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Vegan Pumpkin Bread
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The pumpkin pie spice blend makes this delicious loaf. A great fall breakfast or snack - perfect with your favorite vegan spread


Servings: 1 Loaf

Prep Time: 10 minutes

Cook Time: 1 hour 15  minutes


Wet Ingredients

1 tablespoon ground flaxseeds

2.5 tablespoons water

15 ounces (1 1/2 cups) canned pumpkin puree

1/2 cup vegan butter (can use coconut oil here as well)

1/4 cup unflavored oat milk

Dry Ingredients

1 3/4 cups all purpose flour or gluten free flour blend

1 1/4 cups coconut sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Pumpkin Pie Spice Blend

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

¼ teaspoon ground allspice 

¼ teaspoon ground ginger


1/2 cup pepitas


Preheat the oven to 350 degrees F and grease a loaf pan.

In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg.

In a large bowl, whisk together the pumpkin, vegan butter, coconut sugar, flax egg and oat milk until smooth.

Add the flour, then sprinkle the baking soda, baking powder, salt, pumpkin spice blend on top of the flour. Stir with a large spoon or spatula, gently, until just combined. Do not over mix.

Pour into the prepared pan and sprinkle the pepitas on top. Bake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.

Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

Recipe Adapted from





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