Vegan Pumpkin Bread
This vegan pumpkin bread recipe is packed with plenty of cozy pumpkin flavor, along with protein, fiber and healthy fats. Low in sugar too!
Servings: 12 slices
Calories: 160kcal
Ingredients
- 1/4 cup flaxseed meal divided
- 6 tablespoons water
- 1 1/2 cups blanched almond flour
- 1/2 cup quinoa flour
- 2 tablespoons arrowroot powder
- 2 tablespoons coconut sugar
- 2 teaspoon coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup non-dairy milk
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- Turbinado sugar + pumpkin seeds to garnish
Instructions
- Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.
- Whisk together 2 tablespoons flaxseed meal with the water. Set aside to gel for at least 5 mins.
- Meanwhile, add the dry ingredients to the bowl and whisk to combine.
- To the bowl with the flaxseed eggs, stir in pumpkin, syrup, non-dairy milk, oil and vinegar and beat until smooth. Fold in chocolate chips if desired.
- Transfer batter to the prepared loaf tin, sprinkle with sugar and pumpkin seeds if using, and bake on the center rack for 50 - 60 minutes until the top has turned golden brown and a cake tester inserted into the center comes out clean.
- Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing.
Video
Nutrition
Calories: 160kcal | Carbohydrates: 16g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 134mg | Fiber: 3g | Sugar: 7g