As the crispness of autumn settles in, I find myself delighting in the sweet embrace of seasonal flavors. This Vegan Pumpkin Bread with Lemon Sugar Glaze is a cozy ode to the season, radiating warmth from the pumpkin spice and a refreshing zing from the lemon glaze. Not only is this bread irresistibly moist and delicious, but it’s also an easy way to fill your kitchen with that nostalgic fall aroma while remaining healthy and refined-sugar free. Whether you enjoy it fresh for breakfast, pack it for lunch, or serve it as a dessert, this delightful loaf is sure to win you over and your loved ones. Intrigued? Let’s dive into the cozy comforts of fall baking!
Why is Vegan Pumpkin Bread a Must-Try?
Irresistibly Moist: This bread boasts a surprisingly moist texture that keeps you coming back for more.
Natural Sweetness: With coconut sugar and the warm essence of pumpkin, every bite is a sweet delight without any refined sugars.
Versatile Variations: You can easily customize your loaf by adding chocolate chips or nuts, tailoring it to your taste buds.
Wholesome Ingredients: Loaded with nourishing ingredients, it’s perfect for health-conscious eaters craving flavor.
Crowd-Pleaser: Serve it at gatherings or share it with friends; it’s a guaranteed hit! For more baking inspiration, check out our recipe for Joumou Haitian Pumpkin soup!
Quick and Easy: The straightforward process makes it accessible, even for beginners—perfect for this fall baking season!
Vegan Pumpkin Bread Ingredients
For the Dough
• Active Dry Yeast – Provides leavening for the bread to rise. Make sure it’s fresh for the best results.
• Coconut Sugar – A natural sweetener that adds a subtle sweetness to the dough; brown sugar can be used as an alternative.
• Apple Juice – Activates the yeast and adds a mild fruity flavor; ensure it is warmed slightly.
• Avocado Oil – Adds moisture and richness without saturated fats; can substitute with olive oil if desired.
• All-Purpose Flour – Forms the dough structure; sift to maintain a light texture.
• Pumpkin Puree – Key flavor and moisture contributor; use pure pumpkin puree, not pie filling.
• Salt – Enhances flavors; essential for balancing sweetness.
• Cinnamon – Adds warmth and spice to the bread.
For the Lemon Glaze
• Icing Sugar – Used for the lemon glaze to add sweetness; sifted for a smooth texture.
• Lemon Juice – Provides tanginess to the glaze, balancing its sweetness; fresh juice works best for flavor.
This Vegan Pumpkin Bread is not just a treat for the taste buds; it’s a delightful addition to your healthier baking repertoire!
Step‑by‑Step Instructions for Vegan Pumpkin Bread
Step 1: Make the Dough
In a mixing bowl, whisk together active dry yeast, coconut sugar, warm apple juice, and avocado oil until combined. Cover the bowl with a kitchen towel and let it sit in a warm place for 15-20 minutes, allowing the mixture to become frothy—a sign that the yeast is activated and ready for the next step.
Step 2: Combine Ingredients
Stir in the pumpkin puree and salt into the yeast mixture until smooth. Gradually add all-purpose flour, mixing until the ingredients are well incorporated and a sticky dough forms. Let this dough rest for 10-15 minutes, allowing the gluten to relax for a softer Vegan Pumpkin Bread.
Step 3: Knead
Using a stand mixer fitted with a dough hook, knead the dough for about 10 minutes on medium speed until it becomes smooth and slightly sticky. Alternatively, you can knead by hand on a floured surface. Once kneaded, place the dough in a greased bowl, cover it, and let it rise in a warm spot until doubled in size, approximately 1 hour.
Step 4: Prepare for Baking
After the dough has risen, roll it out on a lightly floured surface into a rectangle. Spread a cinnamon-sugar filling across the dough, cut it into strips, and stack the pieces vertically. Arrange the stacked pieces in a greased loaf pan and let them rise again until doubled, which should take about 1 hour.
Step 5: Bake
Preheat the oven to 356°F (180°C). Once preheated, place the loaf pan in the oven and bake for 40-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Remove the Vegan Pumpkin Bread from the oven and allow it to cool for 10 minutes in the pan before transferring it to a wire rack.
