You might find this receipt as the best Vegan Pumpkin Bread with homemade Pumpkin Puree (dairy-free) ever with its incredibly moist and flavorful taste! Only using some simple wholesome ingredients such as pumpkin, vegan butter, non-dairy milk, walnut, and eggless – the cake would win both your kids’ and other grown-ups’ love!
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➤ INGREDIENTS: (10 slices)
2 cups (240gr) whole wheat flour
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground cloves
¾ cup (100g) melted vegan butter
1/3 cup unsweetened almond milk
1/2 cup (150gr) coconut sugar
1 teaspoon vanilla extract (optional)
400gr fresh pumpkin
1/2 cup (50gr) chopped walnuts
2 tbsp pumpkin seeds (optional)
➤ TOP TIPS TO MAKE THE BEST VEGAN PUMPKIN BREAD
– Don’t overmix the batter. Overmixing may result in a loaf is inflated, does not rise well, and may become gummy
– All ingredients should be used at room temperature for best results. Room temperature ingredients will make a fluffier pumpkin bread loaf. Cold ingredients don’t incorporate as well as when they are at room temp.
– Don’t over-bake. Just bake 50 to 60 minutes or until set through and a toothpick comes out clean.
– Don’t open the oven door during the first half of cooking time as this can cause the temperature in the oven to be unstable and your muffins to sink.
– Don’t let your loaf remain in the pan while cooling. It may result in a soggy bottom and gummy in the center. Remove loaf from the pan after 10 minutes and let it cool on the wire rack.
***Check out more tips and information on my blog:
Enjoy and Thank you for watching!!
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