This Vegan Pumpkin Bread is an incredibly moist, flavorful bread infused with the comforting taste of pumpkin and the warmth of cinnamon. And my recipe is not just any pumpkin bread, it’s vegan and pulls apart with a delicious lemon sugar glaze that’s so delicious you’ll want to eat it by itself! This is the perfect dessert recipe for fall baking!
If you’ve been looking for an easy and foolproof recipe for pumpkin bread, then look no further! This recipe combines everything you love about pumpkin cinnamon rolls into the most delicious and flavorful sweet loaf bread. This bread is a great way to enjoy the flavors of the season, whether you're a seasoned vegan or just someone looking to try a new, healthy recipe.
When the weather gets cool and crispy, I love making pumpkin recipes. Vegan Pumpkin Pie is my absolute favorite for the holidays but this pumpkin bread recipe I'm sharing with you today is definitely going to win your heart over!
What sets this vegan pumpkin bread recipe apart is its delightful texture and flavor. The pumpkin puree lends a moist, soft texture to the bread, while the cinnamon and coconut sugar create a sweet and warm flavor that is simply irresistible. Give this recipe a try, and you’ll know why it’s the best one out there!
Read on to learn exactly how to make this delicious vegan pumpkin bread recipe today!
- What is a Vegan Pumpkin Bread?
- Why This Is The Best Vegan Pumpkin Bread Recipe
- What You Need to Make Vegan Pumpkin Bread
- How to Make Vegan Pumpkin Bread Step by Step
- Tips For Making the Best Vegan Pumpkin Bread
- Serving Suggestions
- Recipe Variation Ideas for Vegan Pumpkin Bread
- Frequently Asked Questions
- How to Store Leftover Vegan Pumpkin Bread
- Similar Recipes
What is a Vegan Pumpkin Bread?
Vegan pumpkin bread is the vegan alternative to the pumpkin bread we’ve all come to love. It replaces ingredients such as eggs and milk with vegan alternatives like flax egg and non-dairy milk like soy milk or almond milk without compromising on flavor and texture.
With just a few simple ingredients, you can have the best pumpkin bread in the comfort of your home. Plus, my recipe uses incredibly simple ingredients to make it.
When it comes to taste, this bread is nothing short of a flavor explosion. The pumpkin puree lends a subtle sweetness, while the cinnamon and nutmeg add warm, spicy notes.
The end result is a bread that's beautifully moist, rich in flavor, and has a wonderful aroma that fills your home with the comforting scent of pumpkin and spices. It's a perfect treat to enjoy with a cup of tea or coffee on a cozy autumn day.
Why This Is The Best Vegan Pumpkin Bread Recipe
Easy to Make: This Vegan Pumpkin Bread recipe is straightforward and simple, made from scratch with easy-to-find ingredients.
Perfect for Fall: Nothing screams "fall" more than pumpkin recipes. The rich flavor of pumpkin puree blended with cinnamon makes this bread a perfect treat for the fall weather.
Family Favorite: With its delicious taste and aroma, this Vegan Pumpkin Bread is sure to be a crowd-pleaser and a family favorite.
What You Need to Make Vegan Pumpkin Bread
All you need are some incredibly simple, pantry-staple ingredients to make this delicious vegan pumpkin bread recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
For the Dough:
Active Dry Yeast: This is the leavening agent which helps the bread rise and gives it a fluffy texture.
Coconut Sugar: A healthier sweetener option, this adds a subtle sweetness to the dough. You can also use brown sugar as an alternative. I used coconut sugar, which makes this pull-apart pumpkin loaf a refined-sugar free. However, lemon glaze is made with powdered sugar. So if you want to avoid refined sugar completely, you can either omit the glaze or make Maple syrup glaze.
Apple Juice: Heated to slightly warm, this liquid ingredient helps to activate the yeast and adds a hint of fruity flavor.
Avocado Oil: A healthy fat source, this gives the bread a moist texture. Alternatively, you can use olive oil.
All-Purpose Flour: The main dry ingredient, sifted twice to ensure a smooth and light dough.
Pumpkin Puree: This gives the bread its pumpkin flavor and also adds moisture to the dough. Make sure to use pure pumpkin puree versus a pumpkin pie filling. The latter contains more spices, so if do use it, you might scale back on cinnamon in the filling
Salt: An essential ingredient that enhances the flavors in the bread.
For the Filling:
Coconut Sugar: Adds sweetness to the filling for the best flavor!
