Vegan Pumpkin Bread

Vegan Pumpkin Bread /

Happy Sunday! I hope you’re all recovering well from any Halloween sugar comas… Today, we’re en route home after nearly a week in wine country, so suffice it to say that I’m recovering from other ailments. I can hardly wait to get home, get into my pajamas and cuddle with my pumpkin colored pups…

And speaking of pumpkin and comfort food – here’s a yummy (yet pretty healthy) pumpkin bread recipe that I’ve been making a lot of lately. It’s an update of an old favorite that was one of my first posts around this time 4 years ago (time flies!). This version is vegan, using flax instead of eggs. It’s warm, pumpkiney, and sweet but not too sweet – a perfect way to wrap up the weekend… if only I had some waiting for me at home.

Vegan Pumpkin Bread

5.0 from 1 reviews
Vegan Pumpkin Bread
Serves: 1 loaf
  • 4 tablespoons ground flaxseed*
  • 6 tablespoons warm water*
  • 1½ cups whole spelt flour
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup canned organic pumpkin purée
  • ¼ cup extra-virgin olive oil
  • ½ cup sugar
  • ½ cup water
  • 1 teaspoon vanilla
  • ⅓ cup vegan chocolate chips
  1. Preheat the oven to 350°F and line an 8 x 4 inch loaf pan with parchment paper.
  2. In the bottom of a medium bowl, whisk the ground flaxseed and warm water together and set aside for about 5 minutes until it thickens.
  3. In a large bowl, sift together the flour, cinnamon, nutmeg, baking powder, baking soda and salt.
  4. To the medium bowl with the flaxseed mixture, add the pumpkin puree, olive oil, sugar, water, and vanilla and stir until smooth. Pour the wet ingredients into the large bowl of dry ingredients and stir until just combined. Do not overmix. Spoon the batter into the loaf pan and sprinkle the chocolate chips on top.
  5. Bake 45 to 50 minutes or until a toothpick inserted comes clean.
*For non-vegans, 2 eggs can be used in place of the flaxseed and water.

This recipe can also be baked in 2 mini loaf pans - bake for less time (around 30 minutes).


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. This loaf looks beautiful! I will have to try this very soon. For some reason I’ve been all about the pumpkin this season!

    • Doris on said:

      Hi I’m a person on a sugar-restricted diet. Can I use less sugar or substitute it with barley malt? Thanks.

      • Hi Doris, I haven’t tried either so I can’t guarantee the results. Without the chocolate chips, this is only very lightly sweetened so I’m not sure if less sugar would taste good.

      • Chris on said:

        Hi Doris,
        Try using coconut sugar instead.

  2. Fox Kitchen on said:

    Looks yummy!

  3. This pumpkin bread looks so delicious!! Saw it on Instagram and I had to come take a closer look. 🙂

  4. Allyson from on said:

    Yum. I actually managed to not overload on sweets this year, so I can eagerly anticipate baking this myself.

  5. Amanda on said:

    This morning I thought, what can I make with my leftover purée? A minute later, I got your email!!! So I made the loaf and it was delicious! Thank you!

    • jeanine from on said:

      Hi Amanda, I’m glad you got the email right ontime :). So glad you liked it!

  6. bella b from on said:

    I love using pumpkin and finding a vegan recipe is always good to have! You never know when you’ll have a vegan guest to serve!

    xoxoBella |

  7. I’m still raving about all things pumpkin, and this vegan pumpkin bread is just perfect! I love that it looks so moist and very mouthwatering indeed!

  8. Ash D from on said:

    This looks moist and delish-spot on! Can’t wait to try it:)

  9. I just came back from an extended work trip last week, and my body is still only just trying to recuperate… I can see this bread would go a long way towards making me feel better!

  10. Chocolate pumpkin bread is hard to beat. I stock up on sprouted spelt flour when I’m back in the US and keep it in the freezer to use for quick breads. So I love that you’re using spelt flour too. The 1/2 cup water is interesting in this. Any reason in particular you use it over a plant-based milk? Other than the fact it’s just easier and you don’t have to make sure you have milk on hand before making this?

    • jeanine from on said:

      Hi Katie, you could use almond milk (or any milk) – I’ve made this one so many times that I can’t exactly remember when I started using water, but I’m sure it was because I didn’t have any type of milk on hand 🙂

  11. Pumpkin bread will forever be one of the best fall treats out there. Your guys’ looks sensational!

  12. Jen on said:

    Can regular flour be used in place of spelt?

    • jeanine from on said:

      yep, it can – or you can do a mix of white and wheat (I find spelt to be less dense than 100% whole wheat which is why I like to use it).

  13. Kelley from on said:

    Only half a cup of sugar! I think I can officially not feel bad about feeding my toddler a honking slice of this for a snack. (Not every day, but at least as long as the loaf lasts, which would probably not be long.)

    • jeanine from on said:

      The pumpkin adds a nice sweet flavor (and so do the chocolate chips obviously, although you could skip those if you want 🙂 )

  14. Caroline on said:

    This looks delicious!! What do you think about substituting nuts for the chocolate chips? Is there a specific nut that you think would pair well with the pumpkin flavor?

    • jeanine from on said:

      Pecans would be delicious!

  15. Kimberly on said:

    Do you have any recommendations for substitutions to make this gluten free (spelt, sadly, is not 🙁 ) as well? I’ve grown up on a recipe similar to this and would love it if I could make a version I could eat for the holidays! It looks delicious!

    • Tobius on said:

      You can use gluten free flour, it works great…

  16. KRISTINA from on said:

    Can we use coconut flour instead of the spelt flour?

    • jeanine from on said:

      Hi Kristina, coconut flour is not a 1/1 swap – it soaks up a lot of moisture and would make this loaf really dense and dry. I would recommend searching for a recipe that specifically uses coconut flour rather than trying to sub it in here.

  17. Irmy on said:

    Could I use sweet potato flour? Also, could it be done in a bread machine?

    Looks so yummy!

    • jeanine from on said:

      I’ve never used sweet potato flour but I’m not sure it would be a 1:1 ratio. No, I would not use a bread machine – just bake it in a regular oven.

  18. Sarah on said:

    This pumpkin bread looks amazing! Unfortunately, I didn’t read the comments and subbed a 1/2 cup of coconut flour. It was so dense so I ended up adding tons of milk. It’s currently in the oven, so I’ll just have to wait and see the end result.

  19. Sarah on said:

    Yay! The bread came out amazing! I won’t make the same mistake again 🙂

    • oh yay! Do you know about how much more milk you added?

      • Sarah on said:

        I added around 2-3 cups extra cups. I can’t believe the power of coconut flour! haha!

  20. Cyndi from on said:

    Can coconut sugar be used?

  21. Stephanie on said:

    How long should I cook the pumpkin bread if I make them cupcakes?

  22. Leigh on said:

    I made this bread yesterday but it doesn’t have much pumpkin flavor. I even used a bit more pumpkin puree than the recipe calls for. I wonder what happened…

    • Hi Leigh, maybe try a different brand of pumpkin puree and/or increase the spices to bring out more pumpkin flavor. I’ve always found this one to be pretty pumpkin-ey, but adding more cinnamon, nutmeg (or pumpkin pie spice), might be more to your liking. I hope that helps!

Post a comment

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):