Vegan Pumpkin Bread

Vegan Pumpkin Bread

Servings: 10-12 Prep: 15 minutes Cook Time: 1 hour and 10 minutes


For the Bread:

1 Tbsp Ground Flaxseeds

2.5 Tbsps Water

15 Ounces of Canned Pumpkin Puree

1 1/4 Cups Brown Sugar

1/2 Cup Canola Oil

1/4 cup Almond Milk

2 Tsp Cook's Pumpkin Spice Flavor

1 Tsp Cook's Pure Vanilla Extract

1 3/4 Cups All-purpose Flour

1 Tsp Baking Soda

1/2 Tsp Baking Powder

1/2 Tsp Salt

2 Tsp Ground Cinnamon

1/4 Tsp Ground Nutmeg

1/4 Tsp Ground Cloves

For the Topping:

1/2 Cup Sugar

1 Cup Oats

1/4 Cup Chilled Margarine, diced

  1. Preheat oven to 350 degrees Fahrenheit. Grease loaf pan.
  2. In a small bowl or cup, add ground flaxseeds with water, and set aside.
  3. In a large bowl, combine the pumpkin, brown sugar, canola oil, almond milk, and extracts with a rubber spatula.
  4. Mix in the flaxseed "egg."
  5. Add in the flour, baking soda, baking powder, salt, and spices.
  6. Mix with a spatula until all the dry ingredients are smoothly mixed into the wet ingredients. Be careful not to over-mix.
  7. Pour into prepared loaf pan.
  8. For the topping: combine the oats, sugar, and margarine together and pour on top of the bread batter.
  9. Bake for 1 hour and 1o minutes or until a knife comes out mostly clean. ( Because the pumpkin is very wet, there may be some cake-like crumbs on the knife.)
  10. Cool for 15 minutes. Serve.

Recipe adapted from Nora Cooks