Cinnamon: This spice adds a warm and comforting flavor that pairs well with pumpkin.
For the Glaze:
Icing Sugar: This is used to make a sweet glaze that adds an extra touch of sweetness to the finished bread.
Lemon Juice: Adds a tangy flavor to the glaze, balancing out the sweetness of the icing sugar.
How to Make Vegan Pumpkin Bread Step by Step
Making this incredible vegan pumpkin bread recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
1. Start off by making a dough for a cinnamon pumpkin pull apart bread. In a Kitchen Aid (or other stand mixer) mixing bowl whisk yeast, coconut sugar, apple juice and oil. Cover with a plate or plastic wrap and leave the mixture in a warm place for 15-20 minutes.
2. Whisk in pumpkin puree, salt and start adding in flour 1 cup at time mixing with a wooden spoon after each cup until flour is fully incorporated into a dough. Cover and let the dough rest for for 10-15 minutes.
3. Attach the bowl with a dough to your stand mixer fitted with a hook attachment and knead on speed 2. In one minute increase the speed to 3 and knead until the dough pulls away from the walls and forms into a ball. The dough will be slightly sticky.
4. You can either leave the dough in the same bowl or transfer it to a regular mixing bowl. Cover the bowl with a dough and place in a warm place until it doubles in size, about 1 hour.
Cook's Tip: The rising time of you pull apart pumpkin bread dough depends on your kitchen temperature. If it's warm, then 1 hour might be enough. If the kitchen is cold, the rising time might be longer.
That's why I don't really recommend looking at the clock. The dough is ready for the next step when it doubles in size.
5. Invert the dough on a lightly oiled work surface or silicone mat. Roll it out into a large 15 × 23 inch rectangle. It doesn't have to be precise.
6. In a small bowl combine ingredients for the cinnamon sugar filling. Press the cinnamon-sugar mixture into a rolled out dough.
7. Using a knife, cut the dough crosswise into 6 strips. Stack strips (you'll have 6 even layers), then cut crosswise into 4 even pieces, leaving stacks intact.
8. Loosely stagger pieces, cut sides up, in a parchment lined loaf pan. Cover with a larger bowl and let the dough rise until it doubles in size, about 1 hour.
9. Preheat the oven to 356 F. Bake the pull apart pumpkin bread for 40-45 minutes until golden. Remove and cool for 10 minutes. Invert on a wire rack to cool completely.
10. Now let's make a lemon sugar glaze. In a medium bowl whisk powdered sugar and lemon juice. Glaze should be thick but pourable. If needed, add more lemon juice.
11. When the pull apart pumpkin cinnamon bread cooled completely, drizzle the glaze over it in a pull-apartcrisscross pattern. You can either do this with a fork or pastry bag. Enjoy!
Tips For Making the Best Vegan Pumpkin Bread
Use a stand mixer for convenience: If you have a stand mixer like Kitchen Aid, utilize it for kneading the dough. This makes the process easier and ensures the dough is perfectly kneaded.
Assess the dough: After step #2, check the texture of your dough. If it is too dense, you can add up to two to three tablespoons of apple juice, one tablespoon at a time.
Keep the dusting flour to a minimum: It's going to be slightly sticky, so you can slightly dust the work surface with flour. However, try to keep flour to a minimum. After you kneaded the dough and you can shape it into a ball, proceed to step #4.
Consider your kitchen temperature: The rising time of the dough depends on your kitchen temperature. If it is warm, then the suggested one hour might be enough. If the kitchen is cold, the rising time might be longer.
- For a delightful breakfast, enjoy a slice of this vegan pumpkin bread warm with a spread of almond butter and a drizzle of maple syrup. The nutty flavor and sweetness perfectly complement the pumpkin and spices in the bread.
- Looking for a savory spin? Pair your slice of vegan pumpkin bread with a bowl of warm butternut squash soup. The hearty soup and the flavorful bread make for a comforting and filling meal.
- Hosting a brunch? Serve this vegan pumpkin bread alongside a selection of fresh fruits and your favorite plant-based yogurts. The bread's rich pumpkin flavor pairs beautifully with the tartness of fruits and creaminess of yogurt.
- For an afternoon pick-me-up, enjoy a slice of this bread with a cup of spiced chai tea. The spices in the tea will enhance the pumpkin and cinnamon flavors in the bread.
- For a dessert twist, try toasting a slice of the vegan pumpkin bread and topping it with a scoop of dairy-free vanilla ice cream and a sprinkle of cinnamon. The warm bread and cold ice cream create a mouthwatering contrast.
