1 Bowl Vegan Pumpkin Bread

1 Bowl Vegan Pumpkin Bread

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Indian Vegan Recipes, Vegetarian, Eggless, Dairy-free. Soft, full of pumpkin, pumpkin pie spice, hearty and delicious. 15 minutes and in the oven. The hardest part is waiting for the loaf to cool. The loaf tastes best after a few hours. This loaf is based off my 1 bowl pumpkin cream cheese muffins. Top with nuts, pumpkin seeds, chocolate chips or a streusel of choice! Serve with hot Pumpkin spice Caramel Latte or other hot drinks of choice. Fold in walnuts, chocolate chips . Drop the batter into parchment lined loaf pan. Easy pumpkin loaf filled with pumpkin puree, pumpkin pie spice, walnuts and chocolate chips. Use pumpkin seeds, currants for variation. You can also use other size loaf pans. Author: Vegan Richa Recipe type: Breakfast Cuisine: American Serves: 1 Ingredients Dry: 1¾ cups flour (I use all Spelt flour or 1 cup whole wheat pastry flour + ¾ cup unbleached white) ½ cup powdered sugar, Use 2 tbsp more for sweeter ¼ cup brown sugar or coconut sugar or other sugar of choice 2¼ tsp baking powder ¼ tsp baking soda ¼ teaspoon salt 2 to 3 tsp pumpkin pie spice (11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves) 3 to 4 tbsp chopped walnuts or pecans or omit to make nut-free 3 tbsp mini chocolate chips or craberries or currants Wet: 1 cup + 2 Tbsp pureed pumpkin (not pumpkin pie mix) ½ cup non dairy milk 3 to 4 Tbsp oil 1 tablespoon molasses or use maple syrup 1 tsp lemon juice pumpkin seeds or vegan mini chocolate chips for topping (optional) Instructions Preheat the oven to 365 degrees F. In a large bowl, whisk the dry ingredients until well combined. Mix in the nuts and chocolate chips if using. *If your coconut sugar has large granules, pulse in a blender to grind to finer state and use. Add the wet ingredients and mix well. it will take a minute or 2 for the pumpkin puree to combine well.

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