It’s that time of year, when I use any and every excuse to bake with pumpkin. I want all the pumpkin in my life.
Vegan Pumpkin Bread
Ingredients:
1 cup of whole wheat flour
3/4 cup of white flour
1/2 cup of brown sugar
1/4 cup of coconut sugar
2 & 1/2 teaspoons of baking powder
1/4 teaspoon of sodium bicarb
1/4 teaspoon of salt
1 & 1/3 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of nutmeg
1/8 teaspoon of cloves
1 heaped cup of pureed pumpkin
1/2 cup of coconut milk
3 tablespoons of melted coconut oil
1 tablespoon of maple syrup
1 cup of dried cranberries
pumpkin seeds to top if desired
Instructions:
Preheat the oven to 180C. Grease your loaf tin.
In a large bowl, whisk together all the dry ingredients.
Then add in all the wet ingredients and mix well. Add a tablespoon more of coconut milk if your batter seems too thick. Lastly mix in your dried cranberries.
Spread the batter into the loaf tin and sprinkle the top with your pumpkin seeds.
Bake for 50-60 minutes. (Mine baked for 50 minutes.)
Cool for at least 15 minutes before removing the bread from the tin. And then cool completely before slicing.
Have you ever had vegan cranberry & pumpkin bread? Would you give it a go?
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Vegan Pumpkin Bread
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