You can totally have this for breakfast. Ain’t life grand?!
Refined sugar free, moist and amazing vegan pumpkin bread topped with a pecan pie filling type situation. I can honestly say this vegan pumpkin pecan pie bread is one of the most amazing things you will eat this fall. A quick and easy vegan pumpkin bread, sweetened with just maple syrup, studded with pecans and topped with melty, gooey pecan pie stuff. It is so dreamy, this vegan pumpkin bread doesn’t last in my house.
Toast this bread for breakfast, and spread with vegan butter and a light drizzle of maple syrup and you will wonder how you lived with out this. This vegan pumpkin pecan pie bread is also sweet enough for a dessert, but you can’t feel bad about indulging in this vegan, refined sugar free beauty!
I think my favorite part about this bread is the pecan pie topping. You melt vegan butter, maple syrup and coconut sugar together with the pecans. Then pour this liquid gold onto the unbaked bread. Then, once it is baked, it forms a hard crispy pecan pie like crust on top of the bread. It is one of the most beautiful things in the world.
Tis the season for pumpkin bread, and this, my friend, is the best. It has literally everything I want in a sweet breakfast or a dessert. Moist and pumpkiny on the inside, crunchy and pecan piey top. Sweet and a little salty. Oh, yeah!
Vegan Pumpkin Pecan Pie Bread
Ingredients
- 1/2 Cup Vegan butter, room temperature (I used Earth Balance)
- 1/2 Cup Maple syrup
- 1/2 Cup Pumpkin, canned
- 1 Teaspoon Vanilla
- 2 Cups All purpose flour
- 2 Teaspoons Baking powder
- 1 Teaspoon Baking soda
- 2 Teaspoons Pumpkin pie spice
- 1 Teaspoon Salt
- 1/4 Cup Non dairy milk, I used Almond milk
- 1/2 Cup Pecans, roasted (chopped)
Pecan Pie Topping
- 3/4 Cup Pecans, roasted (chopped)
- 2 Tablespoons Vegan butter
- 2 Tablespoons Maple syrup
- 1/4 Cup Coconut sugar or brown sugar
- 1/2 Teaspoon Vanilla
Instructions
- Preheat the oven to 350 degrees.
- Now with a hand mixer or a stand mixer, combine the room temperature vegan butter and maple syrup.
- Next, add in the pumpkin and vanilla. Continue mixing to fully combine.
- Then, in a separate mixing bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Now, start adding the dry ingredients to the wet ingredients, beginning to mix. Then, alternate mixing the dry ingredients and the non dairy milk into the wet ingredients. Until everything is fully combined.
- Next, add the 1/2 cup chopped pecans to the batter, and fold in.
- Spray a loaf pan with non stick spray, and scoop the batter into the loaf pan. Spread out evenly.
- Then, make the pecan pie topping. In a small skillet or pot, combine the chopped pecans, vegan butter, maple syrup, sugar and vanilla. Heat on medium low, stir and melt everything together.
- Let it heat for a minute, until it bubbles. Then remove from the heat, and pour it evenly over the whole top of the unbaked bread.
- Now bake at 350 degrees for 30-40 minutes or until a toothpick comes out clean. Let cool and serve immediately, or save for later, toast it and spread with vegan butter and a drizzle of maple syrup!
This looks scrumptious! How does it freeze?
Oh ma gad, yes!!! Sounds like the perfect breakfast for me! I am definitely pinning this for later 😀
This looks delicious! I’m navigating around trying to pick which recipes to try first as they all look so good! Do you have any absolute favorites? Very excited! I was also wondering.. A lot of your dishes ask for non-dairy milk, but should that be sweetened or unsweetened? I know on this particular one probably doesn’t matter, but for instance, the mashed potato bowls. Also, do you have any favorite particular cookware / bakeware / pans / etc? I need to get some reliable items. Thanks so much!
Hi there, some of my absolute favorite savory meals are my garlic buffalo brussels sprouts and my lentil frisco melt! I love this bread and my apple pie bread as well! For this recipe, you are right, it won’t matter if you have sweetened non dairy milk, but I normally use unsweetened. I definitely recommend a cast iron skillet for so many things, if you don’t have one!
I would love to make this for my Vegan daughter but she is also gluten free. Can I substitute the all purpose flour for any other gluten free flour?
You can use gluten free all purpose with a little xanthan gum, or some people have told me they have used coconut flour!
