Pumpkin purée, warm cinnamon, ginger, nutmeg, and allspice come together in this loaf for that cozy, spiced fall flavor in every slice. A flax-and-water gel does the binding work here, keeping the crumb tender and moist without any eggs in the mix. The batter comes together quickly in two bowls, folded just until smooth, then baked into a deep golden loaf with a firm, toothpick-clean center. Optional chocolate chips studded throughout add little pockets of melty richness if you want to dress it up. It slices cleanly once fully cooled, giving you a soft, spiced crumb that's just as good with coffee in the morning as it is for an afternoon snack. This one's a genuinely solid pick for a dairy free baking rotation, no special equipment or techniques required.
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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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