Vegan Cranberry Walnut Pumpkin Bread
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
This vegan cranberry walnut pumpkin is subtly spiced, free of refined sugars and the perfect combination of cakey and moist.
  • 2 tbsp ground flax + 6 tbsp water
  • 1½ cups spelt flour*
  • 1 tsp baking soda
  • pinch of salt
  • 2 tsp pumpkin spice
  • ⅓ cup coconut oil, melted
  • ⅓ cup coconut sugar
  • 1 tsp vanilla
  • 1 tbsp apple cider vinegar
  • 3 tbsp almond milk
  • ½ cup applesauce
  • ½ cup pumpkin puree
  • ½ cup walnut pieces
  • ½ cup dried cranberries**
  1. In a small bowl, mix together ground flax and water and let stand for about 5-10 minutes until a sticky egg like mixture forms
  2. Preheat oven to 350F and grease a loaf pan*** and set aside
  3. Add flour, baking soda, salt and pumpkin spice to a bowl and whisk thoroughly
  4. In a large bowl, beat together the flax egg and coconut sugar until well combined
  5. Stir in the vanilla, apple cider vinegar, almond milk, coconut oil, applesauce and pumpkin pure
  6. Pour the dry ingredients into the wet ingredients and fold together until just combined
  7. Gently fold in the walnut pieced and dried cranberries. Do not over mix the batter
  8. Pour the batter into the greased loaf pan and top with more walnut pieces and cranberries if desired
  9. Bake for 45-50 minutes or until a knife or skewer inserted into the centre comes out clean
  10. Allow to cool for 15 minutes in the pan before transferring to a wire rack
  11. Cool completely before slicing
*Can substitute for whole wheat flour
**I used sweetened dried cranberries, so if yours are unsweetened you may have to increase the amount of sugar to compensate for the tartness
***My loaf pan was 8½ x 4½ x 2½ but a slightly smaller one can work as well
Recipe by Diary of an ExSloth at