Pumpkin purée and warm baking spices come together in a rich, moist loaf that smells like fall the moment it hits the oven. A flaxseed gel keeps the crumb tender without any eggs, while a blend of cinnamon, ginger, nutmeg, and allspice gives every slice that cozy, spiced depth. The batter comes together in two bowls and bakes into a deep golden loaf with a clean, tender crumb — no fancy technique required. Fold in vegan chocolate chips if you want little pockets of melty richness throughout. Once it's cooled and sliced, this loaf is a comforting, no-fuss option to keep in your Added Sugar rotation whenever a craving for pumpkin bread hits.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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