Benefit Recipes

Vegan Pumpkin Bread

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Warm and delicious vegan pumpkin bread! Perfect for spooky season.

Pumpkin bread is one of the best fall foods. It’s made with warm spices and has an amazing rich flavor.

Ingredients

Ground flax seed – egg replacer

Vegan butter – I prefer butter over oil, it gives the bread more of a richness.

Brown sugar – the best sugar to use for this bread.

Pumpkin puree – use the canned pumpkin puree that is 100% pumpkin. Don’t use canned pumpkin pie mix.

Vanilla extract – enhances an adds flavor.

All-purpose flour – you can also make a healthier version by substituting this with whole wheat pastry flour.

Baking powder and baking soda – leavening agents.

Cinnamon, cloves, and nutmeg – the three spices commonly used in pumpkin bread.

Salt – enhances flavor.

You can also take this bread to the next level by spreading a slab of butter and a drizzle of maple syrup.

Love pumpkin bread? Check out these other tasty bread recipes!

Print Recipe

Vegan Pumpkin Bread

Prep Time10 minutes
Cook Time1 hour
Course: Breakfast, Dessert
Servings: 2 loaves

Ingredients

  • 2 tbsp ground flax seed
  • 6 tbsp water
  • ½ cup vegan butter, softened
  • 1 cup brown sugar, packed
  • 1 15oz can pumpkin puree
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • 1 tsp baking soda
  • 1½ tsp ground cinnamon
  • 1¼ tsp ground cloves
  • 1 tsp ground nutmeg
  • ½ tsp salt

Instructions

  • Preheat oven to 325°F. Grease or line two 8×4 inch loaf pans with parchment paper.
  • Make the flax eggs by mixing together the flax meal and water in a small bowl and letting it sit for 5 minutes. In a large bowl, whisk together the vegan butter and brown sugar. Beat in the flax eggs, pumpkin puree, and vanilla extract.
  • In a medium size bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and nutmeg. Add the dry ingredients to the pumpkin mixture and stir with a spatula or wooden spoon until just combined, don't overmix.
  • Evenly distribute the batter into both of the prepared loaf pans and bake for 60-70 minutes, until toothpick inserted into the center of a loaf comes out clean. Let the loaves cool completely in the tins before removing and slicing. Enjoy!