Vegan Pumpkin Bread
This perfectly moist, fluffy, and firm pumpkin bread is naturally sweetened and completely oil-free. Made with wholesome ingredients, its delightful texture and rich spice make it a healthy and delicious treat, perfect for any time of year.
Instructions
- 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.
Nutrition Facts
Per portion