NOTE: This recipe is a Fall seasonal item using Trader Joe's Pumpkin Bread Mix.
Vegan Pumpkin Spice Pecan Bread has got to be one of my favorite baked goods for Fall!
This bread I made is pretty easy to make because it starts with a box mix then gets the Pumpkin Spice customization to make the bread look and taste like you made it from scratch.
How awesome, right!
No more dry or too mushy vegan sweet bread
After experimenting with many vegan sweet bread recipes, I have figured out how to get a moist with near perfect firmness to a plant-based sweet loaf bread. Like many, I have made countless too dry or too mushy vegan sweet breads.
Happy to say, no more of that.
The box mix for this recipe is Trader Joe's Pumpkin Bread and Muffin Mix. What's great about this box mix is that you have a choice of whether to make a loaf of bread or some muffins. If you don't have a Trader Joe's, but can find a similar Pumpkin Bread mix, you can use my ingredient swaps to make your bread vegan and Pumpkin Pecan Spiced.
In addition to the Trader Joe's Pumpkin Bread Mix, you will need pecans, powdered sugar, brown or cane sugar, pumpkin spice powder, a snack size cup of plain flavor applesauce, plant-based butter, ground flaxseed, and vegetable oil.
A word about ingredient swaps to veganize the bread
The instructions on the TJs Pumpkin Bread Mix calls for 2 eggs. To make plant-based, I used:
1 - 4 ounce Plain flavor Organic Applesauce cup (the snack size 4-pack)
1 - flax egg (recipe for flax egg is below)
The Pumpkin Bread Mix also calls for 1/2 cup (or 8 tablespoons) of vegetable oil. I used 6 tablespoons of vegetable oil + 2 tablespoons of plant-based butter.
I personally like to use avocado oil for vegetable oil in baking. For plant-based butter, I use Earth Balance soy-free buttery spread. Adding the butter gives the bread a nice added touch of buttery moistness.
The bread toppings consist of roasted Pumpkin Spiced Pecans and a Pumpkin Spice Glaze.
Let's make some bread!
Preheat oven to 350ºF.
Lightly grease a 9" x 5" loaf pan with vegan butter or a vegan cooking spray.
Make the flax egg.
1 tablespoon ground flaxseed
3 tablespoons water
In a small bowl, mix the flaxseed and water together well and let it sit for at least 10 minutes so the mixture can thicken to make your flax egg.
Make the toasted Pumpkin Spiced Pecans.
1/3 cup chopped pecans
1/2 tablespoon vegan butter
1 teaspoon of pumpkin spice powder
1/8 teaspoon of brown or cane sugar (use what you have in your pantry)
On the stove top, heat a medium saucepan.
Add the butter into the pan to melt.
Toss in the pecans, and mix in with the butter to coat the pecans.
Sprinkle on the pumpkin spice and the cane sugar, then mix well so the pecans are well coated with the spice and sugar.
Continue to stir and mix the pecans over the heat for about 2 minutes to toast the pecans. The pecans will toast more when baking so 2 minutes is enough time to toast the pecans in the pan.
Put the pecans on a plate so they can cool.
Make the batter.
1 Full package of TJs Pumpkin Bread + Muffin Mix
1 - 4 ounce Plain Flavor Organic Apple Sauce cup
1 flax egg
6 tablespoons vegetable oil
2 tablespoons of melted vegan butter (20 seconds in microwave)
1 cup of water
In a medium mixing bowl, combine the flax egg, applesauce, oil, butter, and water then whisk all together well.
Add in the package of Pumpkin Bread mix.
Fold together with a rubber spatula or wooden spoon until batter is smooth (approximately 1-2 minutes.)
Pour the batter into the loaf pan
Get the Pumpkin Spiced Pecans and spread them evenly on top of the batter.
Bake the bread for 50-60 minutes (depending on how your oven bakes.) At about the 30 minute mark check on the bread. If the top of the bread or pecans looks like it's browning too fast, loosely place some aluminum foil over the bread to cover it.
To check doneness, stick a toothpick in a couple places in the middle of the bread. If it comes out clean, the bread is done. If not, bake 5 more minutes.
Let the bread cool for about 15 minutes in the pan, then invert it out of the pan and put it onto a wire rack to completely cool.
Make the Pumpkin Spice Glaze.
While the bread is cooling, make the glaze. You won't need much glaze for this bread so the ingredients needed is minimal.
4 tablespoon powdered sugar
1/2 teaspoon of Pumpkin Spice powder
1 teaspoon plant-based milk (use a neutral flavor milk like oat or soy)
Mix all the ingredients together well until all the powdered sugar is dissolved.
If you want a thicker glaze, keep adding some more powdered sugar a little at a time until you get the consistency you like.
Glaze the bread when it is cooled then let it sit awhile so the glaze can harden a bit. I use a spoon to drizzle on the glaze going in a zigzag pattern across the length of the loaf.