INGREDIENTS
- 1 pie pumpkin
- 2 cups flour (all-purpose or GF flour)
- 1/2 – 3/4 cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- pinch of mineral salt
- 1 – 2 teaspoons vanilla
- 1/3 cup water or organic oat milk by Oatis (at room temp)
- 1/3 cup neutral-flavored oil, like coconut oil in a liquid state
RECIPE
1. Prepare the Pumpkin Puree. Preheat the oven to 350F. Slice the stem off and then slice the pumpkin in half. With a sharp-edged spoon, scoop out the seeds & guts. (You can save & clean the seeds for roasting.) Roast at 350F for about 45-50 minutes. We recommend preparing ahead, or you can get the rest of your ingredients together while the pumpkin roasts.
2. Lightly grease a loaf pan.
3. Mix. In a medium size bowl, combine flour, baking powder, baking soda, spices and salt. In a separate bowl, combine oil, sugar, water/milk and vanilla. Add the wet mixture to the dry mixture along with 1.5 cups of pumpkin puree and mix well. Be careful not to over mix, but be sure there is no flour clumps. Add ins welcome, like chocolate chips or walnuts.
4. Bake. Pour batter into prepared loaf pan, place in oven, and bake for 55 – 60 minutes. Once done, remove from oven and let cool 5 – 10 minutes. Remove loaf from pan and transfer bread to a wire rack to cool slightly before serving.
Sliced pumpkin bread is delicious warmed in a toaster oven and served with a smear of vegan butter!
Credit: Simple Veganista
