This pumpkin bread is a crowd pleaser and will make the perfect addition to the upcoming Christmas holidays. Made with whole wheat flour and unrefined sugar, it's a healthier version than store bought pumpkin bread! Vegan, nut-free, soy-free and oil-free.
250 grams whole wheat flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon vanilla powder
1/4 teaspoon cinnamon
Pinch of salt
1 cup (235 ml) mashed pumpkin
1/2 cup (approx.115 ml) maple syrup (agave or rice syrup work too)
1 cup (235 ml) non-dairy milk
Preheat the oven to 180°C. Line a baking pan with parchment paper. I use a 20cm⌀ cake pan.
In a large bowl, stir together the mashed pumpkin, non-dairy milk and syrup until well combined.
In another bowl, stir together the baking soda, baking powder, salt, vanilla, cinnamon and flour.
Mix the wet and dry together until just combined (over-mixing will yield a denser bread).
Pour into the cake pan.
Bake for 60 minutes at 180ºC on the lower rack of the oven. I recommend covering the top with tin foil to avoid the top of the bread from baking faster than the rest.
Optional: drizzle with almond butter and/or syrup before serving.
Best eaten within 2-3 days.
Store in an airtight container in the fridge.
You can microwave a piece for a few seconds before enjoying.
If not eaten within 2-3 days, tightly wrap each piece individually and freeze.
Cuisineoil-free, nut-free, soy-free
Recipe by The Bright Bird at https://www.thebrightbird.com/pumpkin-bread/