Homemade vegan pumpkin bread with no oil, no sugar and no eggs. Juicy, fluffy, just like a cake, like pumpkin bread should be. And the best is full of pumpkin pie flavors and, if desired, gluten-free and completely dairy-free.
You will probably find most of the ingredients for the plant-based pumpkin bread in your pantry.
#plantbased #wfpb #veganrecipe #wfpbrecipe
FULL vegan Pumpkin Bread Recipe + Tips https://veeatcookbake.com/vegan-pumpkin-bread/
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Ingredients
1 can (15 oz or 425 g) pumpkin puree
2 tbsp ground flax seeds + ½ cup (120 ml) water, mixed
¾ cup (170 g) dried dates, soaked
1 banana, overripe
¼ cup (35 g) sunflower seeds
¾ cup (180 ml) plant-based milk
1 tsp vanilla extract
2 cups (250 g) whole white wheat flour
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon powder
¾ tsp allspice
¼ tsp nutmeg
Pinch ground clove
Crumbs
¼ cup (35 g) sunflower seeds
¾ cup (180 ml) water
½ cup (110 g) dates
¼ tsp cinnamon powder
2-3 tbsp flour
⅓ cup (30 g) almond flour
Instructions
Soak the sunflower seeds for the dough and the streusel and the dates for the dough and the crumbs in separate bowls.
Mix ground flaxseed and water in a small bowl and let rest.
Preheat the oven to 350°F (175°C).
In a high speed blender, add pumpkin puree, banana, soaked dates for the dough, soaked sunflower seeds for the dough, and plant-based milk. As well as vanilla extract, cinnamon powder, all spices, ¼ teaspoon nutmeg and a pinch of ground clove.
Blend until you get a cream with no pieces. The sunflower seeds and dates should be smooth.
Put the cream in a mixing bowl. Now prepare the sprinkles. Add the soaked sunflower seeds and soaked dates to the high speed blender. Add ¾ cup of water. Stir ½ teaspoon cinnamon powder and blend until creamy. Now mix this cream with flour and ground almonds in a small mixing bowl until it is crumbly. Put these in the fridge until the pumpkin bread is done.
Add whole wheat flour, baking powder and baking soda to the pumpkin bread cream. Whisk it into a homogeneous batter. Don’t stir for too long until everything is well combined with no lumps of flour.
Put the dough in a loaf pan lined with parchment paper. Scatter the crumble on top and bake for about 50 – 60 minutes.
Let it cool completely before removing the pumpkin bread from the mold.
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[music] no further instructions