In case you guys haven’t noticed recently, I’m on a pumpkin recipe roll 🙂 Fall is here and I am ready for it! I’ve always said I don’t like Fall but the truth is that I like Fall, I just don’t like that it means the end of summer and that winter is fast approaching! I love pumpkin flavored food, squash, and chili! But I also wish that CA Fall lasted more than like 2 weeks.
Anyway, here’s a super easy, no sugar added pumpkin bread recipe that might be my favorite pumpkin recipe to-date! This recipe is perfect for a snack, breakfast or even dessert.

Ingredients
Flax egg – this replaces egg in the bread so that it holds together. Simply combine 1 tbsp flaxseed meal with 2 tbsp water and set aside. You’ll notice after a few minutes that the mixture will start to thicken.
Dates – This adds natural sweetness to the bread. Make sure to pit your dates if you buy them unpitted. If your dates are dry, place them in warm water for 5-10 minutes to soften them up.
Pumpkin puree – Make sure to get canned pumpkin puree at the store and not pumpkin pie filling. Pumpkin pie filling has added sugar and spices and it’s a lot more liquidy. Your recipe will not turn out the same if you use pumpkin pie filling.
Almond milk – You could also use any plant based milk. I used unsweetened vanilla almond milk.
All purpose flour – I haven’t tried this recipe with any other types of flour so I’m not sure if others will work.

Instructions
- Make the flax egg: Mix 1 tbsp flaxseed with 2 tbsp water. Set aside.
- Preheat oven to 350 degrees. Line loaf pan with parchment paper.
- In blender, add dates, 1/4 cup pumpkin puree and 2-4 tbsp water and blend until smooth. Start with 2 tbsp water and if you’re having trouble blending, add more water.
- Pour mixture into medium sized bowl and add flax egg, vanilla, almond milk and the remaining pumpkin puree. Mix to combine.
- Add in all the dry ingredients and mix well.
- Pour mixture into loaf pan and distribute evenly. Bake in oven for 30 minutes or until toothpick comes out clean when inserted.
- Enjoy!

Storing Instructions
Store fridge in an air tight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Vegan Pumpkin Bread
Ingredients
- 1 tbsp (7 g) flaxseed meal
- 2 tbsp water
- 8 (150 g) medjool dates, pitted
- 1/2 cup (120 g) pumpkin puree
- 1/4 cup (50 ml) almond milk
- 1 tsp vanilla
- 1 1/4 cup (150 g) all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Make the flax egg: Mix 1 tbsp flaxseed with 2 tbsp water. Set aside.
- Preheat oven to 350 degrees. Line loaf pan with parchment paper.
- In blender, add dates, 1/4 cup pumpkin puree and 2-4 tbsp* water and blend until smooth. *Start with 2 tbsp water and if you're having trouble blending, add more water.
- Pour mixture into medium sized bowl and add flax egg, vanilla, almond milk and the remaining pumpkin puree. Mix to combine.
- Add in all the dry ingredients and mix well.
- Pour mixture into loaf pan and distribute evenly. Bake in oven for 30 minutes or until toothpick comes out clean.
- Enjoy!
Thanks looking forward to trying it.