Indulge in the flavors of fall with this moist and flavorful vegan pumpkin bread. Made with wholesome ingredients, this bread is perfect for breakfast, snacking, or dessert. It is a simple recipe that will fill your kitchen with a delightful aroma as it bakes. Serve it warm with a cup of coffee or tea and enjoy the cozy flavors of the season.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup almond milk
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Directions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate mixing bowl, whisk together the pumpkin puree, maple syrup, almond milk, coconut oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- If desired, fold in the chopped walnuts or pecans.
- Pour the batter into the greased loaf pan and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
