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Vegan Pumpkin Bread

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"Converted a favorite bread recipe to vegan. Spices tweaked for my preference. Adjust as needed."
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1 h 35 m servings 235
Original recipe yields 20 servings (2 9x5-inch loaves)


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  1. Stir water and flaxseed meal together in a small bowl until well combined. Place in the refrigerator until flax "eggs" have thickened, about 15 minutes.
  2. Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  3. Combine sugar and avocado oil in a large bowl; beat with an electric mixer until blended. Mix in flax "eggs," pumpkin puree, applesauce, molasses, and vanilla extract.
  4. Sift all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves together in a separate bowl. Add dry ingredients to the wet ingredients in 2 batches, stirring to combine after each addition. Divide batter between the prepared loaf pans.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.


  • Cook's Note:
  • Do not substitute pie filling for the pumpkin puree.

Nutrition Facts

Per Serving: 235 calories; 9 37.5 2.7 0 190 Full nutrition

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