Vegan Pumpkin Bread
Bake tender vegan pumpkin bread with warm spices, pumpkin puree, plant milk, and a simple flax binder for an easy dairy-free loaf.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Ingredients
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup pumpkin puree unsweetened
- 3/4 cup brown sugar packed
- 1/2 cup unsweetened plant milk
- 1/3 cup neutral oil
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
Instructions
Instructions
- Heat the oven to 350°F (175°C). Line a 9-by-5-inch loaf pan with parchment.
- Whisk flaxseed with water and let stand 5 minutes until thickened.
- Whisk flour, leaveners, spices, and salt in a bowl.
- Whisk pumpkin, sugar, milk, oil, flax mixture, and vanilla until smooth.
- Fold dry ingredients into wet ingredients just until no dry streaks remain.
- Scrape batter into the pan and smooth the top.
- Bake 55 to 65 minutes, until a toothpick shows a few moist crumbs.
- Cool 15 minutes in the pan, then cool completely on a rack.