Eggless Holiday Pumpkin Bread With Maple Glaze Topping
This Vegan Pumpkin Bread is full of all the delicious traditional spices of cinnamon, nutmeg and clove. Topped with a generous amount of sweet maple syrup glaze. This wonderful dense full flavored pumpkin bread can be served any time of the day. We really love it for breakfast, snack and after dinner. This is a recipe the whole family will love. Makes about 10 to 12 slices.
History of Pumpkin Bread
Pumpkin bread goes back as far as pre-Columbian history in the North Americas. Being one of the first crops ever grown for human consumption. The thick flesh of the pumpkin was ideal for storage because it could withstand the cold weather. This really helped during times of meager amounts of food.
The oldest pumpkin seeds found date back between 7,000 – 5550 B.C. from Mexico. Although, Scientists believe that the pumpkins could have originated up to 9,000 years ago in North America. As history has found that pumpkins and squashes were a big food staple of Native Americans.
The North Americans called pumpkin or winter squash ‘askutasquash’ meaning “eaten uncooked or raw. Many sweet varieties were cut thin and eaten raw. Apparently it is very tasty.
Pumpkin bread back in the day was nothing like it is today. It was made with yeast instead of leavening agents and with no sugar. The biggest change is that the pumpkin bread back then was made with corn meal and not the wheat flours that we use presently. The bread was mostly made as an unsweetened batter cake like pancakes, hoecakes, quick breads and biscuits and leaving out all the spices we use that we are so familiar with like cinnamon, nutmeg and clove. I think the closest we can get to any recognition of this type of recipe is modern day pancakes. Although, we add more sugar and tons of maple syrup.
Maybe I will be able to recreate one of these old American recipes and see how they taste.
How To Use Canned Organic Pumpkin Versus Canned Pumpkin Puree
Most people use pumpkin puree for pumpkin breads and it works really well. Although, you can use organic pumpkin for this recipe like I did. Pumpkin puree is thicker then organic pumpkin in a can. But! There is a way to resolve the runny organic pumpkin. All you need is a fine meshed sieve that can hold the equivalence of more then a can full of organic pumpkin. Pour the organic pumpkin in the sieve and let it drain for about 6 minutes. You don’t want it to drain too long. You still want the pumpkin to be wet enough to make a moist loaf.
All I do is put the sieve with organic pumpkin in it over a pot or bowl that it can sit on top of. Let the liquid drain from there into the pot or bowl. You will be surprised in how much liquid drains out. Now You can use it just like pumpkin puree.
How To Make Vegan Pumpkin Bread
This is a recipe that just adds all the wet ingredients into a large bowl. But, to start off mix the ground flaxseed and water together and set aside to create a flax egg. After it has set for about 5 minutes add to the wet ingredients. Mix it together well with a spoon. Then add all the flour and baking soda, baking powder, salt and spices to a fine sieve and sieve over the mixed wet ingredients. After sieving the dry ingredients over the wet ingredients mix it all together with a spoon and pour into a prepared oiled 4X8 loaf pan lined with parchment paper.
The mixture is a little thick, but this helps the bread to be dense helping the flaxseed egg hold it together.
Many pumpkin breads use pumpkin spice in their recipes. If you don’t have all the ingredients for the spices that I use you can use the equal amount of all the spices added up together for the pumpkin spice. For instance I use 2 teaspoons of cinnamon, 1/4 teaspoon of nutmeg and 1/4 teaspoon of cloves. So you can use 2 1/2 teaspoons of pumpkin spice. It has ginger and cardamon in it, but it taste fantastic as an alternative spice.
Making Maple Syrup Glaze
Making maple syrup glaze is easy and fast. Just mix all the ingredients together well with a whisk. Make sure it is a little runny so that is drips well over the Vegan Pumpkin Loaf. The trick to a great glaze is to make sure the cooked loaf your putting it on is fully cooled. If it is not fully cooled the glaze will heat up from the hot loaf and melt the sugar in the the glaze to run right off the loaf.
If the glaze is too runny add more powdered sugar. If it is too thick add more maple syrup or plant based milk.
I hope you like this recipe as much as we do. Enjoy!
More Recipes You May Like:Print
This Vegan Pumpkin Bread is full of delicious spices and organic pumpkin. Topped with a sweet maple syrup glaze and optional crushed walnuts if desired. For all of you who are watching their cholesterol this eggless vegan bread is an ideal breakfast, lunch or dessert treat. This is an easy recipe and it makes 10 to 12 slices.
1 Large mixing bowl
1 Large sieve
1 Set of measuring spoons
1 Set of measuring cups
1 Mixing spoon
1 Loaf pan
1 Cooling rack
1 Small mixing bowl for the maple syrup glaze
- 1 1/2 Tbsp Ground Flaxseeds
- 2 1/2 Tbsp Water
Wet Ingredients plus Brown Sugar
- 15 oz. can Organic Pumpkin or Pumpkin Puree, drain the organic pumpkin in a sieve. No need to drain pumpkin puree
- 1 1/4 cup Brown Sugar or Coconut Sugar
- 1/2 cup Melted Coconut Oil or Canola Oil
- 1/4 cup Coconut Milk
- 1 3/4 cup Organic All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Ground Cloves
- 1/4 tsp Allspice, optional
Maple Syrup Glaze
- 1 cup Powdered Sugar
- 1 1/2 Tbsp Pure Maple Syrup
- 1 3/4 Tbsp Plant Based Milk
- 1 1/2 tsp Maple Flavoring
Vegan Pumpkin Bread
Pre-heat oven to 350 and grease your loaf pan and line it with parchment paper.
In a small bowl add the ground flaxseed and water and mix together with a fork or small whisk. Set aside to congeal for about 5 minutes.
If you are using organic pumpkin in a can then this is where you drain the pumpkin in a small mesh sieve for about 6 minutes. Put the sieve over a pot or a bowl that the sieve can fit over.
In a large bowl add all the wet ingredients, pumpkin, oil, plant based milk, flaxseed egg and brown sugar or coconut sugar. Whisk all together well.
Using a medium sized sieve, put the flour in the sieve first then the spices, baking powder and baking soda, salt. Sieve over the wet mixture and mix together gently. Don’t over mix.
Pour the mixture into the prepared loaf pan. Sprinkle the top with chopped walnuts if desired.
Bake for 1 hour and 10 minutes or until a toothpick is inserted clean in the center of the loaf.
Let cool in the pan for 15 minutes, then transfer the pumpkin bread to a cooling rack.
When the Vegan Pumpkin Bread has completely cooled then make the Maple Syrup Glaze. In a small bowl mix together all the maple glaze ingredients with a whisk. Blend until smooth. With a spoon apply the glaze to the cooled pumpkin loaf drizzling it evenly over it.
It’s ready to serve. makes 10 to 12 slices.
Keywords: Christmas, dessert, Holiday, New Years Eve, pumpkin, Thanksgiving