Vegan Pumpkin Bread

This is an easy vegan pumpkin bread recipe with cinnamon, ginger, nutmeg, allspice, cloves, cardamom, and more. It also has less sugar than many traditional recipes, but is still flavorful and delicious. It takes one bowl and around an hour of baking time. It’s moist, loaded with spice, and perfect for fall, snacking and breakfast.

This recipe makes 1 loaf of vegan pumpkin bread.

A few things…

• ・1 Tbsp flax seed meal + 3 Tbsp water = 1 vegan egg for baking. It needs ~5 minutes to set up, so do other stuff while you’re waiting for that to happen. I like to gather all the rest of the ingredients for the bread.

• ・Once you add the flour and other dry ingredients, be mindful not to over stir with your spatula. When everything is just evenly distributed in the batter, it’s good! Your bread will have more volume.

• ・It’s best to store the vegan pumpkin bread in the fridge, because it prevents it from getting moldy. I cover it to keep it from drying out.

Thank you, thank you, thank you for being here! I hope this becomes a fast favorite for you! And make sure to check out other UVK recipes, like Vegan Pumpkin Soup, Chickpea Millet Salad with Fresh Herbs and Pumpkin Seeds, Slow Cooker Pumpkin Enchilada Casserole, Sweet Potato Chickpea Stew, Chickpea Millet Loaf, Vegan Pumpkin Pot Pie and more.

Vegan Pumpkin Bread

1 Tbsp flax seed meal

3 Tbsp water

15 ounce can of pumpkin puree (I used Libby’s 100% Pure Pumpkin)

½ cup turbinado sugar

½ cup canola oil

¼ cup unsweetened vegan milk (I used Good Karma Unsweetened Flaxmilk + Protein)

2 tsp vanilla extract

1½ tsp ground cinnamon

1½ tsp ground ginger

1 tsp ground nutmeg

1 tsp ground allspice

½ tsp ground cloves

½ tsp ground cardamom

1½ cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

¼ tsp salt

Raw pumpkin seeds, to top – optional

1. Preheat the oven to 350º F. Grease a loaf pan, and set it aside.

2. In a large mixing bowl, stir together the flax seed meal and water. Set aside for 5 minutes.

3. To the mixing bowl, add the canned pumpkin, canola oil, turbinado sugar, vegan milk, vanilla extract, cinnamon, ginger, nutmeg, allspice, cloves, and cardamom. Whisk together.

4. Next, add the remaining ingredients for the vegan pumpkin bread (flour, baking soda, baking powder, and salt). Stir together with a large spatula until it comes together.

5. Use a spatula to scrape into the greased 9″ x 5″ loaf pan. Spread the batter evenly in the loaf pan, and top with raw pumpkin seeds. Bake at 350º F for 50-55 minutes or until it’s completely cooked through. Once it cools, slice and serve.