Description
This superbly moist and deliciously spiced vegan pumpkin bread can turn an ordinary day into a cozy fall retreat. With just the right hint of cinnamon, cardamom, and allspice, your kitchen will permeate with the smells of fall baking and the promise of good things to come.
Ingredients
Wet Ingredients:
- 15 oz. canned pumpkin
- 3/4 cup brown sugar
- 1/2 cup all natural cane sugar
- 1 tablespoon ground golden flax meal
- 1/2 cup oil
- 1/4 cup milk
- 1 teaspoon vanilla paste
Dry Ingredients:
- 1 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon All Spice
- Optional: 1/4 teaspoon ginger
Instructions
- Preheat the oven to 350 F and grease a 9 inch loaf pan.
- In a large bowl, mix together the pumpkin puree, brown sugar, all natural cane sugar, ground flaxseed, oil, plant-based milk, and vanilla bean paste. Mix until smooth and set aside while you work on the dry ingredients.
- In a medium size bowl, mix together the all-purpose flour, whole wheat flour, baking powder, salt, cinnamon, cardamom, all spice, and ginger.
- Add the dry ingrdients to the wet mixture and mix until combined being careful not to overmix. Once I don’t see any more pockets of dry flour mixture, you are good to stop mixing.
- Pour the batter into a greased loaf pan, smoothing out the top. The vegan pumpkin bread is now ready to bake. For an extra special touch you can add a streusel topping on the top of the bread before baking. See my recipe below for an easy way to take this bread to the next level.
- Bake at 350F for 60 minutes or until a toothpick comes out clean with a few crumbs clinging to it. Allow the bread to cool for a few minutes before removing from the pan and transfer to a cooling rack. Enjoy as is, or drizzle with a simple glaze for a beautiful presentation.
Notes
Cinnamon Streusel Topping:
- 1/3 cup all natural cane sugar
- 1/8 teaspoon salt
- 1/3 cup all-purpose flour
- 1 teaspoon cinnamon
- 3 tablespoons vegan margarine (Earth Balance), melted
Step one: Mix the all-natural cane sugar, salt, flour, and cinnamon in a medium-sized bowl.
Step two: Using a fork, press the melted margarine into the dry mixture until it resembles sand. Tip: Ensure your cinnamon streusel topping is not to wet or dry. You want the streusel to press together slightly when you squeeze it, but it should also fall apart and consistently resemble sand.
Step three: Sprinkle the streusel over the pumpkin bread before baking.