Best Ever Vegan Pumpkin Loaf


This Best Ever Vegan Pumpkin Loaf is so moist, flavorful and just perfect! I think it's totally appropriate to make all year round and not just in the Fall. I topped this off with a vegan salted maple butter that is TOO good to pass up.




1hr 20min


1hr 40min


  • 2 1/4 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 3 tbsp ground flax seeds + 9 tbsp water
  • 1 (15-oz) can pumpkin purée
  • 1 tbsp finely grated FRESH ginger (from about one 2” piece fresh ginger)
  • 1 1/4 cup cane sugar
  • 2 tsp vanilla extract
  • 3/4 cup extra-virgin olive oil
  • ½ cup raw pumpkin seeds

For the maple vegan butter

  • 1/2 cup vegan butter, room temp
  • ¼ cup pure maple syrup
  • 1/2 tsp sea salt


  • Loaf pan
  • Small bowl
  • Medium sized bowl
  • Large bowl




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  1. Preheat oven to 325F. Lightly coat a 8×5″ loaf pan with 1/2 tsp olive oil. Line bottom of pan with parchment, leaving overhang on both long sides.
  2. In a small bowl combine 3 tbsp ground flax and 9 tbsp water. Whisk together and set aside for 10 minutes.
  3. Whisk flour, cinnamon, salt, baking powder, baking soda, ground nutmeg, and cloves in a medium bowl.
  4. In a large bowl whisk flax mixture, pumpkin purée, vanilla extract, fresh ginger, & cane sugar in a large bowl. Slowly pour in oil while you whisk constantly until mixture is well incorporated. Gently fold half of dry ingredients into wet mixture, until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
  5. Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over top of bread then sprinkle 1 tbsp cane sugar. Bake bread 80–85 minutes. (Check center with toothpick)
  6. Let cool in pan for at least 20 min before removing from pan.

For the maple vegan butter

  1. Using an electric mixer on medium-high speed, beat butter in a large bowl, scraping down sides, until light and fluffy, 5–6 minutes. Add maple syrup and sea salt and beat, scraping down sides of bowl once more, just until incorporated.


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