Vegan Pumpkin Bread
Warm spices, rich pumpkin, and a perfectly tender crumb — this loaf delivers everything you want from a fall bake without a single animal product in sight. The secret to getting that classic moist texture without eggs is a simple flax gel made from ground flaxseed and water, which binds the batter just as effectively as the real thing. Neutral oil keeps each slice soft and rich, while a blend of cinnamon, ginger, nutmeg, and allspice gives the loaf that deeply fragrant, cozy flavor that makes the whole kitchen smell incredible. Organic cane sugar and light brown sugar work together to add just the right amount of sweetness and depth, and if you fold in the optional vegan chocolate chips, you've got something truly special. The batter comes together in two bowls with no mixer required, and the parchment sling makes getting the loaf out of the pan completely foolproof. With 10 slices per loaf, it's an easy make-ahead treat that holds up beautifully for days — perfect for breakfast, an afternoon snack, or sharing with a crowd.
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Learn more →Ingredients
10 servings
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 can (15 oz) pumpkin purée
- ½ cup neutral oil (such as canola or vegetable oil)
- ¾ cup organic cane sugar
- ¼ cup packed light brown sugar
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ cup vegan chocolate chips (optional)
Instructions
- 1
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.
- 2
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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