Vegan Pumpkin Bread
1 1/2 tbsp. ground flaxseed meal
4 tbsp. warm water
1 c. Farmer’s Market Organic Pumpkin Puree
2 tbsp. canola oil
1 tsp. baking soda
1/2 tsp baking poweder
1/4 c. brown sugar
1/3 c. maple syrup
2 tsp. pumpkin pie spice
1. tsp cinnamon
1/3 c. non-dairy milk
1/2 c. whole wheat pastry flour
1/2 c. all-purpose flour
1/4 tsp. salt
1/4 c. mix-ins (dates, chocolate chips, etc.), plus extra for topping
Preheat oven to 350 degrees F and prepare loaf pans. For mini loaf pans, this recipe makes roughly three 6 x 3” loafs.
In a small bowl, mix flaxseed meal with warm water and let sit for five minutes, or until mixture is thickened and soupy.
In a large bowl, add Pumpkin Puree and oil slowly, stirring to incorporate. Add maple syrup and brown sugar and stir until combined. After incorporated, add baking soda, baking powder, salt and spices, and white until evenly dispersed. Lastly, add almond milk and stir.
Add flours, gradually and stir until most clumps are gone. The batter will be runny.
Add any mix-ins and stir into the batter.
Spoon batter into loaf pans until 3/4 full and sprinkle extra mix-ins on top of the loaf. Back 35 - 45 minutes, or until tops are lightly browned and a toothpick inserted in the middle comes out dry.
Let the loafs cool completely before slicing, otherwise the loaf might deflate.
Once cooled, slice and enjoy!