This Moist Vegan Pumpkin Loaf with Fluffy Frosting is the ultimate holiday indulgence, combining the fall flavors of pumpkin and warm spice in a moist and tender crumb that melts in your mouth. It’s everything you want in a treat: comforting, satisfying, and decadent. Grab your mixing bowl and get ready to bake a loaf that will become a staple in your seasonal recipe collection!
Picture yourself curling up with a hot cup of tea on a chilly afternoon with your favorite book or crossword puzzle. You’re content but something’s missing. Allow me to introduce my recipe for Moist Vegan Pumpkin Loaf with Fluffy Frosting. Made with simple, wholesome ingredients, this recipe is easy to make and packed with fall flavor. Plus, your kitchen is going to smell amazing with the nostalgic aroma of autumn spices—think cinnamon, nutmeg, and cloves mingling together in a cozy symphony. Serve it plain for a quick snack, toasted and spread with vegan butter for breakfast, or frosted and paired with your favorite plant-based milk as the perfect sweet ending to a meal.
While testing the recipe for the pumpkin loaf, I really tried to strike the perfect balance between lightness and richness. The loaf practically melts in your mouth when you take a bite, and thanks to the pumpkin puree, every slice is wonderfully moist and tender. The crumb is soft yet sturdy, holding together beautifully without feeling dense or heavy. If you toast a slice to have during breakfast, the edges get this subtle crispness that contrasts beautifully with the loaf’s fluffy interior. If you top it with the fluffy pumpkin glazing, you’ll enjoy a sweet, smooth layer that complements the loaf’s pillowy texture.
Ingredients and Substitutions for Vegan Pumpkin Loaf
Wet Ingredients
- Pumpkin puree (not pumpkin pie filling): Substitute with sweet potato or butternut squash puree for a similar texture and flavor.
- Sugar: You can use date or coconut sugar if you are trying to go for a less refined option.
- Ground flax seeds or chia seeds: If you don’t have any, substitute with aquafaba (3 tablespoons per tablespoon of flaxseed).
- Oil or melted vegan butter
- Vanilla extract
- Plant-based milk
- Apple cider vinegar, white vinegar, or lemon juice
Dry Ingredients:
- All-purpose flour: Use gluten-free options if you prefer!
- Pumpkin pie spice: Use a mixture of cinnamon, nutmeg, ginger, and cloves if you don’t have pumpkin spice.
- Leavening agents: Baking powder and baking soda
- Salt
How to Make Moist Vegan Pumpkin Loaf with Fluffy Frosting
Prep your wet and dry ingredients
- While you preheat your oven, line an 8-inch (20 cm) loaf pan with parchment paper.
- Whisk together all the wet ingredients until smooth.
- In a separate bowl, combine the dry ingredients.
Assemble the loaf
- Gradually add the dry ingredients to the wet. Mix until just combined and no streaks of flour remain.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle pumpkin seeds on top if desired for added crunch and decoration.
Bake the Loaf:
- Bake until a toothpick inserted into the center comes out with only a few moist crumbs.
- Allow the loaf to cool in the pan for 15 minutes before transferring to a cooling rack.
Decorate and Serve
- Whisk vegan butter, pumpkin puree, cinnamon, and powdered sugar until light and fluffy. Adjust consistency with more powdered sugar or a splash of plant milk as needed.
- Once completely cool, spread a layer of pumpkin frosting on top for extra indulgence.
- Slice with a serrated knife and serve plain, toasted, or with vegan butter.
- Store leftovers in an airtight container at room temperature for up to 3 days, in the fridge for 5 days, or freeze individual slices for up to 1 month.
Take it to the next level with these toppings!
The beauty of this vegan pumpkin loaf is that it’s delicious on its own, but toppings can take it to the next level! Here are some ideas to make your loaf even more special:
- Pumpkin Seeds: Sprinkle pumpkin seeds over the batter before baking for a crunchy topping that adds texture and a subtle nuttiness.
- Fluffy Pumpkin Frosting: Make it a dessert centerpiece with a generous layer of pumpkin frosting. The sweetness complements the spiced loaf beautifully.
- Chopped Nuts: Pecans or walnuts bring a delightful crunch and pair wonderfully with the fall spices.
