Vegan Pumpkin Bread

I’m not vegan, but do I like experimenting with new ways to make classic recipes.

So when Maggy from Three Many Cooks (a self-proclaimed “Vague-an”) recently told me about her vegan pumpkin bread and how much she loved it, I decided to give it a whirl and WOW! – was I impressed. It’s not just vegan; it’s also sweet, moist, rich, delicious and tastes like everything I love about fall.

I made a couple of changes to the recipe, so the bread would be a little lower in fat and sugar (because I knew I would eat more than one piece at a time) – and it still tastes every bit as good.

Vegan or not – you will love this pumpkin bread!

Vegan Pumpkin Bread

 

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Prep time

15 mins

Cook time

45 mins

 

Serves: 2 loaves

Ingredients

• 3½ cups whole wheat pastry flour
• 1 cup old-fashioned oats
• 1 tablespoon baking powder
• 2 teaspoons each: ground ginger and cinnamon
• 1 teaspoon each: baking soda and salt
• ½ teaspoon ground cloves
• 1 can (13.5 ounces) light coconut milk
• 1 can (15 ounces) pure pumpkin
• ½ cup coconut oil
• ¼ cup applesauce (or more canned pumpkin)
• 1½ cups brown sugar

Instructions

1. Grease two 9 x 5 inch loaf pans with nonstick spray and preheat oven to 350 degrees.
2. Mix flour, oats, baking powder, ginger, cinnamon, baking soda, salt, and cloves in a large bowl. Meanwhile, whisk the coconut milk, pumpkin, coconut oil, and brown sugar in a medium bowl.
3. Gently beat wet ingredients into dry ingredients until smooth; divide evenly between prepared pans and bake until golden brown and a cake taster comes out clean, about 45 minutes (if after 45 minutes, bread is still not cooked through, turn heat down to 325 and continue to check ever 5-7 minutes).
4. Remove from oven, let cool for 5-10 minutes. Run a knife around the pan to loosen the bread and then turn onto a wire rack to cool.
5. Slice and serve warm or room temperature.

Notes

If you don't have ground cloves, reduce the cinnamon & ginger amounts to 1 teaspoon each and skip the cloves. Add 2 tsp pumpkin pie spice instead.

Nutrition Information

Serving size: 1 piece (1/30 of recipe)

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