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.
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.
Frequently Asked Questions
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.