Moist Vegan Pumpkin Loaf with Fluffy Pumpkin Frosting
This vegan pumpkin loaf is moist, spiced, and perfectly sweetened, making it the ultimate fall/winter treat. Made with simple ingredients and topped with an optional fluffy pumpkin frosting, it’s a delightful dessert or snack. Enjoy it plain, toasted, or with a dollop of frosting for a cozy autumn experience.
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.
Nutrition
Calories: 312kcalCarbohydrates: 50gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 0.3mgSodium: 192mgPotassium: 145mgFiber: 2gSugar: 29gVitamin A: 6009IUVitamin C: 2mgCalcium: 103mgIron: 2mg
Tried this recipe?Let us know how it was!