Step 6: Make the Glaze
In a small bowl, whisk together sifted icing sugar and fresh lemon juice until it reaches a thick but pourable consistency. Once the bread has cooled completely, drizzle the lemon glaze over the top, allowing it to cascade down the sides for a delightful finish to your Vegan Pumpkin Bread.
Vegan Pumpkin Bread Variations
Feel free to let your creativity shine by customizing this delightful bread in a variety of ways!
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Chocolate Lovers: Add 1 cup chocolate chips to the dough for a rich, indulgent twist. The sweetness of the chocolate complements the pumpkin beautifully.
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Nutty Delight: Stir in ½ cup chopped walnuts or pecans for a delightful crunch and added nutrition. This texture adds depth, making each bite even more satisfying.
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Pumpkin Pie Swirl: For a burst of extra pumpkin flavor, swirl in ½ cup pumpkin pie filling into the dough before baking. This enhances both flavor and moisture within the loaf.
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Gluten-Free Version: Substitute all-purpose flour with a gluten-free blend. Be sure to select a blend that contains xanthan gum for the best texture.
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Cinnamon Substitute: For a unique flavor profile, try using pumpkin spice instead of cinnamon. This will give your bread a festive aroma that’s perfect for fall.
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Spicy Kick: Add a ¼ teaspoon of cayenne pepper or red pepper flakes for a subtle heat that pairs surprisingly well with the sweetness of pumpkin.
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Zesty Lemon Boost: Combine zest from one lemon in the batter for an extra zing. This complements the lemon glaze and elevates the overall flavor.
Enhance your fall baking with these variations, or check out our delightful Joumou Haitian Pumpkin soup for another cozy recipe! Every twist you try can bring a fresh perspective to this classic favorite.
Make Ahead Options
These Vegan Pumpkin Bread loaves are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance; simply follow steps 1 through 3, then cover the dough and refrigerate it to slow down the rising process. When you’re ready to bake, allow the dough to come to room temperature and rise again for about 1 hour. The cinnamon-sugar filling can be prepared ahead of time too – just keep it in an airtight container at room temperature. Once baked, your Vegan Pumpkin Bread will stay fresh for up to 5 days at room temperature, and it freezes beautifully for up to 3 months. Enjoy the ease of having this delicious bread ready to savor whenever you need a comforting treat!
What to Serve with Vegan Pumpkin Bread
This delightful loaf invites a world of pairing options, enhancing your fall baking experience with complementary flavors and textures.
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Creamy Cashew Butter: The rich, nutty flavor of cashew butter adds a delightful creaminess that balances the sweet pumpkin notes beautifully. Spread it on a warm slice for a luxurious treat!
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Spiced Chai Tea: Cozy up with a cup of spiced chai tea, whose warmth and aromatic spices harmonize perfectly with the cinnamon and pumpkin flavor in the bread.
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Cinnamon Applesauce: A side of homemade cinnamon applesauce provides a fruity contrast, adding juicy notes while keeping the cozy fall theme alive.
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Vegan Hot Chocolate: With its indulgent chocolatey richness, a mug of vegan hot chocolate creates a heavenly pairing, especially on chilly evenings.
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Maple Syrup Drizzle: A light drizzle of pure maple syrup enhances the sweetness, introducing a deep, rich flavor that amplifies the bread’s natural deliciousness.
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Coconut Whipped Cream: For a decadent dessert twist, serve it with a dollop of coconut whipped cream. The lightness and tropical notes perfectly complement the warm spices.
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Fresh Fruit Salad: A vibrant bowl of mixed seasonal fruits adds brightness and freshness, making for a refreshing bite alongside the moist bread.
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Toasted Almonds: Sprinkle toasted almonds over the top for a crunchy texture, bringing an enjoyable contrast to every delicious bite.
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Earl Grey Tea: The citrus notes of Earl Grey tea beautifully contrast and elevate the flavors of the lemon glaze, creating a sophisticated pairing.
