Perfect Vegan Pumpkin Bread
Perfect Vegan Pumpkin Bread that’s not too sweet and has everything you need to get your fall off to a great start! Enjoy with coffee or tea in the morning or enjoy it as an after-dinner treat. For a gluten-free version, simply substitute for 1:1 gluten-free flour.
Ingredients
Perfect Vegan Pumpkin Bread
- 1 cup canned pumpkin
- 1 ripe banana
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup non-dairy milk, unsweetened
- 2 1/2 tsp pumpkin spice
- 1/2 cup sugar
- 2 cups flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- Optional add in’s: raisins or dried cranberries, chopped walnuts, chocolate chips
Directions
- Preheat the oven to 350ºF and prepare a loaf pan by lightly greasing with oil.
- In a large bowl, whisk together the canned pumpkin and ripe banana until well combined. Add in the oil, non-dairy milk, vanilla extract, pumpkin spice, and sugar. Whisk together.
- Sift in the flour, salt, baking powder, and baking soda and fold together into the batter until evenly combined. If using add-in’s fold in a generous 1/4 cup raisins or dried cranberries and chopped walnuts.
- Transfer the batter to the loaf pan and top with a few more sultanas and nuts. Place in the oven and bake for 50-55 minutes, or until you can poke the center with a toothpick and it comes out clean.
- Allow the bread to cool before enjoying. Transfer to an airtight container or cover with plastic wrap and store in the refrigerator. Warm up before enjoying the next take.
Nutrition Information
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