This Vegan Maple Pecan Pumpkin Bread is deliciously decadent, moist, and autumn spiced cake topped with an indulgent cream cheese maple frosting.
As soon as autumn hits pumpkin is the number one ingredient I go for. I mean I can not live without pumpkin soup or pumpkin latte! Who is with me? This time I decided to make an easy and quick recipe that everyone will love and enjoy, hello one bowl of pumpkin bread.
This is truly the easiest and most simple recipe you will find. All you need is one bowl, a few ingredients you definitely have in your pantry, and 10 minutes of your day. And if you want to make things, even more, easier you can leave out the cream cheese frosting. So let’s make the recipe!
Why you’ll love this Vegan Maple Pecan Pumpkin Bread
- Fall Inspired – Delicious and easy treat loaded with fall spices like cinnamon, cardamon and allspice.
- Easy to Make – This recipe is simple and quick, perfect for busy humans!
- Moist and soft – This recipe is 10 out of 10 the most moist cloaf cake I have ever made.
- Lucious Frosting – Deliciously moist loaf cake covered in creamy adn irresistable frosting? Yes please!
- Crunchy Pecans – The loaf cake is perfected by the layer of pecan nuts inside.
Ingredients
- Pumpkin Puree
- Maple Syrup
- Whole Wheat Flour
- Baking Powder
- Coconut Oil
- Coconut or Brown Sugar
- Oat Milk
- Cinnamon, Ginger, Allspice
- Pecans
- Vegan Cream Cheese
- Vegan Butter
How to make the Vegan Maple Pecan Pumpkin Bread
- Preheat the oven to 180° C / 355° F and grease loaf tin with cooking spray.
- In a large mixing bowl, combine the pumpkin puree, oil, oat milk and sugar. Mix until combined.
- Sift the flour and the remaining dry ingredients to the wet mixture. Mix well until just combiend.
- Fold half the pecans into the batter if desired.
- Pour the batter into the tin and bake for about 50 minutes, or until toohpick comes out clean. Let it cool down completely.
- For the frosting, beat the vegan butter, vegan cream cheese and sugar until light a fluffy. Place to the fridge to set while the cake is cooling down.
- Top the cooled cake with frosting and pecan nuts.
Can I substitute any ingredients?
Yes! You can use regular plain flour in this recipe it works just well. You can also swap for nonvegan alternatives if you are not a vegan.
How to store these Pumpkin Chai Spiced Cupcakes?
The Loaf Cake is best fresh but can be stored in an airtight container for up to 5 days. You can also freeze this cake for up to 3 months.
MORE FALL RECIPES FOR YOU TO TRY
If you would like to see more vegan recipes, follow me on my Instagram and Pinterest.
Vegan Maple Pecan Pumpkin Bread
Ingredients
Cake
- 2 cups / 240 grams whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon ground ginger
- 1/4 cup / 60 ml coconut oil
- 1 1/2 cup / 300 grams pumpkin puree
- 1/2 cup / 100 grams coconut or brown sugar
- 1/2 cup / 100 ml oat milk
- 1 cup / 100 grams pecans
Frosting
- 1/2 cup / 120 grams vegan butter
- 1/2 cup / 120 grams vegan cream cheese
- 2 cups / 300 grams powder sugar
Instructions
- Preheat the oven to 180°C / 355°F and grease loaf tin with cooking spray.
- In a large mixing bowl, combine the pumpkin puree, oil, oat milk, and sugar. Mix until combined.
- Sift the flour and the remaining dry ingredients into the wet mixture. Mix well until just combined.
- Fold half the pecans into the batter if desired. Pour the batter into the tin and bake for about 50 minutes, or until the toothpick comes out clean.
- Pour the batter into the tin and bake for about 50 minutes, or until the toothpick comes out clean. Let it cool down completely.
- For the frosting, beat the vegan butter, vegan cream cheese, and sugar until light a fluffy. Place the frosting in the fridge to set while the cake is cooling down.
- Top the cooled cake with frosting and pecan nuts.
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