Vegan Pumpkin Bread
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Vegan Pumpkin Bread
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PurDate adapted from Addicted to Dates
This vegan pumpkin bread is delicious with a bit of date sugar butter. What is date sugar butter? Butter creamed with a small amount of date sugar (usually 1/2 Tbsp of date sugar per 2 Tbs/30 grams of softened butter.) Delish!
Ingredients
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¾ cups of plant based milk
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1 Tbsp apple cider vinegar
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1 Tbsp ground flaxseed
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1 cup canned pumpkin puree (without sugar)
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½ cup maple or date syrup
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⅓ cup olive oil
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1 Tsp vanilla extract
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1 cup white flour
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½ wheat flour
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⅓ cup nuts finely ground (pecans work nicely)
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¾ cup PurDate sugar
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2 Tsp baking powder
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1 Tbsp pumpkin spice mix
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¼ tsp of sea salt
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1 cup vegan
Directions
Preheat oven to 350 F and prepare a loaf pan. Line an 8 inch loaf pan with parchment paper.
Add the apple cider vinegar to the milk and let sour for 5 minutes. While it is sitting, prepare the flax egg by combining the flax seed with 2 Tbsp of water. Let it sit for 5 minutes.
Mix all of the wet ingredients in a large bowl including the soured milk and flax egg.
Mix all of the dry ingredients in another medium sized bowl and stir.
Use a spatula to gently fold the dry mixture into the wet mixture.
Pour the batter into the bread loaf pan and bake for 50-60 minutes.
Recipe Video
Recipe Note
You can use walnuts or even almonds in place of pecans. Leave us a comment and let us know how your pumpkin bread turned out!
Delicious warm baked Vegan Pumpkin Bread.