Description
This easy vegan pumpkin bread is moist, warmly spiced, and topped with crunchy pumpkin seeds for a delicious plant-based fall treat.
Ingredients
Scale
- 1 1/2 cups pumpkin puree, canned or cooked (learn how to make it yourself here)
- ¼ cup plant-based milk, plain, unsweetened
- ½ cup vegetable oil
- 2 tablespoons chia seeds
- 2 tablespoons ground flax seeds
- ½ cup packed brown sugar (or coconut palm sugar)
- 1 cup all purpose flour
- ¾ cup whole wheat flour
- 1 ½ teaspoons baking soda
- Pinch salt (optional)
- 1 ½ teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ½ cup coarsely chopped pumpkin seeds
Garnish: (optional)
- 1 tablespoon pumpkin seeds
Instructions
- Preheat oven to 350 F.
- Place pumpkin, plant-based milk, oil, chia seeds, and flax seeds in a large mixing bowl and combine with an electric mixer for 2 minutes (or beat vigorously by hand with a wooden spoon).
- Add brown sugar (or coconut palm sugar), all purpose flour, whole wheat flour, baking soda, salt (optional), cinnamon, ginger, and nutmeg, and combine with electric mixer (or by hand) just until smooth and well blended (do not overmix).
- Stir in pumpkin seeds with a wooden spoon.
- Line a loaf pan with parchment paper. Pour batter into parchment-paper lined loaf pan, smoothing to even with a spatula. Sprinkle with 1 tablespoon pumpkin seeds, if desired (optional).
- Place in oven and bake for about 55-60 minutes, until fork inserted in center comes out clean.
- Remove from oven and allow to cool slightly in pan for about 8 minutes. Lift paper with bread out of loaf pan and cool for an additional 20 minutes. Slice into 12 slices. Cover and store in refrigerator for up to 10 days, or in freezer for up to 6 months.
- Makes 12 servings
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 264
- Sugar: 10 g
- Sodium: 168 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 7 g
