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Vegan Pumpkin Pie Bread 2 Ways

Course Breakfast, Dessert, Snack
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 15

Ingredients

  • 1 1/2 tbsp ground flaxseed meal
  • 4 tbsp warm water
  • 1 cup Farmer's Market Foods Pumpkin Puree OR Farmer's Market Foods Pumpkin Pie Mix
  • 2 tbsp olive oil, vegetable oil, or canola oil
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/3 cup non-dairy milk we used unsweetened almond milk
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 cup mix-ins like chocolate chunks and chopped dates plus a little extra for the topping

If using Pumpkin Puree instead of Pumpkin Pie Mix, add the following ingredients:

  • 1/4 cup brown sugar
  • 1/3 cup maple syrup
  • 2 tsp pumpkin pie mix
  • 1 tsp cinnamon

Instructions

  1. Preheat the oven to 350 F, and prepare the loaf pans. We used mini loaf pans, this recipe makes roughly three 6 x 3" loafs. 

  2. In a small bowl, mix flaxseed meal with warm water and let sit for five minutes, or until the mixture is slightly thickened.

  3. In a large bowl, add Pumpkin Pie Mix and oil slowly, stirring to combine. (If using Pumpkin Puree, also add maple syrup and brown sugar). Once combined, add baking soda, powder, salt (and spices if using Pumpkin Puree), and whisk until all combined. Lastly, add almond milk and flaxseed mixture, and stir until incorporated. 

  4. Add flours gradually, and stir until all the clumps are gone. The batter should be runny - if too wet, add more non-dairy milk slowly. 

  5. Add any mix-ins, and fold into the dough. 

  6. Spoon the batter into loaf pans until 3/4 full and sprinkle a few extra mix-ins on top of the loaf. 

  7. Bake for 35 - 45 minutes, or until tops are lightly browned and a toothpick inserted in the middle comes out dry.

  8. Let the loafs cool completely before slicing, and enjoy.