VEGAN PUMPKIN BREAD, SUPER EASY AND PERFECTLY MOIST

I’m totally thrilled with this vegan pumpkin bread.

I’ve been loving the quick breads lately and enjoying vegan banana bread and vegan zucchini bread and of course vegan cornbread.

This pumpkin bread is so easy to make, the hardest thing about it is waiting for it to finish baking in the oven! Especially with those delicious aromas wafting through the house.

The pumpkin flavor comes from lots of pumpkin purée, I didn’t skimp on the pumpkin, so the flavor is really delicious. And then we have all those delicious pumpkin pie spices like cinnamon, nutmeg, cloves and ginger.

INGREDIENTS

• 2 cups (250g) All Purpose Flour
• 1/2 cup (100g) White Sugar
• 1/2 cup (100g) Brown Sugar
• 3 tsp Baking Powder
• 1 tsp Ground Cinnamon
• 1/4 tsp Nutmeg
• 1/4 tsp Ground Cloves
• 1/4 tsp Ground Ginger
• 1/2 tsp Salt
• 1 and 1/2 cups (337g) Pumpkin Purée (canned or fresh)
• 1/4 cup (60ml) Extra Virgin Olive Oil*
• 1 tsp Vanilla Extract
• 1 Flax Egg
• Small Handful (1/2oz/14g) Pumpkin Seeds

INSTRUCTIONS

1. Preheat the oven to 350°F (180°C).
2. Sift the flour into a mixing bowl and add the white and brown sugar, baking powder, cinnamon, nutmeg, cloves, ginger and salt and mix together.
3. Prepare your flax egg by adding 1 Tbsp ground flaxseed meal to a bowl and then adding in 3 Tbsp of hot water from the kettle, leave to sit for a minute or so to become gloopy.
4. Add in the pumpkin purée, olive oil, vanilla and flax egg and mix in. The batter will be very thick, but have patience and mix in carefully and it will combine properly. Mix until just combined and don’t overmix.
5. Spray a 9×5 loaf pan with non-stick spray and then line it with parchment paper so that the parchment paper hangs over the sides, so that when the pumpkin bread is baked, you can easily lift it out of the loaf pan using the parchment paper.
6. ..................................

for full instruction please see : lovingitvegan.com

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