Vegan Pumpkin Spice Bread

"The texture is so good! Fluffy cake with delicious icing. Will make it again very soon!"

"I have tried quite a few vegan pumpkin bread recipes and this really is the best!"

"This is one of the best things I’ve made this year!"

First, gather your ingredients.

brown sugar


pumpkin  spice blend

pumpkin puree

salt,  baking powder & baking soda

maple  syrup

vegan  buttermilk



In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and homemade pumpkin spice.

In a large bowl, mix the brown sugar and oil using a hand mixer until well combined.

Add your lightly whipped aquafaba to the brown sugar mixture. Mix until the aquafaba is well incorporated.

Add in the pumpkin puree, maple syrup, vegan buttermilk, and vanilla,  and mix again until smooth.

 Add the dry ingredients to the wet ingredients. Use a silicone spatula to gently fold the ingredients into each other.

Mix just until the flour pockets are gone, then stop mixing. The batter should be somewhat lumpy and thick.

Pour the batter into a lined 9×5” loaf pan and smooth out the top with the spatula.

Bake at 350ºF/176ºC for 55 to 65 minutes.

Transfer to a wire rack for 10 minutes.

Using the parchment paper handles, remove the bread from the pan and cool on the wire rack for 30 minutes before slicing.

When ready to serve, spread with cream cheese frosting or...

... drizzle with tahini icing  (or serve on the side).