In a small bowl, stir the flaxseed meal together with the water. Set aside for 5 minutes to thicken (this creates 2 “flax eggs.”) Preheat the oven to 325 degrees F. Line an 8x4-inch loaf pan with parchment paper so that two sides of paper overhang two opposite sides of the pan like "handles." Lightly coat with nonstick spray.
In a large mixing bowl, whisk together the maple syrup and applesauce until well blended. Add the thickened flaxseed mixture, and stir until fully combined. Stir in the pumpkin puree, almond milk, and vanilla.
Place the pan on a wire rack, and let it cool in the pan for 1 hour. Gently remove the loaf from the pan using the parchment paper handles, and transfer the loaf to the wire rack to finish cooling completely. Enjoy!
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Vegan Pumpkin Bread https://www.wellplated.com/vegan-pumpkin-bread/