Vegan Pumpkin Bread
This is the second time I make pumpkin bread this season, the first time I made it really quickly and ended up with too much cinnamon. I was disappointed, but it was a good reminder for me to stop rushing, be mindful, and in the moment. I still got to work on that. I know it will take time, I can be patient, as long as I see progress (which I am) then it's all good. Even though at the time it sucked that my bread was kinda ruined, I'm thankful it happened because I needed a quick lesson from life to remember to do my best and that no matter how good I become, I still have to make all things with love.
Recipe
Ingredients:
Dry
- 1.2 cups quinoa flour
- 1/4 cup buckwheat flour (sub for 1/4 cup quinoa flour or oat flour)
- 1 tbsp ground flaxseed
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- dash of sea salt
- 1/4 tsp ginger
- 2 tsp cinnamon
- 2 tbsp raw cacao nibs or vegan chocolate chips
- 1/4 cup walnuts or pecans
- sprouted pepitas for toppings
Wet
- 1 cup almond milk
- 1 tbsp white vinegar
- 1 cup pumpkin puree
- 3 tbsp melted coconut oil (save one to grease the pan)
- 2-4 tbsp maple syrup
- vanilla extract
Steps:
- Preheat the oven to 350F/150C
- Grease the loaf pan with coconut oil
- In a medium bowl mix the dry ingredients
- In a large bowl mix the almond milk with vinegar and let it sit for a minute
- Add the rest of the wet ingredients to the large bowl and mix
- Add the wet ingredients to the dry and mix
- Add the batter to the pan, sprinkle the pepitas on top
- Place the pan in the middle rack and bake for 40-50 minutes
- Check by poking the bread with a knife, if it comes out clean, your bread is ready!
Bon appétite