

Plant-Based Pumpkin Bread
Ingredients:
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2 tbsp ground flaxseed
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5 tbsp water
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2 cups whole wheat flour
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1 1/2 tsp pumpkin pie spice
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1 tsp cinnamon
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1 tsp baking powder
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1 tsp baking soda
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1/2 tsp salt
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2/3 cup syrup (maple syrup, corn syrup, brown sugar syrup, agave nectar)
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1/4 cup unsweetened apple sauce
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1/4 cup unsweetened almond milk
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1 tsp vanilla
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1 can (15 ounce) pumpkin puree
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Toppings:
Chocolate chips, pumpkin seeds, nuts etc.
Directions:
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In a small bowl, stir together ground flaxseed with water and set aside.
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Preheat oven to 325°F. Line a loaf pan with parchment paper and lightly coat with non-stick spray.
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In a large mixing bowl, combine wheat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
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In a separate bowl, combine syrup, applesauce, almond milk, vanilla, and pumpkin puree.
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Add the dry ingredient mixture to the wet ingredients and stir until well combined.
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Transfer batter to loaf pan and sprinkle with desired toppings.
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Bake for 20 minutes. After 20 minutes, loosely cover the pan with foil. Bake for an additional 50-60 minutes, until an inserted toothpick comes out clean.