If you need to satisfy all of your Fall baking needs, look no further than this vegan pumpkin bread recipe with streusel topping and maple glaze. This gluten free bread is easy to make and is the perfect snack, breakfast, or dessert!
I nearly lost my mind testing this vegan pumpkin bread recipe. I think it took about 7 tries to get it exactly perfectly right, but oh my gosh was it worth it. It’s perfectly fluffy, moist, gluten free, vegan, and passes for breakfast, snack, AND dessert. Sounds like a winner to me!
You guys have been loving my chocolate chip banana bread and banana muffins lately so I wanted to make a bread for Fall and thought pumpkin bread was the perfect recipe. Maybe I’ll do apple bread next year?!
How to make fluffy vegan pumpkin bread recipe
First things first, preheat the oven to 350 degrees Fahrenheit. Before making the pumpkin bread we’ll make the streusel topping. To make the streusel topping, combine the GF flour, coconut sugar, and cinnamon. Slowly pour in the melted butter and combine with your fingers until crumbles form. Set aside.
Next, in a large mixing bowl whisk together the coconut sugar, maple syrup, almond butter, coconut oil, pumpkin puree, vanilla extract, apple cider vinegar, and flax eggs once thickened.
Use a wooden spoon to stir in the oat flour, baking soda, baking powder, salt, and pumpkin spice. The batter will be pretty thick, but stir just until all of the dry ingredients are well mixed into the wet. The batter will seem somewhat gummy, but I promise there is no gummy texture to the bread!
Add the batter to an 9 inch loaf pan lined with parchment paper. Smooth out the top so it’s nice and even. Evenly spread the streusel topping on top of the bread allowing it to crumble between your fingers.
Bake at 350 degrees Fahrenheit for 50-55 minutes. You’ll know this pumpkin bread is done when a toothpick comes out clean. The top should be golden brown and slightly firm if you press on it.
For the maple glaze, simply combine all ingredients until well combined. Let the bread cool for at least 2 hours before glazing and slicing. Once cool, drizzle the glaze on top and enjoy!
Why did my pumpkin bread deflate and crumble?
This could be for a few reasons, one of which is due to undercooking, especially since this bread is gluten free. I suggest a baking time of 50 minutes which will cook the bread all the way through the center and make sure it is nice and fluffy.
The second problem could be that you cut the bread before letting it cool completely. Doing so alters the structure of the proteins in the flour, so please be sure to let cool completely before slicing to keep the bread as fluffy as possible.
Cutting it prematurely will also make it more crumbly because cooling process allows all of the ingredients to finish binding together. It’s especially important to give it this time because this is a gluten free pumpkin bread recipe.
I do not recommend playing around with the proportions of the pumpkin, almond butter, coconut oil, etc. as these are the key ingredients that make this bread moist. I’ve tried this bread many different ways (I’m *almost* sick of pumpkin at this point lol) and these proportions yield the best texture.
The best loaf pan for pumpkin bread
For the best results, bake in an 9 inch aluminum loaf pan. I have tried this recipe in a ceramic pan and it cooks much differently than an aluminum pan. This type of aluminum conducts heat very well and ensures the bread cooks evenly and at the same rate throughout the loaf.
How to store pumpkin bread
Once prepared, this recipe will keep for about 3 days on the counter or 5-7 days in the fridge. Keep it in an air tight container to prevent it from drying out. Because of the oil and almond butter in the recipe, it will stay pretty moist on it’s own.
To keep pumpkin bread as moist as possible, keep it in an air tight container (once sliced) and store it in the fridge. You can pop a slice in the microwave for 10-15 seconds and it will be like it’s fresh from the oven!
Recipe tips & tricks!
- It is VERY IMPORTANT to let this bread cool completely (at least 2 hours) before slicing. Otherwise, it will become very crumbly and fall apart when you slice into it. When it comes out of the oven, leave it in the loaf pan, but do not touch it for at least 2 hours, overnight is ideal.
- To make this bread completely refined sugar free, you can leave off the streusel topping and maple glaze, or sub for my maple cream cheese glaze.
- Any non-dairy milk will work for this recipe, I personally used unsweetened almond milk. Sweetened non-dairy milk works too, but it will make the bread sweeter than the original recipe.
- If not vegan, the flax eggs can be subbed for 2 regular eggs, though this will slightly changed the texture of the bread.
- Be sure to use pure pumpkin puree not pumpkin pie filling! The only ingredient should be pumpkin.
- This bread is also delicious as a chocolate chip pumpkin bread, so feel free to throw in about 1/3 cup of your favorite chocolate chips!
- Not all pumpkin pie spices are created equal. The simply organic pumpkin spice is the best in my opinion!
Looking for more pumpkin recipes? Try these!
Fluffy Vegan Pumpkin Bread & Maple Glaze
- 3 cups oat flour
- 1 1/4 cup pumpkin puree
- 2 flax eggs (see notes or sub for 2 real eggs if not vegan)
- 1/4 cup oil
- 1/4 cup almond milk
- 1/4 cup pure maple syrup
- 3/4 cup light brown sugar (can sub coconut sugar)
- 1/4 cup almond butter
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp pumpkin pie spice
- 1/2 tsp sea salt
- 1/4 cup brown sugar
- 1/2 cup GF all purpose flour (I used Bob’s)
- 2 tbsp dairy free butter (melted)
- 1 tsp cinnamon
- 1/2 cup powdered sugar
- 1-2 tbsp non dairy milk
- 1-2 tbsp maple syrup
- Preheat the oven to 350 degrees Fahrenheit.
- To make the streusel topping, combine the GF flour, coconut sugar, and cinnamon. Slowly pour in the melted butter and combine with your fingers until crumbles form. Set aside.
- Whisk together the coconut sugar, maple syrup, almond butter, melted coconut oil, pumpkin puree, vanilla extract, apple cider vinegar, and flax eggs once thickened.
- Use a wooden spoon to stir in the oat flour, baking soda, baking powder, salt, and pumpkin spice.
- The batter will be thick, but stir just until all of the dry ingredients are well mixed into the wet.
- Add the batter to an 9 inch loaf pan lined with parchment paper. Smooth out the top.
- Evenly spread the streusel topping on top of the bread allowing it to crumble between your fingers.
- Bake for 50-55 minutes or until a toothpick comes out clean.
- For the maple glaze, simply combine all ingredients until well combined.
- Let the bread cool for at least 2 hours before glazing and slicing.
- Once cool, drizzle the glaze on top, slice, and enjoy!