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Quick Pumpkin Flax Bread Recipe

Gina Gibbons
Written by Gina Gibbons

This recipe is simple, quick and completely vegan. If you've never used a flax "egg," here is your opportunity to try it!

You'll be delighted at how moist, dense and chewy this bread is. It's simply delicious and very satisfying.

Recipe for Quick Pumpkin Flax Bread (Vegan) 

Servings: 16 slices

Yields one 9 x 5 loaf


  • 2 Tbsp ground flax seed
  • 6 Tbsp fresh water
  • 1/2 to 1 cup sweetener (feel free to play here with both the amount and type, you can use honey, maple syrup, coconut sugar, agave, cane sugar, depending on desired sweetness.)
  • 1 Tbsp molasses
  • 1/2 cup apple sauce
  • 1 cup pumpkin puree
  • 1 2/3 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp cloves
  • 3/4 tsp salt

Options: Add raisins, fresh or dried cranberries (keep in mind fresh are tart, so you may want to adjust sweetener to compensate), chopped nuts and seeds, candied or fresh ginger, etc.


Preheat oven to 350 degrees. Grease 9x5 baking loaf with butter, ghee, coconut oil, etc.

In a medium bowl mix together first 6 ingredients (wet).

In a seperate bowl, mix together remaining dry ingredients then combine well with the wet mixture.

Pour dough into pan and bake until done, approximately 45 minutes-1 hour.

Enjoy this animal-friendly, delicious and nutritious bread recipe! I hope it serves you for many seasons as it has for me! Healthy blessings to all.

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