Cinnamon Pumpkin Bread

Cinnamon Pumpkin Bread

As soon as Fall hits, I'm in the mood to bake. One of my favorite desserts to bake are loafs - banana bread, pumpkin bread or a coffee cake. Of course, pumpkin is very in season at this time of year, so I recently baked one up to kick off oven season. 

Pumpkin Bread is very versatile - it can be breakfast with a hot cup of coffee, or dessert with a cup of chai tea. Maybe even a snack when that afternoon sweet tooth hits. I find it's also a great dish to bring to a party or set out on your holiday table, as it's something different (and lighter) than the usual pies and rich desserts.

This loaf is full of those warm holiday spices and is just sweet enough. By making this vegan, this dish is great for those are egg-free and dairy-free. You can even make it gluten-free with a 1:1 flour. I used a recipe from one of my favorite food blogs, Nora Cooks. Check out her page for more incredible recipes! 

Photo credit: Nora Cooks


Cinnamon Pumpkin Bread

Makes 10 slices


Wet ingredients

  • 1 tablespoon ground flaxseeds
  • 2.5 tablespoons water
  • 15 ounces canned pumpkin puree
  • 1 1/4 cups brown sugar
  • 1/2 cup canola oil
  • 1/4 cup unsweetened soy or almond milk

Dry Ingredients

  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Topping: walnuts or pepitas


  1. Preheat the oven to 350 degrees F and grease a 9x5 loaf pan.
  2. In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg.
  3. In a large bowl, whisk together the pumpkin, brown sugar, canola oil, flax egg and soy milk until smooth.
  4. Add the flour, then sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg and cloves on top of the flour. Stir with a large spoon or spatula, gently, until just combined. Do not over mix.
  5. Pour into the prepared pan. If you like, you can add walnuts or pepitas on top of the batter, lightly pressing them in.
  6. Bake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.
  7. Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack. Let it cool before slicing and enjoy!