This spiced loaf is built on a base of pumpkin purée, warm cinnamon, ginger, nutmeg, and allspice, with a flaxseed gel keeping everything moist and tender without any egg in sight. Neutral oil and a mix of cane and brown sugar give it that deep, cozy sweetness, while the batter comes together in just two bowls before it's folded together and poured into the pan. Optional chocolate chips melt into little pockets throughout, adding richness to every slice. It bakes up into a moist, deeply spiced crumb with a slightly crisp top, and it's the kind of loaf that fills the kitchen with fall smells while it cools. Since the whole recipe skips meat, poultry, and fish from the start, it's an easy, no-fuss pick for a vegetarian table — great with morning coffee or as an afternoon treat.
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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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