Vegan Pumpkin Bread

As promised, I’ve dashed off this recipe for those who were eager to get their hands on it. In my opinion, it was good but not great. If I were to make it again, I’d perhaps add a little more oil for that decadent fat flavor. I’d also probably up the spice ante, and may be so bold as to double it. In my infinite wisdom, I bothered to first mix my flax and a little water together as the side of the bag said it was an “egg substitute” and I added molasses thinking the sticky texture would help bind the bread in the absence of eggs. I don’t know if all that extra labor was necessary. Molasses is certainly delicious and should be included. If not on hand, just put in more sugar, either white or brown.


  • 2 cups white flour
  • 1 cup whole wheat flour
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1/4 cup oil
  • 2 tbsp ground flax
  • 2 tbsp water
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1/4 cup white sugar
  • 2 cups pumpkin puree (or 1 can pumpkin puree)
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • pinch cloves
  • pinch nutmeg
  • 1/2 cup – 1 cup walnuts


  1. Preheat oven to 350 degrees.
  2. Mix flax with water in a bowl. Add oil and sugars (brown, white and molasses). Mix.
  3. Add pumpkin puree to the wet mixture. Stir to combine.
  4. Mix dry ingredients together in a separate bowl (flours, spices, salt, baking soda)
  5. Pour dry into wet and mix until just combined.
  6. Gently fold in most of the nuts.
  7. Pour into a greased loaf pan. Sprinkle additional walnuts on the top.
  8. Bake 50 minutes until 1 hour until toothpick comes out clean.

1 Comment

Filed under Bakery

One response to “Vegan Pumpkin Bread

  1. Anything “New” since Fall of 2012?

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