

  • ¼ cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 1 ½ cups (362g) canned pumpkin puree
  • ½ cup (104g) vegetable oil
  • ¾ cup (155g) light brown sugar
  • ¼ cup (54g) granulated sugar
  • 1 tsp vanilla extract
  • 1 ¾ cups (230g) all-purpose flour
  • 2 tbsp (16g) ground flaxseed meal
  • 1 tsp baking soda
  • ¾ tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp each: ground nutmeg, ground cloves
  • ¼ tsp ground ginger
  • (Optional): Cinnamon sugar for sprinkling

Maple-Glazed Nuts & Seeds

  • ¼ cup pumpkin seeds (pepitas)
  • ¼ cup finely chopped pecans
  • 2 tbsp white sesame seeds
  • ¼ tbsp maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp salt

Icing

  • 2 cups powdered sugar, sifted
  • 2 tbsp non-dairy milk
  • 2 tsp vanilla extract

Instructions

  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.