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Vegan Pumpkin Bread

This vegan pumpkin bread is the perfect healthy snack to enjoy during the colder fall months! It is also gluten free, high fibre and full pumpkin spice flavour.
Course Dessert, Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 241kcal


  • ¼ cup very soft Plant-Based Butter or sub Butter if not vegan
  • ½ cup + 1Tbsp. Brown Sugar
  • 1 cup Pumpkin Puree
  • 5 Tbsp. Maple Syrup
  • 5 Tbsp. Almond Milk
  • ½ Tbsp. Vanilla Extract
  • 3 Tbsp. Ground Flaxseed
  • 1 cup + 3 Tbsp. Gluten-Free Flour Blend
  • 2 Tbsp. Oat Flour
  • 1.25 tsp. Baking Powder
  • 1 tsp. Pumpkin Pie Spice
  • ½ tsp. Baking Soda
  • ½ cup Chocolate Chips or Chunks
  • ¼ cup Pumpkin Seeds divided


  • Preheat your oven to 375 degrees Fahrenheit.
  • In a large bowl, cream together the butter and brown sugar. Mix in the pumpkin puree, maple syrup, almond milk and vanilla extract.
  • Add the flaxseed and a third of the flour to the wet ingredients and mix together. Let the batter sit for a few minutes which will help the flaxseed absorb some of the liquid.
  • Stir in the remaining flours, baking powder, baking soda, and pumpkin pie spice and mix until smooth.
  • Fold in the chocolate and 2 tablespoons of pumpkin seeds.
  • Pour the batter into a lined loaf pan. Sprinkle the top with the remaining pumpkin seeds.
  • Bake the bread at 375 degrees for 15 minutes. Reduce the oven temperature to 350 degrees and bake for an additional 45-55 minutes, or until the top is golden and the bread feels firm. I often like to use a meat thermometer here. The center of the bread should read about 200 degrees.
  • Allow the bread to fully cool prior to slicing. It will be a bit soft coming out of the oven but will firm up as it cools.


  • Use a meat thermometer to check the doneness of the pumpkin bread, aim for a center temperature of 195-205 degrees Fahrenheit. 
  • If you don’t like pumpkin seeds, you can either fully omit them from the bread or swap them out for pecans or walnuts.
  • Depending on the type of pumpkin pie spice you have, you may wish to either add more, or add in some cinnamon.
  • I used this gluten-free flour blend - https://www.vitacost.com/vitacost-multi-blend-flour-non-gmo-and-gluten-free-32-oz-2-lbs-907-g-1


Calories: 241kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Sodium: 152mg | Potassium: 255mg | Fiber: 4g | Sugar: 21g | Vitamin A: 5036IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg