Pumpkin week continues with a wonderful recipe for pumpkin bread. When you google “best pumpkin bread recipes” you will see 5-star rated recipes that are loaded with oil, butter, eggs, white flour and white sugar. These recipes may get 5 stars because they taste so good, but I would give them only 1 star for nutritional value. And it’s so unnecessary. This vegan recipe contains only 1/3 cup oil, no butter, no eggs, no white sugar and a very small amount of white flour, and the combination of ginger, molasses and orange zest give this bread a depth of flavor that many pumpkin breads are lacking. It’s very moist and satisfying. And I feel like I’m doing myself a favor when I go for that second piece.



5.0 from 1 reviews

Vegan Pumpkin Bread

  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour (or you can use 1½ cups whole wheat pastry flour)
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¾ cup brown or turbinado sugar
  • 2 tbsp ground flax seeds
  • 6 Tbsp warm water
  • ⅓ cup vegetable oil
  • ⅓ cup almond milk
  • 1 heaping cup canned pumpkin
  • 1 tsp vanilla
  • 1 Tbsp molasses
  • 1 Tbsp orange zest (one orange is all you need)
  • ⅓ cup chopped walnuts (optional)

  1. Preheat oven to 350 F. Spray a 9×5 loaf pan with nonstick spray.
  2. Combine ground flaxseeds with warm water and let sit for about 10 minutes.
  3. Whisk together the dry ingredients (flours through brown sugar) in a large bowl.
  4. Whisk together the remaining wet ingredients (oil through molasses) then add the orange zest and the flax-water mixture. Mix well, then gently fold into the flour mixture.
  5. Stir just until all traces of flour disappear, then fold in walnuts. Spread evenly in the pan and bake for about 50-55 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes and then remove from pan and let cool completely.