Vegan Pumpkin Bread
This vegan pumpkin bread is made healthier with whole wheat flour, less oil, and less sugar but is still packed with fall flavor.
PREP TIME
15 minutes
COOK TIME
1 hour
INGREDIENTS
18
Serves: 9
Ingredients
Dry Ingredients
- 2 cups2 cups2 cups White Whole Wheat Flour, (240 g) or all purpose flour
- 2.5 tsp2.5 tsp2.5 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Baking Soda
- 1.5 tsp1.5 tsp1.5 tsp Cinnamon, Ground
- .5 tsp.5 tsp.5 tsp Nutmeg, Ground
- .5 tsp.5 tsp.5 tsp Ginger, Ground
- 1/8 tsp1/8 tsp1/8 tsp Salt
Wet Ingredients
- 15 oz15 oz15 oz Pumpkin Purée, (425 g)
- 5 Tbsp5 Tbsp5 Tbsp Brown Sugar, (60 g)
- 3 Tbsp3 Tbsp3 Tbsp Granulated White Sugar, (36 g)
- .25 cup.25 cup.25 cup Walnut Butter, (60 g)
- 1 Tbsp1 Tbsp1 Tbsp Flaxseed Meal, ground
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil, or neutral-flavored oil
- 100 ml100 ml100 ml Almond Milk, or dairy-free milk
- 1 tsp1 tsp1 tsp Apple Cider Vinegar
- 1 tsp1 tsp1 tsp Vanilla Extract
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 350°F (or 325°F for convection/fan-forced oven). Line a 9×5-inch metal loaf pan with parchment paper.
- Whisk together dry ingredients in a bowl.
- In a large mixing bowl, add all the wet ingredients and whisk until well combined.
- Add the dry ingredients to the wet ingredients and fold together until no dry flour is left. Try to smooth out any big lumps of flour, but be careful not to over-mix the batter. (Batter should be thick.)
- Scoop the batter into your lined loaf pan. Tightly pack the batter into your pan, then gently drop the pan on the counter a couple times to remove any large air bubbles.
- Bake for 55-75 minutes, until a skewer inserted in the center comes out clean or with a few cooked crumbs (not wet batter).
- Place the loaf pan on a wire rack and cool the bread in the pan for 10 minutes. Then use the sides of the parchment paper to remove the bread from the pan. Carefully peel off the parchment paper and place the bread directly on the wire rack to cool completely.
Notes
*You can replace the cinnamon, nutmeg, and ginger with 2-3 tsp of pumpkin pie spice.
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About This Recipe
Show nutritional information
Breakfast Coconut Free Dairy Free Egg Free Nightshade Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 230 |
| Fat: | 8 g |
| Carbohydrates: | 34 g |
| Protein: | 5 g |
| Cholesterol: | 0 g |
| Sodium: | 113 mg |
| Fiber: | 4 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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