Flaxseed meal, which develops a gelatinous texture when mixed with water, replaces the eggs and provides structure to this moist, flavorful loaf.

Carolyn Casner
Source: EatingWell.com, September 2018


Recipe Summary

20 mins
2 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

  • Combine water and flaxseed meal in a small bowl. Let stand for a few minutes.

  • Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture in a medium bowl. Stir in pumpkin puree. Whisk flour, baking powder, pumpkin pie spice (or cinnamon) and salt in a large bowl. Add the wet ingredients and stir until just combined. Stir in chocolate chips, if using. Transfer the batter to the prepared pan.

  • Bake until golden and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Cool in the pan for 10 minutes, then turn out on a wire rack. Let cool for 1 hour before slicing.


To make ahead: Store loaf, well wrapped, at room temperature for up to 4 days or freeze for up to 4 months.

Nutrition Facts

191 calories; protein 3.3g; carbohydrates 30.5g; dietary fiber 3.3g; sugars 13.7g; fat 7g; saturated fat 0.6g; vitamin a iu 4797.8IU; vitamin c 1.3mg; folate 4.9mcg; calcium 86mg; iron 3.3mg; magnesium 12.9mg; potassium 104.9mg; sodium 191.1mg; added sugar 13g.

Reviews (1)

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Rating: 5 stars
Great recipe. I ended up using the whole can of pumpkin which was slightly more than called for but it came out fine. Also I didn't have flax on hand so used chia seeds instead soaking them in the water just like you would with the flax. It worked great but did give the bread an interesting texture and little crunch here and there. Read More