'Tis the season to eat all things pumpkin...PSLs, pumpkin cereal and, of course, pumpkin bread. This vegan pumpkin bread recipe will be loved by all, even people that aren't vegan. In fact, they will be so busy chowing down to notice.
Not only is this recipe healthy, but it is also super easy to make. So what are you waiting for? Grab a can of pumpkin (I know you have one handy during Fall) and get baking!
Vegan Pumpkin Bread
- Prep Time:10 mins
- Cook Time:35 mins
- Total Time:45 mins
- 2 cups wheat flour
- 2 cup oat flour
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- 30 ounce canned pumpkin
- 4 teaspoon cinnamon
- 3 teaspoon allspice
- 1/4 teaspoon cardamom
- 1/2 cup maple syrup
- 1 cup apple sauce
- 3/4 cup almond milk or other non-dairy milk
- 3 flax eggs follow instructions on flax meal box
Preheat the oven to 350°.
Grease two loaf pans with olive oil or coconut oil.
Empty canned pumpkin into a bowl.
Add cinnamon, allspice and cardamom to the canned pumpkin.
Add baking powder and baking soda to the bowl.
Add applesauce, almond milk and flax eggs, then mix.
Add wheat flour and oat flour, then mix to combine.
Add maple syrup (can adjust for desired sweetness).
Stir to combine.
Pour batter into loaf pans (I used four small loaf pans, but you could also use larger loaf pans—just cook for about 3 minutes longer).
Bake for 30-45 mins, depending on the size of your loaf pans. Allow the bread to cool completely before slicing.
Serve, slice and enjoy!