Nearly Vegan Pumpkin Loaf

Here’s another pumpkin recipe for you!  My pumpkin loaf is very nearly vegan because it’s not completely animal free.  Whether or not one chooses to include honey in their diet determines whether this loaf is vegan.  This loaf is dairy free and very tasty.  It has a larger portion of whole wheat flour than most baked goods I bake and it lends the loaf a nutty flavor.  I chose honey as my sweetener for superior taste to sugar and also for the moisture that it would give to the loaf.


2 tablespoons ground flax

6 tablespoons water

1.5 cups whole wheat flour

1/2 cup all purpose flour

1.5 teaspoons baking soda

1/5 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon vanilla

1 cup canned pumpkin

1/4 cup vegetable oil

1/2 cup honey


1. Preheat the oven to 325°F.

2.  Mix flax and water together to form “flax eggs.”

3. Mix dry ingredients, flours, baking powder, soda, salt, cinnamon and nutmeg.  Add wet ingredients and stir to combine.

4.  Pour batter into a greased loaf pan.  The batter will be very thick, just run your spatula over the top to smooth it out.  Bake for 40 minutes, or until a toothpick inserted comes out clean.


Enjoy this spiced seasonal bread with jam or some vegan butter.  I’ve had it for breakfast a few times this week and it makes for a nice change from my usual nut butter and toast or oatmeal.  Let me know if you try it!




2 thoughts on “Nearly Vegan Pumpkin Loaf

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