So you’ve heard of Banana Bread right? Well Pumpkin Bread is kind of like that but with added Fall flavors like cinnamon and nutmeg to make things extra delicious and festive!

This recipe is very simple and easily customizable in terms of add-ins. So feel free to add in chopped walnuts or dried cranberries. Dark chocolate chips are good too!

Personally, I prefer it like this – plain and simple – letting the cozy spices of the season do all of the talking.

I really hope you love this recipe! Enjoy!

Flax “Egg”

• 2 tbsp ground flax + 4 tbsp water 

Dry:

• 1 3/4 cup flour
• 3/4 tsp baking powder
• 1/4 tsp soda
• 2 tsp cinnamon
• 3/4 tsp nutmeg
• 1/2 tsp sea salt 

Wet:

• 1 1/4 cup cane sugar
• 1/2 cup melted refined coconut oil 
• 2 tsp fresh grated ginger
• 1 cup canned pumpkin puree
• 1/3 cup water 

Icing

• 5 tbsp powdered sugar
• 1/2 tbsp water

Start by preheating the oven to 350 degrees.

Then combine the ground flax seeds and water in a small bowl. Mix and set aside to thicken.

In another bowl, add in all of the dry ingredients and mix well. Set aside.

Then combine the sugar and melted coconut oil in a large mixing bowl and mix very well, stirring continuously for about 1 minute. Add in thickened flax “egg” and mix until well combined and slightly fluffy. About 1-2 minutes.

Add half of the dry mixture to the wet mixture, stir to combine and then add in the remaining flour. Mix until incorporated (careful not to over mix) and alternate mixing in the pumpkin puree and water.

Basically: add half of the pumpkin puree. Stir. Add half of the water. Stir. Then add the remaining pumpkin. Stir. And finish with the remaining half of the water. This creates a nice texture to the finished product 🙂

Next, grease loaf tin with coconut oil or vegan butter. Add in the batter and bake for between 1:10-1:15 minutes depending on your oven.

The pumpkin loaf should be deeply golden brown and a toothpick inserted into the center should come out clean.

When you remove the pumpkin bread from the oven, allow it to rest for 10 minutes, then gently remove from the tin.

Important: let the loaf cool completely on a wire rack so that air circulates all around it. This will prevent the middle from becoming dense and doughy.

Once cooled, mix together the powder sugar and water to create a runny icing, then drizzle it generously over the pumpkin bread and add a handful of chopped pecans or a light dusting of cinnamon on top if desired.

Tip: Make a double batch to save in your freezer or gift a friend!

Hope you enjoy!!

1. Cane sugar is preferable for this recipe. You can substitute with granulated (next best option) but the texture will be slightly different, and I wouldn’t recommend using coconut or liquid sugars for this one, again because of the texture 🙂
2. It’s tempting to pull this out of the oven after about 40 minutes, because it will start to look done…but resist! It needs at least an hour to bake all the way through so be patient. After an hour you can start checking on it..some ovens will require one hour and five minutes, others, one hour and fifteen minutes (like mine) The toothpick test is a great way to know for sure!