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Categories: vegan dessert recipes

Glazed Pumpkin Pie Bread Recipe

Glazed Pumpkin Pie Bread Recipe

This Glazed Pumpkin Pie Bread Recipe is delicious easy and delicious. It’s a great festive sweet appetizer or dessert especially in the fall and winter. I love pumpkin as an ingredient for baking.

It’s great for lattes, casseroles, desserts, and more. Furthermore I recently discovered pumpkin is one of the few starchy vegetables that are low carb which makes them great for Keto diets! The texture is great for vegan baking. Such as donuts, cakes, and pies.

Pumpkins are a breed of squash that is fat and round. They are usually deep orange and contains edible pulp and seeds. You can even use the slimy stuff to make purée or jam. Pumpkins are one of the oldest domesticated plants.

100 grams of pumpkin contains around 100 calories, 6.5 carbohydrates, .5 grams of fiber, and 1 gram protein. They are nutritionally rich in vitamin A, vitamin C, iron, and potassium. This is the best Glazed Pumpkin Pie Bread Recipe

Pumpkins also provide vitamin E, vitamin K, and a variety of B vitamins. Other nutrients include magnesium, calcium, phosphorus, and more. They are perfect for vegan breads and cakes. Additionally, pumpkins are a low carb food.

Vegan sticky bread is a delicious side dish.

This vegan pumpkin bread is amazing! Adding a light glaze goes make it more of a dessert! But I really do not care! Glaze is basically just powdered sugar that it a little wet. I love glaze on vegan cakes and bakes.

You only need some simple baking ingredients for this vegan dessert. Such as all purpose flour, powdered sugar, and brown sugar. Also an Egg Replacer, pumpkin pie spice, and pumpkin purée.

Other vegan ingredients include vegan butter, maple syrup, and your favorite plant based milk. Keep scrolling for all Glazed Pumpkin Pie Bread Recipe ingredients.

For The Glaze all you need is powdered sugar, pumpkin pie spice, and your favorite vegan milk. It’s so easy to make it too. You just have to whisk the pumpkin pie glaze ingredients really vigorously to create the texture.

See this festive vegan recipe below

5 from 1 vote

Glazed Pumpkin Pie Bread Recipe

This festive bread is more like a dessert but I’m not telling if you’re not!

Course Dessert
Cuisine American
Keyword baking, comfortfood, dessert, pumpkin, vegan
Prep Time 20 minutes
Cook Time 35 minutes
chill time 30 minutes
Total Time 1 hour 25 minutes
Servings 8 Slices of bread
Calories 280 kcal
Author admin


For The Pumpkin Bread

dry Ingredients

  • 1.5 cups all purpose flour
  • 1 cup powdered sugar
  • 1 cup brown sugar
  • 2 tbsp bobs Red Mill Egg Replacer or Egg Replacer of your choice equivalent to two large eggs
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup pumpkin purée homemade or canned is fine
  • 1 cup vegan butter
  • 1/2 cup maple syrup
  • 1/4 cup Plant based milk such as soy milk or almond milk
  • 6 tbsp water this goes along with the Egg Replacer so if you use a different type you must adjust this ingredient accordingly
  • 1 tbsp vanilla extract

For The Glaze

  • 1 cup powdered sugar
  • 1 tbsp pumpkin pie spice
  • 2 tbsp plant based milk such as soy milk or almond milk


For The Pumpkin Pie Bread

  1. Preheat oven to 350 degrees F

  2. In a large mixing bowl combine all dry ingredients and whisk

  3. In a separate bowl combine all wet ingredients and blend on low to medium

  4. As wet ingredients to dry ingredients and blend on low to medium until thoroughly combined and smooth

  5. Pour into a greased bread pan and bake for 35 minutes

  6. Allow to chill in refrigerator for 2 hours before glazing

For The Glaze

  1. In a medium mixing bowl combine all ingredients and whisk vigorously until glaze forms

Thank you for visiting Anyreasonvegans vegan dessert recipes pages.

Hello guys! My name is Jessica and I am a recipe blogger who specializes in vegan and plant based recipes! I have been blogging for 4 years but I have been into cooking, baking, and creating my entire life, Thanks so much for visiting my blog.

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