plant based pumpkin bread
the perfect cozy fall activity 🤎
plant based pumpkin bread
the perfect cozy fall activity 🤎
Ingredients
Dry ingredients
- 2 cups flour normal or gluten free
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp salt
Wet ingredients
- 1/2 cup golden cane sugar
- 1/3 cup plant based milk I used almond milk
- 1/3 cup melted coconut oil
Other
- 1 1/2 cup pumpkin puree from a can
Toppings (optional)
- 3 tbsp pumpkin seeds
- Handful chopped walnuts
- Drizzle maple syrup or honey
- Scoop of vanilla ice cream
Instructions
- Combine dry ingredients in large mixing bowl
- Combine wet ingredients in a separate bowl
- Add wet ingredients to dry ingredients
- Add pumpkin puree
- Coat loaf pan with light layer of olive oil or line with baking paper
- Add batter to pan and spread evenly
- Top with pumpkin seeds (optional) before baking.
- Bake at 350F/175C for 45-55 minutes. I recommend checking in around the 40 minute mark. Mine took 50 minutes but the exact time will depend on oven size, placement in oven etc.
- Let cool before removing from pan. Slice and serve – I love to top mine with maple syrup or honey and extra chopped, walnuts, peanuts or cashews! Also lovely with ice cream 🙂 Recommend keeping refrigerated for extra freshness 🙂