Vegan Pumpkin Bread

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: slices

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

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 salt
Mix 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.

Nutrition information is an estimate for 1 slice of vegan pumpkin bread out of 12 slices.

SUBSTITUTIONS

All-purpose flour: substitute 50% whole wheat flour for 50% all-purpose.
Almond milk: substitute another non-dairy milk, such as soy, oat, cashew, or rice milk.
Sugar: you can use white or brown sugar, coconut sugar, or palm sugar.
Olive oil: substitute avocado oil, canola oil, or sunflower oil.
Canned pumpkin puree: You can substitute homemade pumpkin puree, which you can make by roasting some pumpkin in the oven at 400°F or 200°C for about 30 minutes or until tender. Mash or blend it, let it cool, and use.
Spices: substitute pumpkin spice blend for spices.
Optional add-ins: feel free to add 1/3 cup dark chocolate chips, chopped walnuts, or pecans in the batter. You can also add grated orange zest.

STORAGE