Published Jun 19th
Prep 15m Cook 1h 5m Additional 15m Ready In 1h 35m
Servings 2 9x5-inch loaves Calories 234.9

Converted a favorite bread recipe to vegan. Spices tweaked for my preference. Adjust as needed.

Recipe Ingredients

  • 9 tablespoons water
  • 3 tablespoons flaxseed meal
  • cooking spray
  • 2 cups white sugar
  • ¾ cup avocado oil
  • 1 (16 ounce) can solid pack pumpkin puree
  • ½ cup unsweetened applesauce
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole wheat flour
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Cooking Directions

  1. 1 Stir water and flaxseed meal together in a small bowl until well combined. Place in the refrigerator until flax "eggs" have thickened, about 15 minutes.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  3. 3 Combine sugar and avocado oil in a large bowl; beat with an electric mixer until blended. Mix in flax "eggs," pumpkin puree, applesauce, molasses, and vanilla extract.
  4. 4 Sift all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves together in a separate bowl. Add dry ingredients to the wet ingredients in 2 batches, stirring to combine after each addition. Divide batter between the prepared loaf pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.

Nutrition Facts

  • Calories 234.9
  • Carbohydrate 37.5 g
  • Fat 9 g
  • Fiber 2.5 g
  • Protein 2.7 g
  • Saturated Fat 1.1 g
  • Sodium 189.8 mg
  • Sugar 22 g

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Chef's Notes

Do not substitute pie filling for the pumpkin puree.


  1. Very easy and super moist bread, I sprinkled some pumpkin seeds on one of the loaves, it turned out lovely.