↠ Vegan Pumpkin Bread
It was a gray skied day in July and the Fall bug hit me! Yes, in July.... No Shame! Although I am posting this now in September it was just in the list of things I wanted to hold off on posting so I didn't look like a fall crazed lunatic.. I had some Pumpkin Agave from David's Tea left from last year so I made myself a Decaf Pumpkin Spice Latte. ☕
I’ve bookmarked many, many recipes to try, but this recipe by Beaming Baker intrigued me the most. So naturally, I had to try it ASAP. I bought the ingredients the night before and was so ready to bake! I accidentally picked up more almond meal & coconut sugar even though I already had it at home... I blame baby brain, so we took it back and got a refund because it is EXPENSIVE if you don't buy from bulk or Costco!
I baked my loaf in just your regular 9x5 loaf pan and this recipe is a one bowl clean up! So not as bad as multiple. it filled my house with the amazing aroma of pumpkin spice and I couldn't get enough!
My Spouse loved the pumpkin break just as much as I did. I ended up making a glaze/icing to go with it because I felt it just need a little touch of sweetness. If you go look on Beaming Baker's recipe page for this... You will see she did up to 6 trials of this loaf! I don't blame her. I wouldn't be able to master a vegan loaf in one go!
That being said, my loaf felt different to me. I think it was because of the almond meal OR because maybe the baking soda was a little old? I need to try another recipe with my baking soda before I can blame it on that. The loaf was super moist and delicious. I was a little disappointed with the texture but Spencer said it was amazing and I should never be disappointed! Kudo's to Spence for the lovely compliment. I am pretty hard on myself sooo..
If you would like to try the recipe, see below & enjoy!
- 1 cup 100% pure pumpkin puree (not pumpkin pie mix)
- ¼ cup melted coconut oil
- ¼ cup + 2 tablespoons pure maple syrup
- ¼ cup + 2 tablespoons coconut sugar
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisked together, set for 5 mins)
- 1 teaspoon pure vanilla extract
- 2 cups gluten free oat flour
- ½ cup almond meal
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- Preheat the oven to 350°F. Line an 8.5x4.5 or 9x5 inch loaf pan with parchment paper or greased foil. Set aside.
- Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
- In the same bowl, add the dry ingredients: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Whisk together until just incorporated, making sure no flour patches remain.
- Pour batter into prepared loaf pan and spread into an even layer. Using a butter knife, cut a slit down the top of the loaf, making it slightly off center. This will create a beautiful split down the top of the loaf. Bake for 50-65 minutes.* Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done.
- Allow to cool on a cooling rack for 2-3 hours, or until completely cool. Lift out, slice and enjoy!
- *Bake time for each loaf: In an 8.5x4.5 inch loaf pan, mine took about 60 minutes. In an 9x5 inch loaf pan, mine took about 55 minutes.
- Storage notes: Cool completely, then store in an airtight container for up to 1 week.
- This loaf freezes well. Wrap in parchment paper and store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or pop in the microwave for 20-second increments until warm.