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The Best Pumpkin Bread

Name: The Best Pumpkin Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 9 servings
Cuisine: American-inspired
Ingredients: 14.815 oz canned pumpkin purée; ¾ cup light brown sugar; ⅓ cup unsweetened soy milk; ⅓ cup vegetable oil; 2 Tbsp ground flaxseeds; 1 Tbsp apple cider vinegar; 2 tsp pure vanilla extract; 2 cup all-purpose flour; 2 tsp baking powder; 2 tsp ground cinnamon; ½ tsp salt; ½ tsp baking soda; ½ tsp ground ginger; ¼ tsp ground nutmeg; ⅛ tsp ground cloves; 1 cup powdered sugar; 2 Tbsp unsalted vegan butter; 3 Tbsp maple syrup; ¼ tsp salt; ½ tsp pure vanilla extract; 3 Tbsp unsalted roasted pecans

Premium Dessert

5.0 · 36 ratings

This easy vegan pumpkin bread recipe is the ultimate fall treat! It’s perfectly spiced, moist, and topped with a sweet-and-salty maple glaze that takes it to the next level of deliciousness. With just a few simple steps, you’ll have a cozy loaf perfect for an afternoon snack, a holiday gathering, or any occasion that calls for a comforting, homemade pumpkin dessert.

Total: 1 hr + 50 min
Prep: 20 min
Cook: 1 hr
Cool: 30 min

Ingredients

servings

Wet ingredients

15 oz (420g)
canned pumpkin purée
¾ cup (165g)
light brown sugar (packed)
⅓ cup (80ml)
unsweetened soy milk^†
⅓ cup (80ml)
vegetable oil^†
2 Tbsp (14g)
ground flaxseeds
1 Tbsp (15ml)
apple cider vinegar

white vinegar
2 tsp (10ml)
pure vanilla extract

Dry ingredients

2 cups (270g)
all-purpose flour
2 tsp (9g)
baking powder
2 tsp (5g)
ground cinnamon
½ tsp
salt
½ tsp
baking soda
½ tsp
ground ginger
¼ tsp
ground nutmeg
⅛ tsp
ground cloves

Vegan salted maple glaze

1 cup (130g)
powdered sugar
2 Tbsp (28g)
unsalted vegan butter, melted
3 Tbsp (45ml)
maple syrup
¼ tsp
salt
½ tsp
pure vanilla extract

Pecan topping

3 Tbsp (21g)
unsalted roasted pecans, chopped

Directions

Lightly grease and line an 8 x 5 inch (20 x 13 cm) loaf pan with parchment paper, and preheat the oven to 350°F (180°C)*.
Mix the wet ingredients in a large bowl.
Place a sieve over the bowl, and sift in the dry ingredients. Mix until just combined.
Transfer the batter to the loaf pan.
Use a butter knife or off-set spatula, to make a line across the centre of the loaf, about 1 inch (2 cm) deep.
Bake in the preheated oven for 55 to 60 minutes, or until a wooden skewer inserted in the centre comes out clean.
Let the cake cool off for 10 minutes, before transferring to a cooling rack to cool off completely.
Mix the maple glaze ingredients in a medium bowl, then drizzle over the cooled cake**.
Top with the chopped pecans, and enjoy!

Notes

^†We recommend using either soy or pea milk for this recipe, as the high protein content of these milks are what allows the milk to curdle to create vegan buttermilk. We can't guarantee other plant-based milk will be successful.
^†We don't recommend swapping the vegetable oil for coconut oil or vegan butter, as these will harden when cool, which might result in a dry cake.
* We used top and bottom heating (not fan-assisted/convection).
** If the glaze is too thick to drizzle, heat it in the microwave for 10 seconds at 900 W, stir, and try again until you have your preferred texture.

Storage

Store in an airtight container in the fridge for up to 3 days.
Store in the freezer for up to 3 months.