Expert Tips for Vegan Pumpkin Bread
Fresh Ingredients: Always use fresh active dry yeast for optimal rise; expired yeast can result in a dense loaf.
Monitor Dough: Watch the dough during rising; kitchen temperatures can affect timing, so wait until it has doubled in size instead of relying solely on the clock.
Avoid Stickiness: If your dough feels too sticky, sprinkle small amounts of flour while kneading, but avoid adding too much to keep your Vegan Pumpkin Bread moist.
Flavor Boost: For an extra layer of flavor, consider adding a pinch of nutmeg or ginger along with the cinnamon for a delightful spice blend.
Serve Warm: Enjoy your bread warm, drizzled with the lemon glaze, for a comforting, aromatic experience that pairs perfectly with tea or coffee.
How to Store and Freeze Vegan Pumpkin Bread
Room Temperature: Store your vegan pumpkin bread wrapped in plastic wrap for up to 5 days. This keeps it moist and fresh, perfect for daily enjoyment!
Fridge: If you prefer to extend its shelf life, you can refrigerate the bread for up to a week. Just make sure it’s well-wrapped to prevent it from drying out.
Freezer: For long-term storage, freeze the vegan pumpkin bread for up to 3 months. Slice it before freezing for convenient thawing. Just thaw overnight in the fridge before serving!
Reheating: To enjoy your bread warm, simply pop slices in the toaster or microwave for a few seconds. Drizzle with the lemon glaze just before serving for that fresh touch!
Vegan Pumpkin Bread Recipe FAQs
What type of pumpkin puree should I use in my bread?
Absolutely! Make sure you use pure pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices that can disrupt the flavor balance of your Vegan Pumpkin Bread.
How should I store the Vegan Pumpkin Bread to maintain freshness?
To keep your bread moist, wrap it in plastic wrap at room temperature for up to 5 days. If you prefer a longer shelf-life, refrigerate it for up to a week, ensuring it’s well-wrapped to avoid drying out.
Can I freeze the Vegan Pumpkin Bread?
Very! You can freeze slices of the vegan pumpkin bread for up to 3 months. It’s best to slice the bread before freezing for convenient thawing later. Just thaw overnight in the refrigerator and enjoy!
What should I do if my dough doesn’t rise?
Troubleshooting yeast dough can be daunting, but don’t worry! If your dough isn’t rising, ensure that your yeast is fresh and activated (it should foam after combining with sugar and warm liquid). If it’s still not rising, your kitchen may be too cool; try placing the dough in a warmer spot or cover it with a warm towel. It may take extra time, but patience is key!
Can I make this recipe gluten-free?
Yes, indeed! For a gluten-free version of your Vegan Pumpkin Bread, substitute the all-purpose flour with a gluten-free flour blend. It’s essential to check that your blend contains xanthan gum, or you may need to add it separately for the right texture.
Does this bread contain any allergens?
This recipe is free from refined sugars, dairy, and eggs, making it suitable for many dietary preferences. However, remember to check the ingredients if you have allergies to products like nuts, or always feel free to adjust based on your dietary needs.
Irresistibly Moist Vegan Pumpkin Bread with Lemon Glaze
Ingredients
Equipment
Method
- In a mixing bowl, whisk together active dry yeast, coconut sugar, warm apple juice, and avocado oil until combined. Cover and let it sit for 15-20 minutes until frothy.
- Stir in the pumpkin puree and salt into the yeast mixture until smooth. Gradually add all-purpose flour, mixing until a sticky dough forms. Let it rest for 10-15 minutes.
- Knead the dough for about 10 minutes until smooth. Place in a greased bowl, cover, and let it rise in a warm spot until doubled, about 1 hour.
- Roll the risen dough into a rectangle, spread cinnamon-sugar filling, cut into strips, stack, and place in a greased loaf pan. Let it rise again until doubled, about 1 hour.
- Preheat the oven to 356°F (180°C). Bake the loaf for 40-45 minutes until golden brown and a toothpick comes out clean. Cool for 10 minutes.
- In a small bowl, whisk icing sugar and lemon juice until thick but pourable. Drizzle over the cooled bread.