Easy and Delicious Vegan Pumpkin Bread
Get ready to savor the flavors of fall with this easy and delicious vegan pumpkin bread, a perfect blend of warmth, spices, and pumpkin goodness.
Ingredients
- 1 tbsp egg replacer (I used Bob's Red Mill)
- 1 15 oz can pumpkin puree
- 1 1/4 cups brown sugar, lightly packed
- 1/2 cup vegetable oil
- 1/4 cup almond milk
- 1 3/4 cups all-purpose flour
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup chopped walnuts
- 1/3 cup pepitas
Instructions
- Preheat the oven to 350 degrees and grease a loaf pan.
- In a small bowl, whisk together the egg replacer and 2 tbsp of water. Set aside. In a mixing bowl, add the pumpkin puree, brown sugar, vegetable oil, almond milk and egg replacer. Whisk together until combined.
- Add the all-purpose flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt to the wet mixture. Stir with a large spoon until just combined. Be careful not to over-mix.
- Fold in the chopped walnuts. Pour the mixture into the greased loaf pan and bake for 75 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 30-45 minutes and then remove the loaf from the pan.
Tried this recipe?Let us know how it was!