Nutrition

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

Per serving

390 kcal

Total fat	12.6 g
Omega-3	0.9 g
Omega-6	4.3 g
Saturated fat	1.9 g
Trans fat	0.0 g
Cholesterol	0.0 mg

Total carbs	65.6 g
Dietary fiber	3.2 g
Total sugars	37.8 g
Added sugars	35.9 g
Protein	4.4 g
Sodium	289 mg

Iron	2.56 mg
Potassium	311.8 mg
Calcium	106.4 mg
Magnesium	32.2 mg
Zinc	0.60 mg
Copper	0.16 mg
Manganese	0.77 mg
Phosphorus	140.3 mg
Selenium	11 μg

Vitamin A	384 μg RAE
Vitamin B6	0.1 mg
Vitamin B12	0 μg
Vitamin C	2.0 mg
Vitamin D	0 μg
Vitamin E	1.7 mg
Vitamin K	20 μg
Folate	95 μg
Thiamin	0.3 mg
Riboflavin	0.3 mg
Niacin	2.1 mg
Choline	6.9 mg

Frequently asked questions

Can I make this recipe into muffins?

We recommend trying our banana bread recipe as muffins instead, and swapping the mashed banana for canned pumpkin puree!

Can I use homemade pumpkin puree instead of canned pumpkin puree in this recipe?

We prefer to use canned for the best result! Homemade pumpkin puree tends to have more moisture than canned, which leads to a pumpkin bread that is more moist, and might be a little dense.

Can I make pumpkin bread without oil?

You could try swapping some of the oil for applesauce or mashed banana, although we haven't tested it ourselves, so we can't guarantee the texture will be the same. Oil gives pumpkin bread a moist, tender texture, without making the loaf too wet.

What’s the difference between pumpkin bread and banana bread?

Pumpkin bread recipes use pumpkin puree and warm spices for a fall-inspired flavour, while banana bread gets its sweetness and moisture from ripe bananas.

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Michèle - Nov. 8, 2026, 2:12 p.m.

Very good recipe! I made the puree myself (roasted a small pumpkin in 4 pieces for 45 min in the oven. ) and it worked out really well. The topping is a must-have! Took the bread with me to share after a trail run and everyone liked it. 🎃

PUL Team - Nov. 9, 2026, 12:57 a.m.

Awww yay! Thanks for taking the time to share your experience with this one, Michèle ☺️ and so glad that everyone enjoyed it xx

Shayda Abidi - Nov. 8, 2026, 5:12 a.m.

It's perfect. Best glaze I've ever had. I used a bourbon vanilla extract and it was insane. Don't overmix and you shall endure.

Linda - Nov. 6, 2026, 3:44 p.m.

Charlotte - Nov. 6, 2026, 8:27 a.m.

I was so excited about this one, but sadly it came out a bit of an undercooked, rubbery mess. An idea what may have gone wrong? The pumpkin puree I used is fairly wet, perhaps that was the issue? 🙏🏻 Not sure we have anything else available in Switzerland.

PUL Team - Nov. 6, 2026, 5:27 p.m.

Hii Charlotte! Oh no, so sorry to hear that! A wetter pumpkin purée could definitely be the culprit, as excess moisture can make the bread gummy. We have a short video of this recipe on Instagram and YouTube Shorts where you can see the consistency of the purée we used, in case you'd like to compare! If yours is much wetter, you could try straining it through a cheesecloth before measuring.

Another possibility is overmixing the batter, which can make the bread dense and rubbery. We'd recommend mixing just until combined once the flour is added, and checking that a skewer inserted into the centre comes out without wet batter before removing it from the oven. Hope this helps if you decide to give it another try 🧡

Jeannette Arnaez - Nov. 1, 2026, 11:55 p.m.

Liesbet - Oct. 31, 2026, 1:16 p.m.

Very tasty! I added some Halloween decorations on top and it was a hit at the office 🎃

Liesbet - Oct. 31, 2026, 1:19 p.m.

I just wanted to add that I made this with mashed up oven roasted butternut and it worked like a charm!

Ashley Larson - Oct. 30, 2026, 1:39 a.m.

Absolutely devoured this. Hands down the best pumpkin bread I've ever made. My kids have been begging me to make it on repeat.

PUL Team - Oct. 30, 2026, 4:39 a.m.

