A moist and flavorful loaf is perfect for cozy fall mornings or a sweet afternoon treat. Packed with warm spices and rich pumpkin, it’s an easy vegan recipe that everyone will love.
Prep Time15 min
Cook Time35 min
Total Time50 min
Difficulty
Medium
Pro Kitchen Tips
Use canned pumpkin puree for consistent moisture and flavor.
Make sure not to overmix the batter to keep the loaf tender.
Test doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
Ingredients
0/15
Why This Recipe Works
This loaf is moist, flavorful, and made with wholesome ingredients. It’s perfect for anyone looking for a cozy, plant-based treat that’s easy to make. The warm spices and pumpkin create a comforting taste that feels like fall in every bite.
Directions
Heat your oven to 350°F (175°C) and give two loaf pans a quick spray with cooking spray to keep the bread from sticking. In a small bowl, mix the water and flaxseed meal together and let it sit for about 5 minutes until it thickens up. Next, combine that flaxseed mixture with the applesauce, brown sugar, vegetable oil, and almond milk in a larger bowl, then stir in the pumpkin puree until everything is well mixed. In another bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, salt, cardamom, cloves, and nutmeg. Add the dry ingredients to the wet mixture and stir until just combined. Pour the batter evenly into your prepared pans. Pop them into the oven and bake for about 35 to 40 minutes, or until a toothpick poked in the center comes out mostly clean. Let the loaves cool in the pans for around 10 minutes before turning them out onto a wire rack to finish cooling.
385
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Combinations
Enjoy slices plain or spread with vegan butter or nut butter for extra richness. It pairs beautifully with a cup of tea or coffee, making it a great choice for breakfast or an afternoon snack.
Storage Instructions
Store the loaf in an airtight container at room temperature for up to three days. For longer freshness, wrap it tightly and refrigerate for up to a week or freeze individual slices for up to three months. Thaw before serving.
Frequently Asked Questions
Can I use regular milk instead of almond milk?
Yes, you can substitute almond milk with any plant-based milk or regular milk if not strictly vegan.
How do I make the flaxseed mixture?
Mix 2 tablespoons of flaxseed meal with 2 tablespoons of water and let it sit for about 5 minutes until it thickens.
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly for this recipe.
How can I tell when the loaf is done baking?
Insert a toothpick in the center; it should come out mostly clean with a few moist crumbs.
Can I substitute brown sugar with another sweetener?
You can use coconut sugar or maple syrup, but adjust the moisture levels slightly if using liquid sweeteners.
Is it necessary to use whole wheat flour?
Whole wheat flour adds texture and nutrition, but you can substitute with all-purpose flour if preferred.
How should I store the bread after baking?
Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the loaf?
Yes, wrap the cooled loaf tightly and freeze for up to 3 months. Thaw before serving.
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