When the air gets that crisp snap and you start reaching for your favorite fuzzy socks, you know it’s time for pumpkin everything! I’ve tried so many quick bread recipes over the years, but I keep coming back to this one because it is, hands down, the absolute moistest and easiest Vegan Pumpkin Bread With Maple Glaze you will ever make. Seriously, no eggs, no dairy, and basically zero fuss! It has been my go-to for years because the smell alone when it’s baking just screams ‘cozy fall afternoon,’ and I know within an hour, I’ll have a perfect loaf waiting.

Why This Vegan Pumpkin Bread With Maple Glaze Is Your New Favorite Fall Bake

I’m telling you, this isn’t just another pumpkin loaf. This Vegan Pumpkin Bread With Maple Glaze has a texture that just won’t quit. It stays incredibly moist for days, which is half the battle with quick breads, right?

The Moisture Factor: Thanks to the oil and the pumpkin puree, this bread feels rich and tender without needing any butter or eggs at all.
Baking Simplicity: You literally mix the wet stuff in one bowl and the dry in another. No stand mixer is required! If you can whisk, you can make this bread.
Spice Perfection: I use a blend of cinnamon, nutmeg, and ginger that hits that perfect autumn note—warm but not overwhelming so the pumpkin flavor still shines through.
That Glaze, Though!: Honestly, the maple glaze is the showstopper. It sets up beautifully and adds just that little sweet, sticky caramel note that makes it feel like a real treat.

Once you try this, you’ll see why I save room for it on my counter every single autumn. It’s fabulous warm, right after baking, or later with a cup of coffee. You can check out my thoughts on another amazing quick bread here, but this one is truly special.

Gathering Ingredients for Vegan Pumpkin Bread With Maple Glaze

Keeping stocked up for this recipe means always having canned pumpkin on hand—you know, the real stuff, not the pie filling! It’s simple, but getting the right balance in both the spice blend and the sweetener makes all the difference in this Vegan Pumpkin Bread With Maple Glaze. I always make sure to use dark brown sugar if I have it; it just adds so much more depth than the white sugar alone. Trust me on this one!

When you’re ready to shop, here’s a simple breakdown of what you need for one perfect loaf. If you’re making a batch, you can see how I handle maple in my donut recipe here, but for this bread, keep it pure!

For the Vegan Pumpkin Bread:

One and three-quarters cups of all-purpose flour.
One teaspoon of baking soda—that’s what gives it the lift!
The spices: one teaspoon of cinnamon, half a teaspoon each of nutmeg and ginger, and a tiny quarter teaspoon of cloves.
Half a teaspoon of salt to balance everything out.
One cup of pure pumpkin puree (the liquid kind works great!).
Three-quarters cup of regular white granulated sugar.
A quarter cup of packed brown sugar—darker is better!
Half a cup of a neutral vegetable oil.
A quarter cup of your favorite unsweetened plant milk—oat or soy works best for richness.
One teaspoon of vanilla extract—don’t skip this!

For the Maple Glaze:

This part couldn’t be easier, just mix these three things together until they look shiny and pourable when the bread is cool:

One cup of powdered sugar.
Two tablespoons of real, pure maple syrup—none of that pancake syrup knock-off!
One tablespoon of unsweetened plant milk to thin it out.

Step-by-Step Instructions for Perfect Vegan Pumpkin Bread With Maple Glaze

This is where the magic happens, and honestly, it’s so straightforward. I love that this recipe doesn’t require any fussy techniques that make you feel like you need culinary school. Just grab two bowls and a whisk! Before you start, make sure your oven is humming along at 350 degrees F (175 degrees C). You’ll want a 9×5 inch loaf pan ready; just grease it up well and dust it with a little flour. That little bit of prep work saves a huge headache later!

For anyone looking for more tips on working with quick breads, check out my guide on making tropical loafs—the folding technique is similar to what we’re doing here.

Mixing the Batter and Baking

First things first: grab your big bowl and whisk together all the dry stuff: the flour, baking soda, salt, and all those lovely spices until they look totally uniform. Don’t skimp on this step, a good whisk aerates everything!

