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Vegan pumpkin bread cut into slices

Vegan Pumpkin Bread with Brown Sugar Glaze

You're going to love this delightfully moist and perfectly spiced vegan pumpkin bread. It's topped with brown sugar glaze and toasted pecans for the ultimate fall pastry or homemade holiday gift.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 slices
Calories: 258kcal
Author: Sarah McMinn


Vegan Pumpkin Bread

Brown Sugar Glaze (optional)

  • 1 tablespoon vegan butter, divided
  • ¼ cup brown sugar, loosely packed
  • 2 tablespoon non-dairy milk
  • ½ cup powdered sugar
  • ½ cup toasted pecans, crushed


  • Preheat the oven to 350F. Generously spray a 9x5 loaf pan and set aside. 
  • In a medium bowl, combine flour, baking soda, spices, and salt. In a separate bowl, whisk together pumpkin puree, sugars, apple sauce, oil, and vanilla extract. 
  • Pour wet ingredients into the dry and fold together with a wooden spoon until a thick uniform batter has formed. Be careful not to over-mix. Pour the batter into prepared loaf pan and bake for 50-65 minutes, until a toothpick inserted in the middle come out clean. 
  • While the pumpkin bread bakes, make your brown sugar glaze. Heat the vegan butter, non-dairy milk, and brown sugar in a small saucepan until the butter has melted. Add the powdered sugar and bring to a boil. Boil for one minute, stirring consistently. Remove from heat and let the glaze cool. It will thicken as it cools.
  • When pumpkin bread is ready, remove from oven and let cool in the pan for 20 minutes before flipping it out onto a wire cooling rack to cool completely. Spoon the brown sugar glaze over the top and top with crushed pecans.
  • Serve warm or store in an airtight container at room temperature. 



Serving and Storing - Let your bread cool for 20 minutes before flipping it out onto a wire cooling rack. Serve this pumpkin bread warm with vegan butter or homemade pumpkin butter. Store bread in an airtight container at room temperature for up to 5 days. The bread can also be frozen and pulled out to thaw the night before.
Recipe Tips
  1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  2. Make sure not to over-mix your batter. When the batter is over-mixed, it allows gluten strands to form which leads to gummy dense pastries. We’re looking for light and fluffy!
  3. Generously spray your loaf pan to ensure the bread doesn’t stick to the pan. For extra protection, you can line the bottom of the loaf pan with parchment paper.
  4. Let the bread cool at least 20 minutes in the loaf pan before flipping it onto a wire cooling rack to cool completely. Otherwise, the bread may break apart as they finish setting.
Frequently Asked Questions
  • Can I make this recipe gluten-free? Yes! I’ve had luck with a 1:1 gluten-free flour blend.
  • Can I make this recipe oil-free? Indeed! Simply replace the oil with an additional ¼ cup applesauce for an oil-free bread.
  • Can I make this recipe into muffins? For sure! This recipe makes about 12 muffins. Fill the muffin tin about ¾ of the way full and bake for 20 minutes before checking for doneness. You can also try these Pumpkin Muffins and Pumpkin Cream Cheese Muffins.
Variations - Add chocolate chips for chocolate chip pumpkin bread.
Why is my bread not baked in the middle? This bread will vary in oven times because of the differences in altitude, oven temperatures, and ingredients used. If your applesauce is very thin, consider staining it through a fine-mesh strainer to get out the excess liquid. If the top starts to brown but the inside is still undercooked, top the bread with tin foil and continue cooking for an additional 10 minutes.



Calories: 258kcal | Carbohydrates: 50g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 291mg | Potassium: 49mg | Fiber: 1g | Sugar: 36g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg