This Pumpkin Bread is a perfect fall treat. It’s moist, soft, spicy, and super easy to make. You’ll love this delicious classic dessert in the vegan version.
3tablespoonssunflower oil, (=40 g) + extra for greasing
220gramsall-purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
pinchsea salt
1teaspoonpumpkin spice
1teaspoonground cinnamon
Instructions
Preheat the oven to 180°C.Lightly grease a loaf pan** with a little bit of oil (or vegan butter). Then line the pan with a strip of parchment paper on the longer side. Set aside.
Make the flax egg by combining a tablespoon of ground flaxseeds with 2 tablespoons of water. Let it sit for at least 5 minutes to thicken.
To make vegan buttermilk, add a tablespoon of apple cider vinegar (or lemon juice) to unsweetened almond milk. Mix well. Set aside.
In a large bowl, combine light brown sugar, pumpkin puree, and sunflower oil. Mix well with a hand whisk. Add flax egg and vegan buttermilk and mix again. Next, sift all-purpose flour, baking powder, baking soda, a pinch of salt, pumpkin spice mix, and cinnamon. Mix until just combined. Don’t overmix the batter.
Pour the batter into the prepared pan and evenly spread it to the side with a spatula.
Bake in preheated oven for 30-35 minutes, until a toothpick, inserted into the middle, comes out clean. Otherwise, bake for 5 - 10 minutes longer.
Make sure to let your pumpkin bread cool completely before serving.
Notes
* Lemon juice works as well.** I used a 25cm loaf pan.Nutrition FactsServing: 1 slice / Calories: 126kcal / Total Fat: 3,4g / Saturated Fat: 0,4g / Cholesterol: 0mg / Sodium: 7mg / Total Carbohydrate: 22,2g / Fiber: 1,1g / Sugar: 8,8g / Protein: 1,9g / Calcium: 50mg / Iron: 1mg / Potassium: 137mg