In a separate, medium-sized bowl, mix up your wet ingredients—the pumpkin, both sugars, the oil, plant milk, and vanilla. Whisk them until they look smooth and ready to go. Now for the critical moment for this Vegan Pumpkin Bread With Maple Glaze: pour the wet into the dry. Mix them together only until you see the last streaks of flour disappear. I mean it, STOP mixing! Overmixing makes the bread tough, and we want tender softness here.

Pour that beautiful orange batter into your prepared pan. Slide it into the oven for about 50 to 60 minutes. You’ll know it’s done when a toothpick inserted right into the center comes out clean or maybe with just a few moist crumbs clinging to it. Let it chill in the pan for about 10 minutes before you try to flip it out onto a wire rack. It needs to cool down almost entirely before we can add the best part!

Creating and Applying the Maple Glaze

While the bread is doing its cooling duty—which takes a little while, resist cutting into it!—it’s glaze time. You only need three things for this stunning topping. Whisk the powdered sugar, the pure maple syrup, and that tablespoon of plant milk together in a small bowl. Keep whisking until it’s absolutely smooth and you get that beautiful ribbon effect when you lift the whisk.

Here’s the absolute non-negotiable rule for a perfect maple finish: the bread MUST be completely cool to the touch. If it’s even slightly warm, that beautiful maple glaze will just melt right off and soak in too much, leaving you with barely any pretty topping. Once it’s cool, just drizzle it generously all over the top. Let that set up for about five minutes, and then dig in!

Expert Tips for the Best Vegan Pumpkin Bread With Maple Glaze

I always get asked how I keep this loaf so perfectly moist since it doesn’t use any eggs or traditional dairy. It really comes down to a couple of small details! First, if you are short on time or don’t have individual pumpkin spices, you can totally swap them out. I find using about two teaspoons of a good quality pumpkin pie spice blend works like a charm—it gives you that familiar fall flavor profile instantly. You can see how I use maple in my waffles if you need more spice inspiration!

Also, remember what I said about the brown sugar? Always go for dark brown sugar if you can; the extra molasses content really boosts the moisture level and adds a richer taste that white sugar just can’t touch. That, combined with the vegetable oil, ensures this Vegan Pumpkin Bread With Maple Glaze stays velvety soft for days. You’re going to love how easy it is to manage!

Ingredient Notes and Substitutions for Your Vegan Pumpkin Bread

Let’s talk specifics about sourcing your ingredients, because using the right pumpkin is crucial for success with this Vegan Pumpkin Bread With Maple Glaze. You absolutely must use plain pumpkin puree, not pumpkin pie filling. The filling is already loaded with sugar and spices, which will mess up the dry-to-wet ratio we worked so hard to nail down here!

When choosing your plant milk, I’ve had great results with unsweetened soy or oat milk because they are a bit creamier, but almond milk works fine too! Just make sure it’s unsweetened so we can control the sugar level perfectly with our maple glaze. If you ever need ideas on making your own creamy substitutes, I have a great tutorial on making heavy cream alternatives!

Storage and Reheating for Leftover Vegan Pumpkin Bread With Maple Glaze

The best part about this Vegan Pumpkin Bread With Maple Glaze is that it’s still amazing the next day! Once that glaze is set, I wrap the whole loaf tightly in plastic wrap, and then tuck it into an airtight container. It stays perfectly soft just sitting right on the counter for about three days.

If you need it to last longer, pop it in the fridge, but take it out about 30 minutes before you want to eat it. Want a quick fix? A slice zapped in the microwave for just 10 or 15 seconds gets it wonderfully warm and soft again!

Variations on This Vegan Pumpkin Bread With Maple Glaze

I love how adaptable this Vegan Pumpkin Bread With Maple Glaze is! While the basic recipe is perfection, sometimes you just need to switch things up, right? My favorite addition is folding in about a cup of toasted pecans or walnuts right before you pour the batter into the pan. They give you that lovely, satisfying crunch in every bite!

If you need a chocolate fix, toss in a half-cup of vegan chocolate chips—they melt just slightly and make the whole loaf feel extra indulgent. For the glaze, stop sticking to just maple sometimes! Try adding a tiny bit of fresh orange zest or even a splash of lemon juice to the glaze mixture. It gives the topping a bright zing that cuts through the richness beautifully. These small changes keep my kitchen exciting all fall long. You can see how I used bright citrus in my thumbprint cookie recipe for a similar flavor pop!