Aww so glad it's being enjoyed, Ashley, thank you! 🧡

Sara Mark - Oct. 27, 2026, 9:49 p.m.

Noemi Kubíčková - Oct. 26, 2026, 9:44 a.m.

Oh wau. It really is the BEST pumpkin bread I have ever eaten. My friends also loved it :)

Diana - Oct. 25, 2026, 9:12 p.m.

This is genuinely the BEST cake I've ever had, I'm not exaggerating! It's sooo insanely fluffy & moist, the taste is IMMACULATE and it also looks beautiful 🧡
The sweet & salty glaze rounds it off perfectly, as well as the crunchy pecans, 1000/10! 🌟

PUL Team - Oct. 26, 2026, 6:22 p.m.

Diana, ahhhh 1000/10?! 🥹🧡 We’re SO happy you loved this cake! Thank you for taking the time to share such a lovely review!

Julia Larose - Oct. 25, 2026, 8:44 p.m.

Excellent et moelleux à souhait

Carlijn van Loon - Oct. 25, 2026, 5:16 p.m.

Delicious and easy to make pumpkin bread🍁🍂

Brigitte - Oct. 24, 2026, 12:51 a.m.

Delicious! Made it twice as my canned pumpkin was big enough for two cake. Baked them in square 8”x8” glass mold around 35-40 minutes. Making more icing for the second one as it was that good

Laurie - Oct. 22, 2026, 7:27 p.m.

I’d love to make this recipe. It doesn’t call for eggs? Every pumpkin recipe I see has eggs in it . So is this correct?
Thank you!

Liliana Tapia - Oct. 22, 2026, 8:57 p.m.

Its vegan. Thats why it doesnt have eggs.

PUL Team - Oct. 22, 2026, 10:05 p.m.

Hii Laurie! Indeed, no eggs in this one. We only share plant-based recipes here at Pick Up Limes ☺️ hope you love the pumpkin bread if you're able to give it a try 🤎

Jonathan - Oct. 23, 2026, 11:02 p.m.

When baking vegan there are many alternatives for using eggs, like using apple sauce, a banana or, in this case ground flaxseed. That way the same consistency can be achieved without using eggs.

Anna-Maria - Oct. 19, 2026, 8:33 p.m.

Holy Pumpkin Moly - what a cake!! It's fluffly, easy to make and the pumkin spice flavours come through so gently. The glaze and the cake are definetly married, the perfect match. I used 90 gramm of powderd sogar and that was the perfect amount :)

PUL Team - Oct. 20, 2026, 6:28 a.m.

Ohh you're the best, Anna-Maria!! Thank you so much for trying the pumpkin bread, and for taking the time to leave such a glowing review 🥹🧡

Jennifer - Oct. 18, 2026, 8:13 p.m.

Anna - Oct. 18, 2026, 4:48 p.m.

Amazing! I used roasted hokkaido pumpkin and the bread turned out so great! Also substituted 100g of flour for oat- and coconut flour mix. Perfect texture and so flavorful!

Liya - Oct. 16, 2026, 2:36 p.m.

Easy to make and delicious. Only change I would make is a bit less sugar as we found to quite sweet! I also didn’t even add the icing! Made a soy yogurt frosting to go with the loaf and worked well. But on the whole, very tasty and warming from the spices 🎃

Dominika Kacprzak - Oct. 16, 2026, 1:09 p.m.

It is really fluffy and easy to make. I will try it again- for sure.

PUL Team - Oct. 16, 2026, 4:45 p.m.

Woop woop! Happy baking, Dominika 🧡

erica bulow - Oct. 16, 2026, 3:07 a.m.

Delicious,! And, sans nuts, a great kids lunch snack.

Cailin - Oct. 14, 2026, 8:43 p.m.

the title does not lie this is the best pumpkin bread!! sooooo delicious omg

Ivanov Ana-Larisa (Ivanov Ana-Larisa) - Oct. 14, 2026, 11:06 a.m.

Although it is an amazing recipe and very flavourful, I have with this one the same problem I also have with the banana bread. I am not sure if my oven or loaf pan is to blame, but after baking it for an hour, when I opened the oven it started deflating. It is still delicious, but not fluffy. What should I do in this case?

