Oh, fall baking! Is there anything better? The crisp air, the cozy sweaters, and the *smell* of spices wafting from the kitchen – it just gets me every time. And you know what’s at the top of my must-bake list every year? My Vegan Pumpkin Bread with Maple Chai Frosting. Trust me, this isn’t just any pumpkin bread. It’s incredibly moist, bursting with those warm, familiar spices, and then topped with this dreamy, spiced maple chai frosting that takes it from delicious to downright divine. It’s that perfect balance of sweet and spice that just screams autumn. I’ve tweaked this recipe a gazillion ways over the years, trying to get it just right, and I think I’ve finally nailed it. It’s become a real go-to for me when I want something comforting and special, and I can’t wait for you to try it!

Why You’ll Love This Vegan Pumpkin Bread Maple Chai Frosting

Seriously, this bread is a winner for so many reasons. Here’s why you’ll be baking it again and again:

Super Moist & Flavorful: Thanks to the pumpkin puree and applesauce, it’s incredibly tender and satisfying. No dry crumb here!
Easily Vegan & Allergy-Friendly: Completely dairy-free and egg-free, so everyone can enjoy a slice.
Warm Spice Heaven: The blend of cinnamon, ginger, cloves, and nutmeg in the bread, plus the chai spice in the frosting, is pure autumn perfection.
Decadent Frosting: The maple chai frosting is the perfect sweet and spicy crown for this loaf. It’s a game-changer!
Simple to Make: Honestly, it comes together so quickly, even with the frosting. Perfect for a busy fall afternoon.
Great for Gifting: Wrap it up and share the fall vibes with friends and family. They’ll be so impressed!

Ingredients for the Perfect Vegan Pumpkin Bread Maple Chai Frosting

Okay, let’s talk ingredients! These are the stars that make this vegan pumpkin bread so amazing. I always try to grab the freshest pumpkin puree I can find – not that canned pie filling, though! That real pumpkin flavor really makes a difference. And for the spices? Don’t skimp! Good quality cinnamon, ginger, cloves, and nutmeg bring that warm hug feeling. When it comes to the frosting, make sure your vegan butter is nice and soft, it makes all the difference for a creamy texture.

For the Vegan Pumpkin Bread:

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup pumpkin puree (make sure it’s 100% pumpkin, not pie filling!)
½ cup granulated sugar
½ cup packed brown sugar
⅓ cup vegetable oil (or another neutral oil)
¼ cup unsweetened applesauce
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar

For the Maple Chai Frosting:

½ cup vegan butter, softened
1 cup powdered sugar
2 tablespoons maple syrup (the real stuff, please!)
1 teaspoon chai spice blend (you can buy this or whip up your own!)
1-2 tablespoons plant-based milk (like almond, soy, or oat milk)

Step-by-Step Guide to Making Vegan Pumpkin Bread Maple Chai Frosting

Alright, let’s get baking! Making this vegan pumpkin bread is actually pretty straightforward. Just follow these steps, and you’ll have a gorgeous, delicious loaf in no time. Don’t forget to preheat your oven – that’s always step numero uno!

Preparing the Vegan Pumpkin Bread Batter

First things first, get that oven preheating to 350°F (175°C). While it’s warming up, grease and flour a standard 9×5 inch loaf pan. This helps prevent any sticking, which nobody wants!
In a big bowl, whisk together all your dry ingredients: the flour, baking soda, salt, and all those cozy spices – cinnamon, ginger, cloves, and nutmeg. Give it a good whisk so everything is evenly distributed.
Now, in a separate bowl, let’s get the wet ingredients ready. Combine the pumpkin puree, both the granulated and packed brown sugars, vegetable oil, applesauce, and vanilla extract. Stir this all up until it’s nice and smooth.
Pour the wet stuff into the dry stuff. Stir it gently until it’s *just* combined. Seriously, don’t go crazy mixing. Overmixing is the enemy of tender baked goods! A few streaks of flour are totally fine at this stage.
Here’s a fun little science trick: gently stir in the apple cider vinegar. You might see the batter fizzle a bit – that’s just the vinegar reacting with the baking soda, helping to give our bread a little lift!

