Tag Archives: pumpkin

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.

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Pumpkin Bread

My CSA is over, but I still have a coffee table piled high with squash and root vegetables in my fridge.  Fall in Boston settled in while I was vacationing the past week in Peru.  Inspired by the sudden crisp air and mounds of dried leaves that signal a New England fall, the first curcubita to fall under my knife was my cute little sugar pumpkin.  I turned him into two loaves of bread and am roasting his seeds as I type.

Pumpkin bread is in the same bread family as banana bread and zucchini bread.  The pumpkin adds moisture and a little bit of flavor to a loaf that is endlessly customizable.  I wanted an intensely spiced bread, easy on the sugar, with no nuts this time.  My results were not as spicy as I would have liked, so I upped the amount of cinnamon, cloves, and ginger listed in the recipe (I used tsp cinnamon, 2 tsp ginger, and 1/2 tsp cloves). D thought the bread needed to be sweeter, and one of the recipes I based this upon did use 3 cups for two loaves, but I think it was sweet enough.  Slather it in butter or devour it plain, this bread is always a good snack.

Sugar pumpkins are almost to dear to hack open


  • 4 eggs
  • 1 cup canola oil
  • 1/2 cup water
  • 2 cups pumpkin puree
  • 3 cups flour
  • 2 cups sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 3 tsp ginger
  • 1 cup nuts (optional)


One sugar pumpkin will yield 2-3 cups of puree.  Cut the pumpkin in half, scoop out the seeds and stringy pulp (set aside if saving the seeds). Place cut side down on a baking sheet and cook for 30-50 minutes at 350 degrees until tender.  Scoop out the cooked flesh and puree in a blender or food processor. 

  1. Preheat the oven to 350 degrees.
  2. Combine the dry ingredients in a bowl: flour, sugar, baking soda, salt, and all the spices.
  3. Beat the eggs in a mixing bowl.  Add the oil, water, and pumpkin.  Stir to combine.
  4. Pour the bowl of dry ingredients into the wet and stir to combine.
  5. Pour the batter equally into two lightly greased bread pans.
  6. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.

Enjoy warm or cold!

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Filed under Bakery, Sweets