Vegan Pumpkin Bread Recipe

Rating 5.0
| 1
You're going to fall for this vegan pumpkin bread this autumn. Filled with warm spices and pumpkin flavor, it will satisfy any pumpkin craving.
Breakfast
Californian
16
ingredients
9
steps
100
minutes
Chef Jenn is classically trained chef specializing in plant-based cuisine who brings nearly 15 years of professional experience to the table. Since graduating from culinary school, she has spent time honing her craft in Australia, Italy and in the U.S., including in Michelin-starred restaurants in New York City. Chef Jenn is now a freelance personal chef offering everything from catering services to cooking classes and beyond.

Ingredients

Servings:
6
2 tblsp
ground flax
5 tblsp
filtered or distilled water
1/4 cup(s)
unsweetened applesauce
1/4 cup(s)
maple syrup
15 oz
pumpkin puree
1/4 cup(s)
non-dairy milk
1 tsp
vanilla extract
2 cup(s)
unbleached all-purpose flour
1 1/2 tsp
apple pie spice
1/2 tsp
cinnamon
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
fine sea salt
1/2 cup(s)
nuts plus more for topping, optional
1/2 cup(s)
chocolate chips, optional
seeds for topping, optional

Directions 9 steps | 100 Minutes

Step 1

Preheat oven to 325°F. Lightly grease or line a bread pan with parchment paper. Measure and prep all ingredients.

Step 2

Make the flax eggs. In a small bowl, combine ground flax seeds with water. Set aside to thicken, about 5 minutes.

Step 3

In a large mixing bowl, whisk together the applesauce and maple syrup. Add the thickened flax (flax eggs) and continue to whisk.

Step 4

Stir in the pumpkin puree, non-dairy milk, and vanilla extract. Mix until blended.

Step 5

In a medium mixing bowl, combine the flour, apple pie spice, cinnamon, baking powder, baking soda and salt. Mix until fully blended.

Step 6

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. 

Step 7

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.

Step 8

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.

Step 9

Cool for 1 hour before cutting and serving. Enjoy!

Nutrition Per Serving
View All
CALORIES
396
FAT
11.8 g
PROTEIN
8.8 g
CARBS
65.2 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Sarah D.

Sarah

14 Jul 2022

Can't wait to make this recipe in the fall!

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