Vegan Pumpkin Bread
Servings: 12 slices
Wet Ingredients
- 1 can (15 ounces) (425 grams) 100% pure pumpkin puree
- ¾ cup (150 grams) sugar you can go as low as ½ cup
- ⅓ cup (80 grams) almond milk or another non-dairy milk
- ¼ cup (60 grams) olive oil
Spices
- 2 teaspoons (2 teaspoons) cinnamon You can substitute 2 teaspoons of pumpkin spice mix for the spices listed here
- ½ teaspoon (½ teaspoon) clove
- ¼ teaspoon (¼ teaspoon) nutmeg
- ¼ teaspoon (¼ teaspoon) allspice
- 1 teaspoon (1 teaspoon) ginger powder or fresh grated
Dry Ingredients
- 2 cups (300 grams) all-purpose flour
- 2 teaspoons (8 grams) baking powder
- 1 teaspoon (4 grams) baking soda
- 1 pinch (1 pinch) salt
- Preheat oven to 350°F or 180°C. Line loaf pan with parchment paper.To a mixing bowl, add 1 can (15 ounces) 100% pure pumpkin puree, ¾ cup sugar, ⅓ cup almond milk, ¼ cup olive oil, 2 teaspoons cinnamon, ½ teaspoon clove, ¼ teaspoon nutmeg, ¼ teaspoon allspice, and 1 teaspoon ginger (grated).Whisk until well combined.
- Sift in 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch saltMix with a spatula until combined but without overmixing.
- Pour the batter into the loaf pan.Optionally, sprinkle the batter with 2 tablespoons of cinnamon sugar for a crowd-winning topping.Bake at 350°F or 180°C for about 50 minutes, or until a toothpick inserted in the center comes out dry.
- Let it cool for 10 minutes in the loaf pan, then remove it and let it cool completely on a cooling rack.Slice with a bread knife.
