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vegan pumpkin bread

Vegan Pumpkin Bread

Moist, delicious, and vegan! This healthy pumpkin bread probably won't last the night. Between just my 5 year and myself; we ate a whole loaf in a day...oops.
Servings 1 Loaf
Author Shawna Clapper


  • 1/3 cup cashew butter or almond butter
  • ½ cup brown sugar
  • 2 flax eggs
  • cups oat flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp salt
  • cups pumpkin puree

Toppings (Optional)

  • 1 handful pepitas
  • 1 handful cranberries
  • 1 handful old fashioned oats


  1. Preheat the oven to 375°F. 

  2. Make the flax eggs by combining 2 tbsp flax meal with 5 tbsp water, and let sit. 

  3. Mix the cashew butter and brown sugar til completely combined. 

  4. Stir the flax eggs again then add to the cashew butter and brown sugar mixture. 

  5. Then add in all of the dry ingredients and mix as well as you can.

  6.  Add in the pumpkin and mix well, again. 

  7. Line a bread pan with parchment paper to have an easy clean up. and pour the mixture into the bread pan. 

  8. (Optional) Sprinkle all of the topping ingredients over the top of the bread and slightly press down.

  9. Bake at 375°F for about 40 minutes. When done, let cool and enjoy!!