Pumpkin Bread

If you’re a pumpkin spice fan, you need to try this simple vegan pumpkin bread! It showcases an ultra-moist and tender crumb and is bursting with cinnamon, nutmeg, and other warming flavors.


Combine your flaxseed meal with water and allow it to gel up, creating a vegan “egg”. This step is crucial for the structure, so be patient as it thickens. In a separate container, gently mix the soy milk and apple cider vinegar. This curdling process enriches the bread with more flavor.


Whisk your dry ingredients well to distribute the leavening agents. In a separate bowl, thoroughly combine the pumpkin puree, sugar, oil, and vanilla. Then, add the flax “egg” and soy milk mixture. Transfer the dry ingredients to the bowl of wet ingredients, then stire everything together until there are no flour streaks left. When you’re combining the dry and wet ingredients, be careful not to overmix to keep the loaf tender.


Pour your batter into a greased loaf pan, sprinkle the top with pepitas, walnuts, or any other topping you like. Pop the loaf into your oven and let it work its magic! We suggest loosely covering the loaf with foil around the halfway point to prevent the top from browning too quickly. Let the loaf cool in the pan for around 15 minutes, then transfer it to a wire rack to finish cooling. Happy eating!


Find full recipe measurements, tips, variations, and more at the link down below!