I’ve always been a fan of sweet breads, and this Vegan
Pumpkin Bread is certainly no exception. They’re easy to make, a perfect
afternoon snack, and they freeze well too! I always had a loaf
of Banana Bread in
my kitchen in college for snacking emergencies…and I’m pretty sure that if this
Pumpkin Bread recipe existed back then, it would have been replaced.
With crisp edges and a soft and chewy inside, this
Fall-themed sweet bread is amazing on it’s own! You can also dress it up with
fun spreads and toppings, if you want to get fancy. I personally love to toast
a slice and spread a thick dollop of Nut Butter on top! Now that I think of it,
it would be great with some Apple Butter or Maple Butter too…
INGREDIENTS
- 2 tbsp Ground Flax OR Ground Chia Seeds + 5 tbsp Filtered Water
- 2 ¼ cup Quick or Rolled Oats, blended into a fine flour
- 2 tsp Baking Soda (not Powder)*
- 1 tbsp Pumpkin Pie Spice
- 1/2 tsp Salt
- 1 cup Pumpkin Puree
- 2/3 cup Coconut Sugar
- 1/4 cup Nut or Seed Butter
- Juice of 1/2 Lemon
INSTRUCTIONS
- Preheat your oven to 350F. In a small bowl, combine the Ground Flax OR Ground Chia seeds with 5 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.
- In the meantime, add the Oat Flour, Pumpkin Pie Spice, Baking Soda, and Salt to a Medium Bowl. Mix well and set aside.
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full recipe : frommybowl.com