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Preheat oven to 325°F. Lightly grease or line a bread pan with parchment paper. Measure and prep all ingredients.
Make the flax eggs. In a small bowl, combine ground flax seeds with water. Set aside to thicken, about 5 minutes.
In a large mixing bowl, whisk together the applesauce and maple syrup. Add the thickened flax (flax eggs) and continue to whisk.
Stir in the pumpkin puree, non-dairy milk, and vanilla extract. Mix until blended.
In a medium mixing bowl, combine the flour, apple pie spice, cinnamon, baking powder, baking soda and salt. Mix until fully blended.
Using a rubber spatula, fold in the flour mixture and mix until just combined. The batter will be very thick. Be careful not to overmix it. Fold in ½ cup of nuts or chocolate chips, if using.
Pour the batter into the prepared bread pan. Top evenly with nuts or seeds, if using. Place on the center rack and bake uncovered for 20 minutes.
Using a sheet of foil that is the length of the bread pan, fold it down the middle. Tent the loaf with the foil shiny side up to keep the top from over-browning. Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Cool for 1 hour before cutting and serving. Enjoy!