One Bowl Vegan Pumpkin Bread

Vegan Pumpkin Bread Recipe. Easy pumpkin loaf filled with pumpkin puree, pumpkin pie spice, walnuts and chocolate chips. Use pumpkin seeds, currants for variation. Vegan Fall Recipe. Makes 1 8.5 by 4.5 inch loaf. You can also use other size loaf pans.

Ingredients

• Dry:
• 1¾ cups flour I use all Spelt flour or 1 cup whole wheat pastry flour + 3/4 cup unbleached white
• ½ cup powdered sugar Use 2 tbsp more for sweeter
• ¼ cup brown sugar or coconut sugar or other sugar of choice
• 2¼ tsp baking powder
• ¼ tsp baking soda
• ¼ teaspoon salt
• 2 to 4 tsp pumpkin pie spice or use 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves
• 3 to 4 tbsp chopped walnuts or pecans or omit to make nut-free
• 3 tbsp mini chocolate chips or craberries or currants
• Wet:
• 1 cup + 2 Tbsp pureed pumpkin not pumpkin pie mix
• ½ cup non dairy milk
• 3 to 4 Tbsp oil
• 1 tablespoon molasses or use maple syrup
• 1 tsp lemon juice
• pumpkin seeds or vegan mini chocolate chips for topping optional
• US Customary - Metric

Instructions

1. Preheat the oven to 365 degrees F / 180ºc.
2. In a large bowl, whisk the dry ingredients until well combined. Mix in the nuts and chocolate chips if using. *If your coconut sugar has large granules, pulse in a blender to grind to finer state and use.
3. Add the wet ingredients and mix well. it will take a minute or 2 for the pumpkin puree to combine well. Mix until there are no pumpkin or flour streaks in the mixture. Add a tbsp more non dairy milk if needed.

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