Vegan Spiced Whole Wheat Pumpkin Bread Recipe With Maple Glaze Icing

Vegan Spiced Whole Wheat Pumpkin Bread Recipe With Maple Glaze Icing
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This super moist vegan spiced whole wheat pumpkin bread recipe with maple glaze icing is perfect to make and enjoy with a cup of tea during the fall season. October is here and so is the pumpkin and maple season, nothing pairs better than an Autumn pumpkin bread combined with these two ingredients along with warm aromas of cinnamon, ginger, nutmeg, and cloves.

This healthy super moist vegan pumpkin bread is made with whole wheat flour and is completely dairy-free and easy and quick to prepare, making it simply the best vegan pumpkin bread you will ever eat.

Ready to make the best super moist vegan spiced whole wheat pumpkin bread with maple glaze icing? Let’s do it!

Ingredients For Vegan Spiced Whole Wheat Pumpkin Bread

  • 2 cups whole wheat flour
  • 3/4 cup sugar
  • 2 cups pumpkin puree
  • 1/4 teaspoon salt
  • 5 tablespoons avocado oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ginger
  • 1/4 teaspoon cloves (ground)
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • ½ teaspoon nutmeg
  • 1/2 cup almond or oat milk
  • 4 tablespoons maple syrup
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 cup inclusions (vegan chocolate chips, pecans, almonds,or walnuts)

Ingredients For Vegan Maple Icing

  • 1/2 cup icing sugar
  • 2 tablespoons almond or oat milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup

How To Make Vegan Whole Wheat Pumpkin Bread?

  • Preheat oven to 175°C (350°F) and coat a 8X4 inches loaf pan with cooking spray.
  • Combine the whole wheat flour, baking powder, baking soda, salt, sugar, cinnamon, ginger, cloves and nutmeg into a bowl and whisk togther.
  • Pour in the pumpkin puree, vanilla extract, almond milk, maple syrup, apple cider vinegar, and mix with a hand mixer on medium speed until batter is smooth and thick. You can also use a whisk and mix by hand.
  • Add any inclusions you want like, almonds, walnuts, pecan, vegan chocolate and fold into the batter.
  • Transfer the batter into the loaf pan and bake for 55-60 minutes or until the center of the loaf cake come out clean when inserting a toothpic. You can also check the internal tempertature using a thermometer, if it reads above 96°C (204°F), the pumpkin bread is ready.
  • Once pumpkin loaf is baked, remove from the oven and cool in the pan for 10 minutes, then remove from loaf pan and cool on a wire rack for 25-30 minutes.
  • Maple Glaze Icing – In the meantime prepare the maple glaze icing by add all the ingredients in a bowl and whisking them togther until icing mixture is smooth.
  • Pour over pumpkin loaf cake and allow icing to set, about 10 minutes.
  • Enjoy!
vegan pumpkin bread with maple icing

Vegan Whole Wheat Pumpkin Bread With Maple Glaze Icing

This super moist vegan spiced whole wheat pumpkin bread with maple glaze icing is perfect to make and enjoy with a cup of tea during the fall season. October is here and so is the pumpkin and maple season, nothing pairs better than an Autumn pumpkin bread combined with these two ingredients along with warm aromas of cinnamon, ginger, nutmeg, and cloves.
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Dairy Free, Dessert, Seasonal, Vegan
Cuisine American
Servings 10 Slices
Calories 330 kcal

Ingredients
  

  • WHOLE WHEAT PUMPKIN BREAD
  • 2 cups whole wheat flour
  • 3/4 cup sugar
  • 2 cups pumpkin puree
  • 1/4 teaspoon salt
  • 5 tablespoons avocado oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ginger
  • 1/4 teaspoon cloves ground
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • ½ teaspoon nutmeg
  • 1/2 cup almond or oat milk
  • 4 tablespoons maple syrup
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 cup inclusions vegan chocolate chips, pecans, almonds,or walnuts
  • VEGAN MAPLE ICING
  • 1/2 cup icing sugar
  • 2 tablespoons almond or oat milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup

Instructions
 

  • VEGAN WHOLE WHEAT PUMPKIN BREAD
  • Preheat oven to 175°C (350°F) and coat a 8X4 inches loaf pan with cooking spray.
  • Combine the whole wheat flour, baking powder, baking soda, salt, sugar, cinnamon, ginger, cloves and nutmeg into a bowl and whisk togther.
  • Pour in the pumpkin puree, vanilla extract, almond milk, maple syrup, apple cider vinegar, and mix with a hand mixer on medium speed until batter is smooth and thick. You can also use a whisk and mix by hand.
  • Add any inclusions you want like, almonds, walnuts, pecan, vegan chocolate and fold into the batter.
  • Transfer the batter into the loaf pan and bake for 55-60 minutes or until the center of the loaf cake come out clean when inserting a toothpic. You can also check the internal tempertature using a thermometer, if it reads above 96°C (204°F), the pumpkin bread is ready.
  • Once pumpkin loaf is baked, remove from the oven and cool in the pan for 10 minutes, then remove from loaf pan and cool on a wire rack for 25-30 minutes.
  • Maple Glaze Icing – In the meantime prepare the maple glaze icing by add all the ingredients in a bowl and whisking them togther until icing mixture is smooth.
  • Pour over pumpkin loaf cake and allow icing to set, about 10 minutes.
  • Enjoy!
Keyword pumpkin quick bread recipe, vegan pumkin loaf, vegan pumpkin bread, vegan pumpkin bread recipe, vegan pumpkin loaf recipe, vegan whole wheat pumpkin bread with maple glaze icing, whole wheat pumpkin bread, whole wheat pumpkin loaf


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