Recipe Variation Ideas for Vegan Pumpkin Bread
This delicious vegan pumpkin bread recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
Add a Sweet Twist: If you have a sweet tooth, consider adding raisins or chocolate chips to the filling. This will give a sweet surprise in every bite and enhance the overall flavor of the bread. You can add about half a cup of either to the filling.
Pumpkin Overload: For a true fall treat, try adding a swirl of pumpkin pie filling into the dough before baking. This will give the bread an extra burst of pumpkin flavor and a moist, delicious texture.
Spice it Up: If you love a blend of spices in your bread, consider adding a dash of nutmeg, ground cloves, or ground ginger to the dough. This will give the bread a deeper, more complex flavor profile that compliments the pumpkin perfectly. You can even add a little pumpkin pie spice to it.
Make it Gluten-Free: If you're on a gluten-free diet, you can substitute the all-purpose flour with a gluten-free flour blend.
Frequently Asked Questions
Absolutely! You can definitely use fresh pumpkin puree for this recipe. Just make sure that it has the same "thick" consistency as canned pumpkin puree to maintain the right texture in your vegan pumpkin bread.
Yes, you can. Adding walnuts or pecans to the cinnamon sugar filling can give your vegan pumpkin bread an extra crunch and boost of flavor. Feel free to experiment with other nuts as well, just make sure they're chopped into small pieces.
While it is recommended to minimize the addition of flour, if your dough is too sticky, you can add a small amount of flour to prevent it from sticking. Just be careful not to add too much as it can make your bread dry and dense.
Absolutely! Raisins or chocolate chips would make a delightful addition to this vegan pumpkin bread. They will add a sweet surprise in every bite.
Yes, you can. Adding a teaspoon of vanilla extract into the dough will enhance the flavor profile of the bread, giving it a sweet, aromatic note that complements the pumpkin and spices perfectly.
How to Store Leftover Vegan Pumpkin Bread
This delicious vegan pumpkin bread can easily be stored, but I don’t recommend storing it in the refrigerator. Instead, allow it to cool on a wire rack and then wrap it tightly with plastic wrap. Store it at room temperature on your kitchen counter for 4-5 days.
What’s best is that you can even freeze it! Tightly wrap the loaf in a plastic wrap and freeze it in the freezer for up to 3 months. When it’s time to have it, allow it to thaw overnight on the counter before enjoying your bread again.
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Easy Pumpkin Spice Pull-Apart Bread With Cinnamon Sugar
For the dough
For the filling
- ⅓ c coconut sugar
- 1 teaspoon cinnamon
For the glaze
- ½ c icing sugar
- 2 teaspoon lemon juice
To make a cinnamon pumpkin pull apart bread dough
- In a Kitchen Aid (or other stand mixer) mixing bowl whisk yeast, coconut sugar, apple juice and oil. Cover with a plate or plastic wrap and leave the mixture in a warm place for 15-20 minutes.
- Whisk in pumpkin puree, salt and start adding in flour 1 cup at time mixing with a wooden spoon after each cup until flour is fully incorporated into a dough. Cover and let the dough rest for for 10-15 minutes.
- Attach the bowl with a dough to your stand mixer fitted with a hook attachment and knead on speed 2. In one minute increase the speed to 3 and knead until the dough pulls away from the walls and forms into a ball. The dough will be slightly sticky.
- Cover the bowl with a dough and place in a warm place until it doubles in size, about 1 hour or more depending on your kitchen temperature.
To roll out the dough
- Invert the dough on a lightly oiled work surface or silicone mat. Roll it out into a large rectangle, about 15 × 23 inches.
- In a small bowl combine ingredients for the cinnamon sugar filling and press the mixture into a rolled out dough.
- Using a knife, cut the dough crosswise into 6 strips. Stack strips, then cut crosswise into 4 even pieces, leaving stacks intact.
- Loosely stagger pieces, cut sides up, in a parchment lined loaf pan. Cover with a larger bowl and let the dough rise until it doubles in size, about 1 hour.
- Preheat the oven to 356 F. Bake the pumpkin pull apart bread for 40-45 minutes until golden. Remove and cool for 10 minutes. Invert on a wire rack to cool completely.
To make the glaze
- In a medium bowl whisk icing sugar and lemon juice. Glaze should be thick but pourable. If needed, add more lemon juice.
- Drizzle the glaze over the vegan pull apart bread in a criss cross pattern. You can either do this with a fork or pastry bag. Enjoy!
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.