Vegan Pumpkin Flax Bread

Yield: 1 loaf or 4 mini loaves


  • ¼ cup ground flax seeds (or flaxseed meal)
  • ½ cup hot water
  • 1 cup all-purpose white flour
  • ¾ cup all-purpose whole wheat flour
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons plus 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1/3 cup apple cider
  • 1 teaspoon vanilla
  • 1/3 cup canola oil
  • 1 cup plus 1 tablespoon sugar
  • 1 ½ cups cooked pumpkin


  1. Preheat oven to 350 degrees. With canola oil, grease bottoms and sides of a standard loaf pan (or 4 mini loaf pans and place mini loaf pans on a sheet pan).

  2. In a small bowl combine the ground flax seeds and hot water. Mix and set aside until all water is absorbed.

  3. Sift together and whisk the flours, baking powder, baking soda, salt, 1½ teaspoon cinnamon, ginger, and cloves. Set aside.

  4. Combine the apple cider and vanilla. Set aside.

  5. In a large bowl or bowl of a stand mixer, beat the canola oil and 1 cup of sugar on high speed about 2 minutes, stopping to scrape down sides and bottoms frequently. Add the flaxseed mixture and pumpkin and beat until smooth.

  6. In 3 additions, alternately with the apple cider & vanilla mixture, add the sifted ingredients, beating in between each addition just until combined. Do not overbeat.

  7. Spread batter into greased loaf pan(s). In a small bowl, combine the remaining 1 teaspoon of cinnamon and 1 tablespoon of sugar. Sprinkle evenly across the top of the batter.

  8. Bake at 350 degrees about 1 hour for regular loaf pan and 35 minutes for mini loaves or until a toothpick inserted comes out clean.

  9. Cool in pan for at least 5 minutes, and then continue to cool in pan or remove and allow to cool on a baking rack.

Freezer option: wrap loaves or slices tightly in plastic wrap and freeze up to 3 months. Defrost at room temperature or toast before enjoying.