PUL Team - Oct. 14, 2026, 6:31 p.m.

Hello Ivanov Ana-Larisa! So happy to hear you enjoyed the flavour 😊 how sad to hear the loaf deflated, though!

A few tips to help prevent this are trying to avoid opening the oven door during baking, and making sure your baking powder and baking soda are fresh and accurately measured, as these help the loaf rise. Overmixing can also affect the texture, so try your best to mix the batter until just combined. Finally, make sure the centre is fully baked before removing the loaf from the oven, as an underbaked inside may collapse as it cools. I hope these ideas help for next time! 🫶

Ivanov Ana-Larisa (Ivanov Ana-Larisa) - Oct. 14, 2026, 6:34 p.m.

Thank you! It might have been overmixed, now that you mention it 😅
I will make sure to keep track of these next time.

Asya - Oct. 14, 2026, 5:07 a.m.

amazing AMAZING cake, especially the glazing, it knocked my socks off!
I can confirm, it worked great with an oven roasted butternut squash, I strained it for half an hour but I don't even think it was necessary. But it did take a little longer to cook, around 70 min. For the glazing, try to find a darker variety of maple syrup, it adds this addictive smokiness that's hard to resist.
Thank you for the recipe PUL team, and lots of love from Canada!

PUL Team - Oct. 14, 2026, 5:34 a.m.

Hellooo Asya! We're so happy to hear you loved this one, especially the glaze 🤩 Thanks so much for sharing your tips about the butternut squash and darker maple syrup. Sending lots of love right back to Canada ❣️

Nikki H. - Oct. 13, 2026, 2:19 a.m.

This was absolutely delightful! I used a mini loaf pan and it only needed to cook 20-25 minutes before done. I could drink that glaze...it's so good.

Carina - Oct. 12, 2026, 4:40 p.m.

I made the cake twice, it's incredible delicious and everyone is in awe of how good it is.
The puree used wasn't canned but from a fresh butternut, it worked perfectly.

The second time I used only 6gr of vegan butter and 22gr of puree for the glaze (rest stayed the same) as I don't like the taste of butter, it was marvellous too.

Carina - Oct. 12, 2026, 4:44 p.m.

"Fresh puree" = peeled, cut in pieces, steamed and blended

PUL Team - Oct. 12, 2026, 5:39 p.m.

Ooouu what a lovely idea to use some butternut squash in the glaze! Thanks for taking the time to share your experience with this one, Carina 🤗

Martina - Oct. 10, 2026, 1:24 p.m.

Dear PUL team, I wanted to ask if it were okay to replace the canned pumpkin purée with fresh roasted pumpkin? If so, is there anything I need to keep an eye on to ensure I get the same result? Thank you so much 🙂

PUL Team - Oct. 10, 2026, 6:41 p.m.

Hiii Martina! Thanks so much for your interest in this recipe 🧡 We've heard a positive review from someone in our Discord community who used freshly roasted pumpkin! We haven't tried it ourselves though, to be honest, so we can't guarantee the exact same results.

Fresh roasted pumpkin can contain more moisture than canned pumpkin purée, which might make the bread a little too moist or dense. If you give it a try, we'd recommend mashing the roasted pumpkin until smooth and straining it beforehand to remove some of the excess moisture.

We'd love to hear how it turns out if you give it a go ☺️

Ioana Andriescu - Oct. 10, 2026, 7:48 p.m.

I tried this and it came out perfectly. I actually had to add a splash more of milk, because my pumpkin wasn't moist enough. Maybe it depends on the type of pumpkin? 🤔
I cut the pumpkin in slices and baked it for 40 minutes, I think, until it looked golden and soft.

Billy - Oct. 10, 2026, 11:56 p.m.

I did this too and it worked great both times (also did it for the pumpkin streusel muffins). I substituted the canned purée with an equal weight of fresh roasted pumpkin purée. I have learned the following:
Both Hokkaido and butternut worked well.
For me, pre-roasting pumpkin is about double the weight of roasted pumpkin.
I like to purée the roasted pumpkin with the milk for easier blending.
The colour will not be quite as bright as the pictures, but the texture turned out very lovely and it tastes absolutely wonderful <3

Savvas - Oct. 11, 2026, 12:09 a.m.

