Vegan Savory Pumpkin Bread
Savory quick breads are one of those underrated baking projects, and this pumpkin loaf is genuinely impressive — earthy, herby, and deeply golden with a tender crumb that holds up beautifully for slicing. The combination of fresh rosemary, sage, black pepper, and a pinch of optional red pepper flakes gives it a complexity that feels more like something from a bakery case than a weeknight bake. A flax egg made from ground flaxseed and water does the binding work here, and nutritional yeast adds a subtle savory depth that rounds everything out without any dairy in sight. Apple cider vinegar works alongside the baking soda to give the loaf a proper lift, so the texture stays light rather than dense. Pumpkin purée keeps every slice moist and rich while also acting as the backbone of the batter — it's doing a lot of heavy lifting in the best possible way. Scatter pepitas over the top before baking and you get a gorgeous, nutty crust that makes the finished loaf look as good as it tastes. This recipe makes 10 servings, so it's a great option for meal prep, a dinner party bread basket, or just keeping a loaf on the counter for the week.
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Learn more →Ingredients
10 servings
Flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
Dry ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp fine salt
- ½ tsp black pepper
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh sage, finely chopped
- ¼ tsp red pepper flakes (optional)
Wet ingredients
- 1 can (15 oz) pumpkin purée
- ⅓ cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp nutritional yeast
For serving
- 2 tbsp pepitas (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides.
- 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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