Vegan Pumpkin Bread (Edit recipe)

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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

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Ingredients

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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
  1. Preheat oven to 350F
  2. Oil a loaf pan with coconut oil. Set aside
  3. In a large bowl, place flax meal and 4 tbsp water and mix well. Add pumpkin and maple syrup and whisk until combined.
  4. Add spices, vanilla, baking soda and flour. Mix with a spatula until well combined.
  5. Fold in pecans.
  6. 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.
  7. Turn baking loaf pan upside down and it should fall right out.

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About This Recipe

Show nutritional information
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.
Baked Goods Coconut Free Dairy Free Egg Free Nightshade Free Pescetarian Plant Based Shellfish Free Vegan Vegetarian

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