Vegan Pumpkin Bread (Edit recipe)

10 recipes
4 followers

Pumpkin spice is a must for fall flavours. The warming properties of cinnamon and ginger help the body warm up from the inside out and supports the immune system. This loaf was made with light spelt flour which is a grain that is over 5000 years old. It's sweet nutty flavour works great with the pumpkin and pecans in this recipe. Spelt tops wheat in amino acids, protein, minerals and B vitamins. People with gluten sensitivity can often tolerate spelt better than any other grain.

30 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	470
Fat:	18 g
Carbohydrates:	69 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	312 mg
Fiber:	10 g
Sugars:	19 g
Calculated for total recipe.

Serves: 4-6

Ingredients

2 Tbsp Flax Seed Meal
4 Tbsp distilled Water
0.666 cup Pumpkin Purée
0.333 cup Pure Maple Syrup
2 tsp Ground Cinnamon
0.25 tsp ground Nutmeg
0.25 tsp ground Cloves
0.5 tsp ground Ginger
1 tsp Pure Vanilla Extract
1 tsp Baking Soda, aluminum free
1 cup Spelt Flour, GF option ground oats
0.75 cup Pecans, chopped

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350F
Oil a loaf pan with coconut oil. Set aside
In a large bowl, place flax meal and 4 tbsp water and mix well. Add pumpkin and maple syrup and whisk until combined.
Add spices, vanilla, baking soda and flour. Mix with a spatula until well combined.
Fold in pecans.
Pour into loaf pan and bake for 45 minutes or until a toothpick comes out clean. Turn off oven and let cool in the oven for about 30 minutes if using gluten free option. This is my trick for my gluten free loafs otherwise they flop. DO NOT SKIP this step if using gluten free option.
Turn baking loaf pan upside down and it should fall right out.