Recipe Pumpkin Bread Vegan

It is super easy to make.

Recipe pumpkin bread vegan. Pumpkin bread sweetened with dates and banana is made with pumpkin puree typical pumpkin pie spices crumbs and is a great vegan autumn breakfast or fall dessert. Bake for 55 60 minutes or until a toothpick inserted comes clean. All you need for this great dairy free pumpkin bread is mixing bowls and a high speed blender.

Stir just until moistened. Add the flesh to a food processor and puree for about 2 minutes or until you have a really smooth puree. Add to flour mixture.

Let the puréed pumpkin stand in a sieve over a bowl for an hour or so to let any excess water drip off. In a medium bowl thoroughly mix together the flour salt baking soda and baking powder. Bake in the oven at 400 f 205 c until fork tender about 30 minutes for a small pie pumpkin or 40 45 minutes for a larger one.

In another bowl whisk pumpkin oil water and vanilla until blended. In a large bowl whisk flour sugar salt baking soda cinnamon nutmeg and baking powder. Preheat oven to 350.

Add the remaining ingredients and mix well to combine. Prep preheat the oven to 350 degrees and line a loaf pan with parchment paper. Another favorite feature of vegan pumpkin bread.

Next into that large bowl you add flour baking powder baking soda salt and pumpkin pie spice. This creates a flax egg that will bind. How to make vegan pumpkin bread.