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A moist, naturally sweetened vegan quick bread with pumpkin, applesauce, cozy spices, and no refined sugar, oil, or eggs. One-bowl recipe perfect for fall baking.

Ingredients

Scale
  • 3 tablespoons ground flaxseed
  • 1/3 cup water
  • 1 tablespoon apple cider vinegar
  • 1 cup non-dairy milk
  • 2 cups white whole wheat flour (or all-purpose flour)
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup unsweetened applesauce
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 3 tablespoons molasses
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Stir 3 tablespoons ground flaxseed into 1/3 cup water and let sit 5 minutes until thickened.
  2. Mix 1 tablespoon apple cider vinegar with 1 cup non-dairy milk and let rest 5 minutes to curdle slightly.
  3. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  4. In a medium bowl whisk together 2 cups flour, 1 1/2 teaspoons baking soda, 2 teaspoons cinnamon, 1/2 teaspoon ginger, and 1/2 teaspoon nutmeg.
  5. In a large bowl combine 1/4 cup applesauce, 1/2 cup pumpkin puree, 3 tablespoons molasses, 1/3 cup maple syrup, 1 teaspoon vanilla, the flax egg, and the curdled milk.
  6. Stir the dry ingredients into the wet ingredients just until combined, avoiding overmixing.
  7. Pour the batter into the prepared loaf pan.
  8. Bake 60 to 70 minutes at 350°F (175°C), or until a toothpick inserted in the center comes out clean (check around 55 minutes if needed).
  9. Let the bread sit in the pan for at least 20 minutes to set before removing and slicing.

Notes

Use pure pumpkin puree, not pumpkin pie filling for best flavor balance., Allow flax egg and vegan buttermilk to rest 5 minutes each for proper activation and rise., Do not overmix batter; mix until flour disappears to avoid tough bread., Check bread doneness starting at 55 minutes due to oven variations., For sweeter bread, add 1/4 cup organic brown sugar or top with vanilla glaze after cooling., Variations include adding chocolate chips, nuts, dried cranberries, or making muffins., Store airtight at room temperature up to 4 days, refrigerated up to 1 week, or freeze up to 3 months.

Nutrition

Find it online: https://cookingcrumbs.com/vegan-pumpkin-applesauce-bread/