A moist and flavorful vegan pumpkin bread made with ground flaxseed as an egg substitute, warm spices, and topped with pepitas for a delightful autumn treat.

american

Nutrition

Provides moderate calories from natural sugars and healthy fats, with some fiber from pumpkin and flaxseed, though relatively high in sugar and refined carbohydrates.

Calories	224 kcal
Energy	937 kJ
Protein	3 g
Total Fat	12 g
Saturated Fat	1 g
Trans Fat	0 g
Polyunsaturated Fat	4 g
Monounsaturated Fat	7 g
Cholesterol	0 mg
Carbohydrate	38 g
Sugars	25 g
Dietary Fibre	2 g
Sodium	168 mg

*per serving

VeganVegetarianDairy FreeEgg FreeNut FreePeanut FreeSesame FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dessertbakingveganvegetariansnackbreadoven and roastingfamily friendly

The Best Vegan Pumpkin Bread

Nora Cooks (Nora)

10

Name: The Best Vegan Pumpkin Bread — Tasty Bites
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 10 servings
Ingredients: Wet Ingredients; 1 tablespoon Ground Flaxseeds; 2.5 tablespoon Water; 15 ounce can Pumpkin Puree (canned); 1.25 cup Brown Sugar; 0.5 cup Canola Oil; 0.25 cup Soy Milk; Dry Ingredients; 1.75 cup All Purpose Flour; 1 teaspoon Baking Soda; 0.5 teaspoon Baking Powder; 0.5 teaspoon Salt; 2 teaspoon Ground Cinnamon; 0.25 teaspoon Ground Nutmeg; 0.25 teaspoon Ground Cloves; Topping; 0.5 cup Pepitas

servings

0

per serve

0

minutes

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Ingredients

Wet Ingredients

1 tablespoon Ground Flaxseeds

2.5 tablespoon Water

15 ounce can Pumpkin Puree canned

1.25 cup Brown Sugar

0.5 cup Canola Oil

0.25 cup Soy Milk

Dry Ingredients

1.75 cup All Purpose Flour

1 teaspoon Baking Soda

0.5 teaspoon Baking Powder

0.5 teaspoon Salt

2 teaspoon Ground Cinnamon

0.25 teaspoon Ground Nutmeg

0.25 teaspoon Ground Cloves

Topping

0.5 cup Pepitas

Equipment

Cooling rack

Large spoon

Loaf Pan

Small bowl

Large bowl

Oven

Whisk

Instructions

Preheat the oven to 350 degrees F and grease a loaf pan.

In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg.

In a large bowl, whisk together the pumpkin, brown sugar, canola oil, flax egg and soy milk until smooth.

Add the flour, then sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg and cloves on top of the flour. Stir with a large spoon or spatula, gently, until just combined. Do not over mix.

Pour into the prepared pan and sprinkle the pepitas on top. Bake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.

Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.