‘Tis the season for pumpkin bread!!
This holiday favorite is always a crowd-pleaser, and for good reason! Make this plant-based version for a healthy-ish for a delightful, guilt-free treat!
I’m sure whoever you’re spending the holidays with won’t even notice that it is vegan!
Vegan Pumpkin Bread
Cook and Prep Time: 75 minutes
Serves: 8
You Need
- 15 oz. Can Pumpkin Puree
- 2 ½ cups Oat Flour
- 2 tbsp. Ground Flax + 5 tbsp. Water
- ¼ cup Nut or Seed Butter
- 3 tbsp. Maple Syrup
- 2 tsp. Baking Soda
- ½ tsp. Salt
- 1 tsp. Ground Nutmeg
- 1 tbsp. Cinnamon
- ½ tsp. Allspice
- ¼ tsp. Ground Cloves
- ½ cup Pumpkin Seeds, for garnish
DIRECTIONS
- Preheat your oven to 350˚F.
- Whisk together the ground flax and water to make your flax egg. Set aside for 5-10 minutes, until thickened.
- Separate you wet and dry ingredients into separate. Whisk each to combine separately.
- Slowly incorporate the dry mixture into the wet mixture. Stir well, until all clumps have dissolved.
- Place mixture in a loaf pan. Bake at 350˚F for 50-60 minutes, or until a toothpick comes out cleanly.
- Let the bread cool at room temperature. Garnish with pumpkin seeds. Enjoy!