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Vegan Pumpkin Bread

1/4

Vegan Pumpkin Bread

2/4

Vegan Pumpkin Bread

3/4

Vegan Pumpkin Bread

4/4

Vegan Pumpkin Bread

Prep:15minCook:1h

Moist and light Pumpkin Bread made with plant-based ingredients. Perfect as warm breakfast for cold winter mornings!

Updated at: Thu, 17 Aug 2023 14:14:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

69

High

Glycemic Load

372

High

Nutrition per serving

Calories3305.3 kcal (165%)

Total Fat123.2 g (176%)

Carbs537.4 g (207%)

Sugars315 g (350%)

Protein33.4 g (67%)

Sodium1692.4 mg (85%)

Fiber27.9 g (100%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

2 cupsplain flour

1 Tbsppumpkin pie spice

1 tspbaking soda

½ tspbaking powder

2 Tbspchia seeds

1 ½ cuppumpkin puree

½ cupcooking oil

1 ½ cupsugar

¼ cupalmond milk

Instructions

Step 1

In a mixing bowl, add flour, pumpkin pie spice, salt, baking soda, baking powder, salt, chia seeds and mix well.

Step 2

In a separate bowl, add pumpkin puree, sugar, milk, oil and mix well. Add wet ingredients to dry and mix to combine.

Step 3

Transfer batter to parchment lined loaf pan ( 8 by 4 ) and bake at 320F for 60 mins or till you see a crack on top.

Parchment paper

OvenHeat

Step 4

Remove from oven and let it cool in the loaf pan.

Step 5

Slice when warm and serve with drizzle of maple syrup on top!

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Notes

4 liked

0 disliked

Delicious

Easy

Go-to

Moist

Sweet

Kat Barnes· 2 years ago

DELICIOUS! it was moist and perfect, I LOVED IT! EDIT: I doubled the recipe, added 2 mashed bananas and used coconut sugar instead of cane sugar and my husband said it's the best bread he's had in his entire life!

DELICIOUS! it was moist and perfect, I LOVED IT! EDIT: I doubled the recipe, added 2 mashed bananas and used coconut sugar instead of cane sugar and my husband said it's the best bread he's had in his entire life!