Baking the Vegan Pumpkin Bread to Perfection

Pour that lovely batter into your prepared loaf pan and spread it out evenly so it bakes up nice and flat on top.
Pop it into the preheated oven. Bake for about 50 to 60 minutes. How do you know it’s done? The best trick is to insert a wooden skewer or a thin knife right into the center. If it comes out clean, with no wet batter sticking to it, it’s ready!
Once it’s baked, resist the urge to take it out immediately. Let the bread cool in the pan for about 10 minutes. This helps it set up a bit. Then, carefully turn it out onto a wire rack to cool completely. You absolutely *must* let it cool completely before frosting, or you’ll have a melty mess!

Crafting the Maple Chai Frosting

While your bread is cooling, let’s whip up that fabulous frosting. In a medium bowl, beat the softened vegan butter with an electric mixer until it’s really creamy and smooth.
Now, gradually add in the powdered sugar and that wonderful chai spice blend. Mix it on low speed at first so you don’t get a sugar cloud, then increase the speed until it’s combined.
Pour in the maple syrup and 1 tablespoon of your plant-based milk. Beat everything together until it’s light, fluffy, and oh-so-delicious. If it seems a little too thick, add another teaspoon or two of milk, just a tiny bit at a time, until it reaches your desired spreadable consistency.

Assembling Your Vegan Pumpkin Bread Maple Chai Frosting

Once your bread is completely cool (I can’t stress this enough!), grab your spatula and spread that lovely maple chai frosting all over the top. Make it pretty, make it rustic, however you like it!

Tips for the Best Vegan Pumpkin Bread Maple Chai Frosting

Oh, friends, I’ve learned a few things over the years trying to get this bread *just right*. So, let me share some of my best tips so yours turns out absolutely perfect! For starters, don’t even *think* about using pumpkin pie filling. It’s already spiced and sweetened, and trust me, it’ll mess up the flavor balance. You want pure, plain pumpkin puree – the kind that’s just… well, pumpkin! It’s the star, after all. And speaking of stars, really get to know your spices. Make sure your cinnamon, ginger, cloves, and nutmeg are nice and fresh; stale spices just don’t pack the same punch. I learned that the hard way after making a batch that tasted… blah. Fresh is best!

When you’re mixing the batter, remember what I said about not overmixing? It’s so important! You just want to combine everything until the flour disappears. Lumps are okay, sticky dough is okay, but a tough, overworked batter? Never! Also, if you’re feeling adventurous, throw in some chopped pecans or walnuts right before you pour the batter into the pan. They add such a lovely crunch! And for the frosting, make sure your vegan butter is *really* softened. If it’s too cold, your frosting will be lumpy, and if it’s too warm and melted, it’ll be too runny. Soft and creamy is the sweet spot. Oh, and if you love pumpkin stuff as much as I do, you absolutely *have* to try my Pumpkin Pie Smoothie – it’s like a cozy hug in a glass!

Ingredient Notes and Substitutions for Vegan Pumpkin Bread

Let’s chat a bit more about these ingredients, because sometimes you gotta make a swap or you just want to know *why* we’re using something! First off, pumpkin puree. It’s the heart and soul of this bread, giving it that gorgeous color and tender crumb. Just make *sure* you’re grabbing 100% pure pumpkin and NOT pumpkin pie filling. That stuff has added sugar and spices that will throw your whole flavor profile off. If you can’t find pumpkin puree, don’t despair! Sweet potato puree works too, though the flavor will be a little different. Applesauce is another key player for moisture, and you can swap it out for even more oil if you’re in a pinch, though you might miss that little bit of ‘healthier’ goodness.

For our vegan butter in the frosting, any good quality stick brand will do. Just make sure it’s softened, not melted! If you don’t have plant-based milk handy for the frosting, a little splash of water will work in a pinch, though the milk adds a lovely creaminess. And the apple cider vinegar? It might seem weird, but it’s super important! It reacts with the baking soda to give the bread a nice lift, making it fluffy. You can even try a splash of lemon juice or white vinegar if that’s what you have. For the spices, honestly, fresh is best! If your cinnamon has been sitting in the back of the cupboard for a decade, it might be time for an upgrade. And if you’re looking for another tasty pumpkin treat, you’ve gotta check out my favorite baked oatmeal recipe – it’s a breakfast game-changer!

Frequently Asked Questions about Vegan Pumpkin Bread

Got questions about this glorious vegan pumpkin bread? I’ve got answers! Let’s tackle some common queries so you can bake this beauty with total confidence.

