Name: Vegan Pumpkin Bread
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 6 servings
Ingredients: 1.75 cup flour (I use all spelt flour or 1 cup whole wheat pastry flour + 0.75 cup unbleached white); 0.5 cup powdered sugar (use 2 tbsp more for sweeter (just blend up unrefined sugar of choice until fine and use)); 0.25 cup brown sugar (or coconut sugar or other sugar of choice); 2.25 tsp baking powder; 0.25 tsp baking soda; 0.25 teaspoon salt; 3 tsp pumpkin pie spice (or use 1.5 tsp cinnamon, 0.5 tsp ginger, 0.25 to 0.33 tsp nutmeg, 0.125 tsp cloves); 3.5 tbsp chopped walnuts (or pecans or omit to make nut-free); 3 tbsp mini chocolate chips (or cranberries or currants); 1.125 cup pumpkin puree (not pumpkin pie mix); 0.5 cup non dairy milk; 3.5 tbsp oil; 1 tablespoon molasses (or use maple syrup); 1 tsp lemon juice; null null pumpkin seeds (or vegan mini chocolate chips for topping (optional))

Instructions

Show units in method

1

Preheat the oven to F (365 degrees) (180ºC).
2

In a large bowl, whisk the flour (1.75 cups), powdered sugar (0.5 cup), brown sugar (0.25 cup), baking powder (2.25 tsp), baking soda (0.25 tsp), salt (0.25 teaspoon), and pumpkin pie spice (3 tsp) until well combined. Mix in the chopped walnuts (3.5 tbsp) and mini chocolate chips (3 tbsp) if using. If your coconut sugar has large granules, pulse in a blender to grind to finer state and use.
3

Add the pumpkin puree (1.125 cup), non dairy milk (0.5 cup), oil (3.5 tbsp), molasses (1 tablespoon), and lemon juice (1 tsp) and mix well. It will take minute (1) or minutes (2) for the [pumpkin puree] to combine well. Mix until there are no pumpkin or flour streaks in the mixture. Add non dairy milk (1 tbsp) more if needed.
4

Transfer to a parchment lined or well-greased and floured loaf pan. Top with [pumpkin seeds] or [vegan mini chocolate chips] or a streusel of choice.
5

Bake for minutes (50) to minutes (60) or until a toothpick from the center comes out almost clean.
6

Cool for minutes (15) then remove from the pan. Cool completely before slicing. Store on the counter for the day or refrigerate for up to 6 days.