Experience the warm, cozy flavors of fall with this unique vegan pumpkin bread, enriched with nutty pumpkin seeds and crowned with a delightful maple tahini drizzle. This recipe takes traditional pumpkin bread to new heights while keeping it plant-based and delicious!

Ingredients

  • 1 cup canned pumpkin puree
  • 1/2 cup maple syrup
  • 1/4 cup almond milk (or any plant-based milk)
  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup raw pumpkin seeds (pepitas)

For the Maple Tahini Drizzle

  • 1/4 cup tahini
  • 2 tablespoons maple syrup
  • 1-2 tablespoons water (to thin)

Instructions

Begin by preheating your oven to 350°F (175°C) and greasing a 9×5 inch loaf pan.

In a large mixing bowl, combine the pumpkin puree, maple syrup, almond milk, melted coconut oil, and vanilla extract. Whisk until smooth and well incorporated.

In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mix the dry ingredients until combined.

Gradually add the dry mixture to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Fold in the raw pumpkin seeds, ensuring they’re evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.

Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Maple Tahini Drizzle

While the bread is cooling, prepare the drizzle. In a small bowl, whisk together the tahini and maple syrup. Gradually add water, one tablespoon at a time, until you reach your desired drizzle consistency.

Once the pumpkin bread has cooled, slice it and generously drizzle the maple tahini sauce over each piece. Enjoy your deliciously spiced pumpkin seed bread with a twist!

Store any leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.