Vegan Pumpkin Bread
This vegan pumpkin bread is moist, fluffy, sweet and perfectly spiced. Easy to make in one bowl, this delightful recipe is a favourite for Fall, often noted as being even better than Starbucks pumpkin bread!
Instructions
- 1
Preheat the oven to 350 degrees F and grease a loaf pan.
- 2
In a small bowl, combine the ground flaxseeds (1 tbsp) and water (2.5 tbsp). Set aside to thicken; this is your flax egg.
- 3
In a large bowl, whisk together the canned pumpkin puree (15 oz), brown sugar (1.25 cup), canola oil (0.5 cup), [flax egg] and soy milk (0.25 cup) until smooth.
- 4
Add the all purpose flour (1.75 cup), then sprinkle the baking soda (1 tsp), baking powder (0.5 tsp), salt (0.5 tsp), ground cinnamon (2 tsp), ground nutmeg (0.25 tsp) and ground cloves (0.25 tsp) on top of the flour. Stir with a large spoon or spatula, gently, until just combined. Do not over mix.
- 5
Pour into the prepared pan and sprinkle the pepitas (0.5 cup) on top. Bake for about mins (75), until a toothpick inserted in the center comes out clean.
- 6
Let it cool in the pan for [10-15 mins], then transfer the loaf to a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.
Nutrition Facts
Per portion