This Vegan Pumpkin Bread is perfect for fall. It’s easy-to-make, vegan-friendly, and great when paired with coffee or tea.
2 cups all-purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger spice
dash of cloves spice
1 cup pumpkin puree
1/3 cup butter or coconut oil, room temperature, then melted
1 cup brown sugar
2 egg replacements
1 tsp vanilla
6 tbsp. almond milk
Preheat oven to 350F and line a bread tin with parchment paper and lightly grease with cooking oil spray.
Into a large bowl, combine the flours, baking soda, baking powder, salt, cinnamon and nutmeg.
In a medium-sized bowl add in the pumpkin puree and whisk in the melted oil or butter, brown sugar, egg replacement, vanilla and almond milk. Whisk just till combined.
Add the flour mixture to pumpkin mixture and stir with a wooden spoon to well combine.
Transfer batter to the baking tin and bake for 50-55 minutes.
Cool for 5 minutes in the bread tin and remove and cool completely on wire rack. Serve with vegan butter!
You can use a regular egg if needed. It will cook the same.
NOTE: use as many or as little spices as you like. The more the better, in my opinion!
Keywords: recipe, flour, easy, best, vegan, chocolate, banana