Vegan Pumpkin Bread (With Cinnamon Buttercream)

Vegan Pumpkin Bread

Okay, okay, one more pumpkin recipe! This is my Vegan Pumpkin Bread with a Cinnamon Buttercream topping. It’s delicious and I’m 99.9% sure you’ll love it!

Vegan Pumpkin Bread

Want to Make This Vegan Pumpkin Bread?

Then you’ll need these ingredients…

  1. Plain, All-Purpose Flour (250 grams):
    • Provides the structural base for the bread, binding the ingredients together.
  2. Baking Powder (1 tsp) and Bicarbonate of Soda (1 tsp):
    • Work together as leavening agents to ensure the bread rises and becomes light and fluffy.
  3. Pinch of Salt:
    • Enhances the flavors in the bread and balances the sweetness.
  4. Spices (Cinnamon, Nutmeg, Ginger, Allspice/Cloves):
    • Infuse the bread with warm, aromatic flavors, elevating the taste of the pumpkin and adding depth to the overall profile.

Wet Ingredients:

  1. Pumpkin Puree (425 grams):
    • Serves as the primary flavor and moisture source, lending a rich, earthy taste and vibrant color to the bread.
  2. Caster or Golden Caster Sugar (190 grams):
    • Sweetens the bread, complementing the pumpkin’s natural flavor.
  3. Vanilla Extract (2 tsp):
    • Adds a subtle, sweet, and aromatic undertone, enhancing the overall taste.
  4. Vegetable Oil (80 ml):
    • Contributes moisture and richness to the bread, resulting in a moist and tender texture.
  5. Soya Milk (150 ml) and Apple Cider Vinegar (1 tbsp):
    • Combined, they form a vegan buttermilk substitute, interacting with the baking soda to create air bubbles for a soft and tender crumb.

Cinnamon Buttercream:

  1. Icing Sugar (300 grams):
    • Forms the base of the sweet and creamy frosting, providing texture and sweetness.
  2. Vegan Butter (3 tbsp):
    • Gives richness and a smooth, buttery texture to the frosting.
  3. Vanilla Extract (1 tsp) and Cinnamon (3/4 tsp):
    • Enhance the flavor profile of the buttercream, adding depth with vanilla’s sweetness and warmth from the cinnamon.
  4. Dairy-Free Milk (2-3 tbsp):
    • Adjusts the consistency of the frosting, ensuring it’s spreadable or pipeable as desired.
Vegan Pumpkin Bread
Vegan Pumpkin Bread
Vegan Pumpkin Bread

Vegan Pumpkin Bread

Georgina Burgess
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert, Snack


Dry ingredients:

  • 250 grams plain, all purpose flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • Pinch salt
  • 1.5 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp all spice or ground cloves optional

Wet ingredients:

  • 425 grams (1 tin) pumpkin puree
  • 190 grams caster or golden caster sugar
  • 2 tsp vanilla extract
  • 80 ml vegetable oil such as light olive oil or sunflower oil
  • 150 ml soya milk
  • 1 tbsp apple cider vinegar

For the cinnamon buttercream:

  • 300 grams icing sugar
  • 3 tbsp vegan butter
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon
  • 2-3 tbsp dairy free milk


  • Start by preheating the oven to 180C and lining a loaf tin with baking/parchment paper.
  • Grab a medium bowl or jug and pour in the soya milk and apple cider vinegar and stir, set aside (this will quickly curdle to create a vegan 'buttermilk')
  • In a large bowl, sieve the dry ingreients: plain flour, baking powder, bicarbonate of soda, salt and spices and stir.
  • Add the remaining wet ingredients to the milk and vinegar mixture and whick until well combined.
  • Pour the wet mixture into the dry and fold until the cake batter forms.
  • Pour into the lined tin, spread until even and place in the centre of the oven to bake for 45 minutes, or until a skewer comes out clean. It should be cooked through but still moist.
  • Make the cinnamon buttercream: add all the ingredients to a large bowl and mix using a hand mixer and spread over the loaf – make sure it has cooled completely before adding the buttercream. Enjoy! Store in an airtight container.

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