- Maple Glaze: Drizzle a simple glaze made from powdered sugar and maple syrup for an elegant finish.
- Dairy-Free Whipped Cream: Add a dollop on each slice for a luxurious touch, especially when serving as dessert.
- Cinnamon Sugar Dusting: Lightly sprinkle cinnamon sugar over the top for an extra layer of sweetness and spice.
Feel free to mix and match toppings to create a loaf that suits your cravings!
FAQ about the Moist Vegan Pumpkin Loaf with Fluffy Frosting
Q: Can I make this loaf gluten-free?
A: Absolutely! Use a gluten-free all-purpose flour blend as a 1:1 substitute for the regular flour. Make sure it includes xanthan gum for structure.
Q: What if I don’t have pumpkin pie spice?
A: Blend your own using cinnamon, nutmeg, ginger, and cloves. Everyone does it a little differently, so I suggest you start with 1 teaspoon of cinnamon and adjust the other spices to taste.
Q: Can I use fresh pumpkin instead of canned?
A: Yes! Roast or steam fresh pumpkin until soft, then blend it into a puree. Make sure to strain any excess water to match the consistency of canned pumpkin.
Q: How do I prevent the loaf from sticking to the pan?
A: Grease your loaf pan well or line it with parchment paper for easy removal.
This recipe is as forgivable as it is delicious, so feel free to experiment and make it your own!
Similar to Moist Vegan Pumpkin Loaf
- Vegan Chai Banana Bread
- Best Vegan Carrot Cake – With Vanilla Buttercream Frosting
- Fluffy Vegan Banana Pancakes – Spiced With Fennel and Cardamom
- Vegan Plum Cake – Christmas Cake – Fruit Cake
- Coffee and Walnut Loaf from Plant Based on a Budget
Moist Vegan Pumpkin Loaf with Fluffy Pumpkin Frosting
Ingredients
Wet Ingredients:
- 15 oz 425 g pumpkin puree (not pumpkin pie filling)
- 1 cup 220 g packed light brown sugar or granulated cane sugar
- ½ cup 125 g neutral-flavored oil or melted vegan butter
- 1 tsp vanilla extract
- ⅓ cup 85 g dairy-free milk
- 1 tbsp ground flax seeds or chia seeds
- 1 tbsp apple cider vinegar white vinegar, or lemon juice
Dry Ingredients:
- 2 ¼ cups 280 g all-purpose flour, spooned and leveled
- 3 tsp pumpkin pie spice or homemade blend: cinnamon, nutmeg, ginger, and cloves
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Fluffy Pumpkin Glazing/Frosting:
- 1 cup 120 g powdered sugar
- 2 tbsp vegan butter
- 2 tbsp pumpkin puree
- ½ tsp cinnamon
Optional Toppings:
- Pumpkin seeds
- Fluffy pumpkin frosting recipe below
Instructions
Prepare for Baking:
- Preheat your oven to 350°F (180°C).
- Line an 8-inch (20 cm) loaf pan with parchment paper, leaving an overhang for easy removal.
Mix the Batter:
- In a large mixing bowl, whisk together all the wet ingredients until smooth. (if using homemade pumpkin puree then make sure it is smooth without lumps)
- In a separate bowl, combine the dry ingredients, then gradually add them to the wet mixture. Mix until just combined and no streaks of flour remain. (Don’t worry if the batter looks slightly curdled; it will bake beautifully!)
Assemble the Loaf:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle pumpkin seeds on top if desired for added crunch and decoration.
Bake the Loaf:
- Bake for 1 hour and 5 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Check your loaf at the 50-minute mark to ensure it’s not browning too quickly; tent with foil if necessary.
- Allow the loaf to cool in the pan for 15 minutes before transferring to a cooling rack.
Serve and Store:
- Whisk vegan butter, pumpkin puree, cinnamon, and powdered sugar until light and fluffy. Adjust consistency with more powdered sugar or a splash of plant milk as needed.
- Once the loaf is completely cooled, spread a layer of pumpkin frosting on top for extra indulgence.
- Slice with a serrated knife and serve plain, toasted, or with vegan butter.
- Store leftovers in an airtight container at room temperature for up to 3 days, in the fridge for 5 days, or freeze individual slices for up to 1 month.
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