Easy Vegan Pumpkin Bread

Vegan Pumpkin Bread #VeggieAngie

Happy Monday! I’ve been really loving this cool, overcast weather. We spent yesterday afternoon with Mark’s family, celebrating his aunt’s birthday. Most of the time was spent running around in the backyard with our nephew Jackson and eating delicious vegetarian Filipino dishes. We’ve been very busy the past few weeks editing two short films, so taking some time off feels great. We also spent Saturday with the Frey family. I brought over this delicious, simple pumpkin bread to share. It worked out perfectly since they cooked up a Thanksgiving-inspired dinner. How did I know? Magic. Also, it just feels like it’s time to eat some moist, yummy pumpkin bread.

Vegan Pumpkin Bread #VeggieAngie

What I love most about this recipe is that it uses an entire can of pumpkin puree. I have a cookie recipe that only uses 1 cup, and the rest of the puree would always go bad in the fridge – no matter how many times I told myself “I’ll just use it for something else”. Yeah, right. Well, no worries here. Let’s get baking!

Easy Vegan Pumpkin Bread Recipe

  • 2 Flaxseed Eggs (2 tablespoons flaxseed meal + 6 tablespoons warm water)
  • 2 cups all-purpose flour (I use King Arthur Flour)
  • 1/4 cup corn starch
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup canola oil
  • 1 cup organic sugar
  • 1 can organic pumpkin puree
  • 1/3 cup water

In a large bowl mix 2 tablespoons flaxseed meal with six tablespoons of water and allow it to set in the fridge for 15 minutes. Preheat your oven to 350º, grease two small loaf pans with canola oil, and set them aside. In a medium bowl whisk together the flour, corn starch, baking soda, salt, and ground cinnamon. Retrieve the large bowl from the fridge and whisk the oil and sugar with the flaxseed eggs. Add in the pumpkin puree and water, and whisk again. Slowly add your dry ingredients into the large bowl and mix gently with a large spoon. Be sure to avoid over-mixing. Divide the mixture between your two greased loaf pans and bake at 350º for 25-30 minutes. Check the bread in the last 5 minutes by sticking a toothpick in the center. If it comes out clean, it’s ready. Allow the loafs to cool for 10-15 minutes and then slice and enjoy!

Vegan Pumpkin Bread #VeggieAngie

I found this recipe very easy. The only unfamiliar ingredient to some of you is the flaxseed meal. It’s easy! My favorite brand is Bob’s Red Mill Whole Ground Flaxseed Meal. You can find it in the baking section of your local grocery store, but make sure you get flaxseed meal. If you get flaxseeds, you’ll have to grind them yourself. Flaxseeds are so good for you! They contain omega-3 essential fatty acids and fiber. Try tossing a spoonful of flaxseed meal in your cereal, oatmeal, or smoothie.

Vegan Pumpkin Bread #VeggieAngie

It feels so great to have completed our two films – Justin Boyd: Sound and Time, and Gaia: Marshland. I’m so proud of both films, and excited to work on the next project.

I hope you have a wonderful week!

xo angie

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23 Responses to Easy Vegan Pumpkin Bread

  1. Frances says:

    Yesterday, Vonn had a slice of the pumpkin bread you brought us, and he said, “Angie should sell this pumpkin bread, mom.” You know it’s yummy when a six-year-old would buy it!


  2. Kristen says:

    Sounds delicious! I have a problem with my vegan cake breads being kind of mushy. Instead of being airy they are really dense and gooey almost. I’ve tried shortening baking times and lengthening them and being exact. Any tips? I want to make this recipe but am to the point where I feel like I’m doing something wrig and shouldn’t waste my time anymore.


  3. Sarah says:

    You state “What I love most about this recipe is that it uses an entire can of pumpkin puree,” but then in the recipe it indicates 1 cup pumpkin puree. Which is it? 1-15 oz can, or 1 cup?


  4. Elizabeth says:

    Would love to make this today but clarification please– in the notes you say you like how the recipe calls for a whole can of pumpkin instead of just a cup, but the recipe directions calls for one cup. Thanks!


    • Hi Elizabeth, sorry about that! I use the whole can. Best of luck, hope you enjoy it!


      • Elizabeth says:

        You are awesome! I am about to make a triple batch and put chopped pecans in one , choc chips in one, dried fruit in one, and making a batch of vegan maple cream cheese icing for the rest! Lots of family here and they say you’re cool for getting back to me! Thanks again and happy thanksgiving :)


  5. Thank you! That plan sounds delicious. I made this recipe today for an early Thanksgiving with friends. It made two yummy loaves, one for today and one for tomorrow. Happy Thanksgiving to you!


  6. Elizabeth says:

    They came out great, thanks again :)


  7. Thanks for your post. One thing I like about this recipe is that I have almost everything on hand. Everything except for the flax. I’m snowed in and can’t get to the store. Can I make this bread without it?


  8. Pingback: My Favorite Posts of 2013 | Veggie Angie

  9. tracey says:

    I just came across this receipe and it looks terrific! Could you clarify whether to use baking SODA or baking POWDER – the recipe says SODA, but in the comments, there’s discussion of double-acting baking POWDER. thanks so much!


    • Thanks for your comment! Use baking soda for this recipe! I was responding to specific questions about trying to have the cake rise before putting it in the oven and replacing flaxseed meal.


  10. tracey says:

    I made this and brought it to a work event, it was devoured! Thanks again for the recipe and clarification of baking soda vs. powder.


  11. Cheyenne says:

    Yum! Super moist and delicious. I accidentally put it in one regular sized loaf pan and baked it for about an hour or so but the results were delicious! I added a bit of allspice and ginger and used brown sugar also. My first visit to your site and it was a success. Thanks!


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