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Plant-Based Pumpkin Bread


  • 2 tbsp ground flaxseed 

  • 5 tbsp water 

  • 2 cups whole wheat flour 

  • 1 1/2 tsp pumpkin pie spice 

  • 1 tsp cinnamon 

  • 1 tsp baking powder 

  • 1 tsp baking soda 

  • 1/2 tsp salt 

  • 2/3 cup syrup (maple syrup, corn syrup, brown sugar syrup, agave nectar)

  • 1/4 cup unsweetened apple sauce 

  • 1/4 cup unsweetened almond milk 

  • 1 tsp vanilla 

  • 1 can (15 ounce) pumpkin puree 


Chocolate chips, pumpkin seeds, nuts etc. 


  1. In a small bowl, stir together ground flaxseed with water and set aside.

  2. Preheat oven to 325°F.  Line a loaf pan with parchment paper and lightly coat with non-stick spray.

  3. In a large mixing bowl, combine wheat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.

  4. In a separate bowl, combine syrup, applesauce, almond milk, vanilla, and pumpkin puree.

  5. Add the dry ingredient mixture to the wet ingredients and stir until well combined.

  6. Transfer batter to loaf pan and sprinkle with desired toppings. 

  7. Bake for 20 minutes.  After 20 minutes, loosely cover the pan with foil.  Bake for an additional 50-60 minutes, until an inserted toothpick comes out clean.

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