How do I make the vanilla chai frosting for this pumpkin bread?

To prepare the frosting, scoop out only the solid fat from a tin of coconut milk into a small bowl, then stir through vanilla powder or extract and chai or pumpkin spice.

What makes this pumpkin bread recipe vegan?

This recipe is vegan because it uses aquafaba as an egg substitute, non-dairy milk, and plant-based sweeteners like coconut sugar and maple syrup, along with roasted pumpkin puree.

Can I use canned pumpkin puree instead of roasted pumpkin puree?

While the recipe specifies roasted pumpkin puree for optimal flavor, you can use canned pumpkin puree as a substitute if roasted is unavailable.

How should I store this vegan pumpkin bread?

This pumpkin bread is best kept in the fridge for up to 4 days. For the best taste and texture, allow it to come to room temperature before eating.

What is aquafaba and why is it included in this recipe?

Aquafaba is the liquid from a tin of chickpeas, used in this recipe as a vegan binder and leavening agent to help create a tender and moist crumb in the pumpkin bread.

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Pumpkin Bread
[Vegan]

HP By: Harriet Porterfield

Author Bio

Bo is a plant-loving, herbal tea-hoarding foodie from the UK with a passion for vegan... Read More

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A slice of vegan pumpkin bread topped with creamy vanilla chai frosting and a sprinkle of pumpkin seeds, served on a plate.

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Discover more recipes with these ingredients

Pumpkin

Pumpkin Bread [Vegan]

Dairy Free

With pumpkin season here, this pumpkin bread is just the thing you need. The texture is so fluffy and almost melts in your mouth. Infused with pumpkin spice, naturally sweet roasted pumpkin puree and topped with a creamy vanilla frosting, it’s the must have recipe this season!

Ingredients You Need for Pumpkin Bread [Vegan]

Pumpkin Bread

1 2/3 cup all purpose flour
2 teaspoon pumpkin spice
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup coconut sugar
1/4 cup maple syrup
Pinch of salt
3 tablespoons aquafaba (water from a tin of chickpeas)
1 cup roasted pumpkin puree
1/4 cup rapeseed/coconut oil, melted
1/4 cup non dairy milk
1/4 pumpkin seeds

Vanilla Chai Frosting

1 tin of coconut milk - just the solid part of the can
½ teaspoon vanilla powder/extract
½ teaspoon chai or pumpkin spice

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How to Prepare Pumpkin Bread [Vegan]

Preheat oven to 360°F. Line a loaf pan with greaseproof paper.
In a large bowl, combine all dry ingredients for the cake apart from the pumpkin seeds. Make a well in the middle and add in the wet ingredients, including pumpkin puree, stirring from the middle to combine and then gradually stir into the dry ingredients until evenly combined. Try not to over mix.
Pour batter into prepared loaf tin, sprinkling over pumpkin seeds on top.
Bake in the oven for 50 minutes, until a toothpick comes out clean. Allow to cool completely on a wire rack.
Prepare frosting by scooping out the fat from a tin of coconut milk into a small bowl. Stir through vanilla and chai spice and spread onto cake. Top with a few more pumpkin seeds, if desired.
Best kept in the fridge for up to 4 days and allow to come to room temperature before eating.