Vegan Pumpkin Bread Recipe
Prep time
Cook time
Total time
Serves: 1- loaf
  • Granulated Sugar 1 cup (200g)
  • Solid Vegetable Shortening 6 Tablespoons (84g)
  • Ground Flax Seeds 2 Tablespoon (16g)
  • Hot Water 6 Tablespoons (90ml)
  • Vanilla Extract ½ teaspoon
  • Solid Pumpkin 1 cup (240g)
  • Almond Milk ½ cup (120ml)
  • All Purpose Flour 2 cups (260g)
  • Pumpkin Pie Spice 2 teaspoon (4g)
  • Cinnamon 1 teaspoon (3g)
  • Salt 1 teaspoon (6g)
  • Baking Soda 1 teaspoon (5g)
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Cream the shortening with the sugar together until light and fluffy approx 5 minutes.
  4. Combine the vanilla extract with flax eggs and slowly add to the creaming mixture, be sure to scrape the sides of the bowl to ensure even mixing.
  5. Next sift together the flour with baking soda, pumpkin pie spices, cinnamon and salt.
  6. Add approximately ⅓ of the dry ingredients to the mixer bowl on low speed and mix just until combined.
  7. Next combine the almond milk with the pumpkin and add half of it to the creamed mixture.
  8. Mix just until combined, scrape bowl to mix evenly.
  9. Repeat this process with the next ⅓ of flour and the rest of the pumpkin & milk mixture
  10. Finishing with the last portion of flour.
  11. Pour batter into greased pan and bake in a preheated oven at 350°F for approximately 45minutes - 1 hour or until it is springy to the touch when you gently press the center
Store at room temperature in an airtight container or wrapped wtih foil or plastic wrap for up to 3 days

Longer storage in the refrigerator up to 1 week

Freeze for 2 months
Recipe by Gretchen's Bakery at