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–+ servings
Sliced pumpkin bread with candied pecans

Vegan Pumpkin Bread with Candied Pecans

Allison Mulcahy
This vegan pumpkin loaf 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!
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Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine Dairy-Free, Vegan
Servings 8 Slices

Ingredients
  

  • 1 15-Ounce Can Pumpkin Puree
  • 2 Cups All-Purpose Flour
  • 1 Cup Brown Sugar
  • ⅓ Cup Olive Oil
  • 2 tablespoon Ground Flaxseed + 5 tablespoon Water + 1 teaspoon Agar *See Notes for Substitute
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 1 tablespoon Pumpkin Pie Spice
  • 1 teaspoon Cinnamon
  • ½ teaspoon Salt

Candied Pecan Topping (Optional)

  • 1 Cup Pecans
  • 1 tablespoon Vegan Butter
  • 2 tablespoon Brown Sugar
  • ½ teaspoon Vanilla Extract
  • ½ teaspoon Cinnamon

Instructions
 

Candied Pecans

  • Add butter and pecans to a small skillet over medium heat and roast for about 2 minutes.
  • Add brown sugar 2 tablespoon water. Stir to dissolve and cook for another 2 minutes.
  • Remove from the heat and stir in the vanilla and cinnamon. Set aside until ready to use.

Vegan Pumpkin Bread

  • Preheat oven to 350°F
  • In a small bowl, combine the ground flax, agar powder, and water. Let stand to thicken for at least 5 minutes.
  • For the dry ingredients: Combine the flour, baking powder, baking soda, salt, and spices in a small mixing bowl.
  • For the wet ingredients: In a separate mixing bowl, stir together the pumpkin, brown sugar, oil, vanilla, and flax mixture (or vegan sour cream).
  • Add the wet ingredients to the dry and gently stir to combine until no flour pockets remain (without overmixing).
  • Pour the batter into a greased or parchment paper-lined 9X5-inch loaf pan.
  • Add the candied pecans to the top, gently pressing them into the loaf. Cover with tinfoil to prevent the pecans from burning. Transfer to the oven and bake for 25 minutes.
  • Remove the tinfoil and bake for another 30-35 minutes, or until a toothpick inserted comes out clean.
  • Transfer the loaf pan to a wire rack and cool for 30 minutes before serving.

Notes

*Substitute ¼ cup vegan sour cream for the flax/water/agar mixture.
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