Vegan Pumpkin Walnut Bread
Cozy, warmly spiced, and packed with earthy walnut crunch, this autumn quick bread is the kind of thing that makes your whole kitchen smell incredible while it bakes. The secret to keeping it completely plant-based is a simple flax egg — just ground flaxseed stirred into water and left to gel for ten minutes — which binds the batter beautifully without any dairy or eggs. Pumpkin puree does double duty here, adding moisture and that deep, golden color while cinnamon, ginger, and nutmeg layer in all the fall flavor you want. A combination of organic cane sugar and brown sugar keeps the crumb tender and gives the crust a gorgeous caramelized top. Roughly chopped walnuts folded in at the end add satisfying texture in every slice. The loaf bakes low and slow at 350°F for about an hour, so patience is rewarded with clean slices that hold together perfectly. With ten servings per loaf, it's ideal for sharing — or for keeping on the counter all week and sneaking a slice whenever the mood strikes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the bread
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 can (15 oz) pumpkin puree
- ¾ cup organic cane sugar
- ¼ cup packed light brown sugar
- ⅓ cup neutral oil (such as canola or vegetable oil)
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- ¾ cup walnuts, roughly chopped
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 10 minutes, until the mixture thickens to a gel.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!