Vegan Pumpkin Bread
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.
PREP TIME
30 minutes
COOK TIME
45 minutes
INGREDIENTS
12
Serves: 4-6
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Flax Seed Meal
- 4 Tbsp4 Tbsp4 Tbsp distilled Water
- 0.666 cup0.666 cup0.666 cup Pumpkin Purée
- 0.333 cup0.333 cup0.333 cup Pure Maple Syrup
- 2 tsp2 tsp2 tsp Ground Cinnamon
- 0.25 tsp0.25 tsp0.25 tsp ground Nutmeg
- 0.25 tsp0.25 tsp0.25 tsp ground Cloves
- 0.5 tsp0.5 tsp0.5 tsp ground Ginger
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 tsp1 tsp1 tsp Baking Soda, aluminum free
- 1 cup1 cup1 cup Spelt Flour, GF option ground oats
- 0.75 cup0.75 cup0.75 cup Pecans, chopped
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Process
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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Dairy Free Egg Free Nightshade Free Pescetarian Plant Based Shellfish Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 469 |
| Fat: | 19 g |
| Carbohydrates: | 70 g |
| Protein: | 11 g |
| Cholesterol: | 0 g |
| Sodium: | 312 mg |
| Fiber: | 10 g |
| Sugars: | 19 g |
| Calculated for total recipe. | |
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