PUMPKIN BREAD - VEGAN

By tammy1365

Ingredients

• 2 cups spelt flour, or flour of choice*
• 1 /2 – 3/4 cup coconut, turbinado or organic pure cane sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 heaping teaspoons pumpkin pie spice mix or 1 tsp each cinnamon & ginger and 1/2 tsp each nutmeg & allspice and a pinch of clove
• pinch of mineral salt
• 1 - 2 teaspoons vanilla extract
• 1 /3 cup water or unsweetened almond milk (at room temp)
• 1 /3 cup neutral flavored oil (or coconut oil is liquid state) or applesauce
• 1 can (15 oz) 100% pumpkin puree or 1 1/2 cups fresh pumpkin puree
• small handful pumpkin seeds, for topping (optional)

Details

Adapted from simple-veganista.com

Preparation

Step 1

InstructionsPreheat oven to 350 degrees F.In a medium size bowl, combine flour, baking powder, baking soda, spices and salt. In a small bowl, combine oil, sugar, water/milk and vanilla. Add the wet mixture to the dry mixture along with the pumpkin puree and mix well. Careful not to over mix, but be sure there is no flour clumps. Taste batter, adjusting flavor or sweetness to your liking. Pour batter into a lightly greased loaf pan. Bake for 55 – 60 minutes. Once done, remove from oven and let cool slightly before serving. Let cool completely before storing.NOTES:If substituting the flour (I highly recommend sticking with the spelt, it’s my favorite), use unbleached all-purpose and/or fine whole wheat flour. If you try using a regular whole wheat flour, increase the water to 1/2 cups (you may have a denser loaf, but still tasty!).I’ve made this loaf using less oil, anywhere from 2 – 4 tablespoons, while substituting the remaining amount called for with almond milk or water. It turned out fabulous while cutting some fat out of the recipe.For the spices, I used the pumpkin pie spice mix plus some extra cinnamon. I like all the flavors. If using the individual spices adjust the measurement up to suit your taste. Use less spice if you want to taste more of the pumpkin. Remember to always start with the smaller amount and work your way up. You cannot take away but you can always add.Since there are no flax-eggs here, if you wish you can add two flax-eggs in place of the water + add 3 extra tablespoons water or you can simply add two tablespoons of flaxseed meal to the batter with the dry ingredients. Ground flax seeds have great nutritional benefits and can be added to boost the nutritional profile of this recipe. If you have some on hand, go for it!Adjust the sugar up a little if you like it a bit sweeter. Because this batter is on the thicker side, you can also add in up to 1/4 cup, or replace dry sugar with, warmed or room temperature pure maple syrup. Chilled maple syrup needs to be warmed or it will harden the coconut oil.Add chopped pepitas, walnuts or whole sesame seeds or oats to the top for added texture and visual appeal. I’ve also lightly sprinkled the top with raw sugar before baking (this is my daughters preferred topping).