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.
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Servings: 9
Ingredients
Dry Ingredients
- 2 cups (240g)
white whole wheat flour* or all purpose flour - 2 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon1
- ½ tsp ground nutmeg1
- ½ tsp ground ginger1
- ⅛ tsp salt
Wet Ingredients
- 15 oz (425g)
pumpkin puree* - 5 tbsp (60g) brown sugar
- 3 tbsp (36g) granulated sugar
- ¼ cup (60g)
walnut butter - 1 tbsp ground flax
- 2 tbsp neutral-flavored oil
- 100 ml dairy-free milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (or 325°F for convection/fan-forced oven). Line a 9x5-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
1) You can replace these spices with 2-3 tsp of pumpkin pie spice.