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Vegan Autumn Pumpkin Seed Loaf

Megan Kerry
This not too sweet loaf is the perfect side for all of your Autumn dishes!
Prep Time 5 mins
Cook Time 3 hrs 40 mins
Resting Time 30 mins
Course Side Dish
Cuisine American
Servings 24 slices
Calories 80 kcal


  • Bread Maker


  • 1/2 cup water
  • 1 cup canned pumpkin puree ***NOT Pumpkin Pie FILLING
  • 1/4 cup plant milk I used Silk Soy Original
  • 1 1/2 tsp salt
  • 1/3 cup packed brown sugar
  • 2 tbsp vegetable oil Canola is fine here-don't use a strong flavored oil like olive.
  • 1 cup whole wheat flour
  • 2 1/4 cups all purpose flour
  • 1/2 cup pumpkin seeds toasted
  • 3/4 tsp all spice, ground clove or pumpkin pie spice
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 1/2 tsp bread machine yeast


To Toast the Pumpkin Seeds:

  • place a non-stick pan over medium heat
  • add enough pumpkin seeds to evenly cover the base of the pan
  • toast for close to 5 minutes
  • shake the pumpkin seeds in the pan and lower the heat to low
  • allow to toast for an additional 2-3 minutes, or until done
  • your seeds are done when you can smell them, and they are a golden brown colour.

To Make the Bread

  • add all of the ingredients into the bread pan in the order recommended by the manufacturer of YOUR bread maker.
  • select the whole wheat cycle for a 2 pound loaf
Keyword Vegan Autumn Pumpkin Seed Loaf