I also made this recipe many many many times and it’s one of my fav PUL recipes! I can’t find canned pumpkin purée here so I’m always roasting a pumpkin for 20 minutes in the oven at 200deg. And then I’m using a hand blender to make the purée. Never had any issues

PUL Team - Oct. 11, 2026, 3:25 a.m.

Wauuuw, love all of this insight!! Thanks so much friends ☺️🧡🧡

Martina - Oct. 13, 2026, 10 p.m.

Reporting back after baking: the roasted pumpkin worked like a charm. I used butternut squash and roasted it cut-side down for 50 min at 200°C. Then I let it cool down for 10 min before scooping out the flesh and blending it. I didn't need to strain it in the end, the pumpkin bread turned out perfect.

Sai Kaushika - Oct. 9, 2026, 4:04 a.m.

Incredible recipe it was so delicious. Not only that it was easy to make practically one bowl with no mixer needed. My friends loved it as well delicious fall recipe

Alex - Oct. 7, 2026, 8:43 p.m.

This was really good! Finding pumpkin puree was a quest and a half though. Dutchies, any idea where to get it apart from the expat store?

Jonathan - Oct. 7, 2026, 9:24 p.m.

Apparently you can get it at the Amazing Oriental supermarkets (there are a few stores spread out over the country) or an option is to use the Albert Heijn groentenhapje pompoen, which has 5% water added so I do think it does mess with the consistency of the cake (besides that the only ingredient is pumpkin).

PUL Team - Oct. 8, 2026, 5:21 p.m.

Hiii Alex! And thanks for the insight, Jonathan 🤗 we get canned pumpkin from our local Asian supermarket, typically Amazing Sang Lee 🧡

Devon Beunen - Oct. 8, 2026, 9:47 p.m.

I think Plus and Jumbo have "pompoen passata" (by the brand 'Smaakt'). I used this pumpkin passata and maybe the consistency of the cake was more moist/less dense but the taste was great!

Judith Van De Geer - Oct. 14, 2026, 11:01 a.m.

You also can order it on Koro!

Sophia - Oct. 7, 2026, 4 p.m.

The cake is so delicious and fluffy. I baked it for my family, and it was gone in no time. They want it again right away this week. Amazing recipe - thanks for sharing! 🫶🏼

Nicola - Oct. 7, 2026, 1:57 p.m.

I normally don’t leave reviews but for this I HAD to make an effort to thank you and let everyone know how amazing this recipe is. It’s not only the best autumn cake/loaf, I think it’s my favourite cake I’ve ever made. The sponge/bread turned out bouncy and fluffy, it stayed moist for a couple of days, never went stale. The frosting I could eat straight out of the bowl. It’s honestly the best thing you will make this fall. The recipe called for soy milk but I used oat milk and it turned out fine for me, I usually use oat milk for vegan buttermilk and it curdles just fine for me. I just threw the pecans in the air fryer for 5 mins to roast and they turned out great. Thank you for this recipe, saving it forever.

PUL Team - Oct. 8, 2026, 5:31 p.m.

Ooohh Nicola 🥹 this review made our day!! Thank you so much for taking the time to share this. We’re SO happy to hear how much you loved the loaf, and that the oat milk and air-fried pecans worked well too. Thanks again for the kind words and for saving this one forever 🍂🤎

Natali - Oct. 6, 2026, 11:28 p.m.

Thank you so much for sharing this recipe. I followed the recipe and didn’t replace anything and I’m stopping by to let you know that I made it yesterday and there’s only two slices left. My husband and daughter loved it and he even asked me if I could make it again soon. He’s not a big pumpkin fan but lovesss this bread.

It’s delicious, perfect pumpkin bread and that maple icing is divine!! Thank you!! I’ll be trying more of your recipes for sure!

PUL Team - Oct. 7, 2026, 2:50 a.m.

