Vegan Pumpkin Bread

Vegan Pumpkin Bread

from theconsciousplantkitchen.com
40 min
12 servings

This Vegan Pumpkin Bread is a delicious moist fall bread recipe made with half the sugar of classic pumpkin bread and only plant-based ingredients.

Ingredients

  • 1 Flaxegg (1 tbsp of flaxmeal + 3 tbsp of warm water)
  • 15 ounces Pumpkin Puree (about 1 3/4 cup pumpkin puree (1 can))
  • 1/2 cup Light Brown Sugar (or coconut sugar)
  • 1/4 cup Maple Syrup
  • 1/2 cup Canola Oil (or vegetable oil of choice)
  • 3 tablespoons Soy Milk (or dairy-free milk you like)
  • 1 teaspoon Vanilla Extract
  • 1 3/4 cups All-Purpose Flour (or whole-wheat flour)
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Cinnamon
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Salt
  • 2/3 cup Powdered Sugar
  • 1 tablespoon Almond Milk
  • 1 tablespoon Maple Syrup

Directions

  1. 1

    Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil paper with oil. Set aside.

  2. 2

    In a large mixing bowl, combine pumpkin puree, flax egg, canola oil, soy milk, maple syrup, brown sugar, and vanilla. Set aside.

  3. 3

    On top of the bowl, sift the remaining ingredients: flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, and ginger).

  4. 4

    Stir until just combined, don't over-stir the batter to avoid packed pumpkin bread. The batter should be thick and dense not runny or overly dry. Optional: fold in 1/2 cup of chopped nuts or chocolate chips halfway if desired.

  5. 5

    Bake on the center rack for 50 minutes or until a toothpick inserted in the center comes out clean. If not, add 10 minutes and repeat.

  6. 6

    Cool down completely on a cooling rack for one hour before eating.

  7. 7

    Store in an airtight container in the fridge for up to 4 days.