Simple Pumpkin Bread (Vegan, Pantry Staple Recipe)
Use your pantry staple ingredients to make this simple and sweet pumpkin bread (vegan)! No eggs or dairy required for this easy and sweet bread.
Ingredients
- 2 cups all-purpose flour I used King Arthur’s white whole wheat
- 1/2 cup turbinado sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground flax meal
- 1.5 teaspoons vanilla
- 1/3 cup plain unsweetened almond milk
- 1/3 cup coconut or vegetable oil
- 1 can 15oz pumpkin puree
- 1 teaspoon of cinnamon
- 1 teaspoon of ground ginger
- 2 teaspoons freshly grated ginger
- Pumpkin seeds for the the top optional
Instructions
- Preheat oven to 350 degrees
- In a large bowl mix the dry ingredients: the flour, flax meal, baking powder, baking soda, spices, and the salt.
- In a small bowl, combine the wet ingredients: oil, sugar, milk, and vanilla, and grated ginger.
- Add the wet mixture into the dry, along with the pumpkin puree. Mix well until you get a soft, spongy dough. Taste batter and add more sweetness or spice if desired.
- Grease a loaf or bread pan, and pour in the batter. Sprinkle pumpkin seeds on the top if you have them. Bake in the oven for 45 minutes. Great to eat warm or cold! I sliced mine into squares for easy breakfast on the go! Thoroughly enjoyed by vegans and non-vegans alike!
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