Name: Vegan Pumpkin Bread Recipe
Total time: 45 min
Yield: 12
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Flaxseed meal, which develops a gelatinous texture when mixed with water, replaces the eggs and provides structure to this moist, flavorful loaf. 

How to make Vegan Pumpkin Bread Recipe

Carolyn Casner

Crawler

American

<p>Flaxseed meal, which develops a gelatinous texture when mixed with water, replaces the eggs and provides structure to this moist, flavorful loaf. </p>

Vegetarian

Vegan

Water

Flaxseed meal

Unsweetened almond milk

Canola oil

Vanilla extract

Unseasoned pumpkin puree

White Whole Wheat Flour

Baking powder

Pumpkin pie spice or cinnamon

Salt

Preheat oven to 350 degrees f. Coat a 9-by-5-inch loaf pan with cooking spray.

step 1

Combine water and flaxseed meal in a small bowl. Let stand for a few minutes.

step 2

Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture in a medium bowl. Stir in pumpkin puree. Whisk flour, baking powder, pumpkin pie spice (or cinnamon) and salt in a large bowl. Add the wet ingredients and stir until just combined. Stir in chocolate chips, if using. Transfer the batter to the prepared pan.

step 3

Bake until golden and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Cool in the pan for 10 minutes, then turn out on a wire rack. Let cool for 1 hour before slicing.

step 4

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