Vegan Oil-Free Pumpkin Bread with Flaxseed


This vegan oil-free pumpkin bread is a fall favorite! It’s moist and hearty, with a comforting sweet flavor. Over the years, I’ve received many many comments from readers asking how they can cut all of the fat from baked good recipes. Here’s their answer!

Vegan Oil-Free Pumpkin Bread Recipe with Flaxseed

Vegan Oil-Free Pumpkin Bread with Flaxseed

We originally shared this recipe back in 2006, but I’m giving this post an update! It was adapted from Allrecipes, but we’ve modified the recipe more, added a muffin option, and I have some new tips for you.

The Texture of Fat-Free Quick Bread

It’s important to know that fat-free quick bread can have a slightly gummy texture that develops more as it cools. Many people love this texture and people who bake fat free often are accustomed to it. Some people don’t even notice it! But some people detect the difference and aren’t fans of it. If you don’t love the texture of fat-free quick bread, try one of these easy fixes with this vegan pumpkin bread.

  • Toast or warm the bread before eating to soften the crumb a little. You can even enjoy it like toast with your favorite spread.
  • Go low fat instead of fat-free. Substitute ½ cup full-fat coconut milk (the stuff in cans) for the water. Or, if you don’t mind a little oil, add 2 tablespoons oil (your favorite type) or melted dairy-free buttery spread and reduce the water to 6 tablespoons. You only need a little fat (these options add about 2 to 3 grams per serving) to soften the texture.

Vegan Oil-Free Pumpkin Bread Recipe with Flaxseed

Special Diet Notes: Vegan Oil-Free Pumpkin Bread

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

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.
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
  • 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)
  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.
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.

More Vegan Quick Bread Recipes

Guilt-Free Banana Bread

Breakfast-Worthy Banana Bread - The Guilt-Free Recipe You've Been Waiting For (plant-based, no added sugar (with options), wholesome)

Chocolate Zucchini Bread

Vegan Chocolate Zucchini Bread Recipe with Marbled Option (dairy-free, egg-free, nut-free, soy-free!)

Buttermylk & Honey Bread

Honey Quick Bread Recipe from Grandma made with Dairy-Free Buttermilk. Naturally egg-free with vegan option!

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. This sounds lovely but contains a lot of sugar. Cd i reduce to 1/4, which wd be more the level we are used to, or even leave out altogether? Butternut squash is our most available pumpkin in UK, which is already very sweet.

    • It’s your call on the sugar. Keep in mind that sugar adds moisture and tenderness, so for every amount you reduce it, it will affect the texture and become a different recipe. If you remove it altogether, it will be a savory soda bread. You might also need to adjust the wet ingredients.

Leave A Reply

Rate this recipe: