Name: Vegan Pumpkin Bread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 0.75 cup pure maple syrup ((240g)); 0.25 cup canned lite coconut milk ((60g), shaken first, I love the Thai Kitchen brand); 2.25 tsp vanilla extract; 1.75 cups whole grain spelt flour ((224g), this flour is what gives the perfect texture and moisture); 2 tbsp cornstarch ((16g)); 2 tsp baking soda; 0.5 tsp fine salt; 0.25 tsp ground black pepper ((please see post why this is added, it does NOT make it spicy)); 4 tsp pumpkin spice blend ((OR SEE NOTE BELOW!)); 1 cup canned pumpkin puree ((240g)); null null pumpkin seeds (for topping); null null powdered sugar

Instructions

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1

Preheat the oven to 350°F (177°C). Line a [loaf pan] (9x5 inch) with parchment paper, leaving an overhang.
2

In a large bowl, whisk together the pure maple syrup (0.75 cup), canned lite coconut milk (0.25 cup), canned pumpkin puree (1 cup), and vanilla extract (2.25 tsp) until completely smooth.
3

In a medium bowl, whisk very well the whole grain spelt flour (1.75 cups), cornstarch (2 tbsp), baking soda (2 tsp), fine salt (0.5 tsp), ground black pepper (0.25 tsp), and pumpkin spice blend (4 tsp).
4

Slowly add the dry ingredients to the wet ingredients. Stir gently, folding until it all comes together into a moist, cohesive, and thick batter. Don’t over-mix, just until combined and smooth.
5

Pour the batter into the prepared [loaf pan]. Use the back of a spoon to smooth out the top flat and evenly to the corners. If desired, sprinkle [pumpkin seeds] on top.
6

Bake for minutes (40) or until a toothpick inserted completely clean from the center to the bottom of the pan.
7

Cool the loaf for minutes (45) to an hour before slicing. Lift the loaf out with the parchment paper and slice with a very sharp knife.
8

Cover the completely cooled loaf tightly in plastic wrap and store at room temperature to keep it moist. Serve with coffee, or optionally glaze for an extra touch.