Vegan Maple and Walnut Pumpkin Bread
Completely plant-based and easy to whip up, this cake is a must-try for those who love the comforting warmth of pumpkin during spooky season.
This vegan maple and walnut pumpkin bread combines the earthy sweetness of pumpkin with the zesty brightness of orange, and is perfectly complemented by the rich, caramel-like notes of maple syrup and crunchy toasted walnuts.
It’s one you’ll be making over and over this Autumn.
What you need
What you need
-
vegan milk
-
apple cider vinegar
- self raising flour
-
caster sugar
-
ground cinnamon
-
ground ginger
-
mixed spice
-
coconut oil
-
pumpkin puree (I used a Crown Prince pumpkin or see my pumpkin puree recipe)
-
maple syrup
-
vanilla extract
-
orange
-
walnuts
-
cold unsalted vegan butter
-
icing sugar
How to make vegan maple and walnut pumpkin bread
How to make vegan maple and walnut pumpkin breadBefore you star your pumpkin bread, preheat the oven to 200C (180 fan/356F), and then line and grease a 1lb loaf tin.
First, add the milk and vinegar to a jug and stir to combine. Leave for approximately 10 minutes to allow to curdle.
Next, sift the flour into a large bowl, along with the sugar, cinnamon, ginger and mxied spice.
Then, after 10 minutes has passed, into the milk and vinegar mixture, whisk in the oil, pumpkin puree, vanilla, maple syrup and orange zest.
Now add the wet ingredients to the dry, and stir until completely smooth. Finally stir through the finely chopoped walnuts to combine.
Place the batter into the prepared loaf tin and bake for about 45 mins until golden (if it looks like it’s golden enough before the cooking time is up, place a piece of foil over the top which will prevent it browning any further).
Test with a skewer to make use it’s fully cooked and remove from the oven. Leave to cool for 10 minutes in the tin, and then place on a cooling rack for 20-30 until fully cooled.
In the meantime, blend the icing ingredients with hand mixer so it’s not too runny or too stiff. Once the cake has completely cooled, spread the frosting across the top of the cake.
Make sure to use cold vegan butter and put the icing in the fridge if not using immediately. Feel free to add more icing sugar if it is too runny depending on the vegan butter you’re using.
Need more vegan cake recipes?
Need more vegan cake recipes?- Blackberry Banana Bread
- Italian Lemon and Raspberry Olive Oil Cake
- Vegan Nutella Cheesecake
- Fluffy Lemon Traybake
Posts sometimes contain affiliate links where I earn a small commission. Read more about it here.
Vegan Maple and Walnut Pumpkin Bread
Ingredients
- 225 ml non-dairy milk
- 1 tbsp apple cider vinegar
- 350 g self raising flour (sieved)
- 165 g caster sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp mixed spice
- Pinch of salt
- 120 g coconut oil (or substitute for rapeseed oil)
- 125 g pumpkin puree (shop bought or see my recipe )
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- ½ orange (zest only )
- 60g walnuts (finely chopped )
Orange Maple Syrup Icing
- 2 tbsp maple syrup
- 50 g cold vegan butter
- 150 g icing sugar (sieved)
- 1 orange (zest only )
- water (just a splash if necessary )
Instructions
- Preheat your oven to 200°C (180°C fan/356°F), line and grease a 1lb loaf tin.
- Then add the milk and vinegar to a jug and stir to combine. Leave for approx. 10 mins (this will allow it to curdle).
- Sift the flour along with the other dry ingredients into a large bowl.
- Next, whisk the oil, pumpkin puree, vanilla, maple syrup and orange zest into the milk and vinegar.
- Add the wet ingredients to the dry, and stir until completely smooth. Stir through the walnuts to combine.
- Place the batter into the prepared loaf tin and bake for about 45 mins until golden (if it looks like it’s golden before the cooking time is up, place a piece of foil over the top which will prevent it browning any further).
- Test with a skewer to make use it’s fully cooked, and remove from the oven. Leave to cool for 10 minutes in the tin, and then place on a cooling rack for 20-30 minutes until fully cooled.
- In the meantime, blend all the frosting ingredients with hand mixer, making sure it’s not too runny or too stiff. Once the cake is cooled, spread the frosting across the top of the cake. Serve and enjoy!
Video
Notes
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
11 comments
Sheri-Lee
Hi Madeleine…this sounds divine! But, I have 2 questions. If you were to use all purpose flour and add some baking powder..would that work for self rising flour? How much? And, what is mixed spice? I wondered if it wa pumpkin pie spice mix or something but you already have cinnamon and ginger so not sure what this is. Looking forward to trying it out. Loved your house tour by the way…I have been enjoying following you. We live in Canada and would love to have house like yours but alas that isn’t going to happen here…
Madeleine Olivia
Hi Sheri-Lee! Yes this would work totally fine if you use all purpose flour. For this recipe you’d need 3.5 tsp of baking powder mixed with 350 flour. Mixed spice is usually a pre-mixed spice you can buy in the shops which is usually a mix of allspice, cinnamon, nutmeg, cloves, coriander, and ginger. It may be a British thing but there may be an equivalent, such as a pumpkin pie spice mix! I’m so happy you’ve been following all the way from Canana! My uncle and grandma live there in PEI!
malin
How.csn i make it glutenfree?need help.
❤️
Madeleine Olivia
I haven’t tried making it gluten free, but you could give it a go with a gluten free flour and see if it works! I don’t see why not!
Inga
I made it glutenfree, just used Gluten Free self rising flour!
Catherine
Thank you so much for this gorgeous recipe, I love it! I also added some sultanas which is a nice addition. It’s my husband’s new favourite cake now, so he thanks you too!
Madeleine Olivia
Sultanas are a lovely addition! So happy you and your husband have been enjoying my pumpkin bread!
Kaz
Awesome recipe, I ran out of coconut oil so just added some olive oil to make up quantity required. I used orange juice in the frosting instead of water. Will definitely make again
Madeleine Olivia
So happy to hear you liked it Kaz!
Inga
Usually hard to find vegan gluten free options, but this one was so easy to swap in to gluten free version. My most favorite one for this dark season! I used Walnut oil instead of coconut oil, and did not do glassing, but added some chocolate! And added more maple syrup instead of sugar!
Hayley Prior
Loved this recipe! It made such a delicious bake and the orange zest in the icing was amazing. I’m already making a second to use up the pumpkin! Thank you Maddie xx