Awww this makes us so happy to hear, Natali! Especially hearing that it won over someone who isn’t usually a big pumpkin fan 🙌 thanks a bunch for taking the time to come back and share this with us. We hope you love the next recipes you try just as much 🧡

Ioana Andriescu - Oct. 6, 2026, 7:19 p.m.

Forgot to add the rating 😁

Ioana Andriescu - Oct. 6, 2026, 7:18 p.m.

So so good! I did not even add the glazing and it still was so flavourful and quickly devoured ❤️

Sandra - Oct. 4, 2026, 5:55 p.m.

Absolutely amazing!

Evelyn - Oct. 4, 2026, 5:43 a.m.

The bread came out perfectly! So soft, like a pumpkin pillow. The icing is just right, the thick consistency is decadent and sticks well to the bread. The chopped pecans are the perfect finishing touch. This is definitely one of my favorite bread recipes and my partner really enjoyed it too!

PUL Team - Oct. 4, 2026, 8:09 p.m.

ohhh we're seriously blushing reading this, Evelyn 🥹🧡 so glad you enjoyed it, and thanks so much for taking the time to leave the glowing review!

Ashley Larson - Oct. 3, 2026, 9:05 p.m.

Hands down the best pumpkin bread ever. Soft, moist, and that maple glaze is perfection. Family devoured it :) 10/10 recommend

Zofia - Oct. 3, 2026, 6:20 p.m.

Hi PUL team,
Where do you buy your pumpkin puree in the Netherlands? We were trying to get it in several supermarkets, but with no luck. 😑

PUL Team - Oct. 4, 2026, 7:38 p.m.

Heyy Zofia, thanks so much for your interest in this one! We get canned pumpkin from our local Asian supermarket, typically Amazing Sang Lee 🎃🧡

Nynke de Graaf - Oct. 6, 2026, 11:38 p.m.

You van also get it trough Koro (online) That's were I get it, ahead of the season, because its sells out quit quickly.

Lobke - Oct. 7, 2026, 8:18 a.m.

Out of the box idea, maybe you could try using baby/toddler food? Albert Heijns “bio groentehapje 4+ pompoen” seems to be 100% pumpkin

Zofia - Oct. 14, 2026, 12:08 a.m.

Thank you all for great advice! This is why I like this community ❤️ I made the bread and it was soo delicious, it just disappeared in a day ☺️

Nynke de Graaf - Oct. 3, 2026, 4:07 p.m.

This is so good!! Soft, flavourfull, just amazing! Full on autumn and I'm here for it!! 🍂🎃

Emily - Oct. 2, 2026, 10:37 p.m.

So so so yummy! My whole family (including 2 picky little kids) loved it. The maple glaze totally takes it to the next level! I only used half a huge can of pumpkin to make this, so i fully intend on making this again next week!

PUL Team - Oct. 2, 2026, 11:16 p.m.

Eeeek 🥰 we're SO excited to hear this, Emily! Thanks a bunch for trying the recipe and for taking the time to share the lovely review 🧡

Clara Van Melle - Oct. 1, 2026, 8:37 a.m.

i will definitely be making this again it’s delightful🤤🍂🎃

Franziska - Sept. 30, 2026, 12:59 p.m.

I encore what was said. This is amazing! But my glaze was also too thick (I used grams when measuring the vegan butter).

PUL Team - Sept. 30, 2026, 10 p.m.

So happy it was enjoyed, Franziska! And thanks for sharing your experience with the glaze. I just bumped up the maple syrup in the glaze everrr so slightly so hopefully that helps to create a bit of a thinner glaze ☺️ in case it's still too thick, you can try to heat the glaze in the microwave for 10 seconds at 600 W, stir, and continue until it's your preferred texture. I hope this helps for now :)

Jennifer - Sept. 29, 2026, 10:17 p.m.

Oh my goodness 🥰😘😋👍🎃

Susan Campanelli - Sept. 29, 2026, 9:57 p.m.

Delicious!!! My family loves this bread - it didn't last a day. I'm going to stock up on pumpkin.

PUL Team - Sept. 30, 2026, 2:25 a.m.

Woohoo 👏👏 such a huge compliment, Susan, we're thrilled to hear!

