Vegan Pumpkin Bread with Candied Pecans

This vegan pumpkin bread with candied pecans is super moist, loaded with warming spices, and filled to the brim with pumpkin flavor. It’s the perfect fall treat and insanely easy to whip up.

Pumpkin Bread Ingredients

Here’s what you’ll need to make this pumpkin bread with candied pecans:

• All-purpose flour – or whole wheat, organic, or a 1-1 GF flour blend
• Canned pumpkin puree – this recipe uses an entire can, so you’re not left with half a cup of pumpkin wondering what to do with it. Make sure to use puree and not pumpkin pie filling
• Olive oil to keep your pumpkin loaf moist. You can also use melted, refined coconut oil or room temperature vegan butter
• Brown sugar for added moisture and a deeper color
• Vegan egg – I mixed ground flaxseed, agar powder, and water. If you don’t have these ingredients, use ¼ cup vegan sour cream instead
• Spices – Feel free to use your own pumpkin pie spice blend or this mixture: 1 teaspoon cinnamon, ½ teaspoon ginger and nutmeg, ¼ teaspoon allspice and ground clove
• Cinnamon
• Baking soda and baking powder
• Salt
• Vanilla extract

How to Make Vegan Pumpkin Bread

1. Combine the flax, agar powder, and water in a small bowl and let stand to thicken.
2. Prepare the candied pecans: Melt vegan butter in a small saucepan over medium heat. Add the chopped pecans and cook for 2 minutes. Add the water and brown sugar and cook for another 2 minutes. Remove from heat and add the vanilla and cinnamon and stir to combine. Set aside.
3. Combine the dry: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
4. Combine the wet: In a separate bowl, combine the pumpkin puree, brown sugar, oil, and vanilla. Once thickened, stir in the flax mixture.
5. Combine the wet and dry ingredients and stir to combine without overmixing! Stir just until flour pockets are gone.
6. Pour batter into a lightly greased or parchment paper-lined 9X5 loaf pan.
7. Spoon on candied pecans and press them lightly into the top of your dough.
8. Cover with tinfoil (to prevent pecans from burning) and bake at 350°F for 25 minutes. Remove tinfoil and bake for another 30-35 minutes, or until a toothpick inserted comes out clean.
9. Remove and let cool for at least 30 minutes before serving.

There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this pumpkin bread and share it with someone you love – whether they’re vegan or not! 

If you make this recipe, let me know!  Please leave a comment, rate it (once you’ve tried it), and be sure to tag me.  And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!

Lots of love, Allison 

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