Glazed Pumpkin Loaf

Pumpkin season is upon us. I personally love the fall, I think it is the best season of them all. Something is so beautiful about the change from life to death in regards to the seasons. The leaves change color and fall. There is a collective enthusiasm about stepping on crushed leaves. You have to dress in layers (which is something I personally enjoy). Squash and other root vegetables are in season. There is nothing like a New York autumn, it is what I look forward to each and every year. 

But, enough about my love for autumn, here are these beautiful and perfect lil glazed pumpkin loafs!!!!!

Pump loaf 1


Pumpkin loaf:

  • 2/3 cup Trader Joe's pumpkin butter (essentially the entire jar) OR s pumpkin puree

  • 3/4 cup light brown suger

  • 1 1/2 cup flour

  • 1 stick vegan butter, softened

  • 2 chia eggs (2 tbsp chia seeds:2/3 cup of water)

  • 1/4 cup of vegan buttermilk

  • 1 tsp bakin soda

  • 1/4 tsp salt

  • 1/4 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp ground ginger

  • 1/2 tsp vanilla


  • 1 cup confectioners sugar

  • Splash plant milk

pump loaf 2

Start by preheating your oven to 350 degrees. Grease or line your loaf pan with parchment paper.

Combine your buttermilk and pumpkin butter to a glass measuring cup and set aside.

In another bowl, sift together flour, baking soda, salt, cinnamon and nutmeg.

In a large bowl, mix butter with an electric mixer, add sugar and beat until light + fluffy. Beat in eggs and vanilla. Alternately add pumpkin buttermilk mixture, and flour mix, into the large bowl that contains the sugary egg mixture, and mix until incorporated.

Transfer into greased or parchment lined loaf pan and place on center shelf, baking for 35 minutes. Let cool 10 minutes on a wire rack before glazing.

For the glaze, mix 1 cup of confectioners sugar with a splash of plant milk. Mix, and then pour on top of the cooled loaf.