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Vegan Pumpkin Bread with Cream Cheese Icing and Maple Tahini Drizzle Recipe

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4.1 from 7 reviews

  • Author: Leila
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Diet: Vegan

Description

This vegan pumpkin bread is moist, fluffy, and packed with warm pumpkin spice flavors. Made without eggs or dairy, it uses aquafaba and plant-based milk to achieve a perfect texture. With options for creamy vegan cream cheese icing or a unique maple tahini drizzle, this recipe offers a delicious fall-inspired treat that's perfect for breakfast, snacks, or dessert.

Ingredients

Wet Ingredients

  • 1/4 cup + 2 TBSP (90g) aquafaba
  • 1/4 cup (60 mL) oat milk or unsweetened plant-based milk of choice
  • 1 tablespoon apple cider vinegar
  • 1/3 cup (75g) sunflower oil or any neutral-flavored oil
  • 1 cup + 2 TBSP (170g) organic brown sugar, loosely packed
  • 1 15-ounce (425g) can pumpkin puree (ideally NOT organic pumpkin)
  • 2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon freshly grated nutmeg

Toppings and Optional Garnish

  • 1 handful pepitas (optional, for topping)

Cream Cheese Icing (Optional)

  • 4 tablespoons (56g) vegan butter, softened at room temperature
  • 2 ounces (56g) vegan cream cheese, softened at room temperature
  • 1 cup + 2 TBSP (135g) organic powdered sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • Pinch of sea salt
  • 1/2 tablespoon freshly squeezed lemon juice

Maple Tahini Icing (Optional)

  • 1 cup (120g) organic powdered sugar
  • 2 tablespoons good-quality tahini
  • 3 tablespoons oat milk or unsweetened plant-based milk of choice
  • 1 teaspoon pure maple syrup

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and position the rack in the middle or bottom third of the oven. Line a 9x5-inch loaf pan with parchment paper, leaving excess on the sides to create a sling for easy removal.
  2. Make Vegan Buttermilk: Stir the apple cider vinegar into the oat milk and let it sit for a few minutes to curdle, creating a vegan buttermilk substitute.
  3. Whip Aquafaba: Pour the aquafaba into a small bowl and use a handheld electric mixer on medium speed to whip it for about 45 seconds until it becomes uniformly foamy.
  4. Mix Wet Ingredients: In a large mixing bowl, combine brown sugar and sunflower oil using an electric mixer or whisk until well blended. Add the whipped aquafaba and mix well. Then add the vegan buttermilk, pumpkin puree, maple syrup, and vanilla extract, mixing just until smooth and fully incorporated, being careful not to overmix.
  5. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, sea salt, cinnamon, cloves, ginger, allspice, and nutmeg until evenly distributed.
  6. Mix Batter: Add the dry ingredients to the wet ingredients and gently fold together using a silicone spatula or wooden spoon. Stir just until no visible flour pockets remain; some lumps and a thick, fluffy batter are normal. Avoid overmixing for a tender crumb.
  7. Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top evenly. Optionally, sprinkle pepitas atop the batter for added texture and decoration.
  8. Bake: Bake for 55 to 60 minutes. Begin checking at 53-55 minutes by inserting a toothpick at an angle into the top sides; if it comes out mostly clean with a few moist crumbs, the bread is done. If the toothpick is coated with wet batter, bake for another 5-10 minutes. To prevent excessive browning, loosely tent the pan with foil if needed.
  9. Cool: Remove the bread from the oven and place the pan on a wire rack to cool for 10-15 minutes. Use the parchment sling to lift the loaf out of the pan and allow to cool completely on the rack for at least 30 minutes before slicing and serving.
  10. Cream Cheese Icing (Optional): Beat softened vegan butter in a medium bowl on low speed until smooth. Add softened vegan cream cheese and beat until creamy. Gradually add sifted powdered sugar in two parts, mixing until fluffy and combined. Add vanilla, sea salt, and lemon juice and mix until smooth. Adjust consistency with plant-based milk if too thick or refrigerate briefly if too thin.
  11. Maple Tahini Icing (Optional): Sift powdered sugar into a large bowl to remove lumps. Add tahini, oat milk, and maple syrup, whisking until thick yet pourable. Adjust sweetness or thickness by adding more sugar or milk as needed. Use this icing sparingly on the amount of bread you will eat or serve on the side.

Notes

  • Note 1: Avoid using organic pumpkin puree for this recipe as its texture may differ and affect the bread's final crumb.
  • Note 2: The ground cloves contribute a warm, aromatic flavor typical of pumpkin spice blends, enhancing the bread’s taste.
  • Note 3: Freshly grated nutmeg adds a bright and slightly sweet aroma that dried nutmeg cannot match.
  • Note 4: Use softened vegan cream cheese and butter for a smooth, creamy icing consistency.
  • Note 5: Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate up to 1 week; icing is best added just before serving.
  • Note 6: Maple tahini icing offers a nutty alternative to traditional cream cheese frosting and should be poured only on the portion you plan to serve to prevent hardening.
  • Prep Time: 15 minutes
  • Cook Time: 55 to 60 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/vegan-pumpkin-bread-with-cream-cheese-icing-and-maple-tahini-drizzle-recipe/