Vegan Pumpkin Loaf with Maple Glaze

Fall is here, and there’s nothing quite like the comforting aroma of pumpkin and warm spices filling your kitchen. This Vegan Pumpkin Loaf is the ultimate cozy treat: naturally sweetened, moist, and packed with the flavors of autumn. Using overripe bananas not only adds natural sweetness but also keeps the loaf tender and soft, while pumpkin purée brings rich color, subtle earthiness, and a boost of nutrients.

Unlike traditional sweet breads, this loaf is completely free of refined sugar, making it a wholesome option for breakfast, brunch, or an afternoon snack. You can rely on the natural sugars in bananas, pumpkin, and optional maple syrup or dates to create a sweet, satisfying bite without feeling overly indulgent. Adding spices like cinnamon, nutmeg, and ginger enhances the seasonal flavors, and optional nuts or dried fruit bring texture and extra flavor complexity.

To take this loaf to the next level, it’s topped with a simple maple glaze that beautifully balances the loaf’s earthy sweetness. A drizzle of pure maple syrup combined with powdered sugar creates a luscious finishing touch that’s quick and easy to prepare, yet feels special enough for entertaining. For an extra festive flair, sprinkle toasted pumpkin seeds or a dash of cinnamon over the glaze.

Whether you’re baking for yourself, sharing with family, or gifting to friends, this vegan pumpkin banana loaf is a health-conscious and crowd-pleasing fall treat. It’s a perfect way to celebrate the season with comforting flavors that are as delicious as they are nourishing.

Vegan Pumpkin Loaf with Maple Glaze (No Refined Sugar)

Servings: 8–10 slices
Prep Time: 15 minutes
Bake Time: 50–60 minutes

Ingredients

For the Loaf:

• 1 cup pumpkin purée (unsweetened)

• 2 overripe bananas, mashed (about 1 cup)

• 1/3 cup pure maple syrup or 4 pitted Medjool dates blended with 2 tbsp warm water

• 1/4 cup melted coconut oil or avocado oil

• 1/4 cup unsweetened plant-based milk (almond, oat, soy)

• 1 teaspoon vanilla extract

• 1 1/2 cups whole wheat pastry flour or spelt flour (or gluten-free 1:1 blend)

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 2 teaspoons cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon ginger (optional)

• 1/4 teaspoon allspice or cloves (optional)

• 1/2 cup chopped walnuts or pecans (optional)

• 1/4 cup unsweetened dried cranberries or raisins (optional)

For the Maple Glaze:

• 1 cup powdered sugar

• 2–3 tablespoons pure maple syrup

• 1–2 tablespoons plant-based milk

• 1/2 teaspoon vanilla extract (optional)

• Pinch of salt (optional)

Instructions

1. Preheat oven: 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.

2. Mix wet ingredients: Mash bananas in a large bowl. Stir in pumpkin purée, maple syrup (or blended dates), oil, plant-based milk, and vanilla until smooth.

3. Mix dry ingredients: In another bowl, whisk together flour, baking soda, baking powder, salt, and spices.

4. Combine: Add dry ingredients to wet, mixing until just combined. Fold in nuts or dried fruit if using.

5. Bake: Pour batter into loaf pan. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

6. Make glaze: Sift powdered sugar into a bowl. Stir in maple syrup and 1 tablespoon milk. Adjust for desired thickness. Add vanilla and a pinch of salt if using.

7. Glaze loaf: Drizzle over cooled loaf and let set 10–15 minutes. Optional: sprinkle toasted pumpkin seeds or cinnamon on top.

This loaf is moist, naturally sweet, and packed with fall flavors—perfect for breakfast, snack, or dessert.

This Vegan Pumpkin Loaf with Maple Glaze is a versatile fall favorite that’s as wholesome as it is delicious. Whether enjoyed warm with a cup of tea for breakfast, sliced for an afternoon snack, or served as a sweet treat at brunch, it’s a loaf that satisfies every craving while keeping things naturally sweet and plant-based. The combination of pumpkin, overripe bananas, and cozy spices creates a comforting aroma and flavor, while the maple glaze adds a touch of indulgence without refined sugar.

For storage, keep the loaf covered at room temperature for up to three days or refrigerate for up to a week. You can also freeze individual slices to enjoy later—just thaw and warm slightly before serving. This loaf is perfect for sharing with friends and family or enjoying on your own as a seasonal treat. Embrace the flavors of fall with this simple, nourishing, and utterly irresistible vegan pumpkin banana loaf.