One Bowl Vegan Pumpkin Bread

• Vegan

• Produce

  • 3 tbsp Chocolate chips or craberries or currants, mini
  • 1 1/8 cup Pumpkin

• Refrigerated

  • 1/2 cup Non-dairy milk

• Condiments

  • 1 tsp Lemon juice
  • 1 tbsp Molasses or use maple syrup

• Baking & Spices

  • 2 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 cup Brown sugar or coconut sugar or other sugar
  • 1 3/4 cups Flour
  • 1/2 cup Powdered sugar
  • 2 tsp Pumpkin pie spice
  • 1 Pumpkin seeds or vegan mini chocolate chips
  • 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Oil

• Nuts & Seeds

  • 3 tbsp Walnuts or pecans or omit to make nut-free

Found on veganricha.com

Description

Ingredients

• 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 4 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
• 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)

Directions

• 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. Mix until there are no pumpkin or flour streaks in the mixture. Add a tbsp more non dairy milk if needed.
• Transfer to a parchment lined or well greased and floured loaf pan. Top with chocolate chips or pumpkin seeds or a streusel of choice.
• Bake for 50 to 60 minutes or until the toothpick from the center comes out almost clean.
• Cool for 15 minutes then remove from the pan. Cool completely before slicing. Store on the counter for the day or refrigerate for upto 6 days.