Pumpkin Bread
This is a delicious moist loaf that’s healthy enough for breakfast but great for a snack or treat as well. Because it’s whole food plant-based you can eat it any time of day! Makes 10-12 slices. See below for tips on making it gluten-free if desired!
- 1 1/4 cup Whole Wheat Flour
- 1/2 cup Coconut Sugar
- 2 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 3/4 cup Non-Dairy Milk (unsweetened)
- 1/2 cup Pure Pumpkin
- 1/4 cup Apple Sauce (unsweetened)
- 1 tbsp Apple Cider Vinegar
- 1/4 cup Nuts, Seeds or Chocolate Chips
- Mix Ingredients
Preheat your oven to 350 F Prep an 4” x 8” loaf pan - if you don’t have silicon then use a little coconut or olive oil and wipe down the sides in a very thin layer.
In one large bowl mix together all of your wet ingredients and then the dry ingredients in a serrate bowl. Once mixed well combine the two until just mixed together.
Gently fold in any mix-ins, saving a few for the top. Pour the batter into your load pan and scatter the rest of your mix-ins over he top and press in gently.
- Bake
Bake 50-60 minutes until it passes the toothpick test. Let it cool in the pan for at least 30 minutes before removing. Cool completely on a wire rack before slicing.
Eat on its own or spread on some nut butter and top with fruits. It’s delicious no matter how you eat it. Just smash it into your mouth already!
Servings 10
- Amount Per Serving
- Calories 115kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Sodium 171mg8%
- Potassium 85mg3%
- Total Carbohydrate 26.7g9%
- Dietary Fiber 1.1g5%
- Sugars 13.6g
- Protein 1.9g4%
- Calcium 4 mg
- Iron 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
If you want to make it gluten-free just use a simple 1:1 blend.
Calorie information doesn’t include mix-ins and is based on cutting it into 10 slices.
