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Vegan Pumpkin Bread

Moist, DELICIOUS vegan pumpkin bread made with applesauce and no oil! EASY, packed with fall spices, and naturally sweetened, this recipe is the best!

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
2 hrs 35 mins
Servings: 8 slices (1 loaf)
Calories: 190 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 tablespoons flaxseed meal
  • 5 tablespoons water
  • ⅔ cup pure maple syrup
  • ¼ cup unsweetened applesauce
  • 1 15-ounce can pumpkin puree about 1 ½ cups (not pumpkin pie filling!)
  • ¼ cup unsweetened almond milk
  • 1 teaspoon pure vanilla extract
  • 2 cups white whole wheat flour
  • 1 ½ teaspoons pumpkin pie spice*
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • For topping: pumpkin seeds chocolate chips, or chopped raw walnuts or pecans (optional)

Instructions

    Cup of Yum
  1. In a small bowl, stir the flaxseed meal together with the water. Set aside for 5 minutes to thicken (this creates 2 “flax eggs.”) Preheat the oven to 325 degrees F. Line an 8x4-inch loaf pan with parchment paper so that two sides of paper overhang two opposite sides of the pan like "handles." Lightly coat with nonstick spray.
  2. In a large mixing bowl, whisk together the maple syrup and applesauce until well blended. Add the thickened flaxseed mixture, and stir until fully combined. Stir in the pumpkin puree, almond milk, and vanilla.
  3. In a separate bowl, stir together the white whole wheat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Add the dry ingredients all at once to the wet ingredients. By hand, stir with a wooden spoon or rubber spatula, just until the flour disappears. The batter will be very thick.
  4. Scrape the batter into the prepared loaf pan. Sprinkle the top with chocolate chips, nuts, or pumpkin seeds as desired. Bake for 20 minutes, then loosely tent the pan with foil to keep the top from browning too quickly. Continue baking for 50 to 60 additional minutes (70 to 80 minutes total), until a toothpick inserted in the center of the loaf comes out clean. Be sure to test the bread and a few different places to make sure that it is fully cooked through. An even easier way to check: use an instant read thermometer! When it registers 200 degrees F at the center of the loaf, the bread is baked.
  5. Place the pan on a wire rack, and let it cool in the pan for 1 hour. Gently remove the loaf from the pan using the parchment paper handles, and transfer the loaf to the wire rack to finish cooling completely. Enjoy!

Notes

  • If you do not need the pumpkin bread to be vegan, you can replace the flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water) with 2 large eggs at room temperature (omit the water).
  • No pumpkin pie spice? Use 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/8 teaspoon ground allspice.
  • TO MAKE GLUTEN-FREE: I haven't yet experimented with making this bread gluten-free. If you'd like to try, I would recommend starting with a 1:1 baking blend like this one.
  • TO STORE: Store at room temperature according to this guide for How to Store Muffins and Quick Breads for up to 2 days (this bread is SUPER moist, so it doesn't last as long at room temp) or in the refrigerator for up to 4 days.
  • TO FREEZE: Freeze for up to 3 months. I also love to freeze individual slices for quick pumpkin bread portions.
  • Recipe adapted from my Vegan Pumpkin Muffins.

Nutrition Information

Serving 1slice Calories 190kcal (10%) Carbohydrates 41g (14%) Protein 4g (8%) Fat 1g (2%) Saturated Fat 1g (5%) Potassium 164mg (5%) Fiber 4g (16%) Sugar 17g (34%) Vitamin A 19IU (0%) Calcium 87mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 8slices (1 loaf)

Amount Per Serving

Calories 190

% Daily Value*

Serving 1slice
Calories 190kcal 10%
Carbohydrates 41g 14%
Protein 4g 8%
Fat 1g 2%
Saturated Fat 1g 5%
Potassium 164mg 3%
Fiber 4g 16%
Sugar 17g 34%
Vitamin A 19IU 0%
Calcium 87mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.