All-Plant Pumpkin Bread

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Vegan Pumpkin Bread

Yield 8

ingredients

• Avocado oil spray
• 2 cups all-purpose flour
• 1/2 cup granulated cane sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice blend
• Pinch salt
• 1 teaspoons vanilla
• 1/3 cup room temperature water or unsweetened almond milk
• 1/3 cup canola oil or applesauce
• 15 oz canned pumpkin puree (only ingredient is pumpkin)

Instructions

1. Preheat oven to 350 F. Spray loaf span with avocado oil spray.
2. In a medium bowl, combine flour, baking powder, baking soda, spices and salt.
3. In a small bowl, combine oil, sugar, water/milk and vanilla.
4. Add the wet mixture to the dry mixture along with the pumpkin puree and mix well with a spatula. Mix until just smooth (don’t over-mix).
5. Taste batter, adjusting flavor or sweetness to your liking (a little more sugar, a little more vanilla, a little more pumpkin spice, etc)
6. Pour batter into prepared loaf pan, place on the center of the oven, and bake for 55 – 60 minutes, or until toothpick inserted in the center comes out clean. Let cool 10 minutes before slicing.

Nutrition Facts

Calories

276

Fat

10 g

Sat. Fat

1 g

Carbs

43 g

Fiber

2 g

Net carbs

41 g

Sugar

17 g

Protein

4 g

Sodium

247 mg

Cholesterol

0 mg