Vegan Pumpkin Bread

Vegan Pumpkin Bread

Just as much as I love autumn and its bright colors, I also love that pumpkins come in all shapes and colors at this time of year. They can be used in so many sweet and savory recipes. Today I'm showing you a simple pumpkin bread (similar to banana bread). It tastes especially good topped with orange jam.
Whoe Bread:
2,015 Kcal (84 g Fat | 240 g Carbs | 63 g Protein)
Per slice:
201 Kcal (8 g Fat | 24 g Carbs  | 6 g Protein)
Category Bread & Co

You need

  • 200 ml Coconut Milk Full Fat
  • 425 g Pumpkin Puree You can buy that in the store or make it yourself
  • 4 TBSP Agave Syrup
  • 50 g Ground Almonds
  • 100 g Oats
  • 50 g Soy Flour
  • 50 g Corn Flour
  • 1 TBSP Baking Powder
  • 50 g Raisins
  • 1 Pinch Cinnamon

Here’s how to do it

  • Preheat oven to 180 °C.
  • Mix the coconut milk and pumpkin puree in a large bowl and whisk until well combined.
  • Stir in agave syrup and cinnamon.
  • Stir in ground almonds, oats, soy flour, corn flour and baking powder as well.
  • Fold in raisins at the end.
  • Grease a loaf pan and add the dough.
  • Cover bread with aluminum foil.
  • Bake for about 25 minutes with aluminum foil and another 10 minutes without aluminum foil to create a nice crust.
  • Let cool, cut and serve fresh – preferably with some orange jam on top.

Powered by

Up ↑

%d bloggers like this: