Why this recipe works
If you have been looking to perfect a vegan bread recipe that is not only nutritious but also incredibly tasty, this vegan pumpkin bread recipe you need. I agree to be sent email.
I have always loved quick-fire recipes that take less time to prepare and give you time to indulge in. I have also shared similar reader favorite recipes like Vegan Banana Bread, Vegan Mango bread, and vegan cucumber bread. This Vegan pumpkin bread is super easy to make. A very common question I get is if an eggless bread turns out moist. The answer is simple. The secret is in the ingredients and the egg replacer you use. A moist and delicious vegan bread is just within your reach. The egg replacement that works for pumpkin bread such as this is flax meal and warm water. Nothing too complicated and it is readily available in most grocery stores. The flavors for the bread are from homemade pumpkin purée and supporting spices like cinnamon, nutmeg, cloves.
What goes in this recipe
Pumpkin puree - I used fresh homemade puree for the freshness factor and aroma. Flax meal - 1 tablespoon flax meal mixed well with 3 tablespoon warm water. Leave it to sit for a minute or so to become gloopy. This is equivalent to one egg. Chocolate chips - If you have never tried Pumpkin flavor with dark chocolates, you need to experience it today! Just be sure to add the (dark) chocolate chips to the bread as the very last step when the batter is ready to be baked. Almond Milk - Any other plant based milk is good here, if you have a specific choice.
How to make this recipe
Preheat oven to 350 F (180• C). In a large bowl, mix together flour, baking soda, salt, nutmeg, cinnamon, cloves, and cardamom powder. In a medium bowl mix pumpkin purée with sugar and whisk it until the sugar dissolves. Add oil, brown sugar, almond milk and whisk it again. Now add the flax eggs. (1 tablespoon flax meal mixed well with 3 tablespoon warm water) and mix evenly. Combine this mixture with the flour mixture and add the chocolate chips too. Mix gently. Pour the batter into a greased 9 X 5 inch loaf pan and bake in the preheated oven for 50 -60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Let it cool for 20 minutes before slicing to prevent it from breaking apart.
Expert tips
Add 2 tablespoon more flour if you are using homemade pumpkin puree. If you like nuts add walnuts or pecans instead of chocolate chipsIf you are buying store-bought pumpkin puree go for an Organic one. Add your favorite autumn spices like ginger, nutmeg, and cloves. This recipe works for gluten-free flour too.
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