Warm pumpkin purée, a duo of cane and brown sugar, and a cozy blend of cinnamon, ginger, nutmeg, and allspice come together in this deeply spiced loaf. A flaxseed gel does the binding work here, giving the batter that classic tender, cohesive structure without any need for the usual egg wash step. Fold in vegan chocolate chips if you want pockets of melty richness throughout, then bake until the top domes and the center sets into a moist, tender crumb. The result is a fragrant, golden-brown loaf that slices cleanly and keeps well on the counter for days. This one's a natural fit for an egg free kitchen, and it's the kind of quick bread you'll want to bake on repeat all season long.
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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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