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Aryn's Practically Vegan Pumpkin Bread Recipe

Indulge in the warm, comforting flavors of fall with this deliciously dense pumpkin bread! This recipe, perfected through countless trials, offers a healthier twist on a classic. Made with flax eggs for a boost of omega-3s and naturally sweetened with brown sugar and xylitol (substitutable with all brown sugar), it's moist, flavorful, and practically vegan. Enjoy warm with a dollop of coconut oil or your favorite spread. Customize it with raisins, shredded carrots, or your favorite mix-ins for endless variety. Perfect for breakfast, brunch, or a delightful afternoon treat!

Prep Time 20 mins
Cook Time 105 mins
Calories 256.1 kcal
Protein 8g
Rating 5.0 (3 Reviews)
Aryn's Practically Vegan Pumpkin Bread 92

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Aryn's Practically Vegan Pumpkin Bread

  • 1 cup brown sugar
  • not specified
  • 1/2 cup water (plus 6 tablespoons for flax egg)
  • 1/2 cup applesauce
  • 1 (15 ounce) can pumpkin puree
  • 1/4 cup melted coconut oil
  • 2 cups whole wheat flour
  • not specified
  • 1 tablespoon flaxseed meal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • not specified
  • 1 cup all-purpose flour
  • up to 1/2 cup xylitol (as an alternative to brown sugar)
  • 1/2 cup raisins (optional)
  • 1 cup shredded carrots (optional)

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How to Make Aryn's Practically Vegan Pumpkin Bread

  1. Preheat oven to 350°F (175°C).
  2. In a small bowl, combine 1 tablespoon flaxseed meal with 6 tablespoons water. Let sit for 1 minute to create a flax egg.
  3. In a blender, combine the flax egg, 1 (15 ounce) can pumpkin puree, 1/2 cup applesauce, 1/4 cup melted coconut oil, and 1/2 cup water. Blend until smooth.
  4. In a large bowl, whisk together 2 cups whole wheat flour, 1 cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, and 1 cup brown sugar (or 1/2 cup brown sugar and 1/2 cup xylitol).
  5. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  6. Grease two 9x5 inch loaf pans with coconut oil and lightly dust with whole wheat flour.
  7. Divide the batter evenly between the prepared loaf pans.
  8. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  10. Once cooled, store in an airtight container at room temperature or freeze for later enjoyment.
  11. Optional: Add 1/2 cup raisins or 1 cup shredded carrots to the batter for extra flavor and texture.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

84g

Fat

31g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts The Americas American Healthy Vegetarian Vegan Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation For Large Groups Breads Vegetarian Dietary Egg Free Free Of Something Number Of Servings 4 Hours Or Less