Vegan Oil-Free Pumpkin Bread
 
Prep time
Cook time
Total time
 
This moist bread has a thick batter, due to the lack of eggs. It's sweet and comforting, with a slight heartiness. You can increase the ratio of whole wheat flour, but that will make the loaf a little more dense.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
Ingredients
  • 2 tablespoons ground flaxseed (can sub ground chia seed)
  • ½ cup water
  • 1⅓ cups all-purpose flour
  • ⅓ cup whole wheat pastry flour
  • 1¼ teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 (15-ounce) can pumpkin puree
  • 1 cup sugar
  • ⅔ cup chopped walnuts, dried cranberries, or raisins (optional)
Instructions
  1. Preheat your oven to 350°F and lightly grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk together the ground flaxseed and water and let it gel while you mix the dry ingredients.
  3. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves.
  4. Add the pumpkin and sugar to the flaxseed mixture and mix until relatively smooth. Add the flour mixture and stir until just combined; do not overmix. Fold in the walnuts, cranberries, or raisins, if using.
  5. Scrape the batter into your prepared pan and even it out.
  6. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Notes
Muffin Option: Evenly scrape the batter into 12 greased or lined muffin cups. Bake for 18 to 22 minutes.

Sugar-Free Option: Substitute your favorite sugar-free baking sweetener for the sugar.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-oil-free-pumpkin-bread