This deliciously indulgent Vegan Pumpkin Bread recipe is a new staple for the season – be sure to create space in your recipe box for this one!

pumpkin bread


  • 1 1/2 Tablespoons ground flax seed meal
  • 4 Tablespoons warm water
  • 1 cup Farmer’s Market Organic Pumpkin Puree
  • 2 Tablespoons canola oil
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/4 cup brown sugar
  • 1 1/3 cup maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 1/3 cup non-dairy milk
  • 1 1/2 cup whole wheat pastry  flour
  • 1 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup mix-ins (dates, chocolate chips, etc.), plus a little extra for topping


  1. Preheat oven to 350 degrees F and prepare loaf pans.  For mini  loaf pans,  this recipe makes roughly three 6 x 3″ loafs.
  2. In a small bowl, mix flax seed meal with warm water and let sit for five minutes, or until  mixture is thickened and  soupy.
  3. In a large bowl, add  Pumpkin Puree and oil slowly, stirring to incorporate.  Add maple syrup and  brown sugar and  stir until combined. After incorporated, add baking soda,  baking powder, salt and  spices, and whisk  until  evenly  dispersed. Lastly, add almond milk and  stir.
  4. Add flours gradually and  stir until  most clumps are gone. The batter  will be runny.
  5. Add any mix-ins and  stir into  the batter.
  6. Spoon batter into loaf pans until  3/4 full and  sprinkle extra mix-ins on top of the loaf. Bake for 35 – 45 minutes, or until tops are lightly  browned and  a toothpick inserted in the  middle comes out dry.
  7. Let the loafs cool completely before slicing, otherwise the loaf might deflate.
  8. Once cooled, slice and ENJOY!