Aryn's Practically Vegan Pumpkin Bread

Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

This is my favorite loaf/muffin recipe that I concocted through trial and error trying to make a traditional pumpkin bread somewhat healthier. It produces very dense, delicious bread or muffins, which I like to eat warm with a spread of coconut oil instead of butter. I sometimes switch up the flours/brans/meals I use, and you can add raisins or shredded carrots, etc. for variety. I say practically vegan because I cannot guarantee that all the ingredients were made in a vegan-friendly way, though I presume they probably were. I am not vegan, but I like the idea of using flax instead of eggs since I eat so many eggs already. *I actually use 1/2 brown sugar and 1/2 xylitol, but since xylitol is not in the ingredient list here I put all brown sugar.

Ingredients Nutrition


  1. Preheat oven to 350 degrees fahrenheit.
  2. Mix flaxseed with 6 Tbsp water, let sit for 1 minute.
  3. Blend flaxseed/water mixture with pumpkin, applesauce, coconut oil, and 1/2 cup water.
  4. Mix all dry ingredients.
  5. Fold dry ingredients into pumpkin mixture.
  6. Grease two loaf pans with coconut oil and flour with whole wheat flour.
  7. Pour half of mixture into each pan.
  8. Bake at 350 for 60-75 minutes until knife inserted in center of loaf comes out clean.
  9. Cool 10 minutes on rack before removing loaves from pans.
  10. Freezes well. Can also make muffins with same recipe.


Most Helpful

I really like this alot. I added one cup of dried blueberries. I used 2/3 C of honey instead of the sugar. Oh I used spelt flour instead of whole wheat. Whole wheat upsets my son's stomach. I don't have ground cloves or allspice, so I used 3-4 tsp of pumpkin pie spice. Super yummy, and good for you! Thanks Tularyn!

Lil_Mommy December 19, 2009

What a wonderful bread! This is the best pumpkin bread I've made in a long while! I love that it's dairy- and egg-free (I use the same flaxseed-water mixture as a sub for eggs in muffins and other baed goods), and is so nutritious. This bread is denser than other quick breads, but in a very good way, with a pleasantly frainy texture and spicy flavor. The only thing I did differently was to not use coconut oil for the pans; I instead used a "Baker's Secret"-type cooking spray with flour. Thanks for a great recipe!!

Lynne the Pirate Queen February 05, 2009

Super good, really fantastic mixture of flavors...used butternut squash instead of pumpkin...put a couple of cups along with a big red delicious and processed them together into a puree then added the rest of the wet ingredients from there and mixed them into the dry...ended up adding rice milk instead of H20...and liked the way the batter tasted so knew I would like the end results...made in mini-loaves (4) and baked about 40 mins. super yummy , layers of good flavors...right up my alley and so glad that this recipe "enabled" me to have an excuse to get some coconut oil (food of the Goddess :) )- off to bathe myself in that now and will have another slice of yummy bread with tea after my tubby!!! :) - slice of Heaven! I feel very spoiled...sending the rest to work with husband in hopes he gets a big Holiday bonus in return {{lol}} he-he :)

free-free November 18, 2008

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