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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 8x4 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!