Mimis Vegan Pumpkin Bread


Pumpkin bread is a quintessential fall treat that brings warmth and coziness to any table. Whether enjoyed as a breakfast item, a snack, or a dessert, pumpkin bread is a versatile and beloved recipe.

Mimis Vegan Pumpkin Bread takes this classic dish to a new level, offering a delicious, nutritious, and cruelty-free alternative that everyone can enjoy. This blog post will guide you through the ingredients, the process of making Mimis Vegan Pumpkin Bread, and answer frequently asked questions about this delightful recipe.


Mimis Vegan Pumpkin Bread is made with wholesome, plant-based ingredients that ensure both taste and nutrition. Here’s what you’ll need:

Pumpkin Purée: The star of the show, pumpkin purée adds moisture, flavor, and a dose of vitamins and minerals.

Whole Wheat Flour: For a healthier twist, whole wheat flour adds fiber and nutrients.

Coconut Oil: A plant-based fat that keeps the bread moist and tender.

Maple Syrup: A natural sweetener that adds a rich, caramel-like flavor.

Almond Milk: Provides moisture and helps bind the ingredients together.

Flax Eggs: A vegan substitute for eggs, made from ground flaxseed and water.

Spices: A blend of cinnamon, nutmeg, and cloves gives the bread its signature pumpkin spice flavor.

Baking Soda and Baking Powder: These leavening agents help the bread rise.

Nutritional Benefits

Mimis Vegan Pumpkin Bread isn’t just tasty; it’s packed with nutritional benefits:

Pumpkin: Rich in vitamins A and C, fiber, and antioxidants, pumpkin supports eye health, boosts immunity, and aids digestion.

Whole Wheat Flour: Provides fiber, B vitamins, and minerals like iron and magnesium.

Coconut Oil: Contains medium-chain triglycerides (MCTs) that may support metabolism and provide quick energy.

Maple Syrup: A natural sweetener that contains antioxidants and minerals such as zinc and manganese.

Almond Milk: A dairy-free milk alternative that is low in calories and high in vitamins E and D.

Flaxseeds: High in omega-3 fatty acids, fiber, and lignans, flaxseeds support heart health and have anti-inflammatory properties.


Mimis Vegan Pumpkin Bread is a delightful and versatile recipe that brings together the comforting flavors of pumpkin and warm spices in a healthy, plant-based package. Whether you’re a seasoned vegan or just looking to try something new, this recipe is sure to become a favorite. Enjoy the process of making and sharing this delicious bread with family and friends, and relish the taste of fall in every bite.

Frequently Asked Questions (FAQ)

1. Can I use a different flour?

Yes, you can substitute whole wheat flour with all-purpose flour, gluten-free flour, or a blend of your choice. Keep in mind that the texture and flavor may vary slightly.

2. Can I use a different oil?

Absolutely! You can substitute coconut oil with any vegetable oil, such as canola, sunflower, or olive oil. Each oil will impart a slightly different flavor and texture.

3. Can I make this bread gluten-free?

Yes, you can use a gluten-free flour blend to make Mimis Vegan Pumpkin Bread gluten-free. Make sure to choose a blend that includes xanthan gum or add it separately to help bind the ingredients.

4. Can I add mix-ins to the batter?

Certainly! You can add chopped nuts, dried fruit, or chocolate chips to the batter for extra flavor and texture. About ½ to 1 cup of mix-ins should be sufficient.

5. How should I store the pumpkin bread?

Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. To freeze, wrap the bread tightly in plastic wrap and then in aluminum foil.

6. Can I make muffins instead of a loaf?

Yes, you can use the same batter to make muffins. Simply divide the batter evenly among a lined muffin tin and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

7. Is there a substitute for flax eggs?

If you don’t have flaxseeds, you can use chia seeds to make chia eggs. Mix 2 tablespoons of chia seeds with 6 tablespoons of water and let it sit until it thickens. Alternatively, you can use a store-bought egg replacer.

8. Can I reduce the sugar in the recipe?

Yes, you can reduce the amount of maple syrup if you prefer a less sweet bread. You can also substitute some or all of the maple syrup with a sugar-free alternative like stevia or erythritol, adjusting to taste.

9. What if I don’t have almond milk?

You can use any plant-based milk, such as soy, oat, or coconut milk. Even water or orange juice can be used in a pinch, though they will alter the flavor slightly.

10. Can I make this bread without oil?

Yes, you can substitute the coconut oil with applesauce or mashed banana to make the bread oil-free. This will change the texture slightly but still result in a delicious loaf.