I have sprouted spelt flour, almond flour, coconut flour, and quinoa flour…I’ve read that all but the coconut can substitute at a 1:1 ratio. Is this correct? Do you have to use xanthan gum with these flours?
I do believe that is correct. I do always recommend using xanthan gum in all gluten free baked goods. It really helps make the structure of your baked good resemble a baked good with regular all purpose flour.
I cannot wait to try this! It looks so yummy. New fan of your IG 🙂
This turned out amazing!! Instead of vegan butter I used half coconut oil and half pumpkin puree. For the flour I did 1c all purpose and 1c white whole wheat. The kids gobbled it up!!
I’d love to make this, but my daughter is allergic to pecans! Could I substitute pumpkin seeds, or a different nut? She’s allergic to walnuts too, so that’s out!
Absolutely! I bet pumpkin seeds would be amazing!
This look so yum, look forward to try it. Love your blog
Hello, made this when I woke up today. Since I break out in blisters when I eat gluten swapped out for 1 on1 gluten free flour. Other than that I followed recipe. Delicious. Not to sweet, followed your advise and served with vegan butter and drizzle of maple syrup. Thank you.
SUPER YUMMY! 🙂 Made it with arrowhead GF all purpose flour with has xanthan gum in it.
Question: mine came out quite dense. Any recommendations on how I can make it fluffier for next time?
Hi Lauren!
I love your recipes! We tried this last night with Whole Foods’ 365 brand pumpkin puree…and it didn’t taste pumpkiney. It was lacking flavor and underwhelming! Do you recommend a certain brand/kind of pumpkin? Someone told me to use Libby’s…but they have Libby’s pumpkin and Libby’s pumpkin pie mix. I really love a rich, hearty pumpkin flavor. What is your advice?
Thank you so much!
Turned out so well! My sister and mom took slices home with them and I’ve been picking at it since Thanksgiving. Truly addicting.
This is my 4th time making it! We are in love with this bread. Thank you for such a good, no fail recipe. Amazing! Go and make it if you haven’t yet!
Amazing! Mine cooked for about 30 minutes and I used walnuts because I didn’t have pecans. Everyone loved it!
This recipe is good, but it’s not very sweet. It’s more of a savory recipe than the desert that I thought it would be. The texture and crumble top are very good.
So good and so simple! I had had my eye on this recipe for a while and was worried that the topping was beyond my meager baking abilities, but after finally getting up the bravery to try it out I can attest to the fact that it is truly failproof. The level of spice is perfect and I really loved how subdued the sweetness of the bread itself was to temper the ‘caramel’ layer. One thing that I would recommend is to put your loaf pan on a drip pan in the oven, because my topping layer bubbled over and caused my kitchen to become a bit smoky (I thought that I had a standard one, but maybe my loaf pan is smaller-than-average?). That was definitely user error, though; thank you so much for another excellent recipe!
Absolutely DELICIOUS! The bread isn’t super sweet but the pecan pie topping adds just the right amount of sweetness! I’m never let down by your recipes!
This was sinfully delicious! I will definitely make it again. I used 1/4c coconut oil and an extra 1/4 c pumpkin as someone else had suggested.
This looks amazing!! I can’t wait to try it, but I don’t cook with baking soda. Any ideas for replacing the baking soda besides adding more baking powder?
Recipe is very good. Topping is amazing!! Thought bread could be a little sweeter on its own but perfect with the topping. Used Bobs red mill gluten free 1 to 1 baking flour. Everything else was as per recipe.
I just made this and it is one of my all time favorite recipes already – and I bake a lot! It’s amazingly delicious!!
Just made and eating it with iced coffee on this winter day. I used 1/4 vegan butter and increased the pumpkin purée. I decreased the maple syrup and sugar but will not on the next try as it wasn’t quite sweet enough. The maple pecan topping was so delicious and I liked the reduction of sweetness was on point! This is a soft and moist bread and fragrant with spices.
Next time I’ll add flaxseed and use gluten-free flour.
Thank you!
I love your recipes! Did you use the 8.5×4.5 loaf pan or the 9×5 loaf pan?
I usually use the standard 8.5 x 4.5!
One of my all time favorites! I’d like to make little individual muffins. How would you adjust the cooking time? Any other changes?
I would try cutting the baking time to 15-25 minutes and check them at that point. Then just bake until a toothpick comes out clean from the center. I hope that helps! <3