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Vegan Whole Wheat Pumpkin Bread

Enjoy this easy to make, moist and delicious guilt-free seasonal recipe. Great for holiday gift giving!


⅓ cup melted coconut oil ½ cup maple syrup 2 flax eggs (1 tbsp Eternae by Nature Organic Milled Flax Seeds + 3 tbsp warm water) 1 cup pumpkin purée (1/2 can) ¼ cup of almond milk 1 ½ tsp pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice)

1 tsp baking soda

1 tsp vanilla extract

½ tsp salt

1 ¾ cups white whole wheat flour INSTRUCTIONS: Preheat oven to 325°F. Grease one loaf pan.

In a large bowl, mix together the coconut oil and maple syrup. To form the flax egg, mix 1 tablespoon of Eternae by Nature Organic Milled Flax Seeds with 3 tablespoons of water. Mix together, and let sit for 5-10min to thicken stirring a few times. Add the flax egg in the mixture and whisk until blend. In the same large bowl, add the pumpkin puree, pumpkin spice, baking soda, vanilla, salt and blend. Pour the mixture in the loaf pan .

Bake for 50min or until a knife inserted into the center comes out clean.Let the pumpkin bread cool and eat!


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