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.-Pauline
Nutrition
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)
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)
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.
