Vegan Pumpkin Bread

Ingredients

• 15 oz. can pure pumpkin
• ⅓ cup soy milk
• ⅓ cup melted coconut oil
• ⅔ cup pure maple syrup
• 2 cups all purpose flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 1 Tbsp. apple cidar vinegar
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1/8 tsp. ground cloves

Steps

• First, preheat oven to 350 degrees. Spray two loaf pans nonstick spray, or use loaf pan liners.
• In a mixing bowl, add pumpkin, soy milk, melted coconut oil and maple syrup. If soy milk, maple syrup are cold and coconut oil is solid, microwave them to room temperature so that the oil will not clump. Stir to combine.
• Add in remaining ingredients and stir until combined.
• Divide batter into two loaf pans.
• Bake for 50 minutes or until toothpick inserted comes out clean.
• Remove from oven and cool loaves before removing from pans.

May store pumpkin bread in fridge for two days. Freeze leftover bread after two days.

Add-ins: vegan chocolate chips, walnuts or pecans

To make gluten free, substitute whole wheat flour for 2 cups of oat flour. Bake at 350 degrees for 70 minutes. May add a teaspoon of baking soda to recipe for additional leavening.

Adapted from “Vegan Pumpkin Muffins,” Organically Addison. 14 Aug., 2022, https://organicallyaddison.com/vegan-pumpkin-muffins/

Nutrition Facts (Per 238g Serving)

• Calories: 551 kcal
• Total Fat: 17.9g
• Saturated Fat: ~13g (from coconut oil)
• Cholesterol: 0mg
• Sodium: 607mg
• Total Carbohydrates: 89.3g
  • Sugar: 32.3g
  • Dietary Fiber: ~3-4g (from pumpkin & flour)
• Protein: 8.5g