This bread is soooo moist and just sweet enough. Delicious with coffee. These would taste amazing with a streusel top or cream cheese frosting, if you wanted it even sweeter, but I think it stands alone amazingly well.


Recipe Summary

15 mins
35 mins
15 mins
1 hr 5 mins
2 loaves


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.

  • Combine water and flaxseed meal in a small bowl. Let stand until thickened, about 5 minutes.

  • Stir flaxseed mixture, applesauce, brown sugar, vegetable oil, and almond milk together in a bowl. Add pumpkin puree.

  • Mix whole wheat flour, baking powder, baking soda, cinnamon, salt, cardamom, cloves, and nutmeg together in a bowl. Blend in applesauce mixture. Divide batter between loaf pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Cool in the pans for 10 minutes before inverting onto a wire rack.

Cook's Notes:

Core and seed 2 apples and process with a dash of water in a food processor to make applesauce if preferred.

Substitute 1 cup agave syrup for the brown sugar if desired.

Substitute 2 teaspoons pumpkin pie spice for the cinnamon if desired.

Add walnuts if desired.

This recipe makes 24 muffins. Bake for 15 to 25 minutes.

Nutrition Facts

105 calories; protein 2g 4% DV; carbohydrates 17.6g 6% DV; fat 3.6g 6% DV; cholesterol 0mg; sodium 124.3mg 5% DV. Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
You can add more of some spices to get it just the way you like it. Everyone likes this bread. You would not know it is vegan as just as good as any other breads. Read More
Rating: 5 stars
Great recipe! It was very moist and no one would ever guess it was vegan. A change I made was to add a teaspoon of apple cider vinegar instead of the baking powder because of food sensitivities. Oh and I used coconut oil instead of vegetable oil and coconut milk instead of almond milk. I also used regular flour. This is a new favorite! Read More