Can I make this vegan pumpkin bread gluten-free?

You absolutely can try! For a great gluten-free vegan pumpkin bread, I’d recommend using a good quality gluten-free all-purpose flour blend that already has xanthan gum in it. Sometimes, I find I need to add just a tiny bit more liquid, like another tablespoon of plant-based milk, because GF flours can be a bit thirsty. Baking times might vary slightly, so keep an eye on it!

How long does this vegan pumpkin bread with maple chai frosting last?

This bread is always a hit, so it rarely lasts long in my house! Stored properly, it should stay delicious for about 3-4 days at room temperature. Just make sure it’s in an airtight container. If you live somewhere really warm or humid, popping it in the fridge might be a good idea, especially after it’s frosted. It’ll last a good week in the fridge, but I recommend letting it come to room temp before serving for the best flavor and texture.

What can I use instead of pumpkin puree in this recipe?

Ah, pantry adventures! If you can’t find pumpkin puree, don’t worry. Sweet potato puree is a fantastic stand-in. It’ll give you a similar moistness and beautiful color, though the flavor will be a little different – still delicious, though! You could even try butternut squash puree. Just make sure whatever you use is plain puree and not pie filling, okay?

My frosting is too thin/thick, what should I do?

Don’t sweat it! Frosting consistency is totally fixable. If your maple chai frosting is too thin, just add a little more powdered sugar, a tablespoon at a time, and beat it until it thickens up. If it’s too thick and stiff, slowly add more plant-based milk, just a teaspoon at a time, beating well after each addition until you get that perfect spreadable texture. It’s all about gentle adjustments!

Storing and Reheating Your Delicious Vegan Pumpkin Bread

So, you’ve baked this amazing vegan pumpkin bread, and now you want to keep it fresh and delicious, right? Easy peasy! For the short term, just pop it into an airtight container at room temperature. It should stay wonderfully moist for about 3 to 4 days. If your kitchen is super warm, or you just want it to last a bit longer, the fridge is your friend! It’ll be good for up to a week, but remember to let it warm up on the counter before you slice it for the best flavor and texture. And if you need to stash it for way down the road, wrap it up well in plastic wrap, then foil, and pop it in the freezer for up to 3 months. Just thaw it overnight!

Estimated Nutritional Information

Just a heads-up, the nutritional info below is an estimate, okay? Because we all use slightly different ingredients and portion sizes can vary (I know, *cough cough* sometimes I go a little heavy on the frosting!), the exact numbers can change. But this will give you a good general idea for one slice of this delicious vegan pumpkin bread with maple chai frosting: About 350 calories, 15g fat, 4g protein, 50g carbohydrates, with 35g of that being sugar and 3g of fiber. Enjoy every bite!

Vegan Pumpkin Bread with Maple Chai Frosting

Author: cocktailmixguide.com
Total Time: 75 min
Yield: 10 servings 1x
Diet: Vegan

Print Recipe

Description

A moist and flavorful vegan pumpkin bread topped with a spiced maple chai frosting.

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup pumpkin puree
½ cup granulated sugar
½ cup packed brown sugar
⅓ cup vegetable oil
¼ cup unsweetened applesauce
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
For the Frosting:
½ cup vegan butter, softened
1 cup powdered sugar
2 tablespoons maple syrup
1 teaspoon chai spice blend
1–2 tablespoons plant-based milk

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a separate bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, applesauce, and vanilla extract. Mix well.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Gently stir in the apple cider vinegar. The batter may fizz slightly.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the bread cools, prepare the frosting. In a medium bowl, beat the softened vegan butter until creamy.
Gradually add the powdered sugar and chai spice blend, mixing until combined.
Add the maple syrup and 1 tablespoon of plant-based milk. Beat until smooth and fluffy. Add more milk, a teaspoon at a time, if needed to reach desired consistency.
Once the bread is completely cool, spread the frosting evenly over the top.

Notes

Ensure your pumpkin puree is not pumpkin pie filling.
For a richer flavor, you can add ½ cup of chopped pecans or walnuts to the batter.
Chai spice blend can be store-bought or homemade.

Prep Time: 20 min
Cook Time: 55 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 35g
Sodium: 250mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg

Keywords: vegan pumpkin bread, maple chai frosting, dairy-free, egg-free, fall baking, spiced bread, quick bread