Frequently Asked Questions About Vegan Pumpkin Bread With Maple Glaze

I know you might have a few lingering questions when trying a new recipe, especially when going totally dairy-free and egg-free for your favorite autumn bake. Don’t even worry about it! I’ve put together the most common things people ask me about this Vegan Pumpkin Bread With Maple Glaze below. If you still have questions, just drop a comment! If you are looking for more general quick bread for a healthy breakfast ideas, I have a great spot for that too!

Can I use canned pumpkin pie filling for this recipe instead of puree?

Oh, please don’t! This is the fastest way to ruin the texture of this delicious dairy-free quick bread! Canned pumpkin pie filling is already sweetened and spiced, and it has different liquid ratios than the pure pumpkin puree. If you use the filling, your bread will likely turn out extremely sweet and possibly a little gummy because the ratios will be off. Stick to the 100% pure pumpkin puree, trust me!

How long does this vegan pumpkin bread stay fresh?

Since this loaf is so incredibly moist thanks to the oil and puree, it holds up beautifully. Stored tightly wrapped at room temperature, it stays fantastic for three to four days. If your kitchen is really warm, popping it in the fridge is fine, but let it come back to room temperature before serving so the glaze softens up again. It freezes like a charm too, sliced, for up to three months!

Can I easily make this recipe gluten-free?

Yes, you absolutely can adapt this! I’ve experimented with using a good quality 1-to-1 gluten-free baking flour blend, and it works wonderfully with just a tweak. Because GF flours can sometimes be a bit thirstier, I usually add just one extra tablespoon of plant milk to the wet ingredients mixture. The structure holds up perfectly, and you still get that amazing cinnamon-maple flavor. You can check out more thoughts on making quick bread for a healthy breakfast!

What if I don’t like the taste of cloves?

Cloves are strong, I totally get it! They give pumpkin bread that classic “oven warmth,” but if you’re sensitive to them, it’s easy to adjust. You can simply leave the cloves out entirely, or, if you have it on hand, just rely on using two full teaspoons of a pre-mixed pumpkin pie spice blend, which usually has a much lower clove concentration than measuring it separately.

Nutritional Estimates for Vegan Pumpkin Bread With Maple Glaze

Now, I’m going to be totally honest: when you’re dealing with sugar, oil, and that delicious maple glaze, we aren’t exactly making diet food here! But look, it’s fall, and this is a treat, so we enjoy it guilt-free for what it is.

These numbers are just an estimate based on the ingredients list, so yours might look a little different depending on the brands of oil or the type of plant milk you use. But for a good reference point for one slice of this amazing Vegan Pumpkin Bread With Maple Glaze, here’s what we’re looking at:

Calories: About 280
Total Fat: Around 12 grams
Carbohydrates: Roughly 42 grams
Protein: Just 3 grams
Sugar Content: This one is higher, coming in around 35 grams, mostly coming from the glaze and the sugars mixed into the batter.

Good news is that it has 0 cholesterol, since it’s completely plant-based! Just remember, this is an estimate per serving, so be mindful of your portion size if you’re tracking closely.

Vegan Pumpkin Bread With Maple Glaze

Author: memorecipes.com
Total Time: 70 min
Yield: 1 loaf 1x
Diet: Vegan

Print Recipe

Description

A simple recipe for moist vegan pumpkin bread topped with a sweet maple glaze.

Ingredients

Scale

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup pumpkin puree
3/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup vegetable oil
1/4 cup unsweetened plant milk
1 teaspoon vanilla extract
For the Glaze: 1 cup powdered sugar
2 tablespoons pure maple syrup
1 tablespoon unsweetened plant milk

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
In a separate medium bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, plant milk, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared loaf pan.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
While the bread cools, prepare the glaze: Whisk together the powdered sugar, maple syrup, and plant milk until smooth.
Once the bread is completely cool, drizzle the maple glaze over the top. Slice and serve.

Notes

For a richer flavor, use dark brown sugar instead of light brown sugar.
If you do not have all the spices, you can use 2 teaspoons of pumpkin pie spice blend instead.
Do not frost the bread until it is fully cooled, or the glaze will melt off.

Prep Time: 15 min
Cook Time: 55 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 35g
Sodium: 210mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10.5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Keywords: vegan pumpkin bread, maple glaze, dairy-free, egg-free, fall baking, quick bread