Fresh Vegan Pumpkin Bread
This Fresh Vegan Pumpkin Bread uses no dairy or eggs, making it an environmentally-friendly (and animal-friendly) alternative to a classic. Plus it's full of Fair Trade ingredients!
Prep Time20 mins
Cook Time1 hr 5 mins
Servings: 10 servings
Calories: 200kcal
Ingredients
- 1 cup gluten-free all-purpose flour 4.5 ounces
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp aluminum-free baking powder
- 1/2 tsp ground Fair Trade cinnamon
- 1/2 tsp ground Fair Trade ginger
- 1/2 tsp ground Fair Trade nutmeg
- 1 cup Fair Trade sugar
- 1/3 cup Fair Trade coconut oil
- 1 flax egg
- 1/2 tsp Fair Trade vanilla extract
- 1 cup fresh pumpkin puree (canned will also work - make sure it is pure pumpkin and not pumpkin pie mix)
Instructions
- Preheat the oven to 325°F. Grease one 8 x 4-inch loaf pan with oil and dust with a small amount of gluten-free all-purpose flour.
- Make your flax egg (see How To Guide here: http://www.revolutionarychef.com/2019/10/09/how-to-make-flax-and-chia-eggs/)
- In a medium bowl, sift the flour and whisk together with salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and sugar. Set aside.
- In a large bowl, beat your coconut oil and flax egg together using a hand or stand mixer
- Add the fresh pumpkin puree and vanilla extract. Mix on low speed until combined.
- Add the dry ingredients and mix on low speed until just combined.
- Add mixture to greased 8x4 bread pan. The mixture will be thick - smooth into pan with spatula.
- Bake on 325°F for 65 minutes or until toothpick comes out clean. Cover with aluminum foil if top begins to brown too deeply.
- Remove the pan from the oven and let cool on wire rack for 15-20 minutes. Carefully turn loaves out of pan onto rack to cool the rest of the way. Let cool completely before slicing.
Notes
Recipe adapted from Jenn Segal's incredible Pumpkin Bread recipe on Once Upon a Chef.
*Nutrition information is a rough estimate