vegan pumpkin bread with pumpkin buttercream frosting.

Light and fluffy full of pumpkin flavour, frosted with a creamy pumpkin buttercream.


This healthy loaf recipe is made with simple ingredients, has no added oils, plus is vegan, gluten free and high in protein!






Pumpkin Loaf


1.5 cups gluten free flour

0.5 cup vegan vanilla protein powder

½ cup coconut sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 tsp cinnamon and ginger

½ tsp each nutmeg and allspice

pinch of salt

1 teaspoons vanilla

⅓ cup unsweetened almond milk (at room temp)

1 tbsp apple cider vinegar

⅓ cup applesauce

1 ½ cups fresh pumpkin puree

Small handful pumpkin seeds, for topping (optional)


Preheat oven to 170 degrees.

Line a loaf tin with baking powder.

In a medium bowl, mix together the vinegar and milk. Set aside to curdle to create a 'buttermilk'. In a large mixing bowl, mix together the dry ingredients.

Add the remaining wet ingredients to the buttermilk and mix together.

Add the wet mixture into the dry mixture and gently mix - don’t overmix!! Spoon the batter into the loaf tin. Place on the centre rake in the oven and bake for 20 – 25 minutes, remove and cover lightly with tin foil (this will stop the top going too brown!) bake for an additional 20 minutes, or until a cooked through.






Pumpkin Buttercream


1 cup dairy free butter

1/2 cup pumpkin puree

4 cups powdered sugar

1 teaspoon vanilla

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg


In a mixer, add the butter and the pumpkin puree and mix until combined.

Add the powdered sugar and mix on a low speed until the butter/pumpkin mixture and the powdered sugar are combined. Add in the vanilla and spices.

Continue to beat on medium speed until the frosting is creamy.

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