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Gluten free and vegan iced pumpkin bread is a great fall dessert! Easy and delicious.

Gluten Free Vegan Pumpkin Bread with Icing.

The most delicious gluten free and vegan iced pumpkin bread. A perfect fall treat.
Course Dessert
Cuisine Dairy Free, gluten free, Nut free, vegan.
Keyword easy pumpkin bread recipe, gluten free vegan pumpkin bread
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Calories 362 kcal
Author Kelly Roenicke

Ingredients

For the bread:

For the glaze:

Instructions

  1. Preheat the oven to 350 degrees. Place parchment paper in a 9x5 loaf pan so that it hangs over the sides.*
  2. Whisk together the first nine ingredients in a mixing bowl.
  3. Add the oil, pumpkin puree, vanilla extract, and water. Stir well.
  4. Spoon the batter into the prepared loaf pan. Smooth out the top with the back of a spoon.
  5. Bake at 350 degrees for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan.
  6. Once cool, use the sides of the parchment paper to lift the bread out of the pan and place on a wire baking rack over a piece of parchment paper.
  7. Whisk together the confectioner's sugar and water. (Start with 2 teaspoons of water, and add more if needed). Drizzle the glaze over the loaf. Enjoy!

Recipe Notes

I used a 9x5 loaf pan. If you use an 8x4 loaf pan, the baking time will be a little longer. I recommend the 9x5 - I think the loaf bakes more evenly in that size.

Nutrition facts are for one slice with icing. You should be able to get 8 slices out of a loaf.

Nutrition Facts
Gluten Free Vegan Pumpkin Bread with Icing.
Amount Per Serving
Calories 362 Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 288mg13%
Potassium 90mg3%
Carbohydrates 65g22%
Fiber 3g13%
Sugar 42g47%
Protein 3g6%
Vitamin A 3575IU72%
Vitamin C 1mg1%
Calcium 51mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.