Ready for a vegan pumpkin bread that makes you fall in love with fall even more?
Ingredients
2 Tbsp ground flaxseed
1 and 3/4 cup all purpose flour
1 tsp baking soda
1 and 1/2 Tbsp pumpkin pie spice blend
3/4 tsp salt
1/2 cup maple syrup
1 can pumpkin puree
1/2 cup melted coconut oil
1/4 cup plant-based milk of your choice (I used almond milk)
2/3 cup vegan chocolate chips, walnuts or other mix-ins.
3 Tbsp pumpkin seeds
Preparation:
Step 1: Combine the ground flaxseed in a bowl with 1/2 cup warm water. Stir and let sit for 5 minutes. This will make your flax eggs. Preheat your oven to 350°. Grease a 9x5 inch loaf pan with non-stick cooking spray.
Step 2: Meanwhile, combine the flour, baking soda, pumpkin pie spice blend and salt in a large bowl. Stir well.
Step 3: In a medium bowl, combine the maple syrup, pumpkin puree, melted coconut oil and milk. Add in the flax eggs after they sit for 5 minutes. Mix all the wet ingredients together. Add the wet ingredients into the dry ingredients and gently stir together using a rubber spatula or wooden spoon. There may be some lumps. Do not over mix. Gently fold in your chocolate chips or other mix-ins.
Step 4: Add the dough to the greased loaf pan and sprinkle the pumpkin seeds on top of the dough. Bake in your oven for 60 minutes, checking on your bread after 30 minutes to make sure the top doesn't brown. You can loosely cover it with tinfoil if it starts to brown.
Step 5: Allow the bread to cool completely in the pan on a wire rack before removing from the pan. Enjoy!
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