Giulia Eleuteri - Sept. 29, 2026, 4:23 p.m.

If I wanted to use a 10 x 16 cm (3.5 x 6 inch) what should my baking time be?

PUL Team - Sept. 29, 2026, 11:19 p.m.

Hiii Giulia! If you’re using the same amount of batter, it will be deeper in the smaller pan, so it may take a little longer to bake through. We’d recommend starting to check around 50 minutes, then continuing to bake as needed until a skewer inserted into the centre comes out clean 🍂 hope you enjoy it 💛

Giulia Eleuteri - Sept. 29, 2026, 11:42 p.m.

Hi!

I've tried the recipe with the same tin you used for now (I really was in the mood for that) but I'm planning to make it again and will try your suggestion.

As a side note, when I was making the glaze to put on top, I noticed mine was more like a loose dough/too thick of a batter and didn't let go of the spoon so I added a tablespoon of soy milk at a time to thin it out until the right consistency.

I don't know if others had the same issue but that was my experience ( maybe because I used margarine sold in "blocks": vegan butter seems impossible to find in italian supermarkets or I am simply that short-sighted).
The actual loaf was the softest I've ever made and delicious!

PUL Team - Sept. 30, 2026, 2:09 a.m.

Oou thanks a bunch for the update, Giulia! ☺️ There may be some variation as different products have slightly different amounts of fat and moisture. Adding soy milk is a lovely way to adjust the consistency!

If the glaze is too thick to drizzle, you could alternatively heat it in the microwave for 10 seconds at 900 W, stir, and try again until you have your preferred texture. So glad you enjoyed the loaf still 🎃

Terhi - Sept. 29, 2026, 5:52 a.m.

This pumpkin bread really is the best ever! It’s moist, flavorful and easy to make. And as my husband said:”The glace kicks it up a notch.” Maple syrup, a little bit of salt…. Soooo good! Thank you for the recipe! I will be making this often! 😋

PUL Team - Sept. 30, 2026, 2:02 a.m.

Eeeeek 🥰 we're beyond thrilled to hear this, Terhi, thanks so much! Happy baking 🫶

Nora - Sept. 28, 2026, 5:08 p.m.

I do not have in Austria a pumpkin puree. Is it just cooked und smashed pumpkin?

Marijana - Sept. 28, 2026, 7:30 p.m.

I usually do it like that.
Actually, no, I bake the pumpkin in the oven, scoop the flesh and puree it 😊

Nora - Sept. 28, 2026, 7:31 p.m.

Thanks - i will try.

Bo - Sept. 28, 2026, 8:49 p.m.

Ich habe auch einfach schon Kürbis kleingeschnitten und mit ein wenig Wasser (nicht viel!) durchgekocht. Er zerfällt. Da musst Du garnicht mehr viel pürieren. Immer mal wieder umrühren, das Wasser reduziert sich.

Nora - Sept. 28, 2026, 8:53 p.m.

Meinst du das reicht auch bei dem Kürbisbrot? Einfach weich kochen und mit der Gabel zerquetschen?

PUL Team - Sept. 29, 2026, 2:41 a.m.

Hiii friends, gosh, thanks so much for all the thoughts and ideas 🙌 we prefer to use canned pumpkin for the best result if possible. Homemade pumpkin puree tends to have more moisture than canned, which leads to a pumpkin bread that's more moist, and might be a little dense/gummy.

If you do try making your own purée, we’d recommend straining it beforehand to remove some of the excess moisture. You can also cook the pumpkin until soft and mash it with a fork, but we’d still suggest straining it before adding it to the recipe 🧡

Julia - Sept. 29, 2026, 6:42 a.m.

The store 'dm' sometimes has pumpkin puree.

Nora - Sept. 29, 2026, 8 p.m.

Thank you all so much! I will try this recipe in a few dass. Wonderful community here! Answers in two languages, solutions...

The Best Pumpkin Bread

Ingredients

Wet ingredients

Dry ingredients

Vegan salted maple glaze

Pecan topping

Directions

Notes

Storage

Nutrition

Frequently asked questions

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