Dairy Free Pumpkin Olive Oil Bread (Edit recipe)

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Is she sweet? Is she savory? We may never know!! This pumpkin olive oil bread is the best of both worlds. Another dairy free pumpkin recipe, because we are team pumpkin here!

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PREP TIME

10 minutes

COOK TIME

1 hour

INGREDIENTS

12

Serves: 8

Ingredients

2.5 cups All Purpose Flour
2 tsp Pumpkin Pie Spice - Primal Palate
1 tsp Kosher Salt
1 tsp Baking Powder
0.5 tsp Baking Soda
2 whole Eggs
1 tsp Vanilla Extract
15 oz Organic Pumpkin - Thrive Market
0.75 cup Brown Sugar
.5 cup Granulated White Sugar
.5 cup ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos
.5 cup Vegan Buttery Spread, Melted

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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

Add your eggs, vanilla, pumpkin puree, brown sugar, white sugar, olive oil, and vegan butter to a large bowl.
Beat with a wooden spoon until emulsified.
Add in your flour, salt, pie spice, baking powder and baking soda.
Stir until evenly combined.
Pour into a loaf pan.
Bake at 350°F for 60 minutes.
Let cool in loaf pan and then slice and serve!

Notes

I recommended serving with vegan butter and maple syrup but this would be fun with chili too!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	399
Fat:	14 g
Carbohydrates:	63 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	227 mg
Fiber:	3 g
Sugars:	27 g
Sugar Alcohol